New England IPA "Northeast" style IPA

[stickyfinger]

Is it just me or is the beersmith podcast host a bit like a wet blanket? Tonsmeire lays down some knowledge and he's like "hmph" dude sounds like someone doing play by play for a golf tournament. jesus.

ok, now i'll sit back and wait for the assault by the beersmith dude.

 

[Sbe2]

Is it just me or is the beersmith podcast host a bit like a wet blanket? Tonsmeire lays down some knowledge and he's like "hmph" dude sounds like someone doing play by play for a golf tournament. jesus.

ok, now i'll sit back and wait for the assault by the beersmith dude.

Yeah, brad asked some questions that mike had already kinda answered. It had a weird flow to the interview, but in the end mike seemed to roll with it.

 

[Sbe2]

Is it just me or is the beersmith podcast host a bit like a wet blanket? Tonsmeire lays down some knowledge and he's like "hmph" dude sounds like someone doing play by play for a golf tournament. jesus.

ok, now i'll sit back and wait for the assault by the beersmith dude.

Kinda curious about the whole diminishing hop utilization below 180f. I thought that whirlpooling below adds to flavor/aroma without adding the perceived bitterness. Maybe I interpreted them wrong?

 

[stickyfinger]

Kinda curious about the whole diminishing hop utilization below 180f. I thought that whirlpooling below adds to flavor/aroma without adding the perceived bitterness. Maybe I interpreted them wrong?

Beersmith dude was saying that hop utilization drops off super quick below boiling in terms of IBUs. Tonsmeire was saying that he hasn't noticed much difference between flameout and chill-then-add-whirlpool-hops in terms of hop flavor. Those were my takeaways.

I think there is some room for experimentation in whether the hopstand temp really does that much in terms of decreasing IBUs or changing hop character. I guess if you want an ultra-low-bitterness beer then chill down to below 170 and then add the hopstand hops. You'll get good flavor with minimal bitterness. I don't mind some bitterness, so it doesn't matter to me, but my female friends seem to be more sensitive to the bitterness it seems. They generally think that even a low bitterness NEIPA has too much bitterness oftentimes.

 

[Sbe2]

@stickyfinger Lately I have been doing 7g FWH, 3oz FO, and a hopstand below 170f. For me it adds to the hop “depth”. It just made me go huh, during that tiny part.

 

[stickyfinger]

7 oz FO and how much in the hopstand?

 

[murphyslaw]

yeah, layin' down some knowledge, great podcast!! I'm very intrigued by his comments on chit malt. has anyone used chit malt?! i have done tests on carapils, and it is useless from my perspective, but the chit malt is a protein-based modification to the recipe, so it sounds like a real winner.

I could only find one or two places online that even sell it.

 

[murphyslaw]

Kinda curious about the whole diminishing hop utilization below 180f. I thought that whirlpooling below adds to flavor/aroma without adding the perceived bitterness. Maybe I interpreted them wrong?

I think the point was that the hops isomerize at 180 and above. So below that you get the flavor but not he bitterness.

Scott janish has a really interesting post about the different hop oils and what boils off and what seems to get scrubbed during fermentation.

 

[murphyslaw]

Is it just me or is the beersmith podcast host a bit like a wet blanket? Tonsmeire lays down some knowledge and he's like "hmph" dude sounds like someone doing play by play for a golf tournament. jesus.

ok, now i'll sit back and wait for the assault by the beersmith dude.

I get the impression that he tries to keep it accessible for less experienced Homebrewers. So he often slows it down and makes sure to explain things.

 

[KrunkMasterKyle]

Anyone else find it super interesting about Mike adding that yeast in during the keg hop? He says it only eats the simple sugars, creates a second biotransformation, and scrubs the oxygen. Cool stuff! I'm a brulosophy patreon and recently got to do a live Q&A with Mike.

 

[stickyfinger]

I could only find one or two places online that even sell it.

I get the impression that he tries to keep it accessible for less experienced Homebrewers. So he often slows it down and makes sure to explain things.

that may be true. seems like a bit of a dolt, but i've been immersed in the NEIPA storyline for so long so it seems like a wasted opportunity.

 

[murphyslaw]

And finally, here's a basic brewing podcast I listened to today. They did hop stands at 203, 180, and 150. Blind tasted. They both were able to guess which beers were which, seemingly easily.

As you'd expect, the 203 was moat bitter and the 150 the least. It also effected the head retention.

 

[stickyfinger]

Anyone else find it super interesting about Mike adding that yeast in during the keg hop? He says it only eats the simple sugars, creates a second biotransformation, and scrubs the oxygen. Cool stuff! I'm a brulosophy patreon and recently got to do a live Q&A with Mike.

yeah, the CBC1 strain, very interesting. I'm wondering if it could help people who bottle NEIPA?

 

[KrunkMasterKyle]

yeah, the CBC1 strain, very interesting. I'm wondering if it could help people who bottle NEIPA?

I didn't even think of that, but it makes sense. Packaging NEIPAs as a homebrewer is a hassle and almost never worth it. If this method could allow me to ship and share my NEIPAs and have them retain the quality they are at I'm all for trying it.

 

[stickyfinger]

And finally, here's a basic brewing podcast I listened to today. They did hop stands at 203, 180, and 150. Blind tasted. They both were able to guess which beers were which, seemingly easily.

As you'd expect, the 203 was moat bitter and the 150 the least. It also effected the head retention.

less head retention for lower temp hop stand? is there any forming consensus on the best temp for a hop stand from the perspective of hop flavor?

 

[murphyslaw]

less head retention for lower temp hop stand? is there any forming consensus on the best temp for a hop stand from the perspective of hop flavor?

I think it's way more complex than simply "most hop flavor". Check this out: https://scottjanish.com/examination...s-for-achieving-maximum-hop-aroma-and-flavor/

I haven't totally digested this, but it's incredibly interesting. Basically, he runs through studies about which hop oils boil off, which flavor compounds change into other flavor compounds during fermentation, etc. Tons of information.

And that's just one post. The whole site is gold. He's got 2 or 3 posts just about mouthfeel in neipas.

I'm not certain, but I think basic brewing guys said the higher hop stand temps improved head retention. I think I've read that hops in the boil are foam positive, which would make sense.

 

[Sbe2]

I used CBC-1 on my last batch to scavenge o2 and prime in the keg. I have been getting a bandaid taste throughout the entire keg. I used 1318 at 64f and a campden tab. Not sure if it was the 1318 or cbc1. I think I my be sensitive to it because the ppl who tried it enjoyed and didn’t mention it. The funny thing is that I only get it on a burp or towards the tail end of a swig.

 

[KrunkMasterKyle]

I used CBC-1 on my last batch to scavenge o2 and prime in the keg. I have been getting a bandaid taste throughout the entire keg. I used 1318 at 64f and a campden tab. Not sure if it was the 1318 or cbc1. I think I my be sensitive to it because the ppl who tried it enjoyed and didn’t mention it. The funny thing is that I only get it on a burp or towards the tail end of a swig.

Interesting, I've had a few scotch whiskeys with that band-aid taste and I am not a fan of it at all. I don't think it is 1318, I've only gotten pineapple like esters from that.

 

[ba-brewer]

Lots of good info in his latest blog post as well https://www.themadfermentationist.com/2018/02/sapwood-cellars-cheater-hops-ne-dipa.html

There is something interesting in the middle of that article where he makes a comment about the beer did not changing color when left out overnight because he did not use oats.

"Drinkability & Notes – One of the best DIPAs I’ve brewed. The hops work together perfectly, I don’t “miss” the Citra and Galaxy on the hot-side. No dramatic color change when I left a small amount out overnight, thanks to no oats?"

Anyone else notice that their NEIPA color is more stable without oats?

 

[Sbe2]

Interesting, I've had a few scotch whiskeys with that band-aid taste and I am not a fan of it at all. I don't think it is 1318, I've only gotten pineapple like esters from that.

I introduced too many variables on that batch, used Well water instead of RO, CBC1, new base malt, my scientific method went awry ... too many new variables on a spur of the moment brew day

 

[Northern_Brewer]

Interesting, I've had a few scotch whiskeys with that band-aid taste and I am not a fan of it at all. I don't think it is 1318, I've only gotten pineapple like esters from that.

Band-aid suggests phenols - and it's the phenols you get if there's some residual chlorine somewhere (from tapwater or sanitising) that are particularly unpleasant. I don't know CBC-1, but a lot of those bottling yeasts are related to wine yeasts which are mostly POF+, so I guess there's the possibility that if you allow bottling yeasts to do anything more than just carbonate the beer, they could introduce some phenolics. That's pure speculation though, I don't know CBC-1 at all as it's one of the products that Lallemand don't seem to sell retail in the UK.

 

[luizffgarcia]

Ok so i decided to brew a NEIPA this weekend, this will be like the 10th time i brew this style and i always did:

Warrior - Bittering
Citra / Mosaic / Galaxy - Whirlpool and Dry Hop

This time around i want to try something completely different, more dunk and and less citrusy but still juicy as a good NEIPA has to be, something like:

Columbus - Bittering
Nelson / Mosaic - Whirlpool and Dry Hop

Can you guys share some thoughts about a good hop combo for a dank NEIPA?

 

[thehaze]

Columbus, Galaxy, Simcoe, Eureka! would probably get you dank. Seeing that all these hops are high AA, maybe try to keep the bitterness lower or use a mellow hop for bittering and again for whirlpool. Something like Amarillo, Motueka, etc. ( lower Alpha Acids ).

But whatever you choose, you will still need a " jucy/tropical " hop in there, to balance out the flavours, otherwise you could end up with a very dank/resiny beer.

 

[luizffgarcia]

Yep i am thinking about adding like 30ibu from columbus in the boil, then whirlpool with Columbus, Simcoe, Nelson, Mosaic for another 15 ibu and aroma, and then Dry Hop with Simcoe, Nelson, Mosaic. I am thinking Mosaic will bring enough tropical charactor to balance out the rest?

 

[thehaze]

Columbus, Simcoe and something else fruity - Mosaic will do just fine - will get you what you seek after. Nelson is also very potent. But you will probably need to experiment and brew this a few times, until you get it right. Maybe you will get it right from the start, either way you will definitely enjoy it.

 

[marjen]

So I just kegged my latest NE IPA. Up until a few days ago I thought it was not going to be good. It was still muddy and had a strong gross aftertaste. 2 days later it is the clearest beer I have ever made, not on purpose. It is not quite as fruity and hoppy as usual but it as actually a solid pale ale. Came in at about 6.2 ABV. I decided to add 1.5 oz of hops to the keg to give it a little more kick but overall I am pretty happy. That should help even more.

 

[Sbe2]

Ok so i decided to brew a NEIPA this weekend, this will be like the 10th time i brew this style and i always did:

Warrior - Bittering
Citra / Mosaic / Galaxy - Whirlpool and Dry Hop

This time around i want to try something completely different, more dunk and and less citrusy but still juicy as a good NEIPA has to be, something like:

Columbus - Bittering
Nelson / Mosaic - Whirlpool and Dry Hop

Can you guys share some thoughts about a good hop combo for a dank NEIPA?

My dank NEIPA brew was Columbus, Simcoe, and Apollo. And boy was it ganji

 

[Sbe2]

So I just kegged my latest NE IPA. Up until a few days ago I thought it was not going to be good. It was still muddy and had a strong gross aftertaste. 2 days later it is the clearest beer I have ever made, not on purpose. It is not quite as fruity and hoppy as usual but it as actually a solid pale ale. Came in at about 6.2 ABV. I decided to add 1.5 oz of hops to the keg to give it a little more kick but overall I am pretty happy. That should help even more.

Give it another week and it should really shine. If it lasts that long of course.

 

[luizffgarcia]

Cool, i only used Apollo in a Heady Topper clone attempt. What can i expect from this hop? I don't really know it but i do have it in my freezer

 

[stickyfinger]

this is an interesting read...

https://www.themadfermentationist.com/2018/02/sapwood-cellars-cheater-hops-ne-dipa.html

Info diastatic power in dry hops leading to VDKs and also usage of "cheater hops" in the hopstand