New England IPA "Northeast" style IPA

[couchsending]

Denali
Bru-1
Vic Secret

Lots of El Dorado in the WP

Zythos if you can find it

All very very Pineapple forward.

 

[stickyfinger]

I have a question about A24, Dryhop. People are getting good results with it at 0.5 million cells/mL/deg Plato, right?

I have a pack manufactured on February 20. If I build that up in a liter on a stirplate and then pitch that to a total of 3L and spin that out, I should be able to pitch 11G of wort, right? I was using Mr Malty.

Is it a bad idea to start from such an old pack of yeast? It was stored in the fridge.

FYI, A24 comes as at 200B cells per sack I think.

 

[Dgallo]

I have a question about A24, Dryhop. People are getting good results with it at 0.5 million cells/mL/deg Plato, right?

I have a pack manufactured on February 20. If I build that up in a liter on a stirplate and then pitch that to a total of 3L and spin that out, I should be able to pitch 11G of wort, right? I was using Mr Malty.

Is it a bad idea to start from such an old pack of yeast? It was stored in the fridge.

FYI, A24 comes as at 200B cells per sack I think.

That’s pushing it 6 months. It can be done most likely but you’ll have to do quite a bit of building up to ensure healthy yeast and by that point you’ll most likely have a heavily a04 since you’ll have to decant the build ups. I’d just get a new pouch personally so you can do one starter and pitch it

 

[BeerFst]

I have a question about A24, Dryhop. People are getting good results with it at 0.5 million cells/mL/deg Plato, right?

I have a pack manufactured on February 20. If I build that up in a liter on a stirplate and then pitch that to a total of 3L and spin that out, I should be able to pitch 11G of wort, right? I was using Mr Malty.

Is it a bad idea to start from such an old pack of yeast? It was stored in the fridge.

FYI, A24 comes as at 200B cells per sack I think.

I pitched right around .5 and it worked wonders. I dont know if i got a ton of esters, the aroma is predominantly guava (which considering i added guava pulp is a good thing). Fully fermented to predicted OG of 1.010.

I guess the blend could be hard to make work but as long as you dont decant i dont see why it would be a problem. In the past with old yeast, ill start it on a 500ml starter in a 3L flask then add a liter of slightly stronger than 1.04 so that i get something close to 1.5L of 1.04, which seems to work fine.

 

[couchsending]

If you are trying to target very specific pitch rates you need to use as very fresh yeast. And without
a microscope you're pretty much blind anyways.

 

[mergs]

I have a Citra/Mosaic/Azacca NEIPA that is a variation from the OP. I've been sipping on it for months. Its started pouring clear about a week ago and getting a little boring in aroma and taste so tonight I just thought I might agitate the keg a little see how it changes the beer. Well theres definitely a hop bite but I really don't mind that. Its made the beer actually interesting again. Any of you all do this, or does your beer not last that long ?

 

[beervoid]

I soft crash for 36hrs and that seems to do the trick but there’s no reason you couldn’t go longer. The later generations seem to flock better so I’m guessing the a04 becomes dominate after g3 so I usual just don’t run it very long and just use a fresh pack. I’ve never done a side by side so I’m interested to see how the ester profiles comepare so def post the results of that

The blend fermented out in roughly 8 days. Went from 1.080 to 1.016 so spot on for my dipa predictions. Sampled it for ph and gravity reading. Look is way more hazy then the conan. Taste is also very different. More bright tropical dare I say pinapple esters then the stonefruit from conan. I would say the blend was a success but lets see how it tastes after softcrashing and dry hopping.

 

[stickyfinger]

I have a Citra/Mosaic/Azacca NEIPA that is a variation from the OP. I've been sipping on it for months. Its started pouring clear about a week ago and getting a little boring in aroma and taste so tonight I just thought I might agitate the keg a little see how it changes the beer. Well theres definitely a hop bite but I really don't mind that. Its made the beer actually interesting again. Any of you all do this, or does your beer not last that long ?

yes, it works well, as you say. i think it works better if the beer going into the keg has been cold crashed. that drops out most of the big particles, yeast and burn. then, you can feel free to invert for every pour if you want or wait for awhile and then invert when it is getting less hazy.

 

[emr25]

I have a dual hopped NE IPA on now with Citra / Azacca (both YVH 2018 crop).

1.060 / 1.012 (6.3%)
30 Min - 4 mL hop extract
10 Min - 1 oz of each hop
165* WP - 3 oz of each hop
Keg Dry Hop - 3 oz of each hop

It’s one of my favorite NE IPAs yet. Tons of tropical fruit (pineapple and melon on top of the typical Citra notes) and a nice firm bitterness.

Here’s the dual-hopped Citra / Azacca.

 

[ihavenonickname]

Here’s the dual-hopped Citra / Azacca.

I’d call that a pretty perfect color and head - grainbill? And did you crash the yeast out before the keg hop?

 

[Hannabrew]

Purty pour

 

[emr25]

I’d call that a pretty perfect color and head - grainbill? And did you crash the yeast out before the keg hop?

(62.86%) 11 lbs Barke Pilsner
(20%) 3 lbs 8 oz Golden Promise
(12.14%) 2 lbs 3 oz White Wheat
(3.57%) 10 oz Acidulated
(1.43%) 4 oz Gambrinus Honey

This was transferred to the keg to spund with 3-4 gravity points remaining. Dry hops were added to the keg just before the transfer and it was left at room temperature for 3 days before moving to the fridge to cold condition. I use a Clear Beer Draft System, clean beer with no hop astringency pouring 10 days from brew day.

 

[Hannabrew]

No hopping prior to keg hops?

No noticeable off flavors from extended contact with hops?

No issues with hop flavors falling off after crashing?

How many oz was the keg hop charge?

My last few NEIPAs have not followed my typical LoDo process (which clearly you are following) as I was just having too many issues with it. I just try and be as meticulous as possible post-fermentation.

This sounds great in theory but I'm concerned about the flavor drop off/extended hop contact over time

 

[cheesebach]

No hopping prior to keg hops?

No noticeable off flavors from extended contact with hops?

No issues with hop flavors falling off after crashing?

How many oz was the keg hop charge?

My last few NEIPAs have not followed my typical LoDo process (which clearly you are following) as I was just having too many issues with it. I just try and be as meticulous as possible post-fermentation.

This sounds great in theory but I'm concerned about the flavor drop off/extended hop contact over time

I'm curious about the process as well - I've yet to get a result that I'm happy with when adding dry hops at the tail end of fermentation and then starting to spund. Have you noticed that hop flavors fall off sooner after crashing when adding dry hops and then spunding? I have definitely had issues with hop flavor & aroma in the beers that I have added dry hops with a few points left and then spunded, but I did not take a sample before crashing, so I don't know whether those flavors just never came through or if they were lost somewhere along the way. So far, the process that has given me the best and most consistent results is adding 1/2 the dry hops at 48hrs and the remainder after a soft crash to ~60F to drop the yeast (though I'm not sure if or how much the soft crash has helped without a side-by-side). But then I am limited to force-carbonation.

 

[emr25]

1.060 / 1.012 (6.3%)
30 Min - 4 mL hop extract
10 Min - 1 oz of each hop (2 oz total)
165* WP - 3 oz of each hop (6 oz total)
Keg Dry Hop - 3 oz of each hop (6 oz total)

I get a ton of hop flavor and very little drop off. The longest a keg has lasted with this process is maybe 5 weeks, and the potency may have mellowed towards the end but I enjoyed it just as much if not more as time went on.

I’ve yet to taste anything “off” from the extended dry hop contact time. After the 3-4 days at room temperature to spund, it stays cold (34*F) in the fridge until it kicks and with the CBDS I’m pulling from the top furthest away from the settled out hops / yeast.

I did just add keg lids with ball lock gas posts built in. My new setup will be the CBDS connected to the keg lid which lets me leave the full length stainless dip tube in the keg. I might try removing the hops / yeast through the dip tube after a few days cold to see if I notice any difference in flavor stability over the course of drinking the keg.

 

[stickyfinger]

i've basically switched to doing a soft-crash first as well. There are a lot of benefits.

I'm curious about the process as well - I've yet to get a result that I'm happy with when adding dry hops at the tail end of fermentation and then starting to spund. Have you noticed that hop flavors fall off sooner after crashing when adding dry hops and then spunding? I have definitely had issues with hop flavor & aroma in the beers that I have added dry hops with a few points left and then spunded, but I did not take a sample before crashing, so I don't know whether those flavors just never came through or if they were lost somewhere along the way. So far, the process that has given me the best and most consistent results is adding 1/2 the dry hops at 48hrs and the remainder after a soft crash to ~60F to drop the yeast (though I'm not sure if or how much the soft crash has helped without a side-by-side). But then I am limited to force-carbonation.

 

[emr25]

Can’t hurt to point out that we all have vastly different systems, processes, techniques, and most importantly goals.

The way I’m doing things now is creating NE IPAs as good or better than what I can buy commercially (most of which deteriorate rather quickly even in cans). I’m happy with where I’m at and will undoubtedly continue to refine and improve, but I don’t think anyone should blindly attempt to mimic anyone’s advice (mine included).

With that said, I’m thinking a Mosaic / Sabro combination will be next on my list!

 

[Hannabrew]

Can’t hurt to point out that we all have vastly different systems, processes, techniques, and most importantly goals.

The way I’m doing things now is creating NE IPAs as good or better than what I can buy commercially (most of which deteriorate rather quickly even in cans). I’m happy with where I’m at and will undoubtedly continue to refine and improve, but I don’t think anyone should blindly attempt to mimic anyone’s advice (mine included).

With that said, I’m thinking a Mosaic / Sabro combination will be next on my list!

Totally agree. Only reason I'm asking is that your process was very close to my normal process but it was just getting frustrating with NEIPAs due to the dry hopping.

 

[emr25]

Totally agree. Only reason I'm asking is that your process was very close to my normal process but it was just getting frustrating with NEIPAs due to the dry hopping.

Yeah there really isn’t a perfect way at least that I know of. But the mouthfeel and low oxygen environment of natural carbonation from spunding makes up for any negatives of dry hopping in the keg (at least for me).

The CBDS or similar floating dip tube has been a big improvement for all styles. Lagers are brite faster when pulling from the top, hoppy ales require less conditioning time to get rid of hop astringency when pulling from the top, etc.

 

[Guevara]

Here’s the dual-hopped Citra / Azacca.

Hi! Fantastic colour! I'd like to brew this one. I' m just a beginner in this field and I have few questions. What kind of hop extract do you use? Boiling/mash, time/temperature, primary/secondary fermentation days/temperature? As I understand you carb in keg. Is it ok with dextrose? Thank you in advance!

 

[Guevara]

Here’s the dual-hopped Citra / Azacca.

Hi! Fantastic colour! I'd like to brew this one. I' m just a beginner in this field and I have few questions. What kind of hop extract do you use? Boiling/mash, time/temperature? As I understand you carb in keg. Is it ok with dextrose? How do you provide dry hop? Thank you in advance!

 

[ttuato]

Slow pour I presume?

Am curious about your to hear about your malt flavors after after 3-4weeks. I used all Barke Pilsner base in a NEIPA recently and was not blown away like I was when I switched from floor malted Pils to Barke for my German Pils. I got the honey/sweet/hay/dough flavor from the Barke in the first couple weeks of the NEIPA but it dropped off drastically after that. I typically use all GP for NEIPAs and the honey / sweet which usually sustains until keg blows. I felt like the hay & dough from the Barke added a cool dimension to the flavor but after it dropped the remaining honey/sweet was not as prominent as what I get from GP. Your blend intrigues me - please report back after a few weeks.

Here’s the dual-hopped Citra / Azacca.

 

[ttuato]

Seeking feedback - I have two batches fermenting with IO Kveiking at the moment (44hrs in). One observation of this and my previous experience with Hornidal:

I know the need for lots of yeast nutrient for kveik is well established and I have done that each time I used kveik BUT the first couple of times I used Hornindal I did not use whirlfloc nor did I worry about transferring clear wort to fermentor (per LODO techniques) and those two beers fermented like crazy reach FG in less that 24hrs. The last three batches of Hornindal and these two Kveiking batches I DID use whirlfloc and only transferred clear wort. Each of the Hornindal took 4-5days to reach FG (one batch I added Conan because I thought it was stuck), and now I am 44hrs in with Kveiking, and I still have a few points to go (1.067SG to 1.020 and dropping - target 1.014). As a result of these experiences it occurred to me that these kveik strains were originally used for high OG farmhouse ales - even no boil ales - that likely still have all of the proteins in the wort that would have been removed by whirlfloc / settling. As such, my hypothesis is that one should forgo the "clear wort" mantra of LODO when using kveik yeast strains. Other thoughts?

Side note: For the Kveiking batches - I pitched ~80mil cells per 4.5gal batch. Temp ~95*. The esters during the first 18hrs were true to form tropical / pineapple / guava and that would bowl you over with the aroma. I open fermented the first 18hrs too in order to boost the esters. These esters have subsided a bit now but present now as overripe tropical fruit. Am not sure how it will play out in the final beer though - I will report back. The whirlpool was a hodge podge of NEIPA hops (strata, simcoe, bravo, mosaic, vic secret - am cleaning out my supply before ordering 2019 harvest) - one will be DH with all galaxy, the other with Juicy Bits blend of mosaic, citra, eldorado. I will post back on the review in a week or so after kegging.

 

[stickyfinger]

Looks like an interesting hop to try, Julius...

https://www.farmhousebrewingsupply....of+sale&utm_campaign=10%+off&utm_medium=email

 

[couchsending]

Could they really not come up with a better name than that? Soooo original

If I had a dollar for every hop I tried where the description was awesome and the end result was the opposite...

Total oil content is pretty low. Not saying that’s the only way to tell but I have a hunch it won’t be that potent.

I’ve tried all sorts of experimental varieties over the last few years and I’m kind of over it. Strata might be the only one I really enjoy.

If someone ends up trying it let us know how it goes.

 

[stickyfinger]

Could they really not come up with anything better than that?

If I had a dollar for every hop I tried where the description was awesome and the end result was the opposite...

Total oil content is pretty low. Not saying that’s the only way to tell but I have a hunch it won’t be that potent.

I’ve tried all sorts of experimental varieties over the last few years and I’m kind of over it. Strata might be the only one I really enjoy.

If someone ends up trying it let us know how it goes.

dude, bitter. ha ha. it’s only $20/lb. that worried me lol

 

[kevink]

Total oil content is pretty low. Not saying that’s the only way to tell but I have a hunch it won’t be that potent.

My first thought was also that the name is lame and my second thought was that the total oil is low, too.

 

[kevink]

Strata might be the only one I really enjoy.

I recently did an all Strata NEIPA and it was as good as any of my best beers. That hop is awesome.

 

[isomerization]

Could they really not come up with a better name than that? Soooo original

If I had a dollar for every hop I tried where the description was awesome and the end result was the opposite...

Total oil content is pretty low. Not saying that’s the only way to tell but I have a hunch it won’t be that potent.

I’ve tried all sorts of experimental varieties over the last few years and I’m kind of over it. Strata might be the only one I really enjoy.

If someone ends up trying it let us know how it goes.

It appears to just be Minnesota grown cascade.

 

[eugles]

Would anyone mind sharing their fermentation/pitching profile for a vermont ale / barbarian yeast strain?