New England IPA "Northeast" style IPA

[olotti]

I'm hoping they still have it next weekend. Sometimes they sell out and it takes a while to get it back.
Not cheap at $10.
If I cant get the Giga what's the next best yeast to use? I can pretty much get any of the Wyeast and White Labs yeast.

I've brewed this with 05 and also London 3 wyeast 1318. What are u looking for as I've been yeast experimenting so they're two totally different animals, I wonder how the Denny's fav 50 yeast would do with this kind of beer, I've never used it and it's supposed to attenuate well and have a nice mouthfeel to it. London 3 leaves a lot of fruity esters whereas my Conan I'm on my 4th batch leaves some body but attenuated well and 05 just attenuated and is totally neutral so I guess do you want the yeast to add to the beer? If you don't have temp control then I'd stay away from 1318 it can get tart with higher temps like 68 and above during primary fermentation.

 

[brew703]

I've brewed this with 05 and also London 3 wyeast 1318. What are u looking for as I've been yeast experimenting so they're two totally different animals, I wonder how the Denny's fav 50 yeast would do with this kind of beer, I've never used it and it's supposed to attenuate well and have a nice mouthfeel to it. London 3 leaves a lot of fruity esters whereas my Conan I'm on my 4th batch leaves some body but attenuated well and 05 just attenuated and is totally neutral so I guess do you want the yeast to add to the beer? If you don't have temp control then I'd stay away from 1318 it can get tart with higher temps like 68 and above during primary fermentation.

I would like it to be similar to what Conan would produce. I've never used 1318 but figured that might be a good alternative.
I actually have some Denny's that I harvested. I like it and it may use it here if I cant get the Giga yeast.
I do have a fermentation chamber (freezer with temp control) so that would not be an issue depending on the temp I would need to ferment at. I will be brewing this weekend and the chamber will be set at 65.

 

[olotti]

I would like it to be similar to what Conan would produce. I've never used 1318 but figured that might be a good alternative.
I actually have some Denny's that I harvested. I like it and it may use it here if I cant get the Giga yeast.
I do have a fermentation chamber (freezer with temp control) so that would not be an issue depending on the temp I would need to ferment at. I will be brewing this weekend and the chamber will be set at 65.

Ya know I'm using 1318 to make a 7.7% IPA right now and used corn sugar and low mash temp to drive the fg down, others have used it for this beer too and liked it. I'd say if you can get that try it. 1318 to me on its own fermented in the mid 60's is more fruity than my Conan but be forewarned it's a top cropping strain, I just had to poke a hole through the krasuen to dry hop, and it has much lower attenuation than Conan so you'll need to mash low I do 149 and I do a 90 min mash to get you fg in the 1.012-14 range. If you use it I'd start at 65, by day 3 move to 68 and then move it to 70 or it'll stall on ya. Or they have Conan and your all set. I like me both though they're just different.

 

[brew703]

Ya know I'm using 1318 to make a 7.7% IPA right now and used corn sugar and low mash temp to drive the fg down, others have used it for this beer too and liked it. I'd say if you can get that try it. 1318 to me on its own fermented in the mid 60's is more fruity than my Conan but be forewarned it's a top cropping strain, I just had to poke a hole through the krasuen to dry hop, and it has much lower attenuation than Conan so you'll need to mash low I do 149 and I do a 90 min mash to get you fg in the 1.012-14 range. If you use it I'd start at 65, by day 3 move to 68 and then move it to 70 or it'll stall on ya. Or they have Conan and your all set. I like me both though they're just different.

Thanks for the info. I appreciate it.
I may email the LHBS tomorrow to verify they have some. They may let me pay for it and hold it for me if they only have a few.

 

[olotti]

Thanks for the info. I appreciate it.
I may email the LHBS tomorrow to verify they have some. They may let me pay for it and hold it for me if they only have a few.

Np happy brew day with whatever you choose and let us know the results. I've had this beer in a trade with braufesor and it's really really good.

 

[brew703]

Np happy brew day with whatever you choose and let us know the results. I've had this beer in a trade with braufesor and it's really really good.

A lot of people say this is a very good brew so i'm looking forward to brewing it. I'm not into hop bombs so this one intrigues me.

I ordered the grains today so they should be in Friday. I may set this one up next Sunday to brew if I can make it to the LHBS next Saturday.

 

[hezagenius]

Gravity reading on day 6 is 1.015/6 with 1318. Temp is currently around 70.

Tasted very similar to my 1st batch with Citra/Galaxy. This one is Citra/Mosaic. Added my first round of dry hops. I may need to swirl this around a little to get the hops into the beer. The krausen on this is still a few inches thick.

One thing I've noticed with both batches is some bitterness while fermenting. I think it's due to suspended particles (I'm guessing hops) in the beer. You can see them floating around under light. The bitterness faded after a few days in the kegerator so I think those particles drop out.

 

[olotti]

Gravity reading on day 6 is 1.015/6 with 1318. Temp is currently around 70.

Tasted very similar to my 1st batch with Citra/Galaxy. This one is Citra/Mosaic. Added my first round of dry hops. I may need to swirl this around a little to get the hops into the beer. The krausen on this is still a few inches thick.

One thing I've noticed with both batches is some bitterness while fermenting. I think it's due to suspended particles (I'm guessing hops) in the beer. You can see them floating around under light. The bitterness faded after a few days in the kegerator so I think those particles drop out.

I have a IPA I literally just dry hopped and I'm using 1318 and I had to take the end of my siphon and gently swirl it to break a hole through the yeast so the hops would not get stuck on the krasuen. 1318 is a weird animal, that krasuen could hang on for the whole primary as it sticks but it's to cropping so it's doing its thing. Your second pic looks like a yeast starter my guess is the bitterness is from the yeast in suspension, 1318 gets very tart/sharp or bitter when there's a lot in suspension from what I've found. A good cold crash and it will drop out.

 

[hezagenius]

Yeah, it could be the yeast. Either way, it should be fine. My last batch had the exact same taste and when it dropped out, it was the best tasting beer I've ever made. I sent it out to a few people and it was well received.

Yeah the beer looks exactly like a yeast starter. My last batch stayed opaque the entire time in the keg which was nice. It looked like pineapple juice.

 

[olotti]

Yeah, it could be the yeast. Either way, it should be fine. My last batch had the exact same taste and when it dropped out, it was the best tasting beer I've ever made. I sent it out to a few people and it was well received.

Yeah the beer looks exactly like a yeast starter. My last batch stayed opaque the entire time in the keg which was nice. It looked like pineapple juice.

No doubt I'm sure it will taste awesome. I love hazy beers.

 

[Braufessor]

Besides the various versions of NE IPA/Vermont/Conan yeast - I would consider 1318, Denny's Favorite 50, maybe 1968/002, I know some breweries use SO 4 on these types of beers.

 

[Madmannvan]

I'm planning on brewing this over the weekend. I have some 1318 at home, but can get gigayeast Vermont when I pick up the grains. In the op I saw Conan was the yeast of choice, is the gigayeast Vermont the same as Conan? Should I pick some up? Thanks

 

[303Dan]

I'm planning on brewing this over the weekend. I have some 1318 at home, but can get gigayeast Vermont when I pick up the grains. In the op I saw Conan was the yeast of choice, is the gigayeast Vermont the same as Conan? Should I pick some up? Thanks

Yep, Gigayeast Vermont IPA is Conan. That's the strain I use.

 

[LJvermonster]

Besides the various versions of NE IPA/Vermont/Conan yeast - I would consider 1318, Denny's Favorite 50, maybe 1968/002, I know some breweries use SO 4 on these types of beers.

Brauf,
Have you ever used US05 on this? Until I start harvesting yeast I tend to use 05 to save some money. I know US04 is close to the same cost so I might start using that if it works better for this beer.

 

[Madmannvan]

Thanks for clarifying that. Cheers to beers

 

[olotti]

Brauf,
Have you ever used US05 on this? Until I start harvesting yeast I tend to use 05 to save some money. I know US04 is close to the same cost so I might start using that if it works better for this beer.

I just did this beer with 05 since it was a spur of the moment thing and I didn't have time to make a starter. It's good, different as 05 is super clean, but still a good beer you just don't get any fruitiness from the yeast but I've used Conan and have never really got that peach thing but it just hangs around in suspension more than 05 so you do get some yeast flavor. Basically use 05 if that's what you have and it'll make a great beer, it's a solid recipe and that's the most important thing.

 

[EMH5]

Hey Brauf,

I’m trying this one again but making a bit of an adjustment:

6 lb Golden Promise (40%)
6 lb 2-row (40%)
1 lb White Wheat (6.7%)
.5 lb flaked wheat (3.3%)
.5 lb flaked barley (3.3%)
.5 lb flkaked oats (3.3%)
.5 lb corn sugar (late addition @ 15 min) (3.3%)

Yeast OMEGA DIPA

@ 60 CTZ 1
@ 10 1 Citra/.5 Centennial/.5 Amarillo/.5 Chinook
@ FO 2 Citra/1.5 Centennial/1.5 Amarillo/.5 Chinook
@ DH 2 Citra/2 Centennial/1 Chinook

Have you ever made this with a chinook addition? I’m going to try to make a DIPA, around 8% or so with a big hop punch.

I’ve never used chinook but I figure why not! Not sure if I should add more either since I've never used it.

 

[Braufessor]

Hey Brauf,

I’m trying this one again but making a bit of an adjustment:

6 lb Golden Promise (40%)
6 lb 2-row (40%)
1 lb White Wheat (6.7%)
.5 lb flaked wheat (3.3%)
.5 lb flaked barley (3.3%)
.5 lb flkaked oats (3.3%)
.5 lb corn sugar (late addition @ 15 min) (3.3%)

Yeast OMEGA DIPA

@ 60 CTZ 1
@ 10 1 Citra/.5 Centennial/.5 Amarillo/.5 Chinook
@ FO 2 Citra/1.5 Centennial/1.5 Amarillo/.5 Chinook
@ DH 2 Citra/2 Centennial/1 Chinook

Have you ever made this with a chinook addition? I’m going to try to make a DIPA, around 8% or so with a big hop punch.

I’ve never used chinook but I figure why not! Not sure if I should add more either since I've never used it.

I think the grain bill looks great. I would be very curious to see how you like this and how it turns out for you. I have not had the greatest luck (to my tastes) with the traditional west coast IPA hops (Cascade, Centennial, etc.....) I have not used Chinook. Personally, I have had trouble with them coming off a bit drier/harsher than I like. I have been brewing some batches of Simcoe/Amarillo/Centennial that have been solid - but not quite where I want. I am getting ready to keg my latest batch where I used all 3 hops in equal amounts in kettle and whirlpool...... but this time I left the centennial out of the dry hop. Sometimes, I think some of the harshness is coming from there.

That said - I am talking about my personal tastes. Others have really liked the drier aspect of it a lot.

I say go for it and see what you think. I think you would get a really good beer - especially if you like the more piney/crisp/citrus type IPA.

I would be very interested to hear what you think of the combination you have listed - I see nothing wrong with it at all. However, it is "different" than the hops like galaxy, mosaic, columbus, etc. that get used in beers like this a lot.

 

[Madmannvan]

My water has a ph of 7.1 how will that work if I just use 2:1 cacl to gypsum?

 

[Braufessor]

My water has a ph of 7.1 how will that work if I just use 2:1 cacl to gypsum?

pH of water is irrelevant. Mineral content and alkalinity of water is what is important. I generally recommend that either:

a.) get a Wards Lab report so you know exactly what is in your water and adjust accordingly.

or

b.) start with RO water (so you know where you are starting from) and go from there.

If you add minerals without knowing what is in your water to begin with - you are ultimately always just guessing.

 

[milldoggy]

pH of water is irrelevant. Mineral content and alkalinity of water is what is important. I generally recommend that either:

a.) get a Wards Lab report so you know exactly what is in your water and adjust accordingly.

or

b.) start with RO water (so you know where you are starting from) and go from there.

If you add minerals without knowing what is in your water to begin with - you are ultimately always just guessing.

How is pH irrelevant but alkalinity is important.

 

[Braufessor]

How is pH irrelevant but alkalinity is important.

The pH of water is irrelevant..... the buffering capacity of the water based on mineral content is important.

 

[brewkinger]

The pH of water is irrelevant..... the buffering capacity of the water based on mineral content is important.

Agreed because it's all about getting the pH of the mash down (or up) to the correct range

 

[Braufessor]

Agreed because it's all about getting the pH of the mash down (or up) to the correct range

Yep - this^^^
Mash pH is important. Water pH is not important.
Where your mash pH falls in line is a product of the minerals and buffering capacity of your water. However, mash pH is not a product of the pH of your water.

 

[jjbrewhouse]

View attachment ImageUploadedByHome Brew1462675039.718019.jpgView attachment ImageUploadedByHome Brew1462675052.669176.jpg

Just won the IPA contest with this beer, used Columbus for bittering and the original citra, Galaxy, mosaic combo

 

[jjbrewhouse]

Judged by Brewers from local breweries

 

[g-star]

Congratulations, but that is the worst filled out score sheet I've ever seen.

 

[303Dan]

Congratulations, but that is the worst filled out score sheet I've ever seen.

Yeah, wow, if that person is a BJCP Judge, he/she needs to work on it a bit and put in some more effort. I'd be a little pissed if I got that scoresheet back.

Except for the score, that is! Nice job!

Dan

 

[LJvermonster]

So I have to brew this tomorrow, is there anything from the grocery store that can be added in substitute for the honey malt? Could I just add honey?
Thanks,

 

[emr25]

SG is down to 1.016 about 90 hours after pitching (1.055 OG). Added the first 3 oz dry hop (1.5 oz Citra, 1.0 oz Mosaic, 0.5 oz Galaxy). Planning to hold at 68* for another day or two and then ramp to 70* until Day 12 when we transfer to the dry hop keg and add the second 3 oz dry hop.

Color looks good, I think it should be less murky after jumping to the serving keg and cooling to serving temperature.

Pulled another gravity sample today (Day 9). FG is 1.012 for an ABV of 5.6%.

Added sanitized foil and a rubber band and dropped the controller to 60*. Hoping to compact the trub some more before transferring, may drop to 50* tomorrow. Planning to transfer to dry hop keg on Day 11 or Day 12.

Tasting very good, slight bite that is probably from the yeast still in suspension as well as raw hop flavors.