New England IPA "Northeast" style IPA

[stickyfinger]

I could only find one or two places online that even sell it.

I get the impression that he tries to keep it accessible for less experienced Homebrewers. So he often slows it down and makes sure to explain things.

that may be true. seems like a bit of a dolt, but i've been immersed in the NEIPA storyline for so long so it seems like a wasted opportunity.

 

[murphyslaw]

And finally, here's a basic brewing podcast I listened to today. They did hop stands at 203, 180, and 150. Blind tasted. They both were able to guess which beers were which, seemingly easily.

As you'd expect, the 203 was moat bitter and the 150 the least. It also effected the head retention.

 

[stickyfinger]

Anyone else find it super interesting about Mike adding that yeast in during the keg hop? He says it only eats the simple sugars, creates a second biotransformation, and scrubs the oxygen. Cool stuff! I'm a brulosophy patreon and recently got to do a live Q&A with Mike.

yeah, the CBC1 strain, very interesting. I'm wondering if it could help people who bottle NEIPA?

 

[KrunkMasterKyle]

yeah, the CBC1 strain, very interesting. I'm wondering if it could help people who bottle NEIPA?

I didn't even think of that, but it makes sense. Packaging NEIPAs as a homebrewer is a hassle and almost never worth it. If this method could allow me to ship and share my NEIPAs and have them retain the quality they are at I'm all for trying it.

 

[stickyfinger]

And finally, here's a basic brewing podcast I listened to today. They did hop stands at 203, 180, and 150. Blind tasted. They both were able to guess which beers were which, seemingly easily.

As you'd expect, the 203 was moat bitter and the 150 the least. It also effected the head retention.

less head retention for lower temp hop stand? is there any forming consensus on the best temp for a hop stand from the perspective of hop flavor?

 

[murphyslaw]

less head retention for lower temp hop stand? is there any forming consensus on the best temp for a hop stand from the perspective of hop flavor?

I think it's way more complex than simply "most hop flavor". Check this out: https://scottjanish.com/examination...s-for-achieving-maximum-hop-aroma-and-flavor/

I haven't totally digested this, but it's incredibly interesting. Basically, he runs through studies about which hop oils boil off, which flavor compounds change into other flavor compounds during fermentation, etc. Tons of information.

And that's just one post. The whole site is gold. He's got 2 or 3 posts just about mouthfeel in neipas.

I'm not certain, but I think basic brewing guys said the higher hop stand temps improved head retention. I think I've read that hops in the boil are foam positive, which would make sense.

 

[Sbe2]

I used CBC-1 on my last batch to scavenge o2 and prime in the keg. I have been getting a bandaid taste throughout the entire keg. I used 1318 at 64f and a campden tab. Not sure if it was the 1318 or cbc1. I think I my be sensitive to it because the ppl who tried it enjoyed and didn’t mention it. The funny thing is that I only get it on a burp or towards the tail end of a swig.

 

[KrunkMasterKyle]

I used CBC-1 on my last batch to scavenge o2 and prime in the keg. I have been getting a bandaid taste throughout the entire keg. I used 1318 at 64f and a campden tab. Not sure if it was the 1318 or cbc1. I think I my be sensitive to it because the ppl who tried it enjoyed and didn’t mention it. The funny thing is that I only get it on a burp or towards the tail end of a swig.

Interesting, I've had a few scotch whiskeys with that band-aid taste and I am not a fan of it at all. I don't think it is 1318, I've only gotten pineapple like esters from that.

 

[ba-brewer]

Lots of good info in his latest blog post as well https://www.themadfermentationist.com/2018/02/sapwood-cellars-cheater-hops-ne-dipa.html

There is something interesting in the middle of that article where he makes a comment about the beer did not changing color when left out overnight because he did not use oats.

"Drinkability & Notes – One of the best DIPAs I’ve brewed. The hops work together perfectly, I don’t “miss” the Citra and Galaxy on the hot-side. No dramatic color change when I left a small amount out overnight, thanks to no oats?"

Anyone else notice that their NEIPA color is more stable without oats?

 

[Sbe2]

Interesting, I've had a few scotch whiskeys with that band-aid taste and I am not a fan of it at all. I don't think it is 1318, I've only gotten pineapple like esters from that.

I introduced too many variables on that batch, used Well water instead of RO, CBC1, new base malt, my scientific method went awry ... too many new variables on a spur of the moment brew day

 

[Northern_Brewer]

Interesting, I've had a few scotch whiskeys with that band-aid taste and I am not a fan of it at all. I don't think it is 1318, I've only gotten pineapple like esters from that.

Band-aid suggests phenols - and it's the phenols you get if there's some residual chlorine somewhere (from tapwater or sanitising) that are particularly unpleasant. I don't know CBC-1, but a lot of those bottling yeasts are related to wine yeasts which are mostly POF+, so I guess there's the possibility that if you allow bottling yeasts to do anything more than just carbonate the beer, they could introduce some phenolics. That's pure speculation though, I don't know CBC-1 at all as it's one of the products that Lallemand don't seem to sell retail in the UK.

 

[luizffgarcia]

Ok so i decided to brew a NEIPA this weekend, this will be like the 10th time i brew this style and i always did:

Warrior - Bittering
Citra / Mosaic / Galaxy - Whirlpool and Dry Hop

This time around i want to try something completely different, more dunk and and less citrusy but still juicy as a good NEIPA has to be, something like:

Columbus - Bittering
Nelson / Mosaic - Whirlpool and Dry Hop

Can you guys share some thoughts about a good hop combo for a dank NEIPA?

 

[thehaze]

Columbus, Galaxy, Simcoe, Eureka! would probably get you dank. Seeing that all these hops are high AA, maybe try to keep the bitterness lower or use a mellow hop for bittering and again for whirlpool. Something like Amarillo, Motueka, etc. ( lower Alpha Acids ).

But whatever you choose, you will still need a " jucy/tropical " hop in there, to balance out the flavours, otherwise you could end up with a very dank/resiny beer.

 

[luizffgarcia]

Yep i am thinking about adding like 30ibu from columbus in the boil, then whirlpool with Columbus, Simcoe, Nelson, Mosaic for another 15 ibu and aroma, and then Dry Hop with Simcoe, Nelson, Mosaic. I am thinking Mosaic will bring enough tropical charactor to balance out the rest?

 

[thehaze]

Columbus, Simcoe and something else fruity - Mosaic will do just fine - will get you what you seek after. Nelson is also very potent. But you will probably need to experiment and brew this a few times, until you get it right. Maybe you will get it right from the start, either way you will definitely enjoy it.

 

[marjen]

So I just kegged my latest NE IPA. Up until a few days ago I thought it was not going to be good. It was still muddy and had a strong gross aftertaste. 2 days later it is the clearest beer I have ever made, not on purpose. It is not quite as fruity and hoppy as usual but it as actually a solid pale ale. Came in at about 6.2 ABV. I decided to add 1.5 oz of hops to the keg to give it a little more kick but overall I am pretty happy. That should help even more.

 

[Sbe2]

Ok so i decided to brew a NEIPA this weekend, this will be like the 10th time i brew this style and i always did:

Warrior - Bittering
Citra / Mosaic / Galaxy - Whirlpool and Dry Hop

This time around i want to try something completely different, more dunk and and less citrusy but still juicy as a good NEIPA has to be, something like:

Columbus - Bittering
Nelson / Mosaic - Whirlpool and Dry Hop

Can you guys share some thoughts about a good hop combo for a dank NEIPA?

My dank NEIPA brew was Columbus, Simcoe, and Apollo. And boy was it ganji

 

[Sbe2]

So I just kegged my latest NE IPA. Up until a few days ago I thought it was not going to be good. It was still muddy and had a strong gross aftertaste. 2 days later it is the clearest beer I have ever made, not on purpose. It is not quite as fruity and hoppy as usual but it as actually a solid pale ale. Came in at about 6.2 ABV. I decided to add 1.5 oz of hops to the keg to give it a little more kick but overall I am pretty happy. That should help even more.

Give it another week and it should really shine. If it lasts that long of course.

 

[luizffgarcia]

Cool, i only used Apollo in a Heady Topper clone attempt. What can i expect from this hop? I don't really know it but i do have it in my freezer

 

[stickyfinger]

this is an interesting read...

https://www.themadfermentationist.com/2018/02/sapwood-cellars-cheater-hops-ne-dipa.html

Info diastatic power in dry hops leading to VDKs and also usage of "cheater hops" in the hopstand

 

[Sbe2]

Cool, i only used Apollo in a Heady Topper clone attempt. What can i expect from this hop? I don't really know it but i do have it in my freezer

For me a jacked up Simcoe, more dank with some grapefruit. If I remember the hops I used were like 18% AA.

 

[KrunkMasterKyle]

Yep I mentioned Nelson in my post, wouldn't do a white wine IPA without it!
Haven't had it personally, but this was my inspiration.

Read this today reminded me of the dialed in convo a few pages back - http://scottjanish.com/concentrated-vineyard-style-ne-dipa/

 

[ThirstyPawsHB]

6 weeks on and still drinkable, no wierd off flavors. Happy!

 

[jakturner]

Cool, i only used Apollo in a Heady Topper clone attempt. What can i expect from this hop? I don't really know it but i do have it in my freezer

Yep I second Apollo as a dank addition, used it in a swish clone that turned out well.

 

[luizffgarcia]

this is an interesting read...

https://www.themadfermentationist.com/2018/02/sapwood-cellars-cheater-hops-ne-dipa.html

Info diastatic power in dry hops leading to VDKs and also usage of "cheater hops" in the hopstand

Nice article, the diastatic power in big dry hops is something that got me worried, i always wondered if this contributes negatively to my NEIPAs taste, it does smell awesome but i think there is room for improvement in the taste.

I dryhop at 20c temperature, i will try to keep the beer in the swamp cooler at 15c for the next dryhop as this seem to prevent unhealthy fermentation from those hop enzymes.

 

[SailorJerry]

I brewed a NEIPA about two and a half weeks ago:
**Stats off the top of my head, don't quote me on any of it
Mashed at 153 for 60 min
7#ish 2row
5#ish Golden Promise
1# flaked wheat

30 min boil
No hops until whirlpool
1.5 oz simcoe, 2 oz amarillo, 1 oz galaxy

Same on the dry hop 2 days into fermentation.

Turned out fantastic again, as this is the 2nd time I've brewed it. Moving from a 60 min boil to a 30 min boil didn't sacrifice anything when it came to taste, look of the beer, or aroma. It's a hit. I'll probably start moving the 2 row up a bit to up the OG.

And, to note, we actually didn't weigh anything out as we didn't have a scale. These are estimates - not typically what we do when we brew, but it was on a whim, and it was stupid cold outside, and we didn't want to be running all over hell to get stuff just to measure out. OG came in somewhere in the 1.053-1.058 I think.

 

[marjen]

Perfect day for my Stormy Weather Pale Ale! 6.2% Ekuanot and Mosaic. Have my first NE IPA Milkshake in the fermenter. Interested to see how its going to come out. Then a Trillium Melcher Street clone on deck.

 

[Sbe2]

Perfect day for my Stormy Weather Pale Ale! 6.2% Ekuanot and Mosaic. Have my first NE IPA Milkshake in the fermenter. Interested to see how its going to come out. Then a Trillium Melcher Street clone on deck.

Do u get any green pepper from Ekuanot?

I am looking to get a pound of a hop I have not tried yet. Leaning towards Enigma but @ $30 a lb idk..

 

[marjen]

No only ever gotten citrus flavors out of ekuanot

 

[Tarpon87]

Do u get any green pepper from Ekuanot?

I am looking to get a pound of a hop I have not tried yet. Leaning towards Enigma but @ $30 a lb idk..

FWIW I did a simple pale ale with only Enigma hops because I never used them before. It was pretty good but I do get some green pepper with it. Mostly non-specific citrus and occasionally a hint of green pepper.

 

[jakturner]

Do u get any green pepper from Ekuanot?

I am looking to get a pound of a hop I have not tried yet. Leaning towards Enigma but @ $30 a lb idk..

It’s not really a green pepper taste to me, more of a general “green” flavor if that makes sense. Like sticking your head in a bag of hops, a fresh, raw hoppy and slightly earthy smell. But it also has plenty of citrus and generic tropical fruit and slight dank. It is very pungent and can dominate a beer so I usually keep it around 1/3 of the hop bill. One of the best beers I made was Columbus/equinox at FO/WP and Citra/equinox dry hop.

 

[hezagenius]

@luizffgarcia

Another +1 for Apollo if you want dank. When you throw it in at high temps, you practically get a contact high if you stick your head over the kettle. I also pick up some dank from the combo of Citra and Mosaic, almost a grapefruit quality with that dank aftertaste. I did a Swish clone with Apollo, Citra, Mosaic and Simcoe and was told it tasted like liquid MJ. Best compliment ever as far as I'm concerned.

Strata is also a good hop for dank. I did a beer with Strata and Citra and it was fruity and dank. I loved it.

 

[hezagenius]

@SailorJerry

A fellow western metro-er! Do you get your supplies from BC or are you buying and milling yourself?

 

[SailorJerry]

@SailorJerry

A fellow western metro-er! Do you get your supplies from BC or are you buying and milling yourself?

I should update my location, I'm now up in north central Iowa, and order most of my stuff through farmhousebrewingsupply or morebeer. Hops come from Yakima Valley with their sales, for the most part. I've had great luck with all of it, partially because I'm not overly knowledgable about seeing the difference between a good mill and a bad mill. I can tell you that my gravity readings have been pretty close to spot on with what Beersmith kicks out, so I have no complaints.

BC is awesome though, used to frequent it often when I lived down there. In fact, I was down there around Christmas and picked up some ingredients and beers! I wish I had more access to Confluence's stuff up here...

 

[hezagenius]

I double mill my grain at BC but I've been reading that too fine a crush could lead to increased tannin extraction. I'm just trying to chase down some off-flavors I'm picking up in some of my beers. I may try an online order of grain just to see if that makes any difference.

 

[jpb2716]

I double mill my grain at BC but I've been reading that too fine a crush could lead to increased tannin extraction. I'm just trying to chase down some off-flavors I'm picking up in some of my beers. I may try an online order of grain just to see if that makes any difference.

I BIAB and crush the crap out of my grain. Seriously, it's almost powder. I have no issues with extracting excess tannins. I'd look at your mash pH if you are getting tannic flavors in your finished beer.

 

[stickyfinger]

It’s not really a green pepper taste to me, more of a general “green” flavor if that makes sense. Like sticking your head in a bag of hops, a fresh, raw hoppy and slightly earthy smell. But it also has plenty of citrus and generic tropical fruit and slight dank. It is very pungent and can dominate a beer so I usually keep it around 1/3 of the hop bill. One of the best beers I made was Columbus/equinox at FO/WP and Citra/equinox dry hop.

i used Ekuanot in a hopstanded pils. imho it worked perfectly. tastes very noble to me, very continental. i could maybe see a bit of green pepper. it’s more celery-like in my Pils, in a good way.

 

[cheesebach]

FWIW I did a simple pale ale with only Enigma hops because I never used them before. It was pretty good but I do get some green pepper with it. Mostly non-specific citrus and occasionally a hint of green pepper.

So enigma can do the green pepper thing too, like ekuanot? I already get them confused just because they both start with “E”. Have a half pound of enigma on the way and was trying to decide how best to use it with citra and possibly either mosaic or Vic secret.

 

[hezagenius]

I BIAB and crush the crap out of my grain. Seriously, it's almost powder. I have no issues with extracting excess tannins. I'd look at your mash pH if you are getting tannic flavors in your finished beer.

I'm around 5.3-5.4 so I think I'm in the appropriate range. My first guess is something with the hops or yeast or the combination of them. It's somewhat like hop burn but it never really fades with time. I'm going to try a different yeast to see if the flavor is still there. I'm also going to try just pitching the yeast with no starter. Maybe I'm overpitching?

 

[stickyfinger]

seems like some dryhops create more astringency than others.