New England IPA "Northeast" style IPA

[R.A.I.D]

The dry hop strains are one of the most important part of this beer. They stands for the majority of the intense aroma and flavor.
Popular strains are

Citra
Mosaic
Galaxy
Nelson
Strata
Nectaron

And it seems like any mix of those will give a fantastic beer. Given that the hop quality is good. There has been problems with the quality of Galaxy available for homebrew so I have skipped that from my personal list. I have also skipped Mosaic since I am getting tired of that taste. But any combinations of Citra, Nelson, Strata and Nectaron is always really good.

Any other recommendations for winner strains for dry hopping?

 

[ThatVideoKid]

https://www.farmhousebrewingsupply.com/oyl-402-cosmic-punch/
Oh yeah, here we go.

 

[stickyfinger]

Looks like mash hopping works well with this yeast: cosmic punch

Which hop varieties would be good to experiment with for this yeast? They used Cascade in this article. Looks like you'll get a lot more compounds just from the malt with this yeast, which is pretty interesting.

https://www.farmhousebrewingsupply.com/oyl-402-cosmic-punch/
Oh yeah, here we go.

 

[ThatVideoKid]

Honestly I’m pretty tempted to just brew a hoppy blonde or something to test it out the first time.

 

[echoALEia]

Just used cosmic punch last week. I highly recommend it! It’s definitely a way fruitier/tropical version of LAIII. I’m about to do a second dry hop on that beer now. I mash hopped with cascade but I went light on it (10 AA for the entire batch) because I wasn’t sure what the rate they used was. I might mix that yeast and banaza next.

 

[Noob_Brewer]

Just used cosmic punch last week. I highly recommend it! It’s definitely a way fruitier/tropical version of LAIII. I’m about to do a second dry hop on that beer now. I mash hopped with cascade but I went light on it (10 AA for the entire batch) because I wasn’t sure what the rate they used was. I might mix that yeast and banaza next.

so you sampled it after fermentation Im assuming? What was your attenuation of this? Wasn't sure if you sampled the hydrometer sample.

 

[echoALEia]

so you sampled it after fermentation Im assuming? What was your attenuation of this? Wasn't sure if you sampled the hydrometer sample.

I did sample it post. I also added a small amount of dry hops after I harvested yeast (day 3). The batch smelled lovely even before dry hopping - definitely more potent than LA III - lots more peach in the aroma. Post my gravity was 1.017, I mashed at 156. Going to dry hop it tomorrow at 50F. Can’t wait to have this beer

 

[Noob_Brewer]

I did sample it post. I also added a small amount of dry hops after I harvested yeast (day 3). The batch smelled lovely even before dry hopping - definitely more potent than LA III - lots more peach in the aroma. Post my gravity was 1.017, I mashed at 156. Going to dry hop it tomorrow at 50F. Can’t wait to have this beer

You had me at Peach. Ill have to try this yeast out.

 

[echoALEia]

You had me at Peach. Ill have to try this yeast out.

You definitely should. I’m probably going to make it my go to yeast for NEIPAs now. It’s way better than verdant in my opinion.

 

[Dgallo]

2021 AUS hops are available

 

[secretlevel]

Awesome, I'm also fermenting a NE pale ale with Cosmic Punch as we speak! Just hit 1.017 after 3 days, I'm hoping it'll go a wee bit lower though... No mash hops for me, but I did do some hefty late boil and whirlpool hops.

First brew on the Foundry didn't quite get me the efficiency that I wanted so it's a pale ale instead of an IPA. I'm going to try a sparge next time and will try not to forget the mashout.

 

[ThatVideoKid]

Yup! Just got my 2021 AUS hops in the new HopBox. Here's hoping the Galaxy doesn't suck.

 

[beervoid]

Awesome, I'm also fermenting a NE pale ale with Cosmic Punch as we speak! Just hit 1.017 after 3 days, I'm hoping it'll go a wee bit lower though... No mash hops for me, but I did do some hefty late boil and whirlpool hops.

First brew on the Foundry didn't quite get me the efficiency that I wanted so it's a pale ale instead of an IPA. I'm going to try a sparge next time and will try not to forget the mashout.

What is the thinking behind mash hopping? You get more thiols?

 

[stickyfinger]

The article I linked in my post above shows a small amount of data indicating that mash hopping resulted in more 3SH thiol in the beer than hopstand or malt alone/unhopped. Weirdly, the unhopped was higher than the hop stand version as well. Maybe the hopstand strips some thiols or maybe the longer time at hotter temps removes/degrades thiols, not sure.

Edit: actually, the mash hopped is kept hot for a lot longer, duh. maybe it is stabilized in the mash though. i have no idea.

What is the thinking behind mash hopping? You get more thiols?

 

[TBA]

What is your fermentation temperature profile for the Cosmic?

 

[ThatVideoKid]

What is the thinking behind mash hopping? You get more thiols?

From my understanding, mash enzymes create the precursor we’re looking for from the hops.

 

[bailey mountain brewer]

I have never looked into mash hopping, how are you all going about it? As far as when to add and are you stirring or what's the process?

 

[ThatVideoKid]

I have never looked into mash hopping, how are you all going about it? As far as when to add and are you stirring or what's the process?

I haven’t done it before as I don’t really understand the point.

This yeast completely changes that though. With other yeast, those thiol precursors don’t become anything. That’s why hops with high levels of “free thiols” are so popular. Aka Nelson and whatnot. The thiols are already free and perceptible.

This yeast is converting stuff in hops (and malt) that we normally don’t sense, into aroma compounds.

 

[braindead]

Any feedback on the 2021 Galaxy before I order?

 

[Dgallo]

Any feedback on the 2021 Galaxy before I order?

I had a local beer that used 2021 Galaxy in it. They aren’t the best producer of ipas so it hard to say for certainty how good it is but it did not have any not characteristic flavors or aromas.

Because of tht I took the chance and ordered a lb

 

[secretlevel]

I had a local beer that used 2021 Galaxy in it. They aren’t the best producer of ipas so it hard to say for certainty how good it is but it did not have any not characteristic flavors or aromas.

Because of tht I took the chance and ordered a lb

I'm sure that most of the growers are aware that some of their previous crops of Galaxy were less than ideal. Just like the kitty pee Citras and Simcoes of the past, I'm hoping that these farms can pivot and make the necessary changes quick enough.

I'm not saying this batch is going to be stellar, but I'm just as hopeful as you and just bought some Galaxy as well

 

[nebulabrewing]

My latest hazy is still conditioning but pulled a sampler. Strong notes of berry, tangerine, and pineapple. My first time using Verdant yeast. My go-to is 1318.

OG: 1.059
Post-boil ph: 4.9
Exp FG: 1.012
ABV: 6.1%
Water profile:
CA: 127,
MG: 13,
Na: 24,
S04: 126,
CL: 197,
HCO: 16

Malt
9# Simpsons Golden Promise
2# white wheat
1.5# flaked oats

Hot side hops: Citra, Mosaic, Simcoe
Cold side hops: Citra, Bru-1, Sabro

Two packs of Verdant yeast at 67F

 

[kingmatt]

https://www.farmhousebrewingsupply.com/oyl-402-cosmic-punch/
Oh yeah, here we go.

I just got a pack of this in the mail and am trying to put together a recipe for it.

I found this BA presentation on Thiol development but have to admit that I'm not smart enough to decipher it without hearing the entire presentation (probably not even then):

https://www.brewersassociation.org/...iol-Precursors-in-Different-Hop-Varieties.pdf

It seems like they found Cascade and Simcoe are high in thiol precursors and Sabro, Citra & Mosaic are high in free thiols but it is not clear to me on exactly what that means on a practical level. Would Cascade and Simcoe be best to use in the mash and Sabro Citra & Mosaic better to use in the whirlpool/dry hop?

I also found this post from Scott Janish where he used Columbus as the precursor and Southern Cross/Nelson as thiol drivers (I think?):

Thiol Driver - Scott Janish

Anyone smarter or more experienced in this than me want to provide some clarification/recommendation on which hops to use, and when, to maximize the effects of this "thiolzed" yeast?

 

[HopsAreGood]

I just got a pack of this in the mail and am trying to put together a recipe for it.

I found this BA presentation on Thiol development but have to admit that I'm not smart enough to decipher it without hearing the entire presentation (probably not even then):

https://www.brewersassociation.org/...iol-Precursors-in-Different-Hop-Varieties.pdf

It seems like they found Cascade and Simcoe are high in thiol precursors and Sabro, Citra & Mosaic are high in free thiols but it is not clear to me on exactly what that means on a practical level. Would Cascade and Simcoe be best to use in the mash and Sabro Citra & Mosaic better to use in the whirlpool/dry hop?

I also found this post from Scott Janish where he used Columbus as the precursor and Southern Cross/Nelson as thiol drivers (I think?):

Thiol Driver - Scott Janish

Anyone smarter or more experienced in this than me want to provide some clarification/recommendation on which hops to use, and when, to maximize the effects of this "thiolzed" yeast?

Curious about this as well. I think a lot of people on here are going to be excited to try this yeast out. My LHBS just got it in stock so I’m going to get some soon.

To answer your question though...,I’d suggest emailing omega directly. I’ve emailed them with questions a few times over the past few years and they have always replied pretty quickly with a thorough answer. I’m sure they’ll be happy to guide you in the right direction.

 

[chieftain]

I just got a pack of this in the mail and am trying to put together a recipe for it.

I found this BA presentation on Thiol development but have to admit that I'm not smart enough to decipher it without hearing the entire presentation (probably not even then):

https://www.brewersassociation.org/...iol-Precursors-in-Different-Hop-Varieties.pdf

It seems like they found Cascade and Simcoe are high in thiol precursors and Sabro, Citra & Mosaic are high in free thiols but it is not clear to me on exactly what that means on a practical level. Would Cascade and Simcoe be best to use in the mash and Sabro Citra & Mosaic better to use in the whirlpool/dry hop?

I also found this post from Scott Janish where he used Columbus as the precursor and Southern Cross/Nelson as thiol drivers (I think?):

Thiol Driver - Scott Janish

Anyone smarter or more experienced in this than me want to provide some clarification/recommendation on which hops to use, and when, to maximize the effects of this "thiolzed" yeast?

Not sure I can give you meaningful advice, but I just brewed an NEIPA this weekend with this yeast, using Bru-1, Nectaron, and Nelson Sauvin on the hot side; likely Galaxy, Bru-1 on cold side. It's chugging along at 70 degrees. I say brew what you like, and then you can always tweak next time around to see if different hops lend more or less "punchiness." That's my plan, anyway.

 

[stickyfinger]

That explains why Omega used Cascade in the mash in the article I linked above. I'd also like to know which hops have a lot of bound thiols. I think I'd just throw in a bunch of Cascade the first time. The yeast should also release thiols from the malt, so any usage of the yeast would be interesting.

I just got a pack of this in the mail and am trying to put together a recipe for it.

I found this BA presentation on Thiol development but have to admit that I'm not smart enough to decipher it without hearing the entire presentation (probably not even then):

https://www.brewersassociation.org/...iol-Precursors-in-Different-Hop-Varieties.pdf

It seems like they found Cascade and Simcoe are high in thiol precursors and Sabro, Citra & Mosaic are high in free thiols but it is not clear to me on exactly what that means on a practical level. Would Cascade and Simcoe be best to use in the mash and Sabro Citra & Mosaic better to use in the whirlpool/dry hop?

I also found this post from Scott Janish where he used Columbus as the precursor and Southern Cross/Nelson as thiol drivers (I think?):

Thiol Driver - Scott Janish

Anyone smarter or more experienced in this than me want to provide some clarification/recommendation on which hops to use, and when, to maximize the effects of this "thiolzed" yeast?

 

[echoALEia]

I’m not sure if it’s adding hops in the mash, cosmic punch, or both, but there is definitely something to it because this is the best NEIPA I’ve made to date. I added cascade in the mash and accounted for approximately 10 AA according to beersmith. I’m going to be playing with these numbers in the future for sure.

 

[Noob_Brewer]

So looking to brew an NEIPA with Sundew yeast. Haven't seen much really on this yeast through searching on the HBT forum. Perhaps its not that inspiring lol. Anyhow, the specs on the yeast show a wide range of attenuation: 72-85%. Curious what some peeps got from this strain to help with my planning. Some have suggested this yeast needs a good bit of O2 given its parentage too - check. Temps appear normal to me between 64-78. Big Krausen and fast - check. So attenuation seems to be the wild card here as that's a big wide range. Thoughts?

Also wondering if anyone ever got the red berry/strawberry from this yeast. Thinking of pairing with Citra/Strata and leaving out I7 for hop combos. Strata has always claimed to give some strawberry although Ive never really gotten it myself. Thoughts on hop pairing?

 

[R.A.I.D]

I’m not sure if it’s adding hops in the mash, cosmic punch, or both, but there is definitely something to it because this is the best NEIPA I’ve made to date. I added cascade in the mash and accounted for approximately 10 AA according to beersmith. I’m going to be playing with these numbers in the future for sure.

How much cascade did you add to the mash for a 5G batch?

What hops did you use hot and cold side?

 

[echoALEia]

How much cascade did you add to the mash for a 5G batch?

What hops did you use hot and cold side?

I don’t do 5 gallon batches but I think about 2oz of cascade in the mash and I used equal amounts of Citra Galaxy and Nelson hot and cold. I’ll look later and see. I’m sure there is plenty of room to play with when it comes to mash hopping - the pictures in the Omega article looked like they used a lot more than me because when I added the mash hops I couldn’t even tell they were in there. Wound up doubling it up because I had more alpha acid room.