New England IPA "Northeast" style IPA
- Thread starter Braufessor
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Beerdrinker85
Well-Known Member
Went with full golden promise for the first time, had 1lb of unopened Eureka! for like 6 months in the freezer... needed to try this instead of simcoe...
Just made the dry hop when the beer was at 1.025 (3 days of fermentation)
Will post result in 2 weeks.
Cheers
aaronm13
Well-Known Member
No boil hops?
Went with full golden promise for the first time, had 1lb of unopened Eureka! for like 6 months in the freezer... needed to try this instead of simcoe...
Just made the dry hop when the beer was at 1.025 (3 days of fermentation)
Will post result in 2 weeks.
Cheers
grassfeeder
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I'd take like .25oz of that Azacca at least and toss it in the boil at 60.
grassfeeder
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No, you don't "need" but I certainly believes it adds a little bit more complexity. Also note that they added FO hops versus waiting for the temp drop.
Beerdrinker85
Well-Known Member
Yep no boil hops. I found that I like my NEIPA without any boil hops. With 12.5oz in a batch, I got a lot of IBUs to my taste.
stickyfinger
Well-Known Member
i just had hop burn in my last neipa. it started tasting rounder and more resinous very day that passed. It was great at like 3-4 wks. just wait.
Beerdrinker85
Well-Known Member
Yeah just wait a week or 2 and it can be the best beer you brewed...
Been there done that.
ttuato
Well-Known Member
If it is too thin - add some maltodextrin to cup of boiling distilled water, chill then open keg an pour in. Take an extra CO2 line and pump it in top while the keg is open to avoid oxygen. Will add 0.04 to FG and boost mouthfeel without affecting flavor. Have used this "trick" a few times with good results.
OP
OP
beer looks great..... what is going on with those keg lids in the background?
integrated thermowell
OP
OP
Ahhhhh. So, are you using the kegs as your fermenters then?
Golden Promise and flaked oats. Ella, Vic Secret, Galaxy, and Motueka. Barbarian Yeast
What was your hopping amounts and schedule?
1 oz of each 170 degree whirlpool, and 3 oz of each 72 hrs after yeast pitch
Yes exactly.
My version is 3 days away from kegging and smells divine! I'm trying the Imperial Juice yeast and I had a small test (and smell) over the weekend and I was very pleased by it. Can't wait for this to be ready and then try another one with some different hops just to see how they differ.
Basically, 1 10 minute addition, a boatload at flameout with a 30 minute whirlpool then a dry hop 2 days after fermentation started followed by a smaller dry hop 4 days after that. Add 3 more days including cold cash and I'm kegging soon.
The info in this thread has been both very helpful and informative though it's a lot to catch up to.
Basically, 1 10 minute addition, a boatload at flameout with a 30 minute whirlpool then a dry hop 2 days after fermentation started followed by a smaller dry hop 4 days after that. Add 3 more days including cold cash and I'm kegging soon.
The info in this thread has been both very helpful and informative though it's a lot to catch up to.
The_Dirty_Spring
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Golden Promise and flaked oats. Ella, Vic Secret, Galaxy, and Motueka. Barbarian Yeast
What % grist on that bad boy? Beautiful glow.
OP
OP
Cool. I have been converting some of my keg line up into fermenters over the past year. I have two that I have been using for Saisons/Sours. Two that I have been using for Lagers. And, just got two ready to use for regular ales.
Basically, I have gradually been converting my recipes over from being designed for 6 gallons/SS brew bucket. I have been adjusting them to finish with 8 gallons of high gravity wort, and then I add the high gravity wort to pre-boiled water that I already have in my fermentation kegs. Generally, I have about .75-1 gallons of water already in the keg and dilute the beer back down..... So, I can do a single batch and end up with 2 kegs, each with 4.5 gallons of wort in them. Obviously nice because it allows for better transfers, spunding, and results in more beer as well.
This process has worked great for me in regard to lagers and saisons/sours. I need to start converting this IPA recipe over to that process next.
Are there any specific links on the Low Oxygen site related to using kegs as fermenters? Tips/Tricks/Design/Parts, etc....... That is basically why I started doing it in regard to lagers/spunding, etc.
10.5# Golden Promise, 2# flaked oats
https://www.homebrewtalk.com/forum/threads/pressurized-closed-loop-corny-keg-fermenting.600563/
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I just tapped my second keg of this. What a terrific beer, thanks again braufessor.
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Has anyone had success filling growlers from the tap with this style? I'm driving 8 hrs to visit the inlaws tonight and I'd like to bring a growler but given how sensitive these are to oxidation I'm hesitant. Going to tree house with my brother in law tomorrow and I'd love to do a side-by-side.
I haven't done a growler but if you purge with Co2 then cap on foam, it should hold up pretty good. That would be pretty close to the results you get from bottling with a beer gun and that holds up well. Normally I would think you'd be fine with 8hrs in the growler but since you're traveling with it, that will agitate it quite a bit so I'd take every precaution possible to remove oxygen.
I usually use my beer gun to fill growlers but I left some beer in it and I don't have time for the deep clean it needs before using it again. I can just stick a co2 hose in to purge then fill with a tube over the tap.
And it's an 8hr drive, but more like 24 hrs before I'd open it.
And it's an 8hr drive, but more like 24 hrs before I'd open it.
jakturner
Well-Known Member
The talk a while back about trilliums dialed in recipe that was posted online got me interested. I think I’m gonna take a stab at something like it tomorrow, got a London III starter going today. Tell me what y’all think.
White Girl Wasted IPA
3.5 gallon batch
60% 2 row
40% white wheat
OG 1.065
4oz simcoe at FO/WP
1 can welches 100% white grape juice concentrate (makes 48oz of juice) on day 2
2oz each of Nelson Sauvin, galaxy, and Citra DH on day 3
The juice has potassium metasulfite will that be a problem? Thanks
White Girl Wasted IPA
3.5 gallon batch
60% 2 row
40% white wheat
OG 1.065
4oz simcoe at FO/WP
1 can welches 100% white grape juice concentrate (makes 48oz of juice) on day 2
2oz each of Nelson Sauvin, galaxy, and Citra DH on day 3
The juice has potassium metasulfite will that be a problem? Thanks
jakturner
Well-Known Member
I don’t know if it would be something you would want to try but last 2 IPAs I made I served straight from the keg I fermented in (with a float dip tube). The last one took 8 weeks to drink, I’ve never had an IPA stay that fresh for that long, no off flavors. I dry hop on day 3 and spund, keeps O2 to an absolute minimum.
ttuato
Well-Known Member
I do it all the time - have to travel on flighs regularly and take homebrew. I purge, use growler filler tap attachement and fill to the very top edge, overflowing liquid so there no headspace. Tastes fine days later.
ttuato
Well-Known Member
@jakturner Tell me more please. I have clear beer draught draft in all my kegs and am planning to try this. Was planning 6gal batch split across three kegs to try different dryhops & yeast. Original plan was first dryhop on day three, jump to secondary purged keg on day four with second dryhop and spund - kinda like @schematix LODO method referenced above. If I can get away with all in one - sign me up!
Did you double dryhop?
Spund for natural carb? - I really want to accomplish this.
jakturner
Well-Known Member
I use the clear beer draught system as well with a screen over the pick up. my normal set up was to ferment 3.5 gallons beer in a keg then jump to a 3 gallon corny with a keg hop addition. What I’ve been doing the last two IPAs is to transfer the cleanest wort I can into the fermentation keg, I use a paint strainer bag over my funnel to catch all the hop debris. The first 3 days I use a blow off attached to the gas post, 1 large dry hop on day 3 then set the spunding to 10psi for a few days then crank it down to 20-30psi till it’s finished. The reason I don’t spund from day 1 and start at a lower pressure is because I noticed that the yeast esters where being suppressed. I put the beer in fridge on day 10-11, it’s drinking good around week 2.
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jakturner
Well-Known Member
The screen is specifically made for the clear beer system and is sold on their website. I can’t speak to how useful it is because Ive never not used it. I bring kegs to gatherings a lot (sentiment gets kicked up) and use FC intertap faucets that can clog easy from hop particles, so for me it was worth the extra money. Plus transferring or serving off dry hops means I can get as much beer as possible at the bottom of the keg without getting a glass full of hop particulate. I know the keg it’s kicked when the beer stops flowing because the pick up is sitting in the muck down in the bottom and the screen is clogged up.
Julius on he left and Bright w/galaxy on the right. Also came home with doppleganger, alter ego, bright w/Simcoe & Amarillo, eureka w/Nelson, and old man.
Did you purchase your limit on all of those?$$$$
Oh no. That would have been over $400. I bought a little under half the max allotments.
stickyfinger
Well-Known Member
what’s the best? what is the lowest ABV beer that still tastes good?
So im curious. Are you dry hopping from day 1? Or leaving hops in the fermenting keg and racking off? Doesnt seem like much contact time if youve already racked and conditioned. Whats the timeline look like?
