Redtab78
Well-Known Member
Have you ever used quaker oats in your beers? Thats what i used in my version, the 1.2# can found in grocery stores
i fined in the primary with 1/2 tsp for a 4 gallon batch. the beer was around 36F when fined. i just did it last week, so both beers are still around. i noticed last night that the unfined version is getting pretty clear too, must be something about the brewing salts, yeast or hopping that allowed it to clear so fast, way faster than my NE IPAs.... I'll continue to monitor and see if there is a difference. i think i need to redo this with one of my NE IPAs...
Have you ever used quaker oats in your beers? Thats what i used in my version, the 1.2# can found in grocery stores
Have you ever used quaker oats in your beers? Thats what i used in my version, the 1.2# can found in grocery stores
^i always do quick oats; upwards of 18% with no problems - I even mill them. I get them in the bulk section of the grocery store for a great price
Had to brew it myself but I finally got to try one of these thanks to all the tips in this great thread. 3 weeks from brew-day. This was the first time I tried the dry hop method from the original post - worked awesome!
Malt bill=MO, munich, flaked wheat
Hops=Apollo (FWH), citra, mosaic, galaxy, amarillo
Yeast=OYL-057
OG=1.076
FG=1.020
Water (ppm)=152Ca, 134 So, 173 Cl
Would you perhaps share the full recipe??? This looks delish
Can this style beer still be made in all it's greatness, with the whole package of components from the juiciness, the haziness, the flavor, the aroma and so on and so forth... but instead of loose pellets for the biotransform hop and the subsequent post-ferm dry hop, all the hopping done in fine mesh bags?
Will the oils and hop particles still interact with the yeasties?
I'm having issues transferring beer in my SS brewtech bucket and sucking into hops into my keg with transferring due to the loose pellets finding it's way into the pickup tube
I currently have no means of cold crashing my 7.5 bucket (mini fridge not big enough to house it without modifying it significantly), and there's no room in the keezer (nor would it be easy to get it in and out of there without killing my back or sloshing everything that settles to the bottom haha
Anyway, thoughts on making these beers with bagged hops for bioferm hopping and postferm hopping?
Finally getting around to making this tomorrow but I am stumped on which hops I should go with.
I have a pound each of Cascade, Columbus, Simcoe, Amarillo, and Citra to play around with. Having never made this style before I am hesitant to go all Citra. Maybe 1oz each of Simcoe/Amarillo/Citra for each addition? Or maybe 2:1 Citra/Amarillo? I have a bit of Nugget lying around I could bitter with but I was also thinking that Columbus might be better suited. Does anyone have any thoughts?
I would bitter with Columbus. Both of these options would give you good results, I don't think you could go wrong with either. If you have a pound of each hop you could do a batch of both!
1oz each of Simcoe/Amarillo/Citra for each addition - Good mix lots of floral/grape fruit aroma and taste.
2:1 Citra/Amarillo - Will give you a fruiter (mango)/ citrus aroma and flavor.
I think you are on the right track with either of those ideas. I would bitter with the Columbus or Nugget (.5-.75 ounces) and then I like the idea of 1 ounce each of Citra/Amarillo/simcoe ..... that should be a very nice combo. The only two suggestions I would have in regard to the hops you have to work with are these personal preferences:
* I would personally not overdo the Columbus if you choose to use them in the late additions/dry hop. I think a little can go a long way with columbus, and it can be over done.
* If you choose to use some cascade, I would use it in the flameout/whirlpool, but not in the dry hop. I find it can come off as dry in this beer.
Again - those are my personal preferences.
Thanks for the opinions! I'll be sure to post the final product once I am done and let you know how it turned out!
Well this turned out really well! I have no idea how close it is to a true NEIPA because I have never had one. Hence why I had to make one just to see. The visual I think is there at the very least. I went with 1oz each of Simcoe/Amarillo/Citra for the additions and Columbus for bittering and it turned out pretty tasty. I might drop the Simcoe next time and do a 2:1 Citra/Amarillo as suggested by plazola86 to really hammer through that mango/citrus. Overall though I am very pleased.
80% 2 Row (Rahr)
18% White Wheat
2% Honey
The short answer is yes.
If you follow the link in my signature below, you can take a look at the Nelson post to see how I use the bucket. And then in the Amarillo post you can see how to use the bags in the keg (I now use a finer bag than the one in the post)...but I have only dry hopped all at once lately to avoid putting any hops in the brew bucket to prevent the issue you stated above. You could just use two kegs to double dry hop and jump from one purged keg to another. The first keg may need a spunding valve though to prevent the pressure from building up too high. Or you could devise a way to suspend a bag in the bucket.....dental floss...or a tab welded, soldered or riveted to the lid. I've only used the bags in kegs and shake them every now and then to ensure good extraction. You can also buy the keg lids with tabs on them.
I've found the double dry hop to be unnecessary for my tastes since I can't tell the difference. Also by using both dry hops in one dry hop I think I get better aroma and flavor. All this biotransfomation talk seems like talk. I've seen no taste test done to prove or disprove it. I know there's research that proves that it happens but haven't seen any real world demonstrations that people can taste the difference.
Thanks for all the input and maybe at some point I'll have enough practice and understanding to get sophisticated with using multiple kegs but currently I just have one 5 gal keg and thus I'm limited.
I think I'll try the bio trans form hop with my pellets in bags. I planned on 4 oz for the biotransformation hop.. I have 2 small hop socks and 1 large hop sock from the BrewBag site, and Im thinking if I use 1 oz each for the 2 small bags and then 2oz in the larger bag, and toss them into the fermenter, that might be my best option to avoid having all the particles get sucked into my keg and then subsequently clogging my keg post like my last batch of a single hopped mosaic wheat beer... ended up dry hopping loose with 2 oz but some of the particles got sucked in during transfer and ended up really clogging my line unfortunately
Here's a link to an article written on fining NEIPA's:
http://www.alesoftheriverwards.com/2016/06/brewing-up-xbmt-new-england-style.html?m=1
And, in the comments section:
"Now, this past week, I was cold crashing the second half of the batch and I did the same pre-gelatin crash time but I ended up having the gelatin in there for 5 days because I got sick and didn't feel like kegging. That beer's crystal clear now. So these things clear...it just takes a lot longer. No idea why."
I noticed this as well and was thinking that it somewhat helps to support a suspicion of mine that fining with gelatin in the primary/secondary vs. keg might have a different impact on the beer after sufficient time. I mentioned earlier this week in this thread that I think I lost most of my hop aroma and flavor in an APA that I kegged about 3-4 weeks ago by fining in the keg. The user who posted the comment didn't mention whether flavor was impacted in any way or just the clarity.
Given that many have had good results using gelatin in hoppy beers, I'm beginning to think that either 1) gelatin will eventually strip hop flavors regardless of where it's added in the process but may take 1-2 or more weeks until it becomes noticeable, or 2) gelatin continues to pull out hop flavors over time unless the beer is racked off, leaving the gelatin behind in the fermenter.
I actually have a few bottles that I pulled from the keg with my beergun about 1 week after fining that I'm curious to check now before that keg kicks. If those still have good hop character in them, that would be a smoking gun pointing to keg fining being a practice to avoid with hoppy beers. I'll report back in the next few days once I get a chance to try them next to one another.
.......Citra, Mosaic and Galaxy.....
I DEFY anyone to come up with a better hop combination than this, the Braufessor original.... Tropical, dank-resinous, fantastic! Next, I must do a 1:1 Mosaic:Galaxy to up the dankness factor!
Yep - god knows I have tried - but I just keep coming back to that combo - it seems to hit all the boxes. Brings the best of everything I personally like in hoppy beers.
For whatever reason though - I keep trying various options just in case
My latest is on the left and on the right is a beer getting a lot of hype around mid Michigan from old nation brewing called m-43, their take on the neipa and prob the closest we'll get to a true neipa around here it's been getting rave reviews and sells out everywhere around here. Mine is just slightly more bitter or green but otherwise it's spot on. Theirs uses mosaic, citra and Amarillo I used galaxy, citra and Amarillo. I think it's one of the better neipas I've made to date. View attachment 394660 the color is more light orange than the pic due to lighting.
makes sense, galaxy and mosaic are somewhat interchangeable (hold back the rage to the purists!) in my opinion. both have a character that is hard to get in other hops. i was in ann arbor for several years. never heard of "old nation" My fav brewery in michigan was Shorts, way up north. ABC in ann arbor has a really good NE IPA-style beer now, we visited last Fall.
Old nation is new they just opened two yrs ago and are east of lansing, this beer debuted prob two months ago and today they released a new version but it was pub release only. When you say abc are you talking about arbor brewing I haven't heard of a neipa they make, do you know what it's called? It's prob draft only.
yeah, arbor brewing co. it is called Buzzsaw. They are calling it a WC IPA, but I think it could pass for an NE IPA. It was very good in either case and pretty hazy. i guess it was as close to an NE IPA that i've tasted in michigan... i'll have to hit up old nation or tell my friend to stop there when he goes home to visit his parents in lansing from VT.
Ok yeah I've had that but it's been awhile. Well let me know when your buddy is coming back and if I can get some m-43 for him I'll try, I think their trying to make it a bigger more regular part of the rotation due to the demand so maybe next time he comes home it'll be more readily available.
cool, i will. Go Spartans 2017....! Sorry to everyone on the forum for the love-fest. My apologies.
Can this style beer still be made in all it's greatness, with the whole package of components from the juiciness, the haziness, the flavor, the aroma and so on and so forth... but instead of loose pellets for the biotransform hop and the subsequent post-ferm dry hop, all the hopping done in fine mesh bags?
Will the oils and hop particles still interact with the yeasties?
I'm having issues transferring beer in my SS brewtech bucket and sucking into hops into my keg with transferring due to the loose pellets finding it's way into the pickup tube
I currently have no means of cold crashing my 7.5 bucket (mini fridge not big enough to house it without modifying it significantly), and there's no room in the keezer (nor would it be easy to get it in and out of there without killing my back or sloshing everything that settles to the bottom haha
Anyway, thoughts on making these beers with bagged hops for bioferm hopping and postferm hopping?
I wonder if doing a 1:1:1:1 Citra:Mosaic:Galaxy:Nelson might be great?
Have you ever tried Eureka!? Nelson is by far my favorite hop but Eureka has the same characteristics. Not so much in flavor but they are so unique from any other hop they're unmistakable. Eureka has a heavy dank, resinous aroma. I just made a Mosaic/Eureka IPA using equal of each. Both these hops are "dominant" and together they just take everything over the top...in a good way!
I just kicked a keg of Eureka!/Denali NE IPA. I agree that Eureka! is very unique. It is strong piney-mango. To me, it is the epitome of very fresh mango. However, the Denali kind of took over the beer over time, strangely. Denali is even more intense! I think Eureka! can serve well in many applications though.
I had some M43 a few weeks ago when I was in A2 (Go Blue!). It was good, but not on the same level as the big guys (Treehouse, etc).
I can't compare it to treehouse as I've never had any but This beer to me is more in the vein of the trillium beers I've had. I can only guess that the treehouse has even less bitterness and more nose and juice upfront.
I'm going to bottle mine tonight (Denali, Mosaic, and Mandarina Bavaria) first time attempting, or drinking, an NEIPA. Do you recommend normal carbing or under carbing a little for a smoother mouth feel?
Enter your email address to join: