Shipdit
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- Jan 29, 2014
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I have a New England IPA recipe that I have brewed many times with great success. I recently made two 5 gallon batches, one dry hopped with 5oz of Galaxy and the other with 4 oz of Citra. Both taste more like American pale ales or IPAs than New Englands (no “juiciness”) and the clarity is perfect (no haziness). What gives? The only thing I can think of is that I used Omega’s Hornindal Kveik yeast due to warmer environmental fermentation temperatures. Thoughts?