New England IPA "Northeast" style IPA

[stickyfinger]

Just had a dry hop fail using Coastal Haze. Fermentation was complete. I chilled down to 55F for 3 days. Dry hopped this morning and this evening I had to put on a blowoff, as I think it kicked off fermentation again. I guess 55F isn't cold enough for coastal haze!

 

[wepeeler]

Just had a dry hop fail using Coastal Haze. Fermentation was complete. I chilled down to 55F for 3 days. Dry hopped this morning and this evening I had to put on a blowoff, as I think it kicked off fermentation again. I guess 55F isn't cold enough for coastal haze!

Whoa. I use Coastal Haze all the time, and I've never had a re-fermentation. I used to DH at 65F, but I've been soft crashing to at least 50F lately. Most of the time to 40F, to make sure it's all out of suspension. How long was your primary?

 

[murphyslaw]

Man, I just had some tree house over thanksgiving. Julius, Juice Machine, Moment of Clarity, Human Condition, Trail, and a few others. I still think its fantastic. And its not just their IPAs. I remember going to Monson and being told I could buy 4 cans of Haze, 3 of doppleganger, etc., and it was several trips before they finally had julius available. Now I look at their menu and its overwhelming.

I go about once a year. I wouldn't trust my taste buds to notice a difference between a beer I drank this year and one I drank a year ago. There's so much that goes into my impression of a beer, anyway.

 

[Dwaynehaze]

Man, I just had some tree house over thanksgiving. Julius, Juice Machine, Moment of Clarity, Human Condition, Trail, and a few others. I still think its fantastic. And its not just their IPAs. I remember going to Monson and being told I could buy 4 cans of Haze, 3 of doppleganger, etc., and it was several trips before they finally had julius available. Now I look at their menu and its overwhelming.

This post was better in Monson.


Went in pretty good on the YVH black Friday sale. Got some lupomax citra and cashmere and finally picked up a lb of hallertau blanc since I wanted to mess with that for a bit now.

 

[stickyfinger]

Whoa. I use Coastal Haze all the time, and I've never had a re-fermentation. I used to DH at 65F, but I've been soft crashing to at least 50F lately. Most of the time to 40F, to make sure it's all out of suspension. How long was your primary?

Actually, it looks pretty dead this morning. I guess it might have just been a ton of CO2 coming out of solution? That doesn't usually happen so much for me, but I did crash it down for like 3-4 days under pressure, so maybe it just had some stored up CO2 that came out.

 

[wepeeler]

Actually, it looks pretty dead this morning. I guess it might have just been a ton of CO2 coming out of solution? That doesn't usually happen so much for me, but I did crash it down for like 3-4 days under pressure, so maybe it just had some stored up CO2 that came out.

That's most likely it. I do get some bubbling after dry hopping, but it doesn't last very long. Coastal Haze has been my go-to neipa yeast for awhile now. Love it.

 

[Dgallo]

Actually, it looks pretty dead this morning. I guess it might have just been a ton of CO2 coming out of solution? That doesn't usually happen so much for me, but I did crash it down for like 3-4 days under pressure, so maybe it just had some stored up CO2 that came out.

That’s most likely it. Once the pellets open up, there’s so many nucleation points. If it were hop creep, it would take a day or so to take off and then Continue for 3 days or so

 

[ihavenonickname]

I've been wanting to revisit dry hopping early during fermentation. I haven't really done it for a few years and I know its mostly out of favor in the thread.

But some of the best breweries around me are North Park BC and Alvarado St - they both get a fruity hop pungency on the aroma that really stands out, some of the best I've had! So I've been reading up on their process and interestingly both publicly talk about dry hop products at the start of fermentation. NPBC suggests dissolving incognito in the fermenter before yeast pitch and Alv St likes knockout hops (It sounds like he means adding hops to fermenter before pitching) with aromazyme.

Cool techniques that I'm excited to try out. I've got some incognito and I think that's gonna be the best way to use it for a hazy. Also, I think I'll use 2 oz of citra lupomax at yeast pitch in my next batch.

So sorry no results to report at this point but I thought ya'll might be interested in trying out some of these too. I plan to still dry hop again after cold crash in both of these cases.

 

[Dgallo]

I've been wanting to revisit dry hopping early during fermentation. I haven't really done it for a few years and I know its mostly out of favor in the thread.

But some of the best breweries around me are North Park BC and Alvarado St - they both get a fruity hop pungency on the aroma that really stands out, some of the best I've had! So I've been reading up on their process and interestingly both publicly talk about dry hop products at the start of fermentation. NPBC is suggests dissolving incognito in the fermenter before yeast pitch and Alv St like knockout hops (It sounds like he means adding hops to fermenter before pitching) with aromazyme.

Cool techniques that I'm excited to try out. I've got some incognito and I think that's gonna be the best way to use it for a hazy. Also, I think I'll use 2 oz of citra lupomax at yeast pitch in my next batch.

So sorry no results to report at this point but I thought ya'll might be interested in trying out some of these too. I plan to still dry hop again after cold crash in both of these cases.

I’m assuming they feel comfortable doing that due to low polyphenol content in the spectrum/incognito and they are using the fermentation as a way to distribute the product in the beer.

I like north park, I think there modern west coast beers are great. Def interested to see how it comes out

 

[wepeeler]

Latest all Citra, Coastal Haze. Best one yet Soft crashed to 40F, dry hopped and let free rise to 50F for 48 hrs.

 

[BongoYodeler]

Latest all Citra, Coastal Haze. Best one yet Soft crashed to 40F, dry hopped and let free rise to 50F for 48 hrs. View attachment 806592

Looks delicious!! Curious, what's the reason for letting it rise back up to 50° for 48 hours after dry hopping?

I recently read something by Jannish where he dry hopped at 39° I think, but kept it at that temperature.

I was just planning on giving that a try on the pale ale I'm going to brew. As a test I've got three empty kegs "chained" together, waiting. I just need to find a day to brew. Was going to be Tuesday but that got postponed. Next possible open day is Friday.

 

[wepeeler]

Looks delicious!! Curious, what's the reason for letting it rise back up to 50° for 48 hours after dry hopping?

I recently read something by Jannish where he dry hopped at 39° I think, but kept it at that temperature.

I was just planning on giving that a try on the pale ale I'm going to brew. As a test I've got three empty kegs "chained" together, waiting. I just need to find a day to brew. Was going to be Tuesday but that got postponed. Next possible open day is Friday.

Trying to keep hops in suspension and speed up extraction a bit. Extraction happens slower at lower temps, but the hops fall out of suspension faster. I don't have the ability to circulate hops without disturbing trub, so this is the best I can do at the moment.

 

[hopfenstopfen]

I've been wanting to revisit dry hopping early during fermentation. I haven't really done it for a few years and I know its mostly out of favor in the thread.

But some of the best breweries around me are North Park BC and Alvarado St - they both get a fruity hop pungency on the aroma that really stands out, some of the best I've had! So I've been reading up on their process and interestingly both publicly talk about dry hop products at the start of fermentation. NPBC suggests dissolving incognito in the fermenter before yeast pitch and Alv St likes knockout hops (It sounds like he means adding hops to fermenter before pitching) with aromazyme.

Cool techniques that I'm excited to try out. I've got some incognito and I think that's gonna be the best way to use it for a hazy. Also, I think I'll use 2 oz of citra lupomax at yeast pitch in my next batch.

So sorry no results to report at this point but I thought ya'll might be interested in trying out some of these too. I plan to still dry hop again after cold crash in both of these cases.

A year old now, but Kelsey discusses his process a bit here: North Park
I haven’t listened to it in a while, but the pod may contain a few nuggets. I do recall his method was initially based on practical considerations of mixing the incognito into the wort post-fermentation.

 

[bailey mountain brewer]

So, I haven't used bru1 yet but I got some now and wanna use it in my next neipa, my last one was simcoe citra nectaron hot side and citra nectaron cold side. I currently have citra, mosaic, galaxy, and bru1 on hand so was thinking a combo of those. Any suggestions on where to use, or not to use the bru1?

 

[hopfenstopfen]

So, I haven't used bru1 yet but I got some now and wanna use it in my next neipa, my last one was simcoe citra nectaron hot side and citra nectaron cold side. I currently have citra, mosaic, galaxy, and bru1 on hand so was thinking a combo of those. Any suggestions on where to use, or not to use the bru1?

Premium Sauce

 

[bailey mountain brewer]

Well I like what I've had from the veil and that sounds good, so guess we'll brew it up.

 

[Ulisses4677]

I’m assuming they feel comfortable doing that due to low polyphenol content in the spectrum/incognito and they are using the fermentation as a way to distribute the product in the beer.

I like north park, I think there modern west coast beers are great. Def interested to see how it comes out

 

[Ulisses4677]

Green cheek makes the best mordern west coast ipa that I’ve tried. I don’t know if you had a chance to try them but definitely should check them out.

 

[Dgallo]

Green cheek makes the best mordern west coast ipa that I’ve tried. I don’t know if you had a chance to try them but definitely should check them out.

I’ve only ever had their haziest. I personally like them much better than monkish. Monkish always has some level of astringency that I don’t particularly care for.

Thanks for the heads up about their modern west coast ipas. I’ll look in some of the groups and trade for them

 

[NJGeorge]

Has anyone added extra dry hops to the keg in a mesh bag? I just ruined a beer doing this. I dry hopped in my conical with the first charged for a few days. Then chilled and dumped the hops. I then added 10oz of hops in a mesh sack to a completely purged keg and closed transferred the beer. Kegging went perfect. The next day I took a pour to check and the beer is brown. I haven’t oxidized a beer in YEARS. I’m thinking it was the mesh bag that was sanitized with starsan. Any ideas? I was convinced this beer was going to be a banger!

 

[Dgallo]

Has anyone added extra dry hops to the keg in a mesh bag? I just ruined a beer doing this. I dry hopped in my conical with the first charged for a few days. Then chilled and dumped the hops. I then added 10oz of hops in a mesh sack to a completely purged keg and closed transferred the beer. Kegging went perfect. The next day I took a pour to check and the beer is brown. I haven’t oxidized a beer in YEARS. I’m thinking it was the mesh bag that was sanitized with starsan. Any ideas? I was convinced this beer was going to be a banger!

won’t oxidize that bad in a day, it’s most likely pure particulate making look brown. That said 10 oz in the serving keg seems like far to much. Your going to have any extremely difficult time removing the bag when the hops break up and swell. I have a strong feeling you will have difficulties continuously pouring that keg

 

[NJGeorge]

won’t oxidize that bad in a day, it’s most likely pure particulate making look brown. That said 10 oz in the serving keg seems like far to much. Your going to have any extremely difficult time removing the bag when the hops break up and swell. I have a strong feeling you will have difficulties continuously pouring that keg

So maybe I should transfer to a new keg? The beer does taste harsh lol

 

[tracer bullet]

I tend to agree you have to give it a few days. Between the yeast settling out, the particulates including the hops, and so on it's probably too early to make decisions. I find it takes a week or so after kegging for flavors, and my opinions, to stop changing. After that week or so things stay fairly steady for a month perhaps and afterwards start to slowly diminish. That said I tend to ferment for about 2 weeks, chill a day or two, dry hop a few days (3-ish), then keg. Longer or shorter times prior to kegging can change things.

Either way, give yourself a few more days before you make any serious evaluations.

 

[wepeeler]

So maybe I should transfer to a new keg? The beer does taste harsh lol

Might have to chalk it up to a lost batch. Like @Dgallo said, 10oz in a serving keg is way too much. Even if you're able to transfer it to a new keg, most of the oils are extracted between 24-48 hours, and the harshness will most likely not go away, even over time.

 

[NJGeorge]

won’t oxidize that bad in a day, it’s most likely pure particulate making look brown. That said 10 oz in the serving keg seems like far to much. Your going to have any extremely difficult time removing the bag when the hops break up and swell. I have a strong feeling you will have difficulties continuously pouring that keg

You’re right, it was hops sitting at the bottom of the keg giving it that color. I transferred to a clean purged keg and the beer looks great again. Just have to wait and see how it develops.

 

[Dgallo]

that’s good news! I think you’ll be far better off doing this. As long as the other keg was purged and it was a closed transfer, that is

 

[NJGeorge]

that’s good news! I think you’ll be far better off doing this. As long as the other keg was purged and it was a closed transfer, that is

Yeah man. I’m very confident in my process so I was shocked when I saw the color. Smelled great tho. This will be a good experiment. 10oz dry hop in the conical for 3 days then dump and crash. Then transfer into purged keg with another 10oz haha. Most hops I ever used in a 7.3% beer. Hops were 8oz HBC586 and 2oz chinook for both charges. I’ll post a few pics of the brown color and then after I transferred to the keg the light color.

 

[CascadesBrewer]

Is Cryo-Pop a good option to use for dry hopping?

I brewed a 2.5 gallon batch of an NEIPA yesterday. I used 1 oz each of Cryo-Pop, BRU-1 and Sabro in the whirlpool. Based on the "survivable" research, I was not sure if Cryo-Pop is better used on the hot side. I picked up 2 oz of Cryo-Pop from Homebrew Con, so I have another 1 oz package I could use for the dry hop.

Any suggestions for a dry hop combo? I am thinking maybe

• 1 oz each Cryo-Pop, BRU-1 and Sabro
• 3 oz BRU-1 and 1 oz Sabro
• 2 oz BRU-1, 1 oz Citra, and 1 oz Sabro

I ended up really maxing out my 3-gallon Fermonster (which maxes at around 3.2 gallons). I planned for 2.7 gallons into the fermenter, but ended up with a full 3 gallons! This is partially because the Cryo-Pop likely just passed through my strainer and went right into the fermenter where my water amounts assumed for more loss to hop absorption.

 

[NJGeorge]

Might have to chalk it up to a lost batch. Like @Dgallo said, 10oz in a serving keg is way too much. Even if you're able to transfer it to a new keg, most of the oils are extracted between 24-48 hours, and the harshness will most likely not go away, even over time.

I kinda now wish I left it on the keg hops longer haha. It’s still too early but the beer is drinking fine. Not harsh at all. Not too hoppy. Color is fine. Wish I shook the keg to mix in that hop bag better.

 

[Dgallo]

I kinda now wish I left it on the keg hops longer haha. It’s still too early but the beer is drinking fine. Not harsh at all. Not too hoppy. Color is fine. Wish I shook the keg to mix in that hop bag better.

Your really not picking up the hops after a total of a 20 oz dryhop?!?!? That’s literally dryhoping at just under 8lbs/barrel not to mention your hotside hops.

Might be time to take a Covid test lol