New England IPA "Northeast" style IPA

[wepeeler]

I am almost positive that is this yeast from AEB. I would be curious if this one performs similar to other dry yeast like Lallemand's Verdant or New England.
https://www.aeb-group.com/us/fermoale-new-e-14724/500g_179

It certainly could be. The packaging left a lot to be desired. It wasn't vacuum sealed, and the packet wasn't cut precisely. Looked like it was repackaged. The description is different though.

https://cellarscience.com/products/hazy-dry-beer-yeast

 

[stickyfinger]

i've had a love hate relationship with columbus in the dry hop for many years now. i try some sometimes and it makes an amazing beer and the next time it makes it awful. i had two thoughts. the last time i used it and liked it was when i used columbus lupo. maybe i should stick with that? the second thought is that i should just skip columbus in the dry hop from now on and find a hop that gives some dank character without the variability in flavor. what other hops can give me some dank character without ruining the beer?

 

[bailey mountain brewer]

I like to get dankness from hot side additions as opposed to the dry hop. Maybe some strata hot side would help? I like to use simcoe as a bittering addition, like ya know the 60 min addition that ppl skip in this style, well it adds some dankness that I enjoy. But as far as a dank hop on the cold side I'm not sure, I mean I probably wouldn't go throwing chinook in a dryhop for a neipa. But who knows, that could be exactly what you're looking for.

 

[spersichilli]

If Brujos is finishing around 1.022, I would have had to add 1 lb (almost 5%) of maltodextrin to hit that FG in the beer I just brewed. Conceptually, I don't love the sound of that... but I can't argue with their results so I'll probably have to try at least half that amount next time.

I get to that without malto in mine, I mash at 156ish for my single NEIPAs, I mash at 158 to 160 for NE Pale ales to get 1.018-1.022

 

[Shenanigans]

i've had a love hate relationship with columbus in the dry hop for many years now. i try some sometimes and it makes an amazing beer and the next time it makes it awful. i had two thoughts. the last time i used it and liked it was when i used columbus lupo. maybe i should stick with that? the second thought is that i should just skip columbus in the dry hop from now on and find a hop that gives some dank character without the variability in flavor. what other hops can give me some dank character without ruining the beer?

Maybe some Apollo?
Apparently it's what they use in the dry hop for Treehouse Julius.

 

[beervoid]

I like to get dankness from hot side additions as opposed to the dry hop. Maybe some strata hot side would help? I like to use simcoe as a bittering addition, like ya know the 60 min addition that ppl skip in this style, well it adds some dankness that I enjoy. But as far as a dank hop on the cold side I'm not sure, I mean I probably wouldn't go throwing chinook in a dryhop for a neipa. But who knows, that could be exactly what you're looking for.

Columbus is a tough one, can get sulfur onion from it of you have a bad lot, and its very impactfull so a little goes a long way.
Supposedly the lupomax gets selected for "consistency" whatever that means, I've had sulfury lupomax columbus as well and then its concentrated.
So best used sparingly perhaps in pellet form and added with some fermentation left to blow off that sulfur

 

[beervoid]

Maybe some Apollo?
Apparently it's what they use in the dry hop for Treehouse Julius.

Highly doubt that as it's on the list of least favorite hops of Nate

 

[Shenanigans]

Highly doubt that as it's on the list of least favorite hops of Nate

OK, you could be right. I never had a Julius but I was interesed in brewing a clone one time.
I never got around to it but as part of my research I found this.
https://hazyandhoppy.com/marshall-bishops-treehouse-julius-clone-recipe/
Maybe Nates list is just a smoke-screen to keep the recipe secret

 

[wepeeler]

OK, you could be right. I never had a Julius but I was interesed in brewing a clone one time.
I never got around to it but as part of my research I found this.
https://hazyandhoppy.com/marshall-bishops-treehouse-julius-clone-recipe/
Maybe Nates list is just a smoke-screen to keep the recipe secret

That beer tastes nothing like Julius. I've brewed it a few times.

 

[Shenanigans]

That beer tastes nothing like Julius. I've brewed it a few times.

OK, must be good though if you brewed it a few times.
I have 200g of Apollo I want to use up so might try it.
Never had a Julius so I wouldn't be comparing, just want a good beer.
I'll also skip mixing the yeast I'd just pick one of S04 or Verdant

 

[wepeeler]

OK, must be good though if you brewed it a few times.
I have 200g of Apollo I want to use up so might try it.
Never had a Julius so I wouldn't be comparing, just want a good beer.
I'll also skip mixing the yeast I'd just pick one of S04 or Verdant

I tried it a few times to try to get it to taste like Julius. I prefer my own neipa recipe.

 

[Northern_Brewer]

I'll also skip mixing the yeast I'd just pick one of S04 or Verdant

The yeast blend is taken from this HBT thread, but it's possible they've changed since the move :
https://www.homebrewtalk.com/thread...ouse-how-to-identify-and-characterize.623221/

 

[TBryerton]

Maybe some Apollo?
Apparently it's what they use in the dry hop for Treehouse Julius.

I’d be surprised if Julius has Apollo. It’s obviously a Citra heavy beer, and at one time had two other American hops. Amarillo seems very likely. My wild guess is that they use a tiny addition of US grown Magnum.

 

[wepeeler]

1.076 -> 1.017
Ca 91 Mg 8 Na 60 Cl 215 SO 37
Overnight step, B40 with bag.
Mash pH: 5.39
Boil pH 5.2
Post Boil 5.0 I like this effect

Grain (19 lb 4 oz) - Stupidly complex, cleaning out
Pilsner (42.9%)
Oats, Malted (23.4%)
Golden Promise 3 SRM (10.4%)
Wheat Malt (10.4%)
Raw Wheat (7.8%)
Rolled Oats (3.9%)
Wheat Flaked (1.3%)

Hops (6oz + incognito, 15oz)
30 min - 0.2 oz - Idaho #7 - 13.5% (5 IBU)
10 min - 1 oz - Citra - 13% (13 IBU)
15 min hopstand @ 180 °F
2 oz - Idaho #7
3 oz - Citra
20g Citra Incognito
^ 20 grams dissolved into the fermenter with 1L hot wort

Dry Hops - post cold crash to 45F 3 days, @ 50F for 24 hours, hard shaking DH keg X5
7 oz - Motueka
4 oz - Mosaic
4 oz - Citra Lupomax



Pure o2, Cellar Science Hazy two packs direct pitch. I might like this more than verdant and it’s cheap.

My most hop saturated beer I’ve made, maybe that I’ve had. Really like the hop combo, punchy/ pungent aroma and flavor. Citrus, lime, pithy, little diesel, pineapple clear gummy bears. I really like how I did just about everything with this, haha lots a small new improvements to my process and recipe here. Probably I could do a smaller WP addition, the pre DH samples of this beer were nothing special. DH saturation is great, maybe agitated too much, over saturated, not complaining.

View attachment 819088View attachment 819087View attachment 819089

Edit formatting

Did you get any off aromas during fermentation with Cellar Science - Hazy? Mine currently smells a little like rubber and over ripe fruit. Not very pleasant. On day 7...

 

[elproducto]

Grabbed a pack of a new strain from Escarpment - Pomona

Anyone tried it yet? Sounds amazing.

 

[anteater8]

Brujos inspired NEIPA update:

View attachment 835439

10 lb Pils
5 lb Malted oat
3 lb Wheat
2 lb Flaked oat

*no boil hops*
2 oz Citra WP @ 170
2 oz Citra Lupo WP @ 170
10 oz Citra DH
2 oz Citra Lupo DH

90:260 sulfat

At just over 5 weeks in the keg, this beer has gone from good to great. Previously, I was a little unsure of it because it tasted too much like hops rather than a hoppy beer. Now its tasting really nicely integrated but its still good a good saturation of flavor. I'm excited to rebrew this with different hops. I might add a little maltodextrin next time but I might not, its actually got a pretty nice body at 1.016 and that drying effect is gone.

 

[aaronm13]

Any fans of Coastal Haze here? Been using Verdant for a long time now but thinking of trying something different as I've read people say Verdant/LA3 can mute hop flavour and I've been struggling with this on a lot of beers.

Coastal Haze sounds like it could be a good option to try. Any risk of equipment infection and how does it generally perform? I'm pretty much limited to White labs, Wyeast and most dry yeast. I can get Imperial yeast from the UK but can get held up in customs for a while so don't really bother with that option anymore. Any other recommendations would be great. Hoping to get some time over the holidays to brew.

 

[bailey mountain brewer]

Myself and I believe @wepeeler (I could be wrong) use coastal haze. I haven't used any other yeast for this style in quite some time. My latest neipa I was gonna post full details on shortly but for yeast details.. I ferment at 68f then bump to 70f at the end of fermentation. This batch went from 1.072 to 1.018 in a week. I dont use a tilt so I just check at day 7 and a day later to verify it's done. This batch was a 2nd generation of coastal haze pulled from an over built starter. Here was kegging day pic, which was 2 days ago.

 

[aaronm13]

Myself and I believe @wepeeler (I could be wrong) use coastal haze. I haven't used any other yeast for this style in quite some time. My latest neipa I was gonna post full details on shortly but for yeast details.. I ferment at 68f then bump to 70f at the end of fermentation. This batch went from 1.072 to 1.018 in a week. I dont use a tilt so I just check at day 7 and a day later to verify it's done. This batch was a 2nd generation of coastal haze pulled from an over built starter. Here was kegging day pic, which was 2 days ago.
View attachment 836368

Thanks for the information on it. Do you find it an issue overbuilding starters because this is a blend? How many generations have you pushed this? Attenuation looks good from your numbers.

 

[bailey mountain brewer]

I've gone 5 generations without any noticeable difference but wouldn't go further then that. I brew 15 gallon batches so I'm already building up twice for each batch.

 

[wepeeler]

Any fans of Coastal Haze here? Been using Verdant for a long time now but thinking of trying something different as I've read people say Verdant/LA3 can mute hop flavour and I've been struggling with this on a lot of beers.

Coastal Haze sounds like it could be a good option to try. Any risk of equipment infection and how does it generally perform? I'm pretty much limited to White labs, Wyeast and most dry yeast. I can get Imperial yeast from the UK but can get held up in customs for a while so don't really bother with that option anymore. Any other recommendations would be great. Hoping to get some time over the holidays to brew.

Agree with @bailey mountain brewer. It's all I use for my hazies. LOVE it. It does attenuate quite well, so you'll have to factor that in. I haven't had any issues with it being STA1+. I clean as I would any other brew day - Liquid PBW followed by a water rinse, then Star San. I overbuild and harvest from my starters, and I've gone out to about 10 generations. I usually just order a fresh pack when I need to add things to my cart to reach free shipping. I think the yeast I have now is well over a year+ from overbuilding.

Highly recommend. I prefer it to 1318, Juice, Dry Hop, Verdant, London Fog, Kviek, Cellar Science - Hazy, Omega British V and Conan. I may have even used a few more hazy style yeasts, but CH is my go to.

 

[aaronm13]

Agree with @bailey mountain brewer. It's all I use for my hazies. LOVE it. It does attenuate quite well, so you'll have to factor that in. I haven't had any issues with it being STA1+. I clean as I would any other brew day - Liquid PBW followed by a water rinse, then Star San. I overbuild and harvest from my starters, and I've gone out to about 10 generations. I usually just order a fresh pack when I need to add things to my cart to reach free shipping. I think the yeast I have now is well over a year+ from overbuilding.

Highly recommend. I prefer it to 1318, Juice, Dry Hop, Verdant, London Fog, Kviek, Cellar Science - Hazy, Omega British V and Conan. I may have even used a few more hazy style yeasts, but CH is my go to.

Thanks for that. Sounds great that you can overbuild successfully too. As it's a blend do you just let it go on the stir plate then split into 2 jars or whatever you use straight away to keep the blend as close as possible to the original? What would your usual mash temperatures be? I like to finish around 1.018-20 so probably looking at 153C

 

[bailey mountain brewer]

I mash at 152, I like even numbers. I decant my starters and when I pitch into the fermenter I fill a 50ml vial for the next batch.

 

[wepeeler]

Thanks for that. Sounds great that you can overbuild successfully too. As it's a blend do you just let it go on the stir plate then split into 2 jars or whatever you use straight away to keep the blend as close as possible to the original? What would your usual mash temperatures be? I like to finish around 1.018-20 so probably looking at 153C

I mash at 152, I like even numbers. I decant my starters and when I pitch into the fermenter I fill a 50ml vial for the next batch.

I mash at 152 as well, but I get very good attenuation. Usually down to 1.012-1.015. Personally, I feel like the hops pop more around 1.015. I build a 2L starter and decant 500ml for the next starter, but Omega told me that was overkill. You're probably fine with 50-100ml.

 

[bailey mountain brewer]

Yeah I build from 50ml to 1500ml, then up to 3500ml.

 

[aaronm13]

Thanks for all the feedback on Coastal Haze. After putting in an order so hopefully get a chance over the holidays to try it out.

 

[wepeeler]

Just kegged up a Strata Mosaic Neipa with Cellar Haze - Hazy. First time using this yeast. Started at 68F and ramped to 72F to finish. Left for 5 days after FG to clean up. Fermentation smelled terrible. Like rubber and overripe fruit. Smelled awesome today. Like straight pineapple juice. I haven't sampled it yet, but I will dig into it this weekend. Looking forward to it!

 

[Ulisses4677]

Sampling a double ipa that has been
Carbonating for a few days now. The aroma pops out the glass and the taste is really good thus far.

Grain bill:
50% pale wheat
40% gambrinus pils
10% malted oats
Hops:
Ctz @ 60min 13ibu
Nelson whirlpool
Nelson, motueka, mosaic dryhop
Yeast, Imperial Juice

 

[hopfenstopfen]

View attachment 836600
Sampling a double ipa that has been
Carbonating for a few days now. The aroma pops out the glass and the taste is really good thus far.

Grain bill:
50% pale wheat
40% gambrinus pils
10% malted oats
Hops:
Ctz @ 60min 13ibu
Nelson whirlpool
Nelson, motueka, mosaic dryhop
Yeast, Imperial Juice

Love that color!

 

[DuncB]

Love that color!

I can see the indigestion those hops would give me. But I'd suffer it!