New England IPA "Northeast" style IPA

[DarthBrewer1]

You would think.

Question - what temperature is your keg kept at? Is it right down to 33f?

Try 40-42 for a serving temp. The aroma and falvor will really shine.

 

[Braufessor]

Any thoughts on this beer with Citra/Mosaic/Galaxy/Simcoe or Citra/Mosaic/Centennial?

Done both, and both are great.

I went 3:1:1:1 on Citra/Mosaic/Galaxy/Simcoe when I did it.

Went 3:2:1 on Citra/Mosaic/Centennial when I did that. I would think 3:1.5:1.5 would be good too. I think Centennial can get a little "dry" so, I tend to not go overboard on it in a beer like this.

 

[Beerdrinker85]

Any thoughts on this beer with Citra/Mosaic/Galaxy/Simcoe or Citra/Mosaic/Centennial?

I did Galaxy Mosaic Simcoe and it was great. You can feel that the Citra is missing and that was what I wanted to test in this version. Very fruity,citrus with a touch of pine/earthy. If you like Simcoe like I do, it's a must.

 

[Morrey]

I have gotten in a groove using a G/M/C hop combo in my NE IPAs. I have a couple of lbs of Amarillo hops I'd like to use along the way. Does anyone see how I can work Amarillo into my hop bill?

 

[TimmyWit]

Timmy - did you use the same hop blends on these three brews? If so what was the impact of the yeast on the flavor / aroma profiles? I am considering brewing a batch with oyl-057 and am curious how it rates vs some of the standard yeasts for NEIPA.

It was a single batch split 3 ways. The kegs with OYL-057 and 1318 were both dry hopped with Citra & Mosaic which are also the only two hops used during the boil/whirlpool aside from a 1oz Apollo FWH. The 5G fermented with S04 was dry hopped with Amarillo. I have been using 057 quite a bit. A little over a month or so ago I posted results where I fermented 5G at 90F and another 5G at 67F, both with 057. To me, there was no perceivable difference in flavor with that temp spread. That batch also had Galaxy and Amarillo and I thought maybe the wonderful aroma I was getting was from the Galaxy. However, now that I have done a batch without the Galaxy and split 3 ways with different yeasts, I realize that the very distinct and wonderful aroma is indeed coming from the yeast. I have had 4 other people try these beers. Their second favorite varied; some liked the 04, some liked the 1318 but everyone votes for the 057 batch as their hands-down favorite, myself included.

 

[griffi]

I have gotten in a groove using a G/M/C hop combo in my NE IPAs. I have a couple of lbs of Amarillo hops I'd like to use along the way. Does anyone see how I can work Amarillo into my hop bill?

I’ve been unable to source galaxy, so I’ve been using Amarillo in its place. It works great!

 

[TimmyWit]

I’ve been unable to source galaxy, so I’ve been using Amarillo in its place. It works great!

It was hard to find for a while but the 2017 crop has started showing up now

 

[Sbe2]

I’ve been unable to source galaxy, so I’ve been using Amarillo in its place. It works great!

Yakima Valley Hops has Galaxy

 

[TomRep]

I've used Citra in two of mine and was not happy with either. I'm not sure if I'm just not a Citra guy, or if I may have a bad batch of Citra. They smell and look fine, so I'm thinking the former. My best batch to date was Columbus, galaxy, Simcoe, Amarillo. Not sure on the ratios, I'd have to check. Second best (which my girlfriend likes better) is Columbus, galaxy, mosaic, and I believe some Amarillo. Once again, not sure the ratio or if there was even Amarillo in it. Both were S04 which, to me, has been the best yeast I've used so far.

 

[Morrey]

I've used Citra in two of mine and was not happy with either. I'm not sure if I'm just not a Citra guy, or if I may have a bad batch of Citra. They smell and look fine, so I'm thinking the former. My best batch to date was Columbus, galaxy, Simcoe, Amarillo. Not sure on the ratios, I'd have to check. Second best (which my girlfriend likes better) is Columbus, galaxy, mosaic, and I believe some Amarillo. Once again, not sure the ratio or if there was even Amarillo in it. Both were S04 which, to me, has been the best yeast I've used so far.

Are you using Columbus at 60 (only) for your bittering addition?

This is making me think I'd probably skip the Citra on this next brew and try Galaxy, Mosaic and Amarillo instead of Citra. What do you think?

 

[k-daddy]

Finally got around to trying an inline filter when transferring. Went with the brewers hardware filter. Results where awesome.

Details here.
https://www.homebrewtalk.com/showthread.php?t=636379

I've had good luck so far with this set up. I do like the stainless though.

 

[TomRep]

I use Columbus to bitter and Columbus at 10. I believe I even use it in the dry hop, but would have to check my notes.

 

[tld6008]

I’ve been unable to source galaxy, so I’ve been using Amarillo in its place. It works great!

Farmhouse had 2017 last week

 

[Morrey]

I use Columbus to bitter and Columbus at 10. I believe I even use it in the dry hop, but would have to check my notes.

I ask this about Columbus since I have been using Yakima's CTZ bittering extract (hop shots) at the 60 min mark for a good portion of my IBUs. Other than that extract, I hadn't used Columbus in the beer as a later hop addition.

 

[EndOfLine]

I've had good luck so far with this set up. I do like the stainless though.

Gas line hooked up to the cap? Like 1 psi?

 

[Sbe2]

Are you using Columbus at 60 (only) for your bittering addition?

This is making me think I'd probably skip the Citra on this next brew and try Galaxy, Mosaic and Amarillo instead of Citra. What do you think?

I have been FWH with 1/4 oz (7g) of Columbus in all of my beers for bittering.

I believe that there is no wrong combo of the fruitier hops. Report back on the GMA!

 

[Morrey]

I have been FWH with 1/4 oz (7g) of Columbus in all of my beers for bittering.

I believe that there is no wrong combo of the fruitier hops. Report back on the GMA!

Will do! Since I am a bit short of Citra and have an oversupply of Amarillo, I'll try this G/M/A combo to compare.

 

[marjen]

I always use .25 oz columbus @60 and .75 columbus @10. I saw it in the Trillium recipe article from last fall as the recommendation from JC. I also sometimes use it in the whirlpool and or dry hop. It can be used for both bittering aroma as its a dual purpose hop.

 

[Sbe2]

I always use .25 oz columbus @60 and .75 columbus @10. I saw it in the Trillium recipe article from last fall as the recommendation from JC. I also sometimes use it in the whirlpool and or dry hop. It can be used for both bittering aroma as its a dual purpose hop.

To me, Trillium is a tad bitter than I prefer, more in the Tree House realm. I like the tad bit of bitterness from the FWH. Don't misinterpret me, Trillium makes fantastic beers, and I would be glad to have a few cases on hand.

Marjen, it's been awhile since I have seen you post on here, have you figured out your bigger equipment?

 

[marjen]

Marjen, it's been awhile since I have seen you post on here, have you figured out your bigger equipment?

Still having issues. I dont think its the equipment. I think it might be due to the warmer temps. We'll see, I have a batch fermenting right now. Its only about 62 in the basement at the moment, the fermenter temp is at 66. I am have a 5 gallon batch with WY1318 in there. Hoping this turns out ok.

Only had one good batch over the last 3 months after putting out good batch after good batch over the spring months. I find it hard to believe that a 6-8 degree hike in temp over the summer could completely make a beer undrinkable but I guess I will see. I mean the range for WY1318 is supposed to be 64-74 I believe and though I was in the upper range over the summer, it was still within the limits. Basement never got warmer than 70-71 all summer. But beer would get up to mid 70s during fermentation. Also was a rather humid summer, not sure how humidity effect beer.

If things turn around now that its cooler, a glycol chiller will be on my short list pronto. If things still are not good, not sure where to go from here. My brew days seem solid, hit my numbers etc.

 

[Morrey]

Still having issues. I dont think its the equipment. I think it might be due to the warmer temps. We'll see, I have a batch fermenting right now. Its only about 62 in the basement at the moment, the fermenter temp is at 66. I am have a 5 gallon batch with WY1318 in there. Hoping this turns out ok.

Only had one good batch over the last 3 months after putting out good batch after good batch over the spring months. I find it hard to believe that a 6-8 degree hike in temp over the summer could completely make a beer undrinkable but I guess I will see. I mean the range for WY1318 is supposed to be 64-74 I believe and though I was in the upper range over the summer, it was still within the limits. Basement never got warmer than 70-71 all summer. But beer would get up to mid 70s during fermentation. Also was a rather humid summer, not sure how humidity effect beer.

If things turn around now that its cooler, a glycol chiller will be on my short list pronto. If things still are not good, not sure where to go from here. My brew days seem solid, hit my numbers etc.

Good sanitation practices with no signs of any types of infections? No weird scum or the like on top?

High temps may influence fusel alcohols and give a certain sharpness related to off flavors. Dumpable? Not sure that is only temp related but possible. This fall weather will give you some answers as it seems your troubles may be isolated to the summer months.

 

[marjen]

Good sanitation practices with no signs of any types of infections? No weird scum or the like on top?

Sanitation seems good. No signs of infection. Most batches was looked clear on top of beer when it was transferred to keg. Looked like the good batches do. There were a couple earlier in the summer that did not seem to clear very well. I did post in the infection thread and the consensus seemed to be it was just hop matter that did not drop. But have not seen anything like that for 3-4 batches. All seem to have vigorous fermentation as well.

 

[Sbe2]

Sanitation seems good. No signs of infection. Most batches was looked clear on top of beer when it was transferred to keg. Looked like the good batches do. There were a couple earlier in the summer that did not seem to clear very well. I did post in the infection thread and the consensus seemed to be it was just hop matter that did not drop. But have not seen anything like that for 3-4 batches. All seem to have vigorous fermentation as well.

Hmm my two cents would be temp control. How are you monitoring temp?Thermowell? Outside of fermenter?

You have produced good beer before, so things that change in the summer would be temperature and maybe water source.

 

[marjen]

You have produced good beer before, so things that change in the summer would be temperature and maybe water source.

Temp is monitored from the little sticker thermometer attached to the fermenters.

I actually had a lot of changes. I went for a 10 gallon kettle, to a 20 gallon kettle w/pump to be able to do whirlpool and pump wort out into fermenter. I also went from carboys to to speedily (never had a good batch in 4 attempts in it) then to fermentasaurus. So could it be equipment? Maybe but not sure how. I have dialed in the boil and really do hit my temps just fine, so not sure it could be anything on the hot side. Fermenters? I dont think so, but could be wrong. The only thing I an remotely think of is the Spiedel and Fermentasaurus both have much larger capacity than carboy. This is what I wanted as most batches were blowing the top off the carboy caps due to the nature of WY1318. Could all the extra airspace be causing issues? I would think CO2 is filling it up during fermentation, but who knows. Should not be an issue.

Water is always the same, I use RO water and add some additions.

I am still thinking temp. Could also be hops getting older? I freeze them. Maybe bad bags of grains? I dont think so. I did have one very solid batch in the middle of this mess in late august. Not sure why, lol. Literally did nothing different.

 

[jpb2716]

Temp is monitored from the little sticker thermometer attached to the fermenters.

I actually had a lot of changes. I went for a 10 gallon kettle, to a 20 gallon kettle w/pump to be able to do whirlpool and pump wort out into fermenter. I also went from carboys to to speedily (never had a good batch in 4 attempts in it) then to fermentasaurus. So could it be equipment? Maybe but not sure how. I have dialed in the boil and really do hit my temps just fine, so not sure it could be anything on the hot side. Fermenters? I dont think so, but could be wrong. The only thing I an remotely think of is the Spiedel and Fermentasaurus both have much larger capacity than carboy. This is what I wanted as most batches were blowing the top off the carboy caps due to the nature of WY1318. Could all the extra airspace be causing issues? I would think CO2 is filling it up during fermentation, but who knows. Should not be an issue.

Water is always the same, I use RO water and add some additions.

I am still thinking temp. Could also be hops getting older? I freeze them. Maybe bad bags of grains? I dont think so. I did have one very solid batch in the middle of this mess in late august. Not sure why, lol. Literally did nothing different.

In my experience, those sticker thermometers are not very accurate and should not be trusted to give an accurate fermentation temperature.

 

[Morrey]

I'd still stick with the assumption that temp controlling (or lack of) in the summer months is the nemesis. This current batch will tell lots, plus I know your glycol chiller is on the horizon. Hopefully this past summer will be the last you have to suffer thru temp issues.

 

[Silver_Is_Money]

How well would hopping with 100% Citra fit this style?

 

[stickyfinger]

How well would hopping with 100% Citra fit this style?

perfect. citra is great in combo with others though too, probably better. it makes a fine single hop though

 

[Northern_Brewer]

Could also be hops getting older? I freeze them. Maybe bad bags of grains? I dont think so. I did have one very solid batch in the middle of this mess in late august. Not sure why, lol. Literally did nothing different.

Ageing is certainly a problem for northern hemisphere hops at this time of year - oxygen plus ambient temperature is definitely a hop killer, one of those on its own is less of a problem but I've run into problems with hops that I'd refrozen open without vacuuming. Some varieties are worse than others - Cascade are notoriously fragile. Also look at what else is in the freezer, could they be contaiminated by strong smells from elsewhere in the freezer?

I must admit, I'm waiting to do a NEIPA until I can get the fresh 2017 harvest hops - I've got some other things to be getting on with in the meantime.

 

[schematix]

I've made several all-Citra beers and i think they were all too 1-dimensional. I did one with the full gamut of FWH, 60, 30, 10, 5, 0, 0+15, 0+30 and dry hops and the flavor was intense, but for me it wasn't complex.

I've recently made a similar recipe except i used approx 1/3-1/3-1/3 of Citra, Mosaic and Simcoe. Much better balance of bitterness, aroma and flavor.