New England IPA "Northeast" style IPA
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I let them sink naturally, usually a week and they will fall eventually. If not, cold crashing works everytime.
Projectfdw
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His handle is braindead ...
RO water is cheap and less variable. Seems like a no brainer
JohnConnor
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Question. I've been following this thread a bit and I think some were touching on it but has anyone experimented without using whirlpool hops. Hop bursting towards the end of boil, chilling, and a big dry hop?
mintyice
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Yeah I've gone back and forth between big whirlpools and just chilling after a FO addition just because I can save ~30 mins by not having to whirlpool. I can't tell too much of a difference to be honest. I think a big dry hop matters more. Even dry hopping during primary seems suspect to me, but I'm all for experimenting.
View attachment ImageUploadedByHome Brew1495560353.354970.jpg
Here is a picture of my first attempt of a NE IPA with the WY1318 yeast.
Here is a picture of the same brew but fermented with OYL-052 (Conan strain).
Turned out pretty good but a little too bitter for the style.
Here is a picture of my first attempt of a NE IPA with the WY1318 yeast.
Here is a picture of the same brew but fermented with OYL-052 (Conan strain).
Turned out pretty good but a little too bitter for the style.
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stickyfinger
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I think many of us have experimented with all of the combinations. I've done dryhop only, dryhop with anywhere from 15-90 minute hop stand, dryhop with hop burst, dry hop with hopburst and hop stand. The only thing I've never tried is omitting a dryhop (seems like a terrible idea
)I am honestly still unsure what is "best":
-I have a suspicion that bittering or hopburst hops may increase head retention (sounds crazy, but it may be the case based on some of my observations.)
-I would bet that the difference between a hop burst and a short hopstand would be minor, similar to the XBMT result, for most people.
-I know that both hopbursts and hop stands can result in excellent, full hop flavor, but I think there is much more bang for the buck from dry hops. However, heavy dry hops *can* result in more astringency and dryness that usually mellows with time.
-I also am curious to see if my initial observation on beer clarity and lasting hop flavor is true: it has seemed to me over the last several beers that my massive dryhop only beers stay cloudier and hoppier for longer in the keg compared with beers that have any type of kettle hop. Not sure if it is a real effect or coincidence though. My best IPAs in terms of longevity have been the dryhop only ones.
-In the short term, any combination of these techniques should result in an awesome beer.
I guess that's not very helpful, but I really think to answer what gives the best flavor and the best flavor for the price would require a lot more experimentation. There have only been a few attempts to understand this as far as I know: the Rock Bottom tests, the Brulosophy tests and a few sporadic tests you can find online if you search enough. If I were to guess right now, I'd guess that the Rock Bottom tests were the most reliable but they were only in one recipe as far as I remember, so that could change depending a lot of variables. The Rock Bottom results seemed to indicate that the hoppiest beers were ones that had a long hop stand and a dry hop.
Even if we can finally fully understand this, it has become apparent to me from personal experience and reading the Brulosophy XBMTs that people have very different tastes with regard to hoppy beers. Some people prefer a less hoppy, aggressive dryhop character, some love it. Some people just like less hop flavor but still a threshold amount. So, we will still all use different techniques and amounts even if we do figure out what gives the absolute most hop flavor for the longest time in a beer!
I've used the Omega "Where Da Funk" in a similar recipe. It was nice but the beer dried out to 1.006. Once the hops started fading, the dryness started coming through a bit harsh. Had about 16% flaked grains and aimed for mash temp 156F (though I lost about 4 degrees during the mash). I guess I would use with caution or drink it quickly before the hops fade.
OMG, I just tried my newest version of this style and it is sooooooo good! Used a little Munich and honey malt to go with my 2 row and white wheat. The focal point is 8 oz of ekuanot with 4 mosaic, 2 galaxy and 2 Columbus for bittering. So citrusy and sweet. The taste leaves kind of a tart aftertaste like you just ate a sweet tart. 7.1% and not a hint of alcohol taste. Truly amazing beer! Cheers.
stickyfinger
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cool, i need to use up some Ekuanot
stickyfinger
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you are insane. 5 lbs of Ekuanot? What is the flavor profile?
edit: this says citrus, tropical fruit and resinous - sign me up!
http://brulosophy.com/2016/09/01/the-hop-chronicles-hbc-366-formerly-equinox/
mintyice
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Ekuanot is the new equinox, right? Aka green pepper in a hop? Not a huge fan.
stickyfinger
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Nomofett
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Not always. RO water is pretty spendy where I live. (About a dollar a liter, and there's a limit on how much you can buy each day. Only one place I know if sells it)
Cavpilot2000
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Distilled is usually only about $0.89 a gallon, occasionally cheaper. That's what I use, usually in about a 50/50 dilution with my tap water for pale styles (using BruNWater). My only beef is all the leftover plastic jugs. Even recycling them, I still don't like the waste. I wish I could refill them.
Where I live the Prime RO water is $1.05 a gallon. The cheapest is distilled at .79 a gallon. I am jealous of all you with <.50 RO water readily available.
I can get RO water filled at Wegmans or Walmart in Canandaigua for roughly 0.35/gallon. Where are you finding your prices?
I have 12 one gallon jugs in two boxes. I purchased Poland Springs water from BJs a while back and reuse them for my RO water needs for brewing. It came in a box with six jugs (1 gallon each).
I am near Warsaw and the Tops and Walmart don't have the RO refill stations.
I will check at the Wegmans in Geneseo.
Are they refill stations?
plazola86
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https://www.amazon.com/dp/B00U77M004/?tag=skimlinks_replacement-20
I use these that way I'm not carrying a bunch of 1 gallon containers.
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WiscoBrewer
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Do you guys regularly test the wal-mart RO water for TDS?
WI_Wino
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I do. Usually in the 40-50 ppm for me.
I've seen them at a couple of Wegmans so I'm sure the one in Geneseo has a refill station too.
I found out it has to be a "Super" Walmart otherwise they won't have the refill station. Such as the one in Victor. I haven't seen the RO refill stations at at Tops.
Good luck!
OP
OP
I don't test it regularly..... however, I have tested it a number of times and it always checked out as "RO Level" water.
I use my fermonsters. They're each 7 gallons and I have solid lids for this purpose.
My local RO provider has TDS readings of <10
OP
OP
i have six 3 gallon jugs.
Beerdrinker85
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I did this exact same recipe 3 weeks ago. Kegged it last Saturday and I must say that this is my best recipe for an NEIPA.
I went with 113 Sulfate and 171 Chloride. My next water profile will be the one from your updated post:
Ca = 100
Mg = 5
Na = 13
Sulfate = 147
Chloride = 80
Bicarbonate = 16
Look at this wonderful perfect color.
Cheers and thanks for the recipe.
I went with 113 Sulfate and 171 Chloride. My next water profile will be the one from your updated post:
Ca = 100
Mg = 5
Na = 13
Sulfate = 147
Chloride = 80
Bicarbonate = 16
Look at this wonderful perfect color.
Cheers and thanks for the recipe.
dyqik
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I was about to get a pound of citra when it was cheap at Yakima Valley Hops yesterday, but I missed the boat. So I've got 1/2lb each of El Dorado and Amarillo on the way. I already have 1/2lb of Simcoe and 4oz of CTZ around.
So I'm interested in what combos to try with some mix of these as well. I'm thinking of some mix of El Dorado, Amarillo and Simcoe.
As an aside, maybe a new thread for just NEIPA hop combos in the Recipes subforum would be useful?
EDIT TO ADD: Ah, maybe this is the thread I'm looking for?
dyqik
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braindead, your tap water is pretty close to RO, and is very soft and low in minerals. There's absolutely no need for bottled water. Just treat your water for chlorine, and add CaCl and CaSO4 (gypsum) to get to the 100-150 ppm range or your targets for each of chloride and sulfate.
WiscoBrewer
Well-Known Member
Galaxy, Denali and Citra @ 15,5,and FO
Vic Secret, Denali and Citra WP and DH
Fermented w/Omega Hothead
Turned very good!
Vic Secret, Denali and Citra WP and DH
Fermented w/Omega Hothead
Turned very good!
stickyfinger
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how was hothead different? i am getting apple and maybe some blackberry from hothead with super fast ferments.
