New England IPA "Northeast" style IPA

[wepeeler]

I've been intentionally trying to hit 1.020+ so that I can add an unreasonable amount of hops, but I've been ending up at ~1.014, I literally have the opposite problem

Same! I've tried mashing as high as 156, and I still finish around 1.014-1.015 every time. Coastal Haze is a BEAST

 

[Dgallo]

Same! I've tried mashing as high as 156, and I still finish around 1.014-1.015 every time. Coastal Haze is a BEAST

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

 

[bailey mountain brewer]

I donno guys, I just soft crashed last night, a 15gal batch of hazy that I brewed 2 weeks ago, fermented with coastal haze and it's been at 1.020 for 4 days...

Edit- I mashed at 153f

 

[Dgallo]

I donno guys, I just soft crashed last night, a 15gal batch of hazy that I brewed 2 weeks ago, fermented with coastal haze and it's been at 1.020 for 4 days...

What’s your mash temp? And what was the og.

I’d personally love to hit 1.020 with one of those blends so any incite would be greatly appreciated

 

[bailey mountain brewer]

What’s your mash temp? And what was the og.

I’d personally love to hit 1.020 with one of those blends so any incite would be greatly appreciated

Just edited my post. Mash temp was 153f and og was 1.074

Uhhh edit again.. fermented at 68f for 5 days then bumped to 70f now sitting at 50f to dump yeast and I'll dry hop tomorrow.

Don't have the grain bill exactly but 2row, white wheat, torrified wheat, malted oats, touch of honey malt.. the torrified wheat is there cause I ran out of white wheat and that's what I had laying around.. maybe that played a roll? Cause I usually finish at 1.018 for these beers too.

 

[BongoYodeler]

I donno guys, I just soft crashed last night, a 15gal batch of hazy that I brewed 2 weeks ago, fermented with coastal haze and it's been at 1.020 for 4 days...

Edit- I mashed at 153f

I used Coastal Haze on my neipa, mashed at 156. OG was 1.077, FG 1.018.

 

[aaronm13]

What’s your mash temp? And what was the og.

I’d personally love to hit 1.020 with one of those blends so any incite would be greatly appreciated

2 brews now with Coastal Haze and hit 1.022 on both. OG 1.082. Mashed at 68C/154.4 and raised to 71C/159.8 for 15 minutes at the end of the mash. Really love this yeast.

 

[YeastFeast]

What’s your mash temp? And what was the og.

I’d personally love to hit 1.020 with one of those blends so any incite would be greatly appreciated

Just for fun, I pulled my brew sheets and checked the last 3 times I used Coastal Haze:

2022: mash 152º, 1.072-1.018

2023: mash 154º, 1.062-1.014

2025: mash 154º, 1.080-1.023

Started the fermentation at 68º all 3 times.

 

[ihavenonickname]

Probably all first gen straight from the pouch? Also what were your dry hop procedures? Bc I find DH during fermentation really brings the gravity down

 

[YeastFeast]

Probably all first gen straight from the pouch? Also what were your dry hop procedures? Bc I find DH during fermentation really brings the gravity down

Yup, all first gen. I never dry hop until fermentation is complete, then soft crash to 55º for dry hop.

 

[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