New England IPA "Northeast" style IPA

[centrical]

Haha.
Oxidation from cold crashing.
Nope. Just nope.

you don't think it happens, or you don't think you should cold crash?

 

[centrical]

There is talk of cold crashing in a sealed container. If you do that, you are creating negative pressure, or suction. O2 is likely to find it's way in to equalize, or as someone else said, will rush in once you pop the stopper out.

Here's what I do when I cold crash.. I remove the water from the airlock, inflate a plastic bag with CO2, and fasten it to the airlock with a rubber band. This way when the beer contracts it will pull in CO2 from the bag.

Also, for dry hopping, you can dump your hops in a plastic bag, squeeze all the air out, inflate with CO2 (maybe purge a couple times. Then you can put this bag over the entire top of you FV, and use it like a "clean room". Work inside the bag to open your FV, dump the hops in, reseal you FV.

It may not be perfect, but I'm pretty sure it doesn't hurt and it's easy enough to do.

 

[ba-brewer]

So I’m 5 brews into NEIPAs and I have it down. I’m kegging another batch Friday and brewing on Saturday. I want to throw Hawaiian Punch powder in during fermentation 6 days in. Idea is to go higher with SO on my mash water treatment additions and then a bit more bitterring then normal to help punch through the extra sugars. Citra and Mosaic for Dry Hop, Amarillo hops for boil addittions.

Anyone have any experience with IPAs and fermentation additions like this?

If the fruit punch powder has regular sugar it will ferment out and there will not be added sweetness so no need increase the bitterness. It might dry out your beers a little if you add a bunch, then you might want to decrease the bittering a little to keep the original balance. If is a sugar free punch with artificial sweeteners then it might help to increase the bitterness levels to compensate.

Have you tried adding some fruit punch powered to a finished beer to see how it tastes?

 

[stickyfinger]

What is step crashing and how does it not suck back?

i would guess that you are just very slowly pulling in air as it cools if you aren’t using a solid stopper as you cool. The negative pressure inside has to equilibrate unless more gas is coming out of solution to increase pressure.

 

[murphyslaw]

I have a controlled temp chamber so I'll start dialing back the temperature gradually versus letting it go from say 72 to 35 like a rock. The gradual reduction hasn't sucked anything back from what I've been able to see. When I start to get to the lower lower temps I have replaced with a solid bung for 24 hours.

I think most people are concerned about the o2 suckback, not the sanitizer. You wouldn't see the o2 suck back.

Here's what I do when I cold crash.. I remove the water from the airlock, inflate a plastic bag with CO2, and fasten it to the airlock with a rubber band. This way when the beer contracts it will pull in CO2 from the bag.

That's a good idea. I've done something similar when racking to avoid o2 filling the fermenter. I took a ziplock bag, put a short tube through one corner and taped it up really good, then stuck that tube through the hole in the bung. Fill the ziplock with co2 as best I can, then rack. I have to refill the bag a couple times, but the zipper makes it easy.

I hadn't thought of doing the same thing during the cold crash. I think the total suckback is something like a half-gallon of space, so a 1 gallon bag should do it.

Perhaps taking it one step further, if you dry hop with a few gravity points left, you could attach the bag then.

 

[Andre3000]

Some good discussion here!

I have a controlled temp chamber so I'll start dialing back the temperature gradually versus letting it go from say 72 to 35 like a rock. The gradual reduction hasn't sucked anything back from what I've been able to see. When I start to get to the lower lower temps I have replaced with a solid bung for 24 hours.

Is it rate dependent? My guess would be that it is not. Assuming constant volume, the pressure difference associated with this temperature change is roughly 1 psi or 27 inches of water column. If you're using a standard airlock, you're for sure bubbling air into your carboy as the water column on a two-piece/S-type is probably about an inch. I confirmed this by using a blowoff with the level as low as humanly possible in my fermentation chamber and checking on it every so often and and it still eventually came to the top as it cooled.

I can't imagine the benefit of cold crashing with a sealed fermenter what do you think happens when you eventually open it up? I do not get air in mine , see #5842 for what I do. The key is to capture enough Co2 created during fermentaiton and use it to relieve the vacuum during cooling.

Yes air rushes in but it's only exposed for moments until you rack it to keg and purge all the air off. I think this is different than it constantly pulling in air and letting it diffuse in your carboy while it cold crashes, but I could be wrong.

Here's what I do when I cold crash.. I remove the water from the airlock, inflate a plastic bag with CO2, and fasten it to the airlock with a rubber band. This way when the beer contracts it will pull in CO2 from the bag.

I like this idea. I might try it. You could even calculate the balloon volume required!

 

[jakturner]

I just tapped a strawberry mango smoothie version with lactose and vanilla, the fruit made my closed system completely useless, it was a nightmare. Ended up having to open it up and switch over to an auto siphon.... hope I didn’t oxitize the crap out of it. I’ll have to chalk it up to a learning experience.

 

[crusader1612]

you don't think it happens, or you don't think you should cold crash?

Cold crashes work.
Oxidation is not a side effect.
I firmly believe there's something else.

Too often with any issue, the brewer blames something to absolve them of blame. When it's something to do with their own process.

I.e diacetyl.
You may have an airlock somewhere.
The whole "step crash" can't work. Either which way you look at it the space will fil with the same amount of air.
There should still be a blanket of co2 even at low temps.

 

[crusader1612]

I just tapped a strawberry mango smoothie version with lactose and vanilla, the fruit made my closed system completely useless, it was a nightmare. Ended up having to open it up and switch over to an auto siphon.... hope I didn’t oxitize the crap out of it. I’ll have to chalk it up to a learning experience.

Sound delicious. Should be fine.
Recipe??

 

[jakturner]

Sound delicious. Should be fine.
Recipe??

3.5 gallon batch
OG 1.070
FG 1.018
London ale III
50% 2 row
48% white wheat
2% honey malt
8oz lactose

1.5 oz Apollo
1.5 oz Citra
1.5 oz mosaic
^ half in at flame out, the other half in at 170* whirlpool for 30mins

2.5 oz Citra
2.5 oz mosaic
3lbs strawberries
3lbs mango (fruit was froze then mashed up)
1 vanilla bean sliced/scrapes soaked in vodka for a few days
^ all added on day 4 of fermentation
*Let it go for 8-10 days then rack to purged keg with .5oz of Citra and mosaic cryohops (bagged)

The problem I had was that I ferment in 5gal corny and jump to a 3gal corny with the clear beer floating dip tip, which alway works like a charm after a one day cold crash. But the fruit pulp would not drop out even after at 3 day crash.
I’ve made this same beer with mango purée and had no problems, but those floating strawberry chunks clogged everything up. I’ll post some pictures once it’s carbed up (I use a spunding valve and the beer was carbonated but it went flat in the process of getting it to serving keg)

 

[hezagenius]

Why not transfer to (or ferment in) a keg and hook up the CO2 when you cold crash? No worries with negative pressure that way.

 

[pshankstar]

I started force carbonating the beer yesterday around 10:30am at 30psi. Just pulled a sample to see how it’s coming along. What a wonderful nose. It has a bit of a bite to it that I’ve tasted from some commercial examples. I’m meeting up with some members from the brew club tonight so I’ll fill a 32oz grumbler to share with them and get their feedback. I think a couple more days in the keg and that should mellow out some? Maybe not? Either way I’m happy with it so far!

 

[jakturner]

Why not transfer to (or ferment in) a keg and hook up the CO2 when you cold crash? No worries with negative pressure that way.

That’s one of the reasons I started fermenting in a keg, that and easy O2 free closed transfers. I just sit lid with 30psi before I cold crash, there is still head pressure when I transfer

 

[HOPME]

View attachment 556093

I started force carbonating the beer yesterday around 10:30am at 30psi. Just pulled a sample to see how it’s coming along. What a wonderful nose. It has a bit of a bite to it that I’ve tasted from some commercial examples. I’m meeting up with some members from the brew club tonight so I’ll fill a 32oz grumbler to share with them and get their feedback. I think a couple more days in the keg and that should mellow out some? Maybe not? Either way I’m happy with it so far!

@pshankstar - Looks good Paul. It looks slightly darker than the prev post. I'll be at Prison City Sat at open if you need another person to give her a try. ; )

 

[pshankstar]

@pshankstar - Looks good Paul. It looks slightly darker than the prev post. I'll be at Prison City Sat at open if you need another person to give her a try. ; )

Thanks bud! The photo makes it look darker than it really is. The feedback I received from the group last night was it was slightly under carbonated, which I knew but otherwise it was very tasty. Slightly bitter for a NEIPA, but not extreme by any means. One of the members asked me if we could swap a growler fill of our beers he enjoyed it so much.

I would love to make it out to Prison City this weekend, but we are celebrating my oldest's birthday on Saturday. Otherwise I would make it out to join you and share some! I still need to make it out there regardless.

 

[jakturner]

3.5 gallon batch
OG 1.070
FG 1.018
London ale III
50% 2 row
48% white wheat
2% honey malt
8oz lactose

1.5 oz Apollo
1.5 oz Citra
1.5 oz mosaic
^ half in at flame out, the other half in at 170* whirlpool for 30mins

2.5 oz Citra
2.5 oz mosaic
3lbs strawberries
3lbs mango (fruit was froze then mashed up)
1 vanilla bean sliced/scrapes soaked in vodka for a few days
^ all added on day 4 of fermentation
*Let it go for 8-10 days then rack to purged keg with .5oz of Citra and mosaic cryohops (bagged)

The problem I had was that I ferment in 5gal corny and jump to a 3gal corny with the clear beer floating dip tip, which alway works like a charm after a one day cold crash. But the fruit pulp would not drop out even after at 3 day crash.
I’ve made this same beer with mango purée and had no problems, but those floating strawberry chunks clogged everything up. I’ll post some pictures once it’s carbed up (I use a spunding valve and the beer was carbonated but it went flat in the process of getting it to serving keg)

It’s carbed up and tasting damn fine!
Hopefully it stays that way. It’s creamy, fruity, hoppy and has a slight sweet tart thing going on, It’s hard to tell from picture but it actually has a slight pink tent to it. Will definitely be brewing again but will probably purée the fruit and possibly bag it, also might up the vanilla a bit too.

 

[pearljam1984]

Brewing another variation this weekend.
Mixing it up a bit based on some recent examples I have tasted and different hops to try from Yakima valley. Also received in my new larger mash tun!

6.5 Gallons
OG-1.062
FG- 1.014(ideally)
Mash in at 151. Batch sparge.
10lbs- Golden promise (77%)
2lbs- flaked oats (15%)
1lbs- golden naked oats (8%)

Yeast- 1318

30min- CTZ - 1oz

Flameout/180- 1.0oz equal additions of Azacca, Citra, Mosaic, Hallertau Blanc, Calypso.

Day 3-Dry Hop #1- 1.0oz equal amounts of Mosaic, Azacca, Hallertau Blanc, El Dorado.

Day7- Dry Hop #2- 1.0oz equal amounts of Mosaic, Azacca, Hallertau Blanc, El Dorado.

Total hops- 14oz. (Undecided at this point if I’ll do any keg hopping as I purchased a new keg Hop filter)

Water-standard profile I always use for mouthfeel. start out with RO and add to get to SO4 75, CL 150.

Going to turn around in 14 Days, unless an issue comes up. Haven’t used golden promise in this style, however I have tasted it. Really thought it added some depth. Usually throw in white wheat malt as well, replaced with golden naked oats. Looking forward to it!

Gravity has been done since Tuesday. Timeline for next week looks iffy. So went ahead and kegged. Final gravity at 1.014. ABV- 5.8%

Medium haze, nothing crazy. Nose is huge flavors of peach, pineapple, tropical, spice and dank. Taste is tropical, fruity with hint of bitterness. This hop combo works. Enjoying it immensely even before carbed. Decided against keg hopping. I like to mix up yeast, but 1318 makes it hard.

This is 7 days grain to glass. Hope to be carbed up before the Pats win another one.

 

[Sbe2]

Anyone get a yeast bite on the first couple of pours?

So I tapped the keg yesterday. Got some bite on the first pint, faded on a the second, not there on the third.

Today, first pint had it, but could barely detect it, just enough for me to question myself and process etc. Had a couple Cream ales and returned to an awesome pint with no yeast bite.

So should I expect the bite on the first pour everyday or will it be gone?

 

[jpLV]

What yeast did you use? 1318 definitely has a chili bite to it when you first keg to me anyway. It will go away eventually. First few pours will probably have it the most since they are normally extra yeasty.

 

[Northern_Brewer]

Hope to be carbed up before the Pats win another one.

Think you should be safe there...

 

[Sbe2]

What yeast did you use? 1318 definitely has a chili bite to it when you first keg to me anyway. It will go away eventually. First few pours will probably have it the most since they are normally extra yeasty.

1318, cold crashed before kegging, but I decided to naturally carb with 2g of CBC-1 as I went on vacation.

Glad to hear you also get some bite and it’s not just me. I thought it would go away after the first couple of pours. For the sake of my sanity I will have to pour another tonight

 

[cheesebach]

1318, cold crashed before kegging, but I decided to naturally carb with 2g of CBC-1 as I went on vacation.

Glad to hear you also get some bite and it’s not just me. I thought it would go away after the first couple of pours. For the sake of my sanity I will have to pour another tonight

Let us know how it turns out. It's definitely possible, maybe even likely, that the first few glasses from the keg will have a bite that clears up quickly after any yeast/hop matter that made it into the serving keg clears out. Unfortunately, there's also a good deal of discussion in this thread about a bite/burn with this style (especially with WY1318) that lingers longer term.

I got stuck with one of these I did last summer, and it stuck around 5 weeks until I finished the keg. In that case, the bite wasn't so strong that the beer wasn't good, so I just let it go to see if it improved in time (it didn't, or not by much anyway). Depending on the intensity of it in your beer, I think someone in this thread mentioned fixing the bite by fining with gelatin so you could try that. I think it also took some of the haze with it though.

 

[jjw5015]

Think you should be safe there...

 

[ThirstyPawsHB]

Ok, day 5 Fermentaion. 6oz hops added day 2.5. Zero diacetyl! Hoppy as fluck. Murky as shlit. Used WL644 Brett-Trios tho. This needs to be kegged now! Too afraid to touch it..ha!

EDIT: Screw it..cold crashing with CO2 purge now.

 

[stickyfinger]

Ok, day 5 Fermentaion. 6oz hops added day 2.5. Zero diacetyl! Hoppy as fluck. Murky as shlit. Used WL644 Brett-Trios tho. This needs to be kegged now! Too afraid to touch it..ha!

EDIT: Screw it..cold crashing with CO2 purge now.
View attachment 556892

dude, let it rest longer

 

[ThirstyPawsHB]

dude, let it rest longer

you think so? Sware it taste like some of the best hop bombs I ever tried. Got this closed loop transfer system in place also.

 

[fragged]

you think so? Sware it taste like some of the best hop bombs I ever tried. Got this closed loop transfer system in place also.

Few more days won't hurt. I'd go to 8 at least, but 12-14 would be better. And yes, it's extremely drinkable a day after high Krausen drops, just better after hanging out another week IMO. On my 3rd keg with ingredients here for a fourth, one of these days I'll get the timing right

 

[pearljam1984]

you think so? Sware it taste like some of the best hop bombs I ever tried. Got this closed loop transfer system in place also.

If you think it’s ready, keg it. I have gone anywhere from 7-30 days. Most recently 7, and it was demolished on day 9 which was super bowl Sunday. I don’t know what the sweet spot is. But if you are ready then keg.

I generally think it needs a week in the keg to level out. I also think it depends on yeast used.

Local places doing this style turn it around in 8-10 days.

 

[ThirstyPawsHB]

If you think it’s ready, keg it. I have gone anywhere from 7-30 days. Most recently 7, and it was demolished on day 9 which was super bowl Sunday. I don’t know what the sweet spot is. But if you are ready then keg.

I generally think it needs a week in the keg to level out. I also think it depends on yeast used.

Local places doing this style turn it around in 8-10 days.

I didn't pull enough for a reading, just wanted a diacetyl sample. Too late now..suckers getting kegged tomorrow evening. Every 2 hours or so adding co2 till lock bubbles. I put it on a yeast cake of an ale which is aging with cherries/raspberries now. The Pinthouse pizza head brewer mentioned they've kegged after 4 days so whatever, it's either ready or not.

 

[cegan09]

Ok, day 5 Fermentaion. 6oz hops added day 2.5. Zero diacetyl! Hoppy as fluck. Murky as shlit. Used WL644 Brett-Trios tho. This needs to be kegged now! Too afraid to touch it..ha!

EDIT: Screw it..cold crashing with CO2 purge now.

Never touched WL644, but I have made a Brett fermented version of this beer and it was awesome. Fresh it was straight pineapple juice. lightly tart and hugely refreshing. made it last spring, for some reason I still have about a 3/4 gallon on tap. (made a couple other beers, moved the keg to another fridge and forgot it for months. It's still awesome now. hop intensity has died off a lot, but it's still delicious. Subtle fruit and tart. Highly recommend. I used bootleg biology's funk weapon, and it needed almost 4 weeks in primary to clean itself up and start dropping from suspension.

 

[ThirstyPawsHB]

Anyone interested, to get involved in the Fellowship Home Brew thread. Still time! Kinda dig the HB version vrs the Retail, less $$$ involved. I'm biased, love to try some of your guy's NEIPAs!

https://www.homebrewtalk.com/forum/index.php?threads/643587/

 

[Hannabrew]

I've brewed about 10 NEIPAs so far using mostly 1318 (some 007) and mine typically ferment down to 1.012 or even 1.010 and while they've been tasty, the mouth feel definitely leaves some room for improvement. I've been taking hydrometer readings of some of my favorite local NEIPAs and they've all been coming in around 1.020...has anybody else seen/tried leaving that much residual extract in this style? Are they maybe adding lactose and not advertising it?

Even TG's Fire Skulls and Money clocked in at 1.020.

 

[HOPME]

I've brewed about 10 NEIPAs so far using mostly 1318 (some 007) and mine typically ferment down to 1.012 or even 1.010 and while they've been tasty, the mouth feel definitely leaves some room for improvement. I've been taking hydrometer readings of some of my favorite local NEIPAs and they've all been coming in around 1.020...has anybody else seen/tried leaving that much residual extract in this style? Are they maybe adding lactose and not advertising it?

Even TG's Fire Skulls and Money clocked in at 1.020.

All of my 1318 NEIPAs have come in between .016 and .020. Right where you want them. For me anyway. Not too sweet, not too dry. Good mouth feel/body.

 

[KrunkMasterKyle]

I've brewed about 10 NEIPAs so far using mostly 1318 (some 007) and mine typically ferment down to 1.012 or even 1.010 and while they've been tasty, the mouth feel definitely leaves some room for improvement. I've been taking hydrometer readings of some of my favorite local NEIPAs and they've all been coming in around 1.020...has anybody else seen/tried leaving that much residual extract in this style? Are they maybe adding lactose and not advertising it?

Even TG's Fire Skulls and Money clocked in at 1.020.

One of my favorite breweries - Other Half in Brooklyn - add lactose to all of their NEIPAs that I really enjoy. Only noticed it when I was at the taproom in Brooklyn and saw stars next to some of the beers. At the bottom of the tap board the star meant the beer contained lactose. I brewed a variation of the beer recipe @Braufessor posted a few pages ago. Added lactose post boil; started a cold crash this morning (day 10). If it's a dinger I will let everyone know.

 

[ThirstyPawsHB]

I brewed a variation of the beer recipe @Braufessor posted a few pages ago. Added lactose post boil; started a cold crash this morning (day 10). If it's a dinger I will let everyone know.

How much did you add?

 

[KrunkMasterKyle]

How much did you add?

I did a 2.75 gallon batch. Added .2 lbs or 3.2 oz or 90 grams depending on how you like to measure..I use metric so I go with grams but figured most people use freedom units.

 

[jakturner]

I make 3 gal batches and usually add 1/2 lb of lactose, it raises the final gravity about 3-4 points higher than it would with out it. I split a 6 gal batch once and added lactose to one half and not to the other, everything else was the same. Lactose batch was 3 points higher and not noticeably sweeter, just fuller and creamier.

 

[nbbyrd]

Really happy with the latest iteration of my house NEIPA recipe. Thanks to all for the great information that is continually growing and advancing this great style. This batch was 100% Mandarina Bavaria hops, a full pound for the 5 gallon batch, and turned out super tasty. Cheers y’all!

 

[brew703]

I'm planning on a re-brew of the most recent recipe Brau posted but want to eliminate Citra. I'll also be adding 4 oz lactose as some have been trying. I would like to keep Galaxy and maybe Mosaic or just Galaxy and change out the other hops. What would be some good hops to pair with Galaxy and to stay true to the NEIPA style?

 

[jakturner]

I'm planning on a re-brew of the most recent recipe Brau posted but want to eliminate Citra. I'll also be adding 4 oz lactose as some have been trying. I would like to keep Galaxy and maybe Mosaic or just Galaxy and change out the other hops. What would be some good hops to pair with Galaxy and to stay true to the NEIPA style?

I’m a fan of equinox in this style, I never got that green pepper taste that some say they get. Ive heard it’s from using it in the boil which I have never done, WP and DH only.