New England IPA "Northeast" style IPA

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I'm doing these in a keg fermenter. Trying to figure out the best way to get full extraction without agitation, as it's just not practical for me, as it would kick up all the yeast/trub.

Everything else about this fermenting setup is excellent.
 
It'll waste CO2, but you could transfer to purged keg with DH in, then transfer to serving keg a few days later.
I certainly could! With my brewing situation / space, the least amount of vessels to clean and prep, the better haha.

I guess I should ask - is anyone getting fantastic results in one vessel without agitation? I're really enjoyed switching to using this megamouth Torpedo keg fermenter setup that I cobbled together.
 
I'm doing these in a keg fermenter. Trying to figure out the best way to get full extraction without agitation, as it's just not practical for me, as it would kick up all the yeast/trub.
How are you currently adding hops to the fermenter?

I mostly ferment in Fermonster fermenters and dry hop in the primary. The process I have moved to for the last several batches is to soft crash to around 40F, raise the temp back up to 60F, add my dry hops for 2 days at 60F, cold crash, then transfer to a keg. An 8 oz dry hop addition for a 5 gallon batch has gotten me to the hop level I like. It might not be up to the saturation level of something like Fiddens, but it gets me to the level that I like.

I found when I dry hopped colder (say 40F) I did not get as much hop character as I expected. I am not 100% sure of the impact of the soft crash, but I think dropping out most of the yeast before dry hopping leads to more hop character staying suspended in the beer (rather than getting pulled out as the yeast settles). Dry hopping at 60F seems to produce less astringency and hop burn, vs dry hopping at 72F. In the past, I have had batches that took 2-3 weeks in the keg before that astringency settled out.

I have thought about trying a dry hop vessel with agitation, but I am pretty happy with the level of hop character I am getting with my current process.
 
How are you currently adding hops to the fermenter?

With this setup I'm using a hop-bong. I had a ferrule welded to the keg-lid. Works great.

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I'll swap out the top piece for a hop-bong for dry-hopping.

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I've considered putting another dip-tube onto the gas-in side of the keg post, for agitation, as I have the top post to pressurize when needed. However, it doesn't seem worth it as I can't dump trub/yeast, so I'll just keep at it with no rousing.
 
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This is my "brujos style" which is just a little more extreme than I would usually do. But I'm of the mind, if you make a hazy its gotta be cranked up to 11.

1.074->1.023. 35% barley the rest wheat oats and 4% maltodextrin.
Chloride 300, Ca 130.
Hot side: Citra t90 and icognito, a touch of galaxy that smelled decent. (equiv to 1oz/gal and 40ibus calc)
Cold: Citra, motueka, riwaka (8:5:2)
CS Hazy yeast, three packs, made a great beer. Can't knock this yeast.

The mouthfeel is incredible. Very big and fluffy highly recommend if you havn't. Not sweet, just super hoppy.

I'm a proponent of the second dry hop keg. Cold crash, transfer off yeast, agitate the heck out of it over 24 hrs. The agitation is a key for me to get the biggest aroma, really pops. DH at 2.5oz/gal and lots of agitation and Southern Hemi hops means it needs an extra week or two for the bite to settle out but I think that's more than worth it for these beers. My DH kegmenter looks like @DevilsCups pic

My next one I'm gonna try out spectrum which I think I should use mid fermentation for best effect. Without the pellets I think it would not dry the beer out like a mid ferm t90 does, also It would help avoid oxidation. But curious what other have figured out for best practices with spectrum, its been a few months since we discussed it.

Also, I've come back to making these beers as it seems more and more the commercial versions are dissapointing. Breweries I use to love have trended toward the juicy, sweet and not all that hoppy versions of them. In my area Humble Sea, Alvarado St use to be bangers but now its hard to find a hazy I like (their west coasts I still love and can still get good ones from Green Cheek and Monkish.) Mine is right there with the best, and way better than most!


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But curious what other have figured out for best practices with spectrum, its been a few months since we discussed it.

I have tried using Spectrum twice and have made some mistakes. The first time I added it to my keg first and then transfered my beer, hoping it would mix. It did not mix. Ended up with most of the spectrum at the bottom of the keg, even after trying to shake the keg. The first few pours were very dark and unpleasant, so I pretty much wasted the spectrum and some otherwise decent beer.

The second time I added the Spectrum to a small PET bottle and closed transfered some beer to it. This was after soft crash + dry hop and right before kegging. Made sure to purge it with CO2 and used a little antioxidants. I then placed the bottom of the bottle in warm water and shook the bottle to mix it until no Spectrum was left stuck to the sides. I then transfered it to a keg along with the rest of the beer. Unfortunetly this beer turned out with high hop burn and diesely, but I think that's unrelated to the Spectrum. I will likely try this again soon, after I brew a pilsner for the summer. I can return with some pictures of the process with results if anyone is interested. Otherwise I'm very interested in figuring out if Spectrum is best used mid-ferm.

Edit: Neither beers had problems with oxidation
 
I have tried using Spectrum twice and have made some mistakes. The first time I added it to my keg first and then transfered my beer, hoping it would mix. It did not mix. Ended up with most of the spectrum at the bottom of the keg, even after trying to shake the keg. The first few pours were very dark and unpleasant, so I pretty much wasted the spectrum and some otherwise decent beer.

The second time I added the Spectrum to a small PET bottle and closed transfered some beer to it. This was after soft crash + dry hop and right before kegging. Made sure to purge it with CO2 and used a little antioxidants. I then placed the bottom of the bottle in warm water and shook the bottle to mix it until no Spectrum was left stuck to the sides. I then transfered it to a keg along with the rest of the beer. Unfortunetly this beer turned out with high hop burn and diesely, but I think that's unrelated to the Spectrum. I will likely try this again soon, after I brew a pilsner for the summer. I can return with some pictures of the process with results if anyone is interested. Otherwise I'm very interested in figuring out if Spectrum is best used mid-ferm.

Edit: Neither beers had problems with oxidation
I had success adding day 4 or 5 or so.
Pro's can dose it inline or mix it with recirculation, but aside from that using it after fermentation you get alot of undesireables imho, think of it like a super concentrated cryo flavor.
I think it's actually the biggest advantage of this product that you can use it during fermentation without extracting polyphenols.
 
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I'm brewing this weekend and my last neipa was citra and nectaron with a touch of mosaic. I have some nelson on hand I want to use it for this batch. I'm curious about pairing it with nectaron. Maybe just in the dry hop, or a small amount in the whirlpool. Any thoughts or experiences using them together?
 
I'm brewing this weekend and my last neipa was citra and nectaron with a touch of mosaic. I have some nelson on hand I want to use it for this batch. I'm curious about pairing it with nectaron. Maybe just in the dry hop, or a small amount in the whirlpool. Any thoughts or experiences using them together?
The collab I did with the warbler brewery was Nelson, nectaron and citra. Works well together but if your nectaron is Diesel forward it will pull it out of the Nelson
 
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I had success adding day 4 or 5 or so.
Pro's can dose it inline or mix it with recirculation, but aside from that using it after fermentation you get alot of undesireables imho, think of it like a super concentrated cryo flavor.
I think it's actually the biggest advantage of this product that you can use it during fermentation without extracting polyphenols.
Thanks - if I add it into the fermenter at peak ferm is it supposed to get mixed in and dissolved just by yeast activity? Or do I still need to swirl/shake it in with wort in a separate flask?
 
like you said though, you were in the mix. The mini bos def is based on preference. If you haven’t tried this before you shou; send the same beer to 3 comps that are close in date to each other. I think you’ll be amazed on how different the beers will be judge. It def eye opening and you see how regional expectations for styles are in play.

I’ve done this a few times and I’ll have a beer medal in one comp with a high 38/39+ score and then In an other comp the same weekend get a low 30.

having had your beers before, I can only imagine it was great and you were just on the unfortunate side this time
I fell victim to this over the weekend at the Irish Nationals. My beer hopped with Superdelic, Citra and Nectaron scored 39. Both judges loved it. Two other beers scored 39 also so went to a mini best of show. I came out the worst with only a bronze. I knew I was in trouble as I know one of the BOS judges and he hates soft bitterness so he went with the one with a lot of bitterness. Best of show is a total beauty contest, bjcp goes out the window. I should be happy with my medal but still a bit annoyed.

Either way this beer is hands down my best to date. Used Imperial dry hop and love how it lets the hops shine. Also Superdelic is an incredible hop. Have to brew with it again.

Scored my best overall in a competition with a 43 for my Barrel Aged English Barleywine. Another year or two in the bottle and it'll be a fine beer. Would love to enter one of my hazys into a competition over in the US but don't think it would hold up well over that long journey.
 
I fell victim to this over the weekend at the Irish Nationals. My beer hopped with Superdelic, Citra and Nectaron scored 39. Both judges loved it. Two other beers scored 39 also so went to a mini best of show. I came out the worst with only a bronze. I knew I was in trouble as I know one of the BOS judges and he hates soft bitterness so he went with the one with a lot of bitterness. Best of show is a total beauty contest, bjcp goes out the window. I should be happy with my medal but still a bit annoyed.

Either way this beer is hands down my best to date. Used Imperial dry hop and love how it lets the hops shine. Also Superdelic is an incredible hop. Have to brew with it again.

Scored my best overall in a competition with a 43 for my Barrel Aged English Barleywine. Another year or two in the bottle and it'll be a fine beer. Would love to enter one of my hazys into a competition over in the US but don't think it would hold up well over that long journey.
Do you mind sharing your recipe?
 
Do you mind sharing your recipe?
Here it is in case you can't find it.

Crisp extra pale malt 45%
Spelt 16%
Naked Oat malt 12%
Golden Promise 10%
Chit malt 8%
Flaked oats 8%

OG 1.080
FG 1.016
Imperial Dry Hop 1st Gen

6g CTZ first wort
20g Citra 10 mins

Whirlpool @ 162F for 30 minutes
Citra 4oz
Superdelic 2oz
Nectaron 2oz

Dry Hop
Citra 6oz
Superdelic 5oz
Nectaron 3oz
 
Now THIS is a complete clubbing over the head with hops. I love it lol.
Haha I would actually consider this middle of the road. It’s about 4lb/bbl dryhop. I see many folks going 5-7lb/bbl constantly on here. I’m right around where @aaronm13 is, sometimes a touch more, sometimes a touch less
 
Haha I would actually consider this middle of the road. It’s about 4lb/bbl dryhop. I see many folks going 5-7lb/bbl constantly on here. I’m right around where @aaronm13 is, sometimes a touch more, sometimes a touch less
It has made me realize that even though I'm mostly brewing lower gravity, considering the modern approach, I am severely underhopping.
 
Now THIS is a complete clubbing over the head with hops. I love it lol.

Haha I would actually consider this middle of the road. It’s about 4lb/bbl dryhop. I see many folks going 5-7lb/bbl constantly on here. I’m right around where @aaronm13 is, sometimes a touch more, sometimes a touch less
I think I'm severely underhopping my neipas too, but I feel like they're saturated. Might have to test out a batch with extra.

Currently I'm 2.5oz 3-5min, 2.5oz Whirlpool, 6-7oz DH. Sometimes 8oz DH, but closed transferring becomes tricky at that point.
 
In regards to the closed transfer, when I upped my hopping rate I found that I had to do a better job of cols crashing.. I have a conical so I can dump trub but with 2.5oz per gallon of dry hops things get tough. I found that I really gotta work the cold crash timing with trub dumps. I do multiple dumps over 2 to 3 days. Starting after 12 hours at 38f then every 12 hours after that. I do short and slow so as to not punch through but also not get plugged up. It's a bit of a challenge. I tried numerous things but this has worked the best to avoid clogs when doing the closed transfer. I have used a bouncer filter for quite some time which is a huge help but again had problems when I upped the hopping rates. So I stepped up my filter game as well, here's a pic of my latest transfer and its result.
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In regards to the closed transfer, when I upped my hopping rate I found that I had to do a better job of cols crashing.. I have a conical so I can dump trub but with 2.5oz per gallon of dry hops things get tough. I found that I really gotta work the cold crash timing with trub dumps. I do multiple dumps over 2 to 3 days. Starting after 12 hours at 38f then every 12 hours after that. I do short and slow so as to not punch through but also not get plugged up. It's a bit of a challenge. I tried numerous things but this has worked the best to avoid clogs when doing the closed transfer. I have used a bouncer filter for quite some time which is a huge help but again had problems when I upped the hopping rates. So I stepped up my filter game as well, here's a pic of my latest transfer and its result.
View attachment 849189View attachment 849190
That's basically what I'm doing as well. Multiple slow trub dumps from both ports and then using a Bouncer Pro. I clogged the Bouncer when I did my first 8oz DH, and it turned me off. But, my process has gotten better as I learned my system. I wasn't dumping enough or as often.

Here's to more hops!
 
Haha I would actually consider this middle of the road. It’s about 4lb/bbl dryhop. I see many folks going 5-7lb/bbl constantly on here. I’m right around where @aaronm13 is, sometimes a touch more, sometimes a touch less
Funny enough on the feed back from the judges was that the beer could do with more aroma and was a touch grassy. SO in theory needs more hops for aroma but would add more vegetive matter. What would be the solution here here, more dry hops but shorter contact time? I don't get much grassiness at all off it but don't think I'm overly sensitive to it.
 
Funny enough on the feed back from the judges was that the beer could do with more aroma and was a touch grassy. SO in theory needs more hops for aroma but would add more vegetive matter. What would be the solution here here, more dry hops but shorter contact time? I don't get much grassiness at all off it but don't think I'm overly sensitive to it.
Cryo hops?
 
Funny enough on the feed back from the judges was that the beer could do with more aroma and was a touch grassy. SO in theory needs more hops for aroma but would add more vegetive matter. What would be the solution here here, more dry hops but shorter contact time? I don't get much grassiness at all off it but don't think I'm overly sensitive to it.
Going a little warmer, for shorter periods, and less rousing could help. But sometimes it’s just the quality of the hops
 
Going a little warmer, for shorter periods, and less rousing could help. But sometimes it’s just the quality of the hops
Think I dry hopped around 58/60C with this one so a little warmer than I normally do with southern hemisphere hops, think it helped. But as you say it's more than likely the quality of the hops.
 
Going a little warmer, for shorter periods, and less rousing could help. But sometimes it’s just the quality of the hops
Why warmer? I am curious I thought that colder meant less grassy

Side note: I was reading Sapwood Cellar (Scott Janish) recipe for their beer Cosmic Rings and they mention dry hopping at 34F/1C which is way lower than what I am dry hopping at
 
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Why warmer? I am curious I thought that colder meant less grassy

Side note: I was reading Sapwood Cellar (Scott Janish) recipe for their beer Cosmic Rings and they mention dry hopping at 34F/1C which is way lower than what I am dry hopping at
Dryhoping cold helps prevent yeast activity and hopburn for sure, but I strongly feel temperature will not change the flavor extracted as long as you’re not extending the time. (Talking 60*f and below. The warmer the temp, the less time you want on the hops)

Think about it, ever taste your before dryhoping? Does is taste fruity or grassy? I bet typically fruity and remember you added hops during the whirlpool so if temperature caused grassyness you should only get grassy flavors at that point. Hop character comes from the hop itself, grassy character typically means it was harvested earlier. If it’s very fruity or taste as the variety should it was yielded at the right time, if it’s oniony/garlicky than it was harvested late. Grow season and genetics will definitely play a part in it too.

If your hops are grassy, dryhoping warmer could be beneficial. It will let the yeast do some biotransfermation and hopefully take it more fruity.
 
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Extending my Florida winter stay longer than usual due to health reasons. Will be taking a break from brewing, so wanted to post my last batch photo. Used a More Beer Phantasm Hazy IPA kit (normally not kits). Turned out excellent, very happy for single IPA. Keep posting you NEIPA nuts. This link is one of the best. Thanks to all!
 

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Extending my Florida winter stay longer than usual due to health reasons. Will be taking a break from brewing, so wanted to post my last batch photo. Used a More Beer Phantasm Hazy IPA kit (normally not kits). Turned out excellent, very happy for single IPA. Keep posting you NEIPA nuts. This link is one of the best. Thanks to all!
wish you well brother. Stay strong👍🏽
 
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