New England IPA "Northeast" style IPA

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Hmm! My next brew was going to have Mosaic, Superdelic and Nectaron. At the time it sounded like a fun combination. I would not like any diesel in this beer however (I'm good with it in some beers, but not this one). What would be a good sub? I wondered about Idaho 7 perhaps, or of course there's always Citra.
 
What's the consensus on the most exciting new hops these days? Here's a few that I've been hearing more about but don't know a ton about.
  • Superdelic
  • Bru-1
  • Anchovy
  • Nectaron
 
What's the consensus on the most exciting new hops these days? Here's a few that I've been hearing more about but don't know a ton about.
  • Superdelic
  • Bru-1
  • Anchovy
  • Nectaron
Id only really consider anchovy and superdelic new hops. Both of those are really cool. I haven’t used either personally yet but have had some beers from breweries and high quality homebrewers that have use them and they were really cool.

I like nectaron more in west coast IPAs and it plays very well there but it can also be used well in hazies but I prefer it more restrained and as a supportive hop

I can’t get lucky with bru1, all I ever get from hit is earthy/dirt. Some people have had great success so I just might be unlucky
 
Id only really consider anchovy and superdelic new hops. Both of those are really cool. I haven’t used either personally yet but have had some beers from breweries and high quality homebrewers that have use them and they were really cool.

I like nectaron more in west coast IPAs and it plays very well there but it can also be used well in hazies but I prefer it more restrained and as a supportive hop

I can’t get lucky with bru1, all I ever get from hit is earthy/dirt. Some people have had great success so I just might be unlucky
Good to know. I'm pretty excited about Anchovy. I've had it in hazies from Brujos (Anchovy/Citra/Mosaic) and Other Half (Citra/Nelson/Anchovy/Motueka) and both were really great.
 
Any recommendations on ratios for whirlpool and dry hop for a 7% NEIPA for the following combos:

Citra/Nelson
Citra/Nelson/Nectaron

I also have Riwaka, Strata, Mosaic, Galaxy, HBC386 I can throw in the mix.
 
Any recommendations on ratios for whirlpool and dry hop for a 7% NEIPA for the following combos:

Citra/Nelson
Citra/Nelson/Nectaron

I also have Riwaka, Strata, Mosaic, Galaxy, HBC386 I can throw in the mix.
Citra Nelson and riwaka is probably my favorite hop combo.

I’d whirlpool riwaka and citra 1:1

Dryhop ratio is all about what you want. I like a bit more citra so I’d do 2:1:1 citra, Nelson, riwaka but any ratio will work so accentuate the character you like most
 
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Has anyone ever used Krush (HBC 586) in the WP? Looking at the Hop Survivable Chart, Krush is the 4th highest. If you have, what did it bring to the table? I got a half pound of it from YVH and was planning on using it in the WP and in DH.
 
Has anyone ever used Krush (HBC 586) in the WP? Looking at the Hop Survivable Chart, Krush is the 4th highest. If you have, what did it bring to the table? I got a half pound of it from YVH and was planning on using it in the WP and in DH.
Not a fan, tastes kind of artificial candy to me, would use it as a supporter
 
Has anyone ever used Krush (HBC 586) in the WP? Looking at the Hop Survivable Chart, Krush is the 4th highest. If you have, what did it bring to the table? I got a half pound of it from YVH and was planning on using it in the WP and in DH.
I haven’t used it personally since the name change but had a lot of beers with it. I like it a lot. Like every hop, it will pair well with citra. I actually had a beer recently that was 1019, citra, and krush and it was dynamite. Big citrus and berry with the lime and coconut cream.
 
It’s all preference. But the warmer the temperature, the more active the yeast. This will increase your hopburn risk due to the hop creep that will occur to some extent at room temp. You also could experience muted hop character by adding dryhops with the yeast still present.

If I were going to dryhop in a serving keg my process would be the following;
1) after fermentation is complete and FG is stable, I would crash down to 50*f for 48hr (fulll 2 days once 50*f is met)
2) liquid purge serving keg that has a floating diptube installed.
3) load hops while running co2 down the liquid post of keg.
4) close up keg and do 1 or 2 purge cycles (for insurance) and then pressurize the keg to make sure it holds.
5) once beer is crashed in the fv, close transfer it into the preloaded and purged serving keg.
6) keep that keg around 50*f for 36 hours, inverting the keg every 8 hours or so.
7) then pit keg in the kegerator hooked up to gas to crash and carb up
Do you serve out of your dry hop keg, or do a second jump to a serving keg?
 
Do you serve out of your dry hop keg, or do a second jump to a serving keg?
I transfer to a serving keg. I actually don’t dryhop in a keg, I use a modified fermonster but same principle. I just can’t stand the loss in kegs and I want to yield a full keg into the kegerator
 
I transfer to a serving keg. I actually don’t dryhop in a keg, I use a modified fermonster but same principle. I just can’t stand the loss in kegs and I want to yield a full keg into the kegerator
Makes a lot of sense, thanks. I'm still going back and forth on a dedicated dry hop vessel and this gives me more to consider.
 
The results are in! Thanks to the 26 people who took my survey. This has been a lot of fun for me, and I hope it ends up being useful or at least interesting to others.

Some initial thoughts...
  • Imperial Juice/wy1318 reigns supreme
  • Citra reigns supreme (honorable mention to Nelson)
  • Our whirlpool/dry hop amounts, O.G., F.G. & ABV vary quite a bit (makes sense according to preference)
  • Almost everyone is soft crashing before dry hopping
  • Almost everyone is dry hopping below 60 degrees for 3 days or less

Forms response chart. Question title: What base grain do you use?. Number of responses: 26 responses.

Forms response chart. Question title: What is your favorite yeast?. Number of responses: 26 responses.
1738847583100.png

Forms response chart. Question title: What is your favorite American hop?. Number of responses: 26 responses.

Forms response chart. Question title: What is your favorite southern hemisphere hop?. Number of responses: 26 responses.

Forms response chart. Question title: What is your favorite overall hop?. Number of responses: 26 responses.

Forms response chart. Question title: What is your bittering (60 min) charge?. Number of responses: 26 responses.

Forms response chart. Question title: What is your whirlpool amount (5 gal batch)?. Number of responses: 26 responses.

Forms response chart. Question title: What is your whirlpool time?. Number of responses: 26 responses.

Forms response chart. Question title: What is your whirlpool temperature?. Number of responses: 26 responses.

Forms response chart. Question title: Do you dry hop during active fermentation?. Number of responses: 26 responses.

Forms response chart. Question title: Do you soft crash before dry hop?. Number of responses: 26 responses.

Forms response chart. Question title: What is your dry hopping vessel?. Number of responses: 26 responses.

Forms response chart. Question title: What is your dry hop temperature?. Number of responses: 26 responses.

Forms response chart. Question title: What is your dry hop amount (5 gal batch)?. Number of responses: 26 responses.

Forms response chart. Question title: How many dry hop charges do you use?. Number of responses: 26 responses.

Forms response chart. Question title: What is the duration of your dry hop?. Number of responses: 26 responses.

Forms response chart. Question title: What is your sulfate to chloride ratio?. Number of responses: 26 responses.

Forms response chart. Question title: What is your preferred O.G.?. Number of responses: 26 responses.

Forms response chart. Question title: What is your preferred F.G.?. Number of responses: 26 responses.

Forms response chart. Question title: What is your preferred ABV?. Number of responses: 26 responses.

1738848227241.png




I also did a little bit of analysis with the raw data (I had to average the ranges)...

There is obviously a correlation between more total hops when F.G., O.G. and ABV are higher, but not quite as strong as I would have expected.


1738850105911.png

1738850231573.png

1738850326417.png


The last thing I noticed is about those who use a separate vessel for their dry hop. In general they use more total WP +DH hops (17 oz vs. 13.8 oz), higher O.G. (1.075 vs. 1.067), higher F.G. (1.020 vs. 1.014), and higher ABV (7.7% vs. 7.1%). They also almost exclusively use Pilsner as the base malt. I interpret this as putting more effort into trying to chase the top tier, more extreme beers like Brujos & Fidens.
 
The results are in! Thanks to the 26 people who took my survey. This has been a lot of fun for me, and I hope it ends up being useful or at least interesting to others.

Some initial thoughts...
  • Imperial Juice/wy1318 reigns supreme
  • Citra reigns supreme (honorable mention to Nelson)
  • Our whirlpool/dry hop amounts, O.G., F.G. & ABV vary quite a bit (makes sense according to preference)
  • Almost everyone is soft crashing before dry hopping
  • Almost everyone is dry hopping below 60 degrees for 3 days or less

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I also did a little bit of analysis with the raw data (I had to average the ranges)...

There is obviously a correlation between more total hops when F.G., O.G. and ABV are higher, but not quite as strong as I would have expected.


View attachment 868421
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The last thing I noticed is about those who use a separate vessel for their dry hop. In general they use more total WP +DH hops (17 oz vs. 13.8 oz), higher O.G. (1.075 vs. 1.067), higher F.G. (1.020 vs. 1.014), and higher ABV (7.7% vs. 7.1%). They also almost exclusively use Pilsner as the base malt. I interpret this as putting more effort into trying to chase the top tier, more extreme beers like Brujos & Fidens.
I love the data. Nice work man! I hope I don’t come across as knit picky but one piece of data I think may be a bit more important than the whirlpool or dry hop amount would be their rates. I suggest this, (I’m sure you already know) because rates provide standardized data as they provide proportional relationships or the correlation between 2 or more variables.

For those who may not know what I mean; we all have a different volume that we are adding hops to due to batch size or targeted FV volume. By only sharing the amount of oz of hops we use and not comparing it to the volume those oz of hops are going into, it will not standardize our Data as some of us dryhop in kegs which is only 5 gallons while other will dryhop into 6 or more gallons of beer (same idea would go to the whirlpool). By providing the rate, we will be able to compare ours to the majority of any other group we want to focus on.

Only a suggestion. Very nice work @anteater8 and thanks for doing it!
 
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I love the data. Nice work man! I hope I don’t come across as knit picky but one piece of data I think may be a bit more important than the whirlpool or dry hop amount would be their rates. I suggest this, (I’m sure you already know) because rates provide standardized data as they provide proportional relationships or the correlation between 2 or more variables.

For those who may not know what I mean; we all have a different volume that we are adding hops to due to batch size or targeted FV volume. By only sharing the amount of oz of hops we use and not comparing it to the volume those oz of hops are going into, it will not standardize our Data as some of us dryhop in kegs which is only 5 gallons while other will dryhop into 6 or more gallons of beer (same idea would go to the whirlpool). By providing the rate, we will be able to compare ours to the majority of any other group we want to focus on.

Only a suggestion. Very nice work @anteater8 and thanks for doing it!
Not nit picky at all, totally fair point. To be honest, I put the (5 gal batch) at the end of those questions to try to standardize the rate into a typical batch size, but I never really thought about the difference between dry hopping 5 gal of kegged beer vs. 6 gal of primary beer. I figured most people are whirlpooling at 6 ish gallons and dry hopping 5.5 ish gallons for a 5 gallon batch.
 
Not nit picky at all, totally fair point. To be honest, I put the (5 gal batch) at the end of those questions to try to standardize the rate into a typical batch size, but I never really thought about the difference between dry hopping 5 gal of kegged beer vs. 6 gal of primary beer. I figured most people are whirlpooling at 6 ish gallons and dry hopping 5.5 ish gallons for a 5 gallon batch.
My whirlpool volume is about 7 gallons actually as I leave as much hot break and hops in the kettle as possible targeting 6-6.25 gallons into the fv to account for the dryhop a loss and to transfer a full 5 gallons of debri free beer into the serving keg. I’m not suggesting you do anything with this info but I do think if we sent out another quick survey that asked folks for their to calculated dryhoping and whirlpool rate, we would get a bit better data that we can compare
 
The results are in! Thanks to the 26 people who took my survey. This has been a lot of fun for me, and I hope it ends up being useful or at least interesting to others.

Some initial thoughts...
  • Imperial Juice/wy1318 reigns supreme
  • Citra reigns supreme (honorable mention to Nelson)
  • Our whirlpool/dry hop amounts, O.G., F.G. & ABV vary quite a bit (makes sense according to preference)
  • Almost everyone is soft crashing before dry hopping
  • Almost everyone is dry hopping below 60 degrees for 3 days or less

View attachment 868398
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I also did a little bit of analysis with the raw data (I had to average the ranges)...

There is obviously a correlation between more total hops when F.G., O.G. and ABV are higher, but not quite as strong as I would have expected.


View attachment 868421
View attachment 868424
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The last thing I noticed is about those who use a separate vessel for their dry hop. In general they use more total WP +DH hops (17 oz vs. 13.8 oz), higher O.G. (1.075 vs. 1.067), higher F.G. (1.020 vs. 1.014), and higher ABV (7.7% vs. 7.1%). They also almost exclusively use Pilsner as the base malt. I interpret this as putting more effort into trying to chase the top tier, more extreme beers like Brujos & Fidens.
This is great! Thanks for taking the time to do it! I also found the fg data surprising. I like mine around 1.014 for drinkability but assumed most were targeting a higher fg. This data to me shows how influential this thread has been on all of our brewing. If you look at the OP, compared to this data, it tells a very different story and shows how the info presented here has helped us all make better beers. I’ll bet if you posted this survey elsewhere we would see a much larger variance in responses. Cheers to all who contribute to this thread!
 
Got this batch kegged. I definitely think that dry-hopping in a second keg after primary in my first keg is going to be a must. I hit this with 5oz Nelson + 5oz Riwaka, and its just not even close to hitting the mark. Body and everything else is good it seems. Hop character just seriously lacking.

1.069 -> 1.019
80/20 Pale to Floats
Juice

All I get is this vague weird cantalope type flavor. Dry-hopped solely after terminal at 48ºF for 2 days. Love the body, though. Super creamy.

IMG_5656.jpg
 
Got this batch kegged. I definitely think that dry-hopping in a second keg after primary in my first keg is going to be a must. I hit this with 5oz Nelson + 5oz Riwaka, and its just not even close to hitting the mark. Body and everything else is good it seems. Hop character just seriously lacking.

1.069 -> 1.019
80/20 Pale to Floats
Juice

All I get is this vague weird cantalope type flavor. Dry-hopped solely after terminal at 48ºF for 2 days. Love the body, though. Super creamy.

View attachment 868504
Looks nice though! Great combo. Give it a little time and then reevaluate. To me it takes about 1-2 weeks for beer to come into its own. Early on I’m always indifferent with the beer and feel like the flavor and aroma constantly shift, sometimes being happy and sometimes thinking it comes across muted. I think you’ll be surprised how much the 1-2 weeks helps
 
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Looks nice though! Great combo. Give it a little time and then reevaluate. To me it takes about 1-2 weeks for beer to come into its own. Early on I’m always indifferent with the beer and feel like the flavor and aroma constantly shift, sometimes being happy and sometimes thinking it comes across muted. I think you’ll be surprised how much the 1-2 weeks helps
Agreed, takes them about 2 weeks to settle. Some peak after 3-4.
 
Thanks, I'll give it some time to settle in and see how it progresses. Probably going to brew up that Row 2 Hill 56 clone that Jukas posted tomorrow, as its likely a good use for the spare Simcoe I have. Next NE I brew I think I'll try to rack into a second dry-hopping vessel and see how that goes.
 
Looks nice though! Great combo. Give it a little time and then reevaluate. To me it takes about 1-2 weeks for beer to come into its own. Early on I’m always indifferent with the beer and feel like the flavor and aroma constantly shift, sometimes being happy and sometimes thinking it comes across muted. I think you’ll be surprised how much the 1-2 weeks helps
I love this ride of the first 2 weeks where it constantly shifts, sometimes it really hits a point that's just amazing
 
I love that rollercoaster of the first few weeks after kegging a beer. Goes from great to terrible in the space of a few days then back to pretty good. Or terrible to drinkable over a few weeks. Its an interesting experiment to try a small amount every 2-3 days at the start.
 
If I'm being totally honest, I likely kick my kegs before they hit their stride.
I try to go easy for the first 2 weeks at least, for me my sweet spot is 4-6 weeks. I think you've pretty much ruled out everything at this stage except dry hopping in a second vessel so probably should be something you look into next. Doesn't have to be expensive either. Dgallos fermonster hack or the Fermzilla all rounder are cheap options. Since you have the 2" hop dropper the Fermzilla would work with the extra tri clamp lid.
 
If I'm being totally honest, I likely kick my kegs before they hit their stride.
haha you need to fix that. That’s were commercial beer gets consumed. If you need a great inexpensive beer to fill the fridge, zero gravities - green state Pilsner
 
haha you need to fix that. That’s were commercial beer gets consumed. If you need a great inexpensive beer to fill the fridge, zero gravities - green state Pilsner
Mannnn, I adore Zero Gravity for putting out consistently solid fridge fillers at a good price. I also lean in Fiddlehead 12-packs. I love their resinous stink they get in their beers, and the price is solid too. I do need to fix it haha. I’m so used to drinking from a brite and having it taste solid off the bat at the brewery.
I try to go easy for the first 2 weeks at least, for me my sweet spot is 4-6 weeks. I think you've pretty much ruled out everything at this stage except dry hopping in a second vessel so probably should be something you look into next. Doesn't have to be expensive either. Dgallos fermonster hack or the Fermzilla all rounder are cheap options. Since you have the 2" hop dropper the Fermzilla would work with the extra tri clamp lid.
I think I’m going to go with another modded Torpedo keg that’s identical to the one I have now. My reasoning is for when I’m not brewing hoppy beers I’ll have two pressure capable fermenters that are ready to go.
 
@Dgallo just transferred and dry hopped my latest beer this morning, it's your Citra/Nelson and Rakau. Got all the hops from Hop Alliance and going off aroma I'm really impressed. The Nelson actually smells like Nelson, haven't got that distinctive aroma off YVHs Nelson in years. Got 2023 Citra cryo off them too and smells amazing. The plan was to to half cryo and half 24 Citra Lupomax that I got the other day and the Lupomax smelled of nothing. So disappointed so went all 23 cryo. Think Hop Alliance could be my go to retailer going off these few hops. Hopefully I'll have kegged before next weekend so I can try it. Pretty excited. If it's good I'll be entering it into the Irish nationals next month
 
I love that rollercoaster of the first few weeks after kegging a beer. Goes from great to terrible in the space of a few days then back to pretty good. Or terrible to drinkable over a few weeks. Its an interesting experiment to try a small amount every 2-3 days at the start.
My experiment is usually to see if I can go at least 2 weeks without touching the keg. The last pour of my IPA is pretty much always the best one, and I always wish I was more patient to give it time and not check every day lol.
 
Going back to #6923, a YouTube where John Kimmich says:
"I tried it every day for 10 weeks, and I felt that Heady Topper is at it's best at 10 weeks" [they relea
se at 28 days]

Also Kimmich :
When you put it in a can, I swear that day I take it home it’s good, it’s really good. But the next day, the day after that, days five, seven, 14 days go by it has a chance to evolve and come into its own in the can. With it being unfiltered and unpasteurized, that’s essentially your 16-ounce little keg-conditioned beautiful beer that will evolve and change. Over time there’s all sorts of things that happen in that can. With that said, it’s also very volatile in the same sense. If you let it warm up, well, not all yeasts are the same, but I find that our yeast is very sensitive to temperature change. It doesn’t like to warm up and get cold again, and that changes the character of the beer. I can tell if a can of Heady has ever been warmed up and re-chilled.
 
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