New England IPA "Northeast" style IPA

[CyberFox]

As long as your good about o2 and you wait until the final days to dryhop, no issue

That's what I figured, but I just wanted to make sure. Thanks!

 

[jka.kawa]

Hi guys,
Long time lurker, first time poster. Great thread btw!
I'm hoping you'll help me wrap my head around issue that's bugging me for quite some time.

For the background I've been brewing for 8 years, won a few competitions, one of my NEIPA even scored 50 points.
Two years ago I've switched my cold side process from brew buckets to unitanks.
And that's what's im strugling with. Despite big DH addition beers seems to have muddled hop aroma

Let me describe my process for my last two batches (2x Double NEIPA) :

1) whirpool 1oz/1gal - targeting 6 gallon in uni. Fermentation with A38 + ALDC

2) after fermentation and diacetyl brake i soft crash beer to 11 c (52f), wait 48h and dump/harvest yeast.

3) at the tail end of fermentation I close blow off and let the pressure build up to around 6 psi.

4) Add dry hop via Brewtools dry hopper - total of 12 oz in 2x6 oz charges 24h apart

5)I rouse the hops from the bottom port for 2 days with co2

6) drop DH after 2/3 days and set cold crash - 1 c under pressure - 10 psi

7) close transfer to co2 purged keg via brewtools inline filter

The beers are fine no signs of oxidation but it seems that aroma i somewhat muddled not as bright as I want.
Could it be that with my current setup I'm overextracting hop aroma?
Beers smell super fruity after 1st DH, but after second one the aroma seems to be worst.

Most recent batch was Nelson/Citra Lupo/Riwaka combo - the aroma was fine up to 2 weeks in the keg, week 3 onwards - its a general fruit salad smell.

 

[beervoid]

Hi guys,
Long time lurker, first time poster. Great thread btw!
I'm hoping you'll help me wrap my head around issue that's bugging me for quite some time.

For the background I've been brewing for 8 years, won a few competitions, one of my NEIPA even scored 50 points.
Two years ago I've switched my cold side process from brew buckets to unitanks.
And that's what's im strugling with. Despite big DH addition beers seems to have muddled hop aroma

Let me describe my process for my last two batches (2x Double NEIPA) :

1) whirpool 1oz/1gal - targeting 6 gallon in uni. Fermentation with A38 + ALDC

2) after fermentation and diacetyl brake i soft crash beer to 11 c (52f), wait 48h and dump/harvest yeast.

3) at the tail end of fermentation I close blow off and let the pressure build up to around 6 psi.

4) Add dry hop via Brewtools dry hopper - total of 12 oz in 2x6 oz charges 24h apart

5)I rouse the hops from the bottom port for 2 days with co2

6) drop DH after 2/3 days and set cold crash - 1 c under pressure - 10 psi

7) close transfer to co2 purged keg via brewtools inline filter

The beers are fine no signs of oxidation but it seems that aroma i somewhat muddled not as bright as I want.
Could it be that with my current setup I'm overextracting hop aroma?
Beers smell super fruity after 1st DH, but after second one the aroma seems to be worst.

Most recent batch was Nelson/Citra Lupo/Riwaka combo - the aroma was fine up to 2 weeks in the keg, week 3 onwards - its a general fruit salad smell.

The colder you go the harder you need to rouse, I'd up the temps see if you notice a difference.

 

[jka.kawa]

Tried that once - the beer had really harsh mouthfell, and imo i blew hop aroma into the head space. I try to avoid rousing too much since than.
Also I've put valve between end tc and 90 to get more hops in tank and not in the elbow.

 

[beervoid]

Tried that once - the beer had really harsh mouthfell, and imo i blew hop aroma into the head space. I try to avoid rousing too much since than.
Also I've put valve between end tc and 90 to get more hops in tank and not in the elbow.

If you dont have enough aroma you are not extracting it, with colder temps it takes longer and you can speed it up by rousing, the little bit you blowoff is more then made up with the amount you gain.
Its a balancing trick between time temp and movement.

 

[beervoid]

If you dont have enough aroma you are not extracting it, with colder temps it takes longer and you can speed it up by rousing, the little bit you blowoff is more then made up with the amount you gain.
Its a balancing trick between time temp and movement.

Also I believe with smaller tanks you are better off doing multiple small shots and burps vs 1 long one.

 

[CyberFox]

Here's a crazy idea: how about grinding up the hop pellets in a coffee grinder before throwing them in? Maybe that would eliminate the extraction problems at cold temperatures?

 

[Dwaynehaze]

Anybody use safale s33 for a hazy and have good results? Wanted to brew on a whim tomorrow with buddies and it's the only yeast I could find remotely close

 

[Noob_Brewer]

Anybody use safale s33 for a hazy and have good results? Wanted to brew on a whim tomorrow with buddies and it's the only yeast I could find remotely close

Used it once...just once. Very poor attenuation left mine way to sweet for me.

 

[Dwaynehaze]

Used it once...just once. Very poor attenuation left mine way to sweet for me.

Damn the attenuation is the reason I grabbed it. I'll mash around 150 and see what I get also gonna keep it around 67 for fermentation heard it can get banana at higher Temps

 

[Dgallo]

Anybody use safale s33 for a hazy and have good results? Wanted to brew on a whim tomorrow with buddies and it's the only yeast I could find remotely close

S33 is Belgian isn’t it? Why waste a brew day and pitch an incorrect for style yeast. Your better off mashing high and throwing us05.

Granted that I have 3 kids 4 years old and under, but I’ll never waste my time, money, and/or opportunity to make a great beer by sacrificing on yeast

 

[Noob_Brewer]

S33 is Belgian isn’t it?

Its marketed that way yes. Several peeps in the Treehouse thread were using it in a blend at one point with S04 I think which is why I tried it once myself. However, not sure where on HBT it is but Im pretty sure that the origins of S33 is NOT belgian at all IIRC.

 

[Dwaynehaze]

S33 is Belgian isn’t it? Why waste a brew day and pitch an incorrect for style yeast. Your better off mashing high and throwing us05.

Granted that I have 3 kids 4 years old and under, but I’ll never waste my time, money, and/or opportunity to make a great beer by sacrificing on yeast

05 has over attenuated way too much for me and always stays moderately clear for me. They were selling s33 as a tropical aroma hazy yeast according to morebeers description

 

[Dgallo]

Its marketed that way yes. Several peeps in the Treehouse thread were using it in a blend at one point with S04 I think which is why I tried it once myself. However, not sure where on HBT it is but Im pretty sure that the origins of S33 is NOT belgian at all IIRC.

Yeah and none of their beers taste anything like treehouse lol I’m going to say if the manufacturer puts it out as a Belgian strain, chances are they believe it can throw phenols

 

[Noob_Brewer]

They were selling s33 as a tropical aroma hazy yeast according to morebeers description

Perhaps the packaging has changed then. Still though, I personally did not have a good experience with it.

 

[Dgallo]

05 has over attenuated way too much for me and always stays moderately clear for me. They were selling s33 as a tropical aroma hazy yeast according to morebeers description

 

[Dwaynehaze]

**** maybe I should just grab some s04. Dgallo have you actually used s05 for a hazy and had good success?

 

[Dwaynehaze]

This description felt more promising

 

[Noob_Brewer]

View attachment 820931

Still worded the same as I saw it last. Funny though, I never saw the "Final gravity: High" which is code for "we suck at attenuating" lol

 

[Dwaynehaze]

Yeah the official site says ideal for fruity ipas too. Fudge conflicted now

 

[Dgallo]

**** maybe I should just grab some s04. Dgallo have you actually used s05

Yes. Mash 154-156 and use a small amount of hops during fermentation

 

[Dwaynehaze]

I have Voss kveik on hand too dry but that's another yeast I've had trouble building haze with in the past and over attenuation. Really wish my lhbs had verdant ipa in stock would have made this much easier

 

[Northern_Brewer]

I’m going to say if the manufacturer puts it out as a Belgian strain, chances are they believe it can throw phenols

Not true- there's plenty of Belgian yeasts that don't throw phenols, whereas eg far more British yeasts are phenolic than the US yeastbanks would have you believe. S-33 seems to be a derivative of the old EDME homebrew yeast - which makes it the Fermentis equivalent of Windsor, it's definitely British in character.

 

[Noob_Brewer]

Not true- there's plenty of Belgian yeasts that don't throw phenols, whereas eg far more British yeasts are phenolic than the US yeastbanks would have you believe. S-33 seems to be a derivative of the old EDME homebrew yeast - which makes it the Fermentis equivalent of Windsor, it's definitely British in character.

Well one thing is for sure, I don't remember ANY resemblance of Belgian character from that yeast when I used it in a NEIPA. Can't imagine ruining (IMHO) a belgian dubbel with this yeast that fermentis says its good for.

 

[Dgallo]

Not true- there's plenty of Belgian yeasts that don't throw phenols, whereas eg far more British yeasts are phenolic than the US yeastbanks would have you believe. S-33 seems to be a derivative of the old EDME homebrew yeast - which makes it the Fermentis equivalent of Windsor, it's definitely British in character.

Thanks for the info. That’s terrible marketing on their part then.

 

[Dwaynehaze]

Go for it.

Thanks for the info. Terrible marketing then for sure

I'll do it for the science, ill report back what I get

 

[beervoid]

S33 will drop clear, better off with S04

 

[Northern_Brewer]

Thanks for the info. That’s terrible marketing on their part then.

Not really. I have no doubt that some Belgian breweries are using S-33 and thus it can be said to be a "Belgian" yeast. It would be entirely in keeping with the deep links between British and Belgian brewing, which are ignored by people who mistakenly think that "Belgian = phenolic" and "British=non-phenolic".

 

[Apmarand]

Hi guys,
Long time lurker, first time poster. Great thread btw!
I'm hoping you'll help me wrap my head around issue that's bugging me for quite some time.

For the background I've been brewing for 8 years, won a few competitions, one of my NEIPA even scored 50 points.
Two years ago I've switched my cold side process from brew buckets to unitanks.
And that's what's im strugling with. Despite big DH addition beers seems to have muddled hop aroma

Let me describe my process for my last two batches (2x Double NEIPA) :

1) whirpool 1oz/1gal - targeting 6 gallon in uni. Fermentation with A38 + ALDC

2) after fermentation and diacetyl brake i soft crash beer to 11 c (52f), wait 48h and dump/harvest yeast.

3) at the tail end of fermentation I close blow off and let the pressure build up to around 6 psi.

4) Add dry hop via Brewtools dry hopper - total of 12 oz in 2x6 oz charges 24h apart

5)I rouse the hops from the bottom port for 2 days with co2

6) drop DH after 2/3 days and set cold crash - 1 c under pressure - 10 psi

7) close transfer to co2 purged keg via brewtools inline filter

The beers are fine no signs of oxidation but it seems that aroma i somewhat muddled not as bright as I want.
Could it be that with my current setup I'm overextracting hop aroma?
Beers smell super fruity after 1st DH, but after second one the aroma seems to be worst.

Most recent batch was Nelson/Citra Lupo/Riwaka combo - the aroma was fine up to 2 weeks in the keg, week 3 onwards - its a general fruit salad smell.

How much CO2 rousing are you doing? Over-rousing will strip aroma. It’s not talked about enough… Lastly, when polyphenols/protein drop, flavor/aroma become more clear. Adding fining agents will help this happen faster.

 

[Apmarand]

How much CO2 rousing are you doing? Over-rousing will strip aroma. It’s not talked about enough… Lastly, when polyphenols/protein drop, flavor/aroma become more clear. Adding fining agents will help this happen faster.

Do you keep head pressure while cold crashing?