New England IPA "Northeast" style IPA

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That's a shame. LAIII does leave an incredible body but the muted hops is a real issue. I must try Juice as I don't think I have. Is there a Wyeast/White Labs version of it as Imperial Yeast is really hard for me to get and super expensive?

I really like what A24 brings to the table but I just can't get it to finish where I want it, it always over attenuates me even on my last DIPA that I mashed at 156 it still finished at 1,014
Mash thicker and pitch lower, less aeration.
 
Well ain't that some ****, do you believe it will break it down completely or just a percentage of it? I mean I'd say add some potassium sorbate when you hit your desired gravity, as long as you're kegging, bit that's just another opportunity for oxidation. It's a challenging hobby we have..

Edit: coastal haze, my go to for neipa, is also sta1 positive, but the couple times I used malto, I had a higher fg... so coincidence or did it ferment some but not all?
How are you finding coastal haze, do you think its pretty much the same strain as Dry Hop since both are sta 1?
 
Mash thicker and pitch lower, less aeration.
That won’t make too much of a difference if any with an sta1 strain. Some science even has shown the opposite, that having more maltodextrin in your wort, the effect of the enzyme can increase.

I have not done this due to oxidation risks, but you could add it post fermentation to the keg and store cold.

I mean maybe you could even add it with a few points left in fermentation so that it will scrub o2 and then crash quickly if your clear of diacetyl
 
How are you finding coastal haze, do you think its pretty much the same strain as Dry Hop since both are sta 1?
I'd guess they are fairly similar, I uses dry hop and juice before back when my lhbs carried it, which they haven't for a while now, a couple years I'd guess, that's when I went to coastal haze and haven't looked back. I like what I get with it, and I've brewed with it enough now to know what to expect from it, also my typical hazy finishes at 1.018 the batch I used maltodextrin in finished just over 1.020 so with what @Dgallo mentioned either that was a coincidence or the sta1 didn't convert all of the malto... I think knowing how to manipulate a yeast to get it to do what you want is just as important as the strain itself, adjusting temps and pitch rate can change what a yeast does for you. For coastal, I slightly underpitch and ferment at 68f for a few days then bump it to 70f or so.
 
I had a few pounds of new hops from the YVH Black Friday sale, and some random ones I wanted to compare. I decided to do the old “dry hop some tasteless beer” test.

Methodology:
I dumped some beer out, then added 5g to each can and screwed the cap back on. Left the cans for about 36 hours at 40*. Sorry for my lack of descriptors, but here’s a general idea of my experience.

Best:
24 Galaxy - citrus, grapefruit
24 Eclipse - citrus
23 Strata - strawberry/berry, woody

Second tier
22 Idaho 7 - dank, citrus
24 Mosaic - berry, woody

Third tier
23 Azacca - mild, woody, spice
23 Amarillo - light citrus, dank, woody

Trash
23 Nelson - gross woody spice, total garbage. Maybe a bad batch?

Conclusion:
The 24 galaxy and 24 eclipse were the biggest standouts. I’m excited to brew with those if anybody has any suggestions for hot and cold side hopping. I also have a few different years of Citra (22, 23, 24, lupomax) but ran out of mich ultras, so I’ll have to go back and do this again.

IMG_3777.jpeg
 
I had a few pounds of new hops from the YVH Black Friday sale, and some random ones I wanted to compare. I decided to do the old “dry hop some tasteless beer” test.

Methodology:
I dumped some beer out, then added 5g to each can and screwed the cap back on. Left the cans for about 36 hours at 40*. Sorry for my lack of descriptors, but here’s a general idea of my experience.

Best:
24 Galaxy - citrus, grapefruit
24 Eclipse - citrus
23 Strata - strawberry/berry, woody

Second tier
22 Idaho 7 - dank, citrus
24 Mosaic - berry, woody

Third tier
23 Azacca - mild, woody, spice
23 Amarillo - light citrus, dank, woody

Trash
23 Nelson - gross woody spice, total garbage. Maybe a bad batch?

Conclusion:
The 24 galaxy and 24 eclipse were the biggest standouts. I’m excited to brew with those if anybody has any suggestions for hot and cold side hopping. I also have a few different years of Citra (22, 23, 24, lupomax) but ran out of mich ultras, so I’ll have to go back and do this again.

View attachment 864848
Thank you for your service! We should all take turns doing this lol
 
I'd guess they are fairly similar, I uses dry hop and juice before back when my lhbs carried it, which they haven't for a while now, a couple years I'd guess, that's when I went to coastal haze and haven't looked back. I like what I get with it, and I've brewed with it enough now to know what to expect from it, also my typical hazy finishes at 1.018 the batch I used maltodextrin in finished just over 1.020 so with what @Dgallo mentioned either that was a coincidence or the sta1 didn't convert all of the malto... I think knowing how to manipulate a yeast to get it to do what you want is just as important as the strain itself, adjusting temps and pitch rate can change what a yeast does for you. For coastal, I slightly underpitch and ferment at 68f for a few days then bump it to 70f or so.
Thanks for the feedback on Coastal Haze. I totally agree with you on knowing how to use and what to expect is so important that's why A24 is driving me nuts as I can't dial it in whereas I knew exactly what Verdant was going to do in every batch, just unfortunately mutes the hops too much. Think I'm going to give it a shot on my next brew. What temperature do you usually mash at to get it to finish around 1.020?
 
I had a few pounds of new hops from the YVH Black Friday sale, and some random ones I wanted to compare. I decided to do the old “dry hop some tasteless beer” test.

Methodology:
I dumped some beer out, then added 5g to each can and screwed the cap back on. Left the cans for about 36 hours at 40*. Sorry for my lack of descriptors, but here’s a general idea of my experience.

Best:
24 Galaxy - citrus, grapefruit
24 Eclipse - citrus
23 Strata - strawberry/berry, woody

Second tier
22 Idaho 7 - dank, citrus
24 Mosaic - berry, woody

Third tier
23 Azacca - mild, woody, spice
23 Amarillo - light citrus, dank, woody

Trash
23 Nelson - gross woody spice, total garbage. Maybe a bad batch?

Conclusion:
The 24 galaxy and 24 eclipse were the biggest standouts. I’m excited to brew with those if anybody has any suggestions for hot and cold side hopping. I also have a few different years of Citra (22, 23, 24, lupomax) but ran out of mich ultras, so I’ll have to go back and do this again.

View attachment 864848
This is actually a fantastic idea to see what a hop brings. I found the same with YVH 23 Nelson, it's pretty rubbish and has little to none of that beautiful Nelson character. Strange that they haven't got any 24 crop yet.
 
Frequent visitor of this thread, but not sure I have ever contributed. My latest double hazy; early indications are this is my favorite to date. YVH Motueka & Vic Secret whirlpool, 2.5:1:1 YVH Galaxy, Motueka, Vic dry hop using A24.View attachment 865031
🤤Can we get some grain bill info? Been wanting to do a double hazy but don’t have a recipe yet.
 
My latest attempt.
Pilsner, Spelt and Malted oats.
A small bittering charge with Summit then Citra and Rakau in the whirlpool and Citra, Rakau and Nelson in the DH.
WHC Saturated yeast
OG 1.064 and FG 1.015

The hops are a bit muted but it's only in the keg 2 days and I managed to transfer some hop material into the keg.
The last time I will DH without a filter bag, it's just too much hassle for my system.
Luckily no hop burn but it does taste a bit green.
So I hope it improves over the next few days when the hop debree is gone and it has more carbonation.

1734949292164.jpeg
 
I had a few pounds of new hops from the YVH Black Friday sale, and some random ones I wanted to compare. I decided to do the old “dry hop some tasteless beer” test.

Methodology:
I dumped some beer out, then added 5g to each can and screwed the cap back on. Left the cans for about 36 hours at 40*. Sorry for my lack of descriptors, but here’s a general idea of my experience.

Best:
24 Galaxy - citrus, grapefruit
24 Eclipse - citrus
23 Strata - strawberry/berry, woody

Second tier
22 Idaho 7 - dank, citrus
24 Mosaic - berry, woody

Third tier
23 Azacca - mild, woody, spice
23 Amarillo - light citrus, dank, woody

Trash
23 Nelson - gross woody spice, total garbage. Maybe a bad batch?

Conclusion:
The 24 galaxy and 24 eclipse were the biggest standouts. I’m excited to brew with those if anybody has any suggestions for hot and cold side hopping. I also have a few different years of Citra (22, 23, 24, lupomax) but ran out of mich ultras, so I’ll have to go back and do this again.

View attachment 864848
Good stuff.
I have a 100g pack of 2023 Galaxy that I'm half afraid to use in case it messes up a batch of expensive beer.
I will only use it in the dry hop so I guess this would be a good method to test it out, in addition to just smelling it.
 
Good stuff.
I have a 100g pack of 2023 Galaxy that I'm half afraid to use in case it messes up a batch of expensive beer.
I will only use it in the dry hop so I guess this would be a good method to test it out, in addition to just smelling it.
Yea I think this would give you a good idea. I had suspected that my Nelson was bad after I made a batch with it and it tasted awful. This test definitely confirmed that that bag of hops was no good. Better than screwing up 5 more gallons.
 
🤤Can we get some grain bill info? Been wanting to do a double hazy but don’t have a recipe yet.
If you have a house recipe, the easiest approach would be to scale it up using the same percentages. I probably overcomplicate my recipe, but I really enjoy what each brings to the finished product.

65% Pilsen
14% Flaked Oats
7.5% White Wheat
6.5% Golden Naked Oats
3.5% Carapils
2% C10
1.5% Acidulated (as needed)

For this particular beer, OG was 1.079 with FG of 1.018.
 
If you have a house recipe, the easiest approach would be to scale it up using the same percentages. I probably overcomplicate my recipe, but I really enjoy what each brings to the finished product.

65% Pilsen
14% Flaked Oats
7.5% White Wheat
6.5% Golden Naked Oats
3.5% Carapils
2% C10
1.5% Acidulated (as needed)

For this particular beer, OG was 1.079 with FG of 1.018.
No issues with it finishing too sweet with having 8.5% crystal malts (golden naked oats are a crystal oat malt)
 
No issues with it finishing too sweet with having 8.5% crystal malts (golden naked oats are a crystal oat malt)
I have not had any issues with sweetness (although that can be subjective). I personally don’t perceive any sweetness coming from the GNO and use them for the creamy texture and color they provide. The C10 is such a small % that it provides nice balance and a little additional color, as I prefer my hazy to be a little more dark gold/yellow. I make with and without the C10 depending on inventory. I will say I did attempt a batch using C60 instead of C10 and was not a fan.
 
Thanks for the feedback on Coastal Haze. I totally agree with you on knowing how to use and what to expect is so important that's why A24 is driving me nuts as I can't dial it in whereas I knew exactly what Verdant was going to do in every batch, just unfortunately mutes the hops too much. Think I'm going to give it a shot on my next brew. What temperature do you usually mash at to get it to finish around 1.020?
I use Coastal Haze on 100% of my neipas. I absolutely love what it produces. My only complaint is it does over attenuate if you mash too low. I find anything under 152, and you'll finish around 1.015. I mix up my mash schedule between a single 154 or a step 146/158. I think I prefer the 146/158. Usually finishing around 1.018 like @bailey mountain brewer says. I think it lets the hops shine, especially after a large DH. I do soft crash the yeast before DH and only DH for a max of 48hrs, for reference.
 
Brouwland here in Europe has Coastal Haze, I must give it a try.
What's the current view on the Conan strains with regards to hop expression?
I did a Heady Topper clone with a dry version which turned out nice but wasn't very hazy.
I never had an original but looking at the grain bill I guess it's not very hazy anyway, compared to the the milky orange juice look we are aiming for nowadays.
 
Brouwland here in Europe has Coastal Haze, I must give it a try.
What's the current view on the Conan strains with regards to hop expression?
I did a Heady Topper clone with a dry version which turned out nice but wasn't very hazy.
I never had an original but looking at the grain bill I guess it's not very hazy anyway, compared to the the milky orange juice look we are aiming for nowadays.
I've used Conan a few times, and it didn't turn out as I expected. Not to say it's not a good yeast, it just didn't do what I wanted it to do. I got overripe fruit, which I'm not a fan of. And yeah, it floccs pretty good. Heady Topper is hazy, but not milky.
 
🤤Can we get some grain bill info? Been wanting to do a double hazy but don’t have a recipe yet.

I've been doing one of Fiden's grain bills and it's nice:

80% Rahr 2 Row
15% Malted Oats (I think he actually uses flaked, just use what you prefer I'd say)
5% Chit Malt

I think they target 1.075 SG for their Jasper DIPA, targeting 1.015 or slightly higher FG. If you like a little bit more sweetness or an orange color, you can use 3-5% honey malt.
 
I've been doing one of Fiden's grain bills and it's nice:

80% Rahr 2 Row
15% Malted Oats (I think he actually uses flaked, just use what you prefer I'd say)
5% Chit Malt

I think they target 1.075 SG for their Jasper DIPA, targeting 1.015 or slightly higher FG. If you like a little bit more sweetness or an orange color, you can use 3-5% honey malt.
I have zero faith in the jasper released recipe. For one, jasper has an SRM of 6-7, it’s definitely more orange than yellow and there’s nothing in the grainbill that would give that color. Also them using only 5% of Golden promise is silly. Why add so little of a base grain. I’ve also degassed plenty of fidens beers and I’ve jasper finished 1.022. Most were 1.025/1.026, and a few even higher.
 
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I have zero faith in the jasper released recipe. For one, jasper has an SRM of 6-7, it’s definitely more orange than yellow and there’s nothing in the grainbill that would give that color. Also them using only 5% of Golden promise is silly. Why add so little of a base grain. I’ve also degassed plenty of fidens beers and I’ve jasper finished 1.022. Most were 1.025/1.026, and a few even higher.


Yeah, I think the Jasper recipe that's online was early days. Steve mentions using a touch of GP in one of the Beer and Brewing podcasts, but they've since gone to 100% Rahr 2 Row for base malt and phased it out, can't remember the reason. I believe the 5% though, I did all the half and half 2row/GP hazy recipes back in the Focal Banger/Heady days and it adds a great grainy/booziness, but so overpowering. A tiny amount would make sense to me.

I think they do finish much higher per the recent Beer and Brewing youtube stuff but I can't remember exactly. 1.020 seems reasonable. I haven't tried doing a hazy with American Ale II yet though.
 
Yeah, I think the Jasper recipe that's online was early days. Steve mentions using a touch of GP in one of the Beer and Brewing podcasts, but they've since gone to 100% Rahr 2 Row for base malt and phased it out, can't remember the reason. I believe the 5% though, I did all the half and half 2row/GP hazy recipes back in the Focal Banger/Heady days and it adds a great grainy/booziness, but so overpowering. A tiny amount would make sense to me.

I think they do finish much higher per the recent Beer and Brewing youtube stuff but I can't remember exactly. 1.020 seems reasonable. I haven't tried doing a hazy with American Ale II yet though.
I don’t personally use golden promise because I don’t think the increased cost over rahr 2 row is worth it but I will say I never experienced a booziness from using it, maybe a slight sweetness kinda how floor malted Pilsner comes across but everyone palate is different

Idk if you’re local to fidens then too but I’m like 5 mins for their new tap room and have gotten to know Steve enough to share my hb with him and chat beer. I’m pretty confident in the first jasper recipe the author messed up and wrote golden promise instead of golden naked oats
 
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I don’t personally use golden promise because I don’t think the increased cost over rahr 2 row is worth it but I will say I never experienced a booziness from using it, maybe a slight sweetness kinda how floor malted Pilsner comes across but everyone palate is different

Idk if you’re local to fidens then too but I’m like 5 mins for their new tap room and have gotten to know Steve enough to share my hb with him and chat beer. I’m pretty confident in the first jasper recipe the author messed up and wrote golden promise instead of golden naked oats

Finally found the interview. Steve says he used a bit of it at first in all of their beers then stopped because he didn't like the color.

That was what made me think the recipe floating around was probably correct (at the time). I also think I've heard him say only 2 Row/Flaked Oats/Chit for Jasper now and a lot of their beers too, but dunno how to explain the SRM.

I'm in Denver... unfortunately don't think the hazy scene is on par with the Northeast or Cali. The only Fidens I've had was a Fidens/Cerebral collab that was really nice. I'm thinking about trying to get a trade going on the Fidens FB group soon.
 
Finally found the interview. Steve says he used a bit of it at first in all of their beers then stopped because he didn't like the color.

That was what made me think the recipe floating around was probably correct (at the time). I also think I've heard him say only 2 Row/Flaked Oats/Chit for Jasper now and a lot of their beers too, but dunno how to explain the SRM.

I'm in Denver... unfortunately don't think the hazy scene is on par with the Northeast or Cali. The only Fidens I've had was a Fidens/Cerebral collab that was really nice. I'm thinking about trying to get a trade going on the Fidens FB group soon.

Lyric brewing makes great ipas out of Denver.
 
Yeah I had this from October .. remind me of electric brewing. They’re very heavy on the chloride, beer is super chalky.
I def think they are good brewery but I genuinely think the reason the got so hyped up is because they are a 2 bbl and nj really wanted a hype brewery lol
 
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I would probably use 1.5-2 oz of hops between 20 and then 5 minutes for 20 ibus. The whirlpool at 2lb/bbl or roughly 1oz/gal and then whirlpool a 3-4lb/bbl or roughly 2oz/gallon.
seems pretty heavy for a pale ale?
 
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