New England IPA "Northeast" style IPA

[stickyfinger]

Well, after reading this thread for the past week I did something I probably should not have. I brewed a dank ipa using Apollo, Columbus, and Simcoe this past weekend. Im on day 5 with 1056 and I still have a 2" krausen. So, I decided to split my dry hop and added an ounce each of the aforementioned hops. I will wait another week and add another ounce each. I know i doesn't fit the criteria of a NEIPA, but none the less I did it any way.

O yeah, I was going to call it Dank, but now it will be known as Dankee.

nothing odd there. Heady has lots of dank hops according to the Heady clone thread

 

[jbedell2]

Brewing today and have a bunch of citra, mosaic, and equinox on hand. I know citra/mosaic is a solid combo, but I've done that several times recently and would like to change it up a bit. Thoughts about including equinox? Maybe citra/mosaic for the kettle additions then citra/equinox for the dry hops? Or all 3? I've heard about the green pepper thing but also read that that is more of an issue with using equinox for early additions, so maybe it won't be a problem as a dryhop.

Thoughts appreciated.

 

[jekeane]

yeah...... not long. I use an immersion chiller. turn off flame, throw in hops, get chiller going. might be 3-4 minutes (at most) from flame out until 160 degrees. Then I shut off chiller, throw in hop stand hops. Let those sit and stir them up from time to time over 20-30 minutes and chill the rest of the way. Flame out until fermenter might be 45 minutes or so.

Thanks for the answer. That is generally what I do as well. Going to give the recipe a go on Tuesday assuming I can get a starter going sometime today.

 

[BaylessBrewer]

Going to brew this one in the next couple days following the original recipe for grain bill. Hops will be CTZ for bittering charge and then I'll flameout, whirlpool and do both dry hops with
.5:1:1 CTZ, Citra, Mosaic
I have a starter of WLP005 on the stirplate now. Not heard of anyone using this yeast yet but it's a British Ale so it should work just fine.

 

[Nomofett]

Made it this morning using Denali, Mandarina Bavaria, and Mosaic.
Never tried Denali and only tried Mandarina once so. It sure how it'll go, but from the descriptions I read they should all work together! (I hope)

 

[weskarl]

Here's my latest go around:

6# MO
6# GP
1# Flaked Oats
1# Flaked Wheat

Warrior to bitter, 1:1:1 Galaxy, Simcoe & Citra. Denny's 1450:

 

[tlucarelli]

Here's my latest go around:

6# MO
6# GP
1# Flaked Oats
1# Flaked Wheat

Warrior to bitter, 1:1:1 Galaxy, Simcoe & Citra. Denny's 1450:

Looks fantastic! How is the flavor and mouthfeel?

 

[tlucarelli]

Made it this morning using Denali, Mandarina Bavaria, and Mosaic.
Never tried Denali and only tried Mandarina once so. It sure how it'll go, but from the descriptions I read they should all work together! (I hope)

I'm planning on going with Citra, amarillo, and Denali. I've never used Denali either but very curious. Please post your thoughts when it's ready!

 

[anteater8]

Brewing today and have a bunch of citra, mosaic, and equinox on hand. I know citra/mosaic is a solid combo, but I've done that several times recently and would like to change it up a bit. Thoughts about including equinox? Maybe citra/mosaic for the kettle additions then citra/equinox for the dry hops? Or all 3? I've heard about the green pepper thing but also read that that is more of an issue with using equinox for early additions, so maybe it won't be a problem as a dryhop.

Thoughts appreciated.

I did Citra/Equinox 1:1 for all four additions with this recipe and loved it. I think the Citra was probably more prominent, which is never a bad thing, but the Equinox contributed a very citrusy aspect. Lots of lime, orange, papaya. No green pepper. I don't think you can go wrong with any combination of those three hops.

 

[stickyfinger]

I'm planning on going with Citra, amarillo, and Denali. I've never used Denali either but very curious. Please post your thoughts when it's ready!

I've purchased one pound of Denali so far in my life. I used that batch of Denali in two beers so far. One was 2 oz/gal. Denali dryhop, the other was 1 oz/gal Denali with 1oz/gal Eureka! Both beers were pineapple bombs. like pineapple juice. Though, interestingly, the second batch was kind of dank for a long time and then resolved into a pineapple bomb by 6 wks in the keg. In the future, I will use it as a small accent hop to get a little pineapple if that is what I am going for.

I would EXPECT huge pineapple from Denali. Eureka! is huge Mango to my taste for the batch of Eureka! I got.

 

[stickyfinger]

I have a couple questions for the group:

1) Have you compared using whirfloc vs not using it in these beers. I am leaning toward thinking the whirfloc results in a much less hazy beer, but I haven't done a direct comparison.

2) Have you done a comparison of using post-fermentation fining vs. NOT to see the difference in flavor?

 

[Tarpon87]

I used whirfloc in my batch, you can look back a couple pages and see the beer, zero visibility. Couldn't even see shadows from my fingers, even holding it up to direct light. Now after a couple weeks in the keg if you hold it up to the light you can tell something is on the other side of the glass as it's darker but you still can't make out any fingers.

Edit to add picture. This is about 2 1/2 weeks in the keg, its cleared up some but still pretty hazy and aromatic.

 

[olotti]

I have a couple questions for the group:

1) Have you compared using whirfloc vs not using it in these beers. I am leaning toward thinking the whirfloc results in a much less hazy beer, but I haven't done a direct comparison.

2) Have you done a comparison of using post-fermentation fining vs. NOT to see the difference in flavor?

I use 1/2 a whirlfloc just to help precipitate out the cold break and other proteins but my beers in this style are still hazy and thick. I don't think whirlfloc would matter when the beer gets hit with huge dry hopping which it seems is what adds to the haze factor.

 

[crusader1612]

I have a couple questions for the group:

1) Have you compared using whirfloc vs not using it in these beers. I am leaning toward thinking the whirfloc results in a much less hazy beer, but I haven't done a direct comparison.

2) Have you done a comparison of using post-fermentation fining vs. NOT to see the difference in flavor?

the way i see it, if its part of your normal process then do it.
the whirlfloc shouldn't have an affect on flavor.

i get the whole haze is a desirable aspect in these beer, but if brewed properly, even with whirlfloc they are hazy.

i like to think of it like this.
when i brew i fine with gelatin. because its part of my process. (it probably wouldn't affect much if i left it out, but its part of my ritual when brewing/kegging, so it gets added.
what does gelatin do? nothing really, i still get hazy beer (its hazy rather than murky though)
and it tastes good.

so if brewed properly the beerwill be hazy no matterwhat, unless your a commercial brewery who runs through a proper filter etc.

 

[stickyfinger]

I use 1/2 a whirlfloc just to help precipitate out the cold break and other proteins but my beers in this style are still hazy and thick. I don't think whirlfloc would matter when the beer gets hit with huge dry hopping which it seems is what adds to the haze factor.

dude, sorry about the last 20 minutes of the State-Kansas game...

 

[tlucarelli]

I've purchased one pound of Denali so far in my life. I used that batch of Denali in two beers so far. One was 2 oz/gal. Denali dryhop, the other was 1 oz/gal Denali with 1oz/gal Eureka! Both beers were pineapple bombs. like pineapple juice. Though, interestingly, the second batch was kind of dank for a long time and then resolved into a pineapple bomb by 6 wks in the keg. In the future, I will use it as a small accent hop to get a little pineapple if that is what I am going for.

I would EXPECT huge pineapple from Denali. Eureka! is huge Mango to my taste for the batch of Eureka! I got.

Am I reading this right that you did 2oz dry hop per gallon? So 10oz per 5gal batch? Just making sure. Haven't tried eureka yet but really excited for Denali. Just ordered 1lb each of this and citra and I have some amarillo in the freezer

 

[stickyfinger]

Am I reading this right that you did 2oz dry hop per gallon? So 10oz per 5gal batch? Just making sure. Haven't tried eureka yet but really excited for Denali. Just ordered 1lb each of this and citra and I have some amarillo in the freezer

yeah, i've been doing big dry hops for several months now. i like the long-lasting hop flavor. i am still debating whether the hop stand is critical for flavor or not.

 

[stickyfinger]

the way i see it, if its part of your normal process then do it.
the whirlfloc shouldn't have an affect on flavor.

i get the whole haze is a desirable aspect in these beer, but if brewed properly, even with whirlfloc they are hazy.

i like to think of it like this.
when i brew i fine with gelatin. because its part of my process. (it probably wouldn't affect much if i left it out, but its part of my ritual when brewing/kegging, so it gets added.
what does gelatin do? nothing really, i still get hazy beer (its hazy rather than murky though)
and it tastes good.

so if brewed properly the beerwill be hazy no matterwhat, unless your a commercial brewery who runs through a proper filter etc.

I'm willing to change my process if it means a better result for a particular style. I thought maybe not using whirfloc was helping my hoppy beers, but it was just a theory. i thought for a long time that gelatin post-fermentation killed hoppy beers, but i just kegged a WC IPA split-batch, and I don't think I"m going to be able to tell the difference between the fined and un-fined version, other than the color. the unfined is quite a bit clearer, but still has some haze

 

[crusader1612]

I'm willing to change my process if it means a better result for a particular style. I thought maybe not using whirfloc was helping my hoppy beers, but it was just a theory. i thought for a long time that gelatin post-fermentation killed hoppy beers, but i just kegged a WC IPA split-batch, and I don't think I"m going to be able to tell the difference between the fined and un-fined version, other than the color. the unfined is quite a bit clearer, but still has some haze

whirlfloc in its very minor addition to the the process will not affect the flavor.

i've found with gelatin, no flavor difference really, (those i have, are very minor, and the clearer beer means my non craft friends will be happierto drink a glass of it)

 

[stickyfinger]

whirlfloc in its very minor addition to the the process will not affect the flavor.

i've found with gelatin, no flavor difference really, (those i have, are very minor, and the clearer beer means my non craft friends will be happierto drink a glass of it)

i plan to experiment more. my whirflocced west coast IPA with WY1056 is already WAY clearer than my usual NEIPA without whirfloc and with WLP095. could be the hop varietal difference too thoughl

 

[tlucarelli]

yeah, i've been doing big dry hops for several months now. i like the long-lasting hop flavor. i am still debating whether the hop stand is critical for flavor or not.

How long does the hop flavor last in your beers? I also like some long lasting hop flavor [emoji41]

 

[stickyfinger]

How long does the hop flavor last in your beers? I also like some long lasting hop flavor [emoji41]

i haven't gone much beyond 6 wks, as the kegs usually kick, but 6 wks I still have awesome flavor. I haven't always though. Not sure why it is going so well lately. I am debating the no-whirfloc, no-finings, huge dry-hop, yeast choice. not sure what is most critical. i guess i also started trying to reduce O2 exposure to as low as i can without extraordinary means.

 

[tlucarelli]

i haven't gone much beyond 6 wks, as the kegs usually kick, but 6 wks I still have awesome flavor. I haven't always though. Not sure why it is going so well lately. I am debating the no-whirfloc, no-finings, huge dry-hop, yeast choice. not sure what is most critical. i guess i also started trying to reduce O2 exposure to as low as i can without extraordinary means.

Forgive me for asking because maybe you covered it already but are you using a dry hop keg or just dry hopping in a standard fermentor? Then which yeast did you choose? Thanks!

 

[stickyfinger]

Forgive me for asking because maybe you covered it already but are you using a dry hop keg or just dry hopping in a standard fermentor? Then which yeast did you choose? Thanks!

i dry hop in the primary only. i don't like the flavor of keg hops in general. great luck with wy1318, wlp095, and the gigayeast conan strain.

trying wlp002 now to see how it does. oh, used wy1450 with good results too.

 

[tlucarelli]

i dry hop in the primary only. i don't like the flavor of keg hops in general. great luck with wy1318, wlp095, and the gigayeast conan strain.



trying wlp002 now to see how it does. oh, used wy1450 with good results too.

I'm sure this is a dumb question but finding Conan yeast...is there a homebrew version available or are people only harvesting from breweries?

 

[crusader1612]

I'm sure this is a dumb question but finding Conan yeast...is there a homebrew version available or are people only harvesting from breweries?

the yeast bay, giga yeast
wyeast (1318)

 

[Jmash]

Just my .02 but I prefer the 1318 much more than the Conan

 

[Braufessor]

the yeast bay, giga yeast
wyeast (1318)

Just to clarify - 1318 is not Conan yeast. Lots of people use it and even prefer it, but it is not the same as conan.

I probably tend to use Yeast Bay Vermont Ale yeast more than Giga Yeast..... but, that tends to be primarily because giga yeast availability is more hit and miss than Yeast bay.

 

[tlucarelli]

Just to clarify - 1318 is not Conan yeast. Lots of people use it and even prefer it, but it is not the same as conan.

I probably tend to use Yeast Bay Vermont Ale yeast more than Giga Yeast..... but, that tends to be primarily because giga yeast availability is more hit and miss than Yeast bay.

This is what I was confused on. Are both giga yeast and yeast bay Vermont ale the same as conan? Or are they just similar yeast strains but not actually conan?

 

[stickyfinger]

This is what I was confused on. Are both giga yeast and yeast bay Vermont ale the same as conan? Or are they just similar yeast strains but not actually conan?

i would guess they are as similar to conan as many of the other yeast strains from wyeast or white labs are similar to their purported brewery of origin. omega yeast labs and imperial also put out conan strains.