Couldn't agree more. It's 4-5 weeks for me when they peak. When I started brewing this style I saw the grain to glass in 10 days or so and was rushing mine. I really take my time with them and is definitely paying off. I'm at about 2.5-3 weeks depending on my schedule before it goes into the serving keg.
For me conditioning is based on the beer. All my Ipas get kegged by day 10-14. Few beers are solid and ready on keg day. Most are perfect in another week or two. Very few beers need to condition longer than that. So 4 weeks from keg day shouldn’t occur unless it’s got hopburn out the ass, but 4 weeks from grain, probably within the typical range for me
I’m usually a little over two weeks after letting it rest a couple days post fermentation, soft crash, DH, cold crash.... and even if it’s in the keg on day 14 it’s going to taste much better on day 21, and more than likely even better on day 28. When I hear grain to glass I think finished product that you’d be happy to share with friends.
In my very limited home brewing experience (10 were NEIPAs), I think that all were very drinkable at kegging, but notice the most improvement at about 5days after kegging and carbonating. It seems to be a "magical" turn of events at about 5days after. So after a week after kegging, they are great for me and continue to improve until about the second week after kegging.
I can say that I made a phenomenal and extremely juicy one with Citra, El Dorado, and Galaxy.
Beautiful orange color!
Thanks! I’m really trying to perfect this recipe.
I agree with @jturman35. It’s a good yeast, but will definitely clear the beer. The same gain bill I used in the beer a few posts ago was used in this picture as well, but I used S04.
I love A24 dry hop. I’ve tried barbarian (Conan) which makes up 50% of a24 but not as good imo. Haven’t tried juice yet. A24 has very nice esters but not overbearing although I haven’t pushed the temps or underpitched more as much as others have on it to get even more esters. It’s a great compliment to the hops for this style imo.
Is that where they stabilize or go down hill?
With my limited experience I’ve noticed a continued improvement until about week two after keg and then it’s stable for rest of way. Although my legs have all been kicked somewhere between weeks 4-5 after kegging at the longest and most are kicked around week 3if I’m sharing lots which I do. None of my NEIPAs have cleared one bit but once they are kegged, I put them into keezer and they don’t move again until empty.
Care to share your grain bill? That color looks incredible.
The way you’re doing it would be very difficult to calculate your pitch rate. Are you using 1oz of slurry from the pack or from a harvest? Sounds to me like you are underpitching by too big of a scale
Just curious if you have done a mash Ph between 5.3-5.4ish. Ive always targeted to get under 5.4 and usually hit 5.35. From what Ive read, lower Ph in the 5.2 range will give more fermentable wort but a thinner body whereas 5.3-5.4 will help with the mouthfeel/fuller body. I haven't targeted a lower Ph yet in the range you are using so was just curious if you have done it both ways yourself and perceived any difference in mouthfeel.
Yup agreed with experiences varying from person to person as so many variables are in play here. While you've been experimenting with Hazys for about 2 years, Ive only been brewing for 3 months lol. Most all of my beers (Ive brewed 11 now) have been NEIPAs as Im sticking to one style while I learn brewing in general and learning my own system. For the first 4-5 NEIPAs, I was mashing at 152 with the mash Ph target of just under 5.4 and I generally hit 5.35ish. Those beers finished at 1.011-1.012 and while I didn't think they were necessarily "dry" I did think they were a bit "thin" and wanted a fuller mouthfeel. So ever since batch #6, Ive mashed at 154 and like clock work they finished at 1.013-1.014 with the same mash Ph (5.35ish). For me, the beers mashed at 154 and finished at about 1.014 were juicier with a fuller mouthfeel than the beers mashed at 152 and finishing lower at 1.012. So your comment about mash Ph in the 5.2 range intrigued me. Have you actually mashed higher but with lower mash Ph (5.2ish)? Your comments suggest you manipulated both at the same time which is why I was really asking I think. Nevertheless, I may try mashing at 154 but lower the Ph a little to the 5.2 range. Unsure if this will change the perceived mouthfeel which is what Im predominately interested in right now. Haven't even looked at head retention yet beyond grain bill choices. thanks for your response!
Awesome, that's my identical grain bill too give or take a .1%-.2% here and there. That's very interesting about your observations of a lower ph resulting in a juicer feel. I usually shoot for 5.35 but might try and go lower on my next brew.
I’m having a hard time following. I could just not be fully understanding what your process is
