New England IPA "Northeast" style IPA

[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

 

[synonymous18]

The Rakau/Citra hazy pale ale was so good, I want to give another a go but wanting to experiment with Idaho 7 w/ citra. Any recommendations on how to use the I7 w/ citra; I was thinking of I7/citra in WP and then citra/nelson DH. Thoughts?

 

[Dgallo]

The Rakau/Citra hazy pale ale was so good, I want to give another a go but wanting to experiment with Idaho 7 w/ citra. Any recommendations on how to use the I7 w/ citra; I was thinking of I7/citra in WP and then citra/nelson DH. Thoughts?

Idaho7 has the most survivables so that a great option for wp if you like the character it gives. Using it with Nelson could cause the Idaho 7 to pull more of that herbal character out of the Nelson though. So just depends on what you want to achieve at the end

 

[Shenanigans]

The Rakau/Citra hazy pale ale was so good, I want to give another a go but wanting to experiment with Idaho 7 w/ citra. Any recommendations on how to use the I7 w/ citra; I was thinking of I7/citra in WP and then citra/nelson DH. Thoughts?

Secret Level who often posts in this thread has an award winning recipe with Citra, Idaho #7 and Mosaic.
He even has a video on youtube explaining how to brew it.



It's on my list to brew this Autumn.

 

[Ulisses4677]

Idaho7 has the most survivables so that a great option for wp if you like the character it gives. Using it with Nelson could cause the Idaho 7 to pull more of that herbal character out of the Nelson though. So just depends on what you want to achieve at the end

 

[Dgallo]

View attachment 879994

I’ve seen that plenty of times. I was revering to the hops he’s planning to use. Idaho 7 had the most survivables out of the 3 of them

 

[secretlevel]

Idaho 7 is very good, I miss that beer. Idaho 7 can be so spotty though. Often it's dank and fruity, other times just super resinous and dank. Always good on hot side, cold side could be good, I'd definitely go off aroma of your specific pellets and make a call then.

 

[Shenanigans]

Idaho 7 is very good, I miss that beer. Idaho 7 can be so spotty though. Often it's dank and fruity, other times just super resinous and dank. Always good on hot side, cold side could be good, I'd definitely go off aroma of your specific pellets and make a call then.

Sorry to put you in the spotlight but the question above made me think of your recipe. Now that you say it I better have a smell of my hops before brewing. I have 350 grams of 2023 Idaho7. 250g bag ordered from Italy a 100g bag ordered from Ireland.

 

[Ulisses4677]

Idaho 7 is very good, I miss that beer. Idaho 7 can be so spotty though. Often it's dank and fruity, other times just super resinous and dank. Always good on hot side, cold side could be good, I'd definitely go off aroma of your specific pellets and make a call then.

Totally agree with you.

 

[mkh09353]

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.
View attachment 879168

Looks awesome, percentages on the 2 Row and Flaked oats?

 

[mkh09353]

dupe