New England IPA "Northeast" style IPA

[wepeeler]

CH is the best hazy yeast I've used so far. I actually like the lower FG at times, but I feel like I should either hop it more or shoot for a higher OG. I've gone as high as 1.076, and it still always finishes below 1.020. Funny enough, I used to have the dreaded 1.020 FG finish no matter what, I believe with 1318. I've read about other homebrewers having the same issue.

I'll stick with CH and exBEERiment some more.

 

[wepeeler]

That’s because it contains an STA+ strain in the blend. A24 has a similar(potentially the same sac trois) strain in the blend. I’ve found for some reason at 153-154*f it will finish higher, 1.016-1.018. Idk why but I think it slightly lower mash temp produces less unfermentables so maybe the sta1+ gene enzyme doesn’t get going as well with less unfermentables

I thought higher mash temps create more unfermentables?

 

[bailey mountain brewer]

I thought higher mash temps create more unfermentables?

Yeah that's what he was saying, lower makes less unfermentable = higher makes more unfermentable

 

[Dgallo]

I thought higher mash temps create more unfermentables?

It does, but sta1+ yeast strains produces an enzyme that breaks unfermentables down to fermentable sugars. I’m wondering if by mashing higher and producing more unfermentables that the enzymes becomes more efficient

 

[LumberZach]

Kegged my newest hazy. Pilsen, 2-Row, Pale Wheat, Flaked Wheat. Hopped with HBC 1019, Citra Cryo, Citra, and Galaxy. Smells fantastic taste is tropical and green. Carbing and conditioning for a week or two and this should be ready. I'll update as soon as it's ready.

 

[wepeeler]

Yeah that's what he was saying, lower makes less unfermentable = higher makes more unfermentable

It does, but sta1+ yeast strains produces an enzyme that breaks unfermentables down to fermentable sugars. I’m wondering if by mashing higher and producing more unfermentables that the enzymes becomes more efficient

Got it. I hadn't had lunch yet. Let's blame that one on low blood sugar lol.

 

[stickyfinger]

What are people thinking about the recent Krush from YVH. I didn't like my Krush IPA much at first, but it's tasting better after time in the keg. I wouldn't use it as a primary hop again, but it's not bad as a supporting hop, at least this lot I used.

 

[BongoYodeler]

What are people thinking about the recent Krush from YVH. I didn't like my Krush IPA much at first, but it's tasting better after time in the keg. I wouldn't use it as a primary hop again, but it's not bad as a supporting hop, at least this lot I used.

I'm enjoying it in my SMaSH pale ale, kegged only 10 days ago. Just golden Promise and Krush hops, fermented with CS Cali yeast.

 

[Dgallo]

Going to be brewing a double next weekend;

Grains;
30% Pilsner
35% rahr 2row
20% spelt
15% oats
Target og 1.084
Target FG 1.020

Yeast: omega Conan DKO

Hotside hops:
Simcoe & Motueka 1:1

dryhop
Peacherine, Motueka, Simcoe, citra cryo 3:1:1:1

 

[Unicorn_Platypus]

CH is the best hazy yeast I've used so far. I actually like the lower FG at times, but I feel like I should either hop it more or shoot for a higher OG. I've gone as high as 1.076, and it still always finishes below 1.020. Funny enough, I used to have the dreaded 1.020 FG finish no matter what, I believe with 1318. I've read about other homebrewers having the same issue.

I'll stick with CH and exBEERiment some more.

what is CH?

 

[tracer bullet]

what is CH?

Coastal Haze - a White Labs yeast

 

[Unicorn_Platypus]

Coastal Haze - a White Labs yeast

I see it's STA1 positive.

Does it get aa dry as a saison?

Is there sach trois (brett like sach) in it?

Preferred temp range and pitching rate to push esters without solventy flavors?

 

[Dgallo]

I see it's STA1 positive.

Does it get aa dry as a saison?

Is there sach trois (brett like sach) in it?

Preferred temp range and pitching rate to push esters without solventy flavors?

Yes it’s sacc trois. I haven’t seen it or similar blends with the same sacc trois strain go sub 1.010, but I’m sure if you wanted to you could. Since this is the hazy thread I would think folks are trying for higher FG though. Seems to finish 1.012-1.016 consistently. Some folks have said they can get it to finish 1.020+

Depends on how much ester profile you want. If you want to drive esters, pitch at 65 mill cells/ml/*p and drive the temp for 70-75*f over the first few days and hold temp there.

 

[bailey mountain brewer]

Getting ready to brew a batch of hazy. Undecided on my hop combo, I have some citra lupomax, nelson, galaxy, nectaron, bru1.. was thinking about grabbing some motueka but I feel I've got enough hops in the freezer so may as well use some up.. any thoughts?

Also just kegged one using Krush, haven't tasted yet but the aroma was great. Maybe I'll pour a taster tonight.

 

[wepeeler]

what is CH?

Coastal Haze! White Labs

 

[G_robertus]

I'm in the process of testing out new grists, but I'm looking to switch yeasts as well. My go to used to be Verdant, but after trying a split batch with WHC Sweet Release I've realised Verdant strips hop flavours a lot so I want something new. Currently I only have dry on hand and my next batch is chilling right now. I've heard Pomona attenuates like crazy so I'm a bit hesitant to try that.

What I have on hand in no particular order:
Verdant
Voss
New England
S-04
S-33
Koln (rip, last sachet)
WHC Saturated (I was thinking about doing a split with this, but I don't have enough wort/kegs now)
Pomona

Not my first idea but still available:
Nottingham
US-05
BRY-97
Munich Classic
Gozdawa Porter & Kvass (this is very English, unbearable diacetyl when young)

 

[anteater8]

Has anyone used 2024 Krush from YVH in a recent batch? I just got a half pound and would like to do a double hazy using Krush, Citra Cryo, and a touch of Galaxy.

Citra/Krush Hazy Update

10 lb Pils
5 lb Malted oat
3 lb Wheat
3 lb Flaked oat
0.5 lb Lactose

0.15 oz Colombus 60 min (6 IBU)
2 oz Citra WP @ 170 (20 min)
2 oz Krush Lupomax WP @ 170 (20 min)
4 oz Citra DH
2 oz Citra Lupomax DH
6 oz Krush DH
2 oz Krush Lupomax DH

Imperial Juice

100:250 sulfate:chloride

Mash at 150F
Mash pH = 5.2

O.G. = 1.081
F.G. = 1.024
ABV = 7.5%

Days 1-8: fermented at 68F
Days 9-11: soft crash
Days 12-14: dry hop
Day 16: keg

Tasting notes:
Aroma is strong pineapple, mango, and orange. Flavor is strong pineapple, apricot, papaya, light melon and orange flavor. Krush is going to stay in my regular rotation, it brings a lot of nice and different tropical fruit flavors. Finishes a little sweet, but there is enough hop flavor round it out so its not cloying. Pretty darn full body - wouldn’t want it any thicker but it works. Overall, I think this beer would be better if the O.G. was a bit higher or the F.G. was a bit lower, it just needs some alcohol to balance things out. I didn’t plan on a 7.5% hazy finishing at 1.024, but I like it.

 

[bailey mountain brewer]

Nice @anteater8 .. I'm with ya, literally had my first taste of mine last night... Citra, Krush, Galaxy. I don't have my notes here but similar grain bill, minus the lactose. Similar hop schedule as well but obviously I feathered in a little galaxy in the dry hop cause a needed to up my oz:gallon ratio. Here's my taster from last night... I think ill pour a full pint after work. Not quite as orange as pic suggests but it does have an orange hue to it, I always use a touch of honey malt.

 

[t^3]

@anteater8 sorry if I missed it but what yeast did you use? @bailey mountain brewer what year Galaxy are you using? Is Galaxy Back?

 

[Dgallo]

Citra/Krush Hazy Update
View attachment 878967

10 lb Pils
5 lb Malted oat
3 lb Wheat
3 lb Flaked oat
0.5 lb Lactose

0.15 oz Colombus 60 min (6 IBU)
2 oz Citra WP @ 170 (20 min)
2 oz Krush Lupomax WP @ 170 (20 min)
4 oz Citra DH
2 oz Citra Lupomax DH
6 oz Krush DH
2 oz Krush Lupomax DH

Imperial Juice

100:250 sulfate:chloride

Mash at 150F
Mash pH = 5.2

O.G. = 1.081
F.G. = 1.024
ABV = 7.5%

Days 1-8: fermented at 68F
Days 9-11: soft crash
Days 12-14: dry hop
Day 16: keg

Tasting notes:
Aroma is strong pineapple, mango, and orange. Flavor is strong pineapple, apricot, papaya, light melon and orange flavor. Krush is going to stay in my regular rotation, it brings a lot of nice and different tropical fruit flavors. Finishes a little sweet, but there is enough hop flavor round it out so its not cloying. Pretty darn full body - wouldn’t want it any thicker but it works. Overall, I think this beer would be better if the O.G. was a bit higher or the F.G. was a bit lower, it just needs some alcohol to balance things out. I didn’t plan on a 7.5% hazy finishing at 1.024, but I like it.

I’ve always felt beers with kush are a bit candy sweet. Maybe a bit more bitterness or like you said low FG will clean them up a bit. I haven’t brewed with it but the beers I’ve had it seems very promising

 

[anteater8]

@anteater8 sorry if I missed it but what yeast did you use? @bailey mountain brewer what year Galaxy are you using? Is Galaxy Back?

Imperial Juice, pretty much the only yeast I use for hazies.

 

[anteater8]

I’ve always felt beers with kush are a bit candy sweet. Maybe a bit more bitterness or like you said low FG will clean them up a bit. I haven’t brewed with it but the beers I’ve had it seems very promising

I actually love candy sweetness from hops, like El Dorado, as long as its balanced. So if Krush is contributing some of that, then I'm into it.

 

[Dgallo]

I actually love candy sweetness from hops, like El Dorado, as long as its balanced. So if Krush is contributing some of that, then I'm into it.

That’s what I’m referring too. Balancing it with bitterness or FG. Either way you do it, when balanced I’m sure that hop is a great carrier hop

 

[bailey mountain brewer]

@anteater8 sorry if I missed it but what yeast did you use? @bailey mountain brewer what year Galaxy are you using? Is Galaxy Back?

2024 from yakima valley hops, yeah I've had 2 good 1lb bags now.. I can't say it's galaxy of yesteryear but I'm happy with it.. of course I'm still nervous when I pop open a bag and smell it.. so far so good. I still use it in small amounts but im about to brew up another one Friday and haven't decided on my combo yet.

 

[wepeeler]

Fiden's released a video short on Instagram a few days ago regarding their grist. They claim 2 Row, Pilsner, Flaked Oats and Chit. They don't say percentages, but I would assume it's probably 15-20% FO and 5-10% Chit? Might have to give it a shot. I haven't used FO in my hazy in years.

 

[TBryerton]

Fiden's released a video short on Instagram a few days ago regarding their grist. They claim 2 Row, Pilsner, Flaked Oats and Chit. They don't say percentages, but I would assume it's probably 15-20% FO and 5-10% Chit? Might have to give it a shot. I haven't used FO in my hazy in years.

I’ve never understood the love for malted oats on here. I’ve hated every beer I’ve ever made with them. I’ve always had better luck with Flaked oats or wheat malt.

Interesting that they need to back off the 2Row with certain hops.

 

[YeastFeast]

I’ve never understood the love for malted oats on here. I’ve hated every beer I’ve ever made with them. I’ve always had better luck with Flaked oats or wheat malt.

I used to have problems with oxidation. After reading the Scott Janish book a few years ago, I don’t use flaked anything in Hazys. It’s possible I got better (over the years) keeping oxygen out…...or was it the flaked stuff at high percentage in my beer causing the issues?
Can’t say for sure but not going back now that I’m making great Hazy IPAs.

 

[Shenanigans]

I see an online shop I buy from has a new product.

Malted Flaked Oats, anyone here firmilar with those?
It doesn't say which malster but probably similar to these from another shop:

https://www.themaltmiller.co.uk/product/warminster-flaked-malted-oats/

More expensive than normal malted oats so probably not worth the extra investment.

 

[Dgallo]

I see an online shop I buy from has a new product.

Malted Flaked Oats, anyone here firmilar with those?
It doesn't say which malster but probably similar to these from another shop:

https://www.themaltmiller.co.uk/product/warminster-flaked-malted-oats/

More expensive than normal malted oats so probably not worth the extra investment.

I haven’t personally seen them but my guess is they are running the malted oats after they germinate/malted through a roller. But idk exactly what would be the benefit as I feel they would just act like malted oats since their already germ

 

[TwitchellBrew]

I'm in the process of testing out new grists, but I'm looking to switch yeasts as well. My go to used to be Verdant, but after trying a split batch with WHC Sweet Release I've realised Verdant strips hop flavours a lot so I want something new. Currently I only have dry on hand and my next batch is chilling right now. I've heard Pomona attenuates like crazy so I'm a bit hesitant to try that.

What I have on hand in no particular order:
Verdant
Voss
New England
S-04
S-33
Koln (rip, last sachet)
WHC Saturated (I was thinking about doing a split with this, but I don't have enough wort/kegs now)
Pomona

Not my first idea but still available:
Nottingham
US-05
BRY-97
Munich Classic
Gozdawa Porter & Kvass (this is very English, unbearable diacetyl when young)

Hazy yeast is such a rabbit hole for me. I’ve tried all on your list except Voss. I just used Pomona and can confirm it attenuates like mad. My beer finished at 1.007. I didn’t care for it. I remember I read an article with JC from trillium where he said something to the effect of “there’s no perfect yeast for these beers”. They started with wlp007 and then went to LAIII and the rumor is they now use Conan. I found it interesting that Hill Farmstead finally admitted to using LAIII in the recent CBB podcast because their beers don’t have that typical flavor that I associate with it. But anyway I agree with you about Verdant. I stopped using it about a year ago for that reason (but I currently have another batch fermenting cool with it to see if I like it better at low temps). I’d say just experiment and have fun with it. Try blending. I’ve made some great beers with blends. Just be careful with s33. It doesn’t flocculate well at all and as a result it will floc in the keg and rip out the haze and the flavor after a couple weeks. Contrary to most: I like both notty and New England. I think notty lets the hops shine nicely and stays out of the way. Just mash high with it and ferment it cool. I also like S04 and made a suspiciously great beer with 50/50 s04 and us05. I’m personally doing a yeast experiment now by making the same beer with different yeast (or yeast blend ) each time. It’s a fun experiment.

 

[Shenanigans]

I haven’t personally seen them but my guess is they are running the malted oats after they germinate/malted through a roller. But idk exactly what would be the benefit as I feel they would just act like malted oats since their already germ

Yes the example I linked is something like $3.70 a pound.
Although I found them elsewhere for about $2 a pound.
I can get a pound of Malted Oats for about $1.10, think I'll stick with those

 

[balrog]

I haven’t personally seen them but my guess is they are running the malted oats after they germinate/malted through a roller. But idk exactly what would be the benefit as I feel they would just act like malted oats since their already germ

Sounds like you've just described milling?
Or maybe oats are different than barley; or maybe since flaked/rolled oats are often rolled under steam, it's not the same as milling.
Or maybe I'm overthinking this whole thing.

 

[Dgallo]

Sounds like you've just described milling?
Or maybe oats are different than barley; or maybe since flaked/rolled oats are often rolled under steam, it's not the same as milling.
Or maybe I'm overthinking this whole thing.

Yeah we are talking about rolling oats. Flaked oats are rolled oats, but they do that prior to malting and gelatinize them instead. And you’re correct the roller is steamed.

The oats he’s talking about are germanized and malted, then rolled. Well at least that what it sounds like

 

[Ulisses4677]

Sampling my: salad days
Hazy pale ale 5.5% abv
Rahr 2 row
Flaked oats
Og: 1.062
Fg: 1.020
Hops: citra Cryo, rakau, quantum citra,nelson. Kegged on Sunday. Needs more time to carb but taste superb, aroma is crazy zesty. I took the inspiration from fidens teachers pet.

 

[G_robertus]

Hazy yeast is such a rabbit hole for me. I’ve tried all on your list except Voss. I just used Pomona and can confirm it attenuates like mad. My beer finished at 1.007. I didn’t care for it. I remember I read an article with JC from trillium where he said something to the effect of “there’s no perfect yeast for these beers”. They started with wlp007 and then went to LAIII and the rumor is they now use Conan. I found it interesting that Hill Farmstead finally admitted to using LAIII in the recent CBB podcast because their beers don’t have that typical flavor that I associate with it. But anyway I agree with you about Verdant. I stopped using it about a year ago for that reason (but I currently have another batch fermenting cool with it to see if I like it better at low temps). I’d say just experiment and have fun with it. Try blending. I’ve made some great beers with blends. Just be careful with s33. It doesn’t flocculate well at all and as a result it will floc in the keg and rip out the haze and the flavor after a couple weeks. Contrary to most: I like both notty and New England. I think notty lets the hops shine nicely and stays out of the way. Just mash high with it and ferment it cool. I also like S04 and made a suspiciously great beer with 50/50 s04 and us05. I’m personally doing a yeast experiment now by making the same beer with different yeast (or yeast blend ) each time. It’s a fun experiment.

Thank you for the very thorough reply! I ended up pitching Verdant mostly because I wanted a point of reference for the changing grist. My next batch will most definitely be a split with Verdant and something else and I'll work from there. I'll keep Nottingham in mind though for one of the splits I'll do later. Blending is something I'll look into eventually, but right now I'm trying to dial in some other tweaks. I'm very pleased with what's coming out now, but I'm always looking to improve.

 

[Mtozbun]

Latest hazy. This beer turned out very good. I would almost describe it as “juicy” with a bit of dank character.

Added ~7 IBU of Columbus @ 30 min for slight bittering charge.

Whirlpool is 1:1 of Idaho 7 and Strata.

Dry Hop is 2:1.5:1 of Idaho 7:Strata:Motueka.

 

[Ulisses4677]

Hazy pale ale turned out phenomenal. I’m loving rakau.

 

[anteater8]

View attachment 879845
Hazy pale out turned out phenomenal. I’m loving rakau.

Looks great. What kind of aromas and flavors are you getting?

 

[Ulisses4677]

Looks great. What kind of aromas and flavors are you getting?

First week it had prominent lime , orange zest aromas. I now get a lot of stone fruit with an orange flavor.

 

[wepeeler]

Last few pours of the all Nectaron hazy. This beer should not have been this good. Hate paying $35/lb...It was sticky