New England IPA "Northeast" style IPA

[stickyfinger]

This was an experiment with Omega OYL-057. Omega claims that you can ferment from 62 to 98 with minimal change in the finished product. A few months ago, stickyfinger suggested splitting a batch and fermenting at both ends of the range to see if there would be a perceived difference. I finally got around to doing it and I couldn't detect any differences at all. If you are looking for a solid yeast that you can use without temp control, give this one a shot. You won't be disappointed!

i used it at 95 twice. has what i would call a slight apple flavor and should work fine as a replacement for chico at hot temps for hoppy beers

 

[ThirstyPawsHB]

This was an experiment with Omega OYL-057. Omega claims that you can ferment from 62 to 98 with minimal change in the finished product. A few months ago, stickyfinger suggested splitting a batch and fermenting at both ends of the range to see if there would be a perceived difference. I finally got around to doing it and I couldn't detect any differences at all. If you are looking for a solid yeast that you can use without temp control, give this one a shot. You won't be disappointed!

Yes! Always looking, thank you!!

 

[jbedell2]

Recent Amber version of this I did was really good I thought ...... I will post full recipe when I get a chance. Should be a really good fall beer.

Brau any update on this? Looking to try an amber version of this soon and would love to know this recipe. I know you posted one here a few months back, but wondering if you changed anything since then. Thanks.

 

[mintyice]

Brau any update on this? Looking to try an amber version of this soon and would love to know this recipe. I know you posted one here a few months back, but wondering if you changed anything since then. Thanks.

Amber versions are tough because you have to balance the sweetness from whatever cara malts you are using to give you color with the English yeast that already leaves the beer a tad sweeter. The one amber 1318 NEIPA I made was good but a little cloying. You have to go higher on the first bitterness charge + SO4 addition to balance it out. It could work, but an amber with a more neutral yeast might be better.

 

[brew703]

I've somewhat kept up with this thread but must admit quit reading it a few months ago as I quit making NEIPA's due to oxidation issues.

Anyway, just curious if anyone has combined conan and 1318. If so, what was the outcome.
If it's been discussed I apologize.

 

[Rush]

I've got bulk Amarillo, Mosaic, Citra, Centennial, Cascade, Columbus, Willamette, Nugget, Warrior, and Tettnang. Out of these, what would everyone use for late addition hops?

I'm currently debating between Mosaic/Amarillo/Citra or Mosaic/Columbus/Citra.

 

[Eltes]

I've got bulk Amarillo, Mosaic, Citra, Centennial, Cascade, Columbus, Willamette, Nugget, Warrior, and Tettnang. Out of these, what would everyone use for late addition hops?

I'm currently debating between Mosaic/Amarillo/Citra or Mosaic/Columbus/Citra.

I recently did a batch with only Columbus in the hop stand, then dry hopped with 1:2.5:2.5 Columbus:Citra:Centennial. Turned out really nice, I can recommend it.

 

[degivens]

I've somewhat kept up with this thread but must admit quit reading it a few months ago as I quit making NEIPA's due to oxidation issues.

Anyway, just curious if anyone has combined conan and 1318. If so, what was the outcome.
If it's been discussed I apologize.

also curious....

 

[no_borders]

Finally got around to brewing the NE Brown IPA I was talking about however many hundred pages ago. Decided to go with equal parts Citra:Columbus:Simcoe. It's been about 24 hours since pitching and it's been hammering away all day. I'll get some more info and some pictures as it gets closer. Probably going t rush this one through fermentation as I'm running out of beer, so results won't take long to report

 

[stickyfinger]

Finally got around to brewing the NE Brown IPA I was talking about however many hundred pages ago. Decided to go with equal parts Citra:Columbus:Simcoe. It's been about 24 hours since pitching and it's been hammering away all day. I'll get some more info and some pictures as it gets closer. Probably going t rush this one through fermentation as I'm running out of beer, so results won't take long to report

I love Simcoe in brown ales...

 

[no_borders]

I love Simcoe in brown ales...

For real? I've done hoppier brown ales before, but never done anything outside the "cascade/willamette" realm. Pretty excited about the whole project. I've gone back and forth trying to make sense of a hop/malt combo, I really can't wait to try this gremlin of a beer.

The single hops pales were fun, but I kind of reached a stopping point, just from a drinking stand point. I'll keep everything posted as we go.

Side note, I did see a little talk about s-04 as a back up yeast and I can't stress enough how awesome this yeast really is. Absolutely my house strain, very diverse, and easy to harvest. Love this strain. And this style

 

[jakturner]

For real? I've done hoppier brown ales before, but never done anything outside the "cascade/willamette" realm. Pretty excited about the whole project. I've gone back and forth trying to make sense of a hop/malt combo, I really can't wait to try this gremlin of a beer.

The single hops pales were fun, but I kind of reached a stopping point, just from a drinking stand point. I'll keep everything posted as we go.

Side note, I did see a little talk about s-04 as a back up yeast and I can't stress enough how awesome this yeast really is. Absolutely my house strain, very diverse, and easy to harvest. Love this strain. And this style

Looking forward to try us-04 in my next one! This thread: https://www.homebrewtalk.com/showthread.php?t=623221&page=21
Got me interested.

Anyways maybe a little off topic but can anyone out there school me using a spunding valve? I ferment in keg and plan on dry hoping and spunding in keg, can anyone tip me off on when to add valve and what pressure to use to ferment and what to use to carbonate at room temp? Thanks!

 

[stickyfinger]

For real? I've done hoppier brown ales before, but never done anything outside the "cascade/willamette" realm. Pretty excited about the whole project. I've gone back and forth trying to make sense of a hop/malt combo, I really can't wait to try this gremlin of a beer.

The single hops pales were fun, but I kind of reached a stopping point, just from a drinking stand point. I'll keep everything posted as we go.

Side note, I did see a little talk about s-04 as a back up yeast and I can't stress enough how awesome this yeast really is. Absolutely my house strain, very diverse, and easy to harvest. Love this strain. And this style

yeah, yeah, dankish hops go well in dark beers. simcoe has a lot of fruit sometimes (tangerine), but it can be pretty dank too. i also like ctz, comet, apollo in dark beers. my favorite ever was a brown ale with all simcoe though.

i used to use s-04 a lot but i had one batch of bitter come out really weird. could have been something i did wrong otherwise, but it turned me off from s-04. i just use wlp002, and i absolutely love it as well. try making the Jubelale clone from Deschutes that is in a thread here somewhere. That is a fantastic dark, hoppy beer with wlp002/s-04.

 

[no_borders]

I initially was going to use 013 for everything. I had great luck with it in darker beers and wanted to try it in lighter hoppier ales, but somewhere along my yeast harvesting practices it got contaminated and ruined a handful of batches. With no LHBS to rely on, s04 became an easier go to. I've gotten much better at yeast handling so maybe I should try it again.

I also didn't find my all simcoe or all Columbus single hops to really have the dank character everyone else seems to have. Then again they weren't hopped at the same rate as an IPA so maybe that was the problem. I'm hoping the addition of citra will make them all pop.

I'll have to try and find that clone. We don't get any deschutes out here in NH but I could keep messing around with darker hoppier beer.

 

[bolus14]

Just my slight observation of Simcoe. If added anytime before 20min, I get dank flavors. When used as flameout, whirlpool, or dry hopping, I think you get more fruit, in the line of tangerine, maybe mango and apricot.

 

[no_borders]

Just my slight observation of Simcoe. If added anytime before 20min, I get dank flavors. When used as flameout, whirlpool, or dry hopping, I think you get more fruit, in the line of tangerine, maybe mango and apricot.

That's pretty cool, I guess I've never really tried that out. I've pretty much given up on adding hops to the boil aside from a FWH addition for IBU only. I have done this addition with simcoe but I usually boil for 90 min so there really isn't much flavor contributed. Either way I do like the fruity aspect both simcoe and Columbus bring to a beer like this. And I really don't think you can ever go wrong with citra.

Sunday marks day 3, meaning first taste/gravity sample and probably dryhopping the first addition. To be continued....

 

[olotti]

Just brewed this up and for the first time I used a hopshot at 60min for 30ibu then 4 oz (2ea.) of mosaic and galaxy at flameout 200deg let that drop to 175 then added another mosaic/galaxy charge until temp hit 150 deg. Fermenting with 04 since I don't have time to make a starter of my usual 1318. It's already bubbling away less than 24 hrs later at 66deg so the first 4oz dryhop will prob go in Tomm or Tuesday then another 4oz dry hop 5 days after that. Well see what happens.

 

[WiscoBrewer]

I've been dry-hopping in primary then kegging from there. I then bottle 12 using the beer gun after fully carbed. I've noticed that after a couple weeks the bottled beer is better than what remained in the keg in side by sides. My thinking is that all the "Hop oils" both flavor and aromatic have dropped in the keg but still remain in the bottle? I do use the clear beer draught system so maybe pulling off the top rather than the bottom is culprit if this is case? Also, I haven't tried shaking the keg to get "the juice" back in suspension, but that's what I'm going to try tonight.

 

[Sbe2]

This went into the keg tonight. First kegged NEIPA and first time using S-04. So far so good!

 

[olotti]

This went into the keg tonight. First kegged NEIPA and first time using S-04. So far so good!

Looks neipa. I like 04 as a back up yeast when I can't make a starter for my usual go to 1318. Their both London yeast but 1318 is top cropping while 04 drops a bit harder but if you do the mid fermentation dry hop I think 04 does a fine job and it retains some of the fruitier esters of 1318. I'm sure it'll be darn enjoyeable.

 

[Gustatorian]

Looks neipa. I like 04 as a back up yeast when I can't make a starter for my usual go to 1318. Their both London yeast but 1318 is top cropping while 04 drops a bit harder but if you do the mid fermentation dry hop I think 04 does a fine job and it retains some of the fruitier esters of 1318. I'm sure it'll be darn enjoyeable.

04 is London Yeast? I thought it was closer to the Chico strain (001 or 1056)

 

[TheBrewBrotha]

Not only is the Imperial Citrus great in this style - also try the DryHop Yeast as well. Avoid the Juice yeast. It's more of a mess than anything else.

What mess did it create? I've brewed about 5 batches with A38 and all turned out stellar.

 

[grassfeeder]

What mess did it create? I've brewed about 5 batches with A38 and all turned out stellar.

well, I've never had an issue with the end product of the A38 its just wanted to climb outta the fermenter every time. Even a blow off hasn't been enough sometimes.

 

[Sbe2]

Looks neipa. I like 04 as a back up yeast when I can't make a starter for my usual go to 1318. Their both London yeast but 1318 is top cropping while 04 drops a bit harder but if you do the mid fermentation dry hop I think 04 does a fine job and it retains some of the fruitier esters of 1318. I'm sure it'll be darn enjoyeable.

My plan was to use my stock of 1318, but I opened the jar and it smelled like my kids diaper. I was not optimistic about it, but I made a starter with it, still smelled funny and didn't take off. Decided to use S-04 that I had on hand because of the TH Yeast thread.

I needed it to be grain to glass in 14 days, and so far I am on track!

 

[stickyfinger]

04 is London Yeast? I thought it was closer to the Chico strain (001 or 1056)

s04 is close to wlp002 in origins

 

[Tarpon87]

I believe 05 is chico strain

 

[no_borders]

I always thought 04 was supposed to be like 007, a little more attenuative and less esters than 002. Than again I could be completely lying to you guys and have no real info to back my statement.

On another note, just tried the brown IPA and it's pretty darn good. I think after the first round of dry hopping this beer has plenty of Columbus character, so I think I'm gonna omit it and just dry hop with citra and simcoe. Should be on tap this weekend!

 

[tld6008]

I plan to brew this beer but I can't get any Galaxy hops so what to substitute in the Citra/Mosiac/Galaxy additions? How about Ella?

 

[lilbova3]

I plan to brew this beer but I can't get any Galaxy hops so what to substitute in the Citra/Mosiac/Galaxy additions? How about Ella?

Vic Secret if you can.

 

[grassfeeder]

Vic Secret if you can.

Agreed. That's as close as you'll get. I'd just do a Citra, Mosaic, Azacca or Amarillo if it were me.