New England IPA "Northeast" style IPA

[bkv04fsu]

Nice recipe, thanks for sharing it.

 

[The_Dirty_Spring]

Golden Promise and flaked oats. Ella, Vic Secret, Galaxy, and Motueka. Barbarian Yeast

What % grist on that bad boy? Beautiful glow.

 

[Braufessor]

Yes exactly.

Cool. I have been converting some of my keg line up into fermenters over the past year. I have two that I have been using for Saisons/Sours. Two that I have been using for Lagers. And, just got two ready to use for regular ales.

Basically, I have gradually been converting my recipes over from being designed for 6 gallons/SS brew bucket. I have been adjusting them to finish with 8 gallons of high gravity wort, and then I add the high gravity wort to pre-boiled water that I already have in my fermentation kegs. Generally, I have about .75-1 gallons of water already in the keg and dilute the beer back down..... So, I can do a single batch and end up with 2 kegs, each with 4.5 gallons of wort in them. Obviously nice because it allows for better transfers, spunding, and results in more beer as well.

This process has worked great for me in regard to lagers and saisons/sours. I need to start converting this IPA recipe over to that process next.

Are there any specific links on the Low Oxygen site related to using kegs as fermenters? Tips/Tricks/Design/Parts, etc....... That is basically why I started doing it in regard to lagers/spunding, etc.

 

[jjw5015]

What % grist on that bad boy? Beautiful glow.

10.5# Golden Promise, 2# flaked oats

 

[murphyslaw]

Cool. I have been converting some of my keg line up into fermenters over the past year. I have two that I have been using for Saisons/Sours. Two that I have been using for Lagers. And, just got two ready to use for regular ales.

Basically, I have gradually been converting my recipes over from being designed for 6 gallons/SS brew bucket. I have been adjusting them to finish with 8 gallons of high gravity wort, and then I add the high gravity wort to pre-boiled water that I already have in my fermentation kegs. Generally, I have about .75-1 gallons of water already in the keg and dilute the beer back down..... So, I can do a single batch and end up with 2 kegs, each with 4.5 gallons of wort in them. Obviously nice because it allows for better transfers, spunding, and results in more beer as well.

This process has worked great for me in regard to lagers and saisons/sours. I need to start converting this IPA recipe over to that process next.

Are there any specific links on the Low Oxygen site related to using kegs as fermenters? Tips/Tricks/Design/Parts, etc....... That is basically why I started doing it in regard to lagers/spunding, etc.

https://www.homebrewtalk.com/forum/threads/pressurized-closed-loop-corny-keg-fermenting.600563/

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I just tapped my second keg of this. What a terrific beer, thanks again braufessor.
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Has anyone had success filling growlers from the tap with this style? I'm driving 8 hrs to visit the inlaws tonight and I'd like to bring a growler but given how sensitive these are to oxidation I'm hesitant. Going to tree house with my brother in law tomorrow and I'd love to do a side-by-side.

 

[TimmyWit]

https://www.homebrewtalk.com/forum/threads/pressurized-closed-loop-corny-keg-fermenting.600563/

_________

I just tapped my second keg of this. What a terrific beer, thanks again braufessor.
_________

Has anyone had success filling growlers from the tap with this style? I'm driving 8 hrs to visit the inlaws tonight and I'd like to bring a growler but given how sensitive these are to oxidation I'm hesitant. Going to tree house with my brother in law tomorrow and I'd love to do a side-by-side.

I haven't done a growler but if you purge with Co2 then cap on foam, it should hold up pretty good. That would be pretty close to the results you get from bottling with a beer gun and that holds up well. Normally I would think you'd be fine with 8hrs in the growler but since you're traveling with it, that will agitate it quite a bit so I'd take every precaution possible to remove oxygen.

 

[Hannabrew]

I counter pressure fill Growlers all the time without a CO2 Purge but filled to the top as much as possible and cap on foam and I've never had a problem even storing up to a week

 

[murphyslaw]

I usually use my beer gun to fill growlers but I left some beer in it and I don't have time for the deep clean it needs before using it again. I can just stick a co2 hose in to purge then fill with a tube over the tap.

And it's an 8hr drive, but more like 24 hrs before I'd open it.

 

[jakturner]

The talk a while back about trilliums dialed in recipe that was posted online got me interested. I think I’m gonna take a stab at something like it tomorrow, got a London III starter going today. Tell me what y’all think.

White Girl Wasted IPA
3.5 gallon batch
60% 2 row
40% white wheat
OG 1.065

4oz simcoe at FO/WP

1 can welches 100% white grape juice concentrate (makes 48oz of juice) on day 2

2oz each of Nelson Sauvin, galaxy, and Citra DH on day 3

The juice has potassium metasulfite will that be a problem? Thanks

 

[jakturner]

Cool. I have been converting some of my keg line up into fermenters over the past year. I have two that I have been using for Saisons/Sours. Two that I have been using for Lagers. And, just got two ready to use for regular ales.

Basically, I have gradually been converting my recipes over from being designed for 6 gallons/SS brew bucket. I have been adjusting them to finish with 8 gallons of high gravity wort, and then I add the high gravity wort to pre-boiled water that I already have in my fermentation kegs. Generally, I have about .75-1 gallons of water already in the keg and dilute the beer back down..... So, I can do a single batch and end up with 2 kegs, each with 4.5 gallons of wort in them. Obviously nice because it allows for better transfers, spunding, and results in more beer as well.

This process has worked great for me in regard to lagers and saisons/sours. I need to start converting this IPA recipe over to that process next.

Are there any specific links on the Low Oxygen site related to using kegs as fermenters? Tips/Tricks/Design/Parts, etc....... That is basically why I started doing it in regard to lagers/spunding, etc.

I don’t know if it would be something you would want to try but last 2 IPAs I made I served straight from the keg I fermented in (with a float dip tube). The last one took 8 weeks to drink, I’ve never had an IPA stay that fresh for that long, no off flavors. I dry hop on day 3 and spund, keeps O2 to an absolute minimum.

 

[ttuato]

I counter pressure fill Growlers all the time without a CO2 Purge but filled to the top as much as possible and cap on foam and I've never had a problem even storing up to a week

I do it all the time - have to travel on flighs regularly and take homebrew. I purge, use growler filler tap attachement and fill to the very top edge, overflowing liquid so there no headspace. Tastes fine days later.

 

[ttuato]

I don’t know if it would be something you would want to try but last 2 IPAs I made I served straight from the keg I fermented in (with a float dip tube). The last one took 8 weeks to drink, I’ve never had an IPA stay that fresh for that long, no off flavors. I dry hop on day 3 and spund, keeps O2 to an absolute minimum.

@jakturner Tell me more please. I have clear beer draught draft in all my kegs and am planning to try this. Was planning 6gal batch split across three kegs to try different dryhops & yeast. Original plan was first dryhop on day three, jump to secondary purged keg on day four with second dryhop and spund - kinda like @schematix LODO method referenced above. If I can get away with all in one - sign me up!

Did you double dryhop?
Spund for natural carb? - I really want to accomplish this.

 

[jakturner]

@jakturner Tell me more please. I have clear beer draught draft in all my kegs and am planning to try this. Was planning 6gal batch split across three kegs to try different dryhops & yeast. Original plan was first dryhop on day three, jump to secondary purged keg on day four with second dryhop and spund - kinda like @schematix LODO method referenced above. If I can get away with all in one - sign me up!

Did you double dryhop?
Spund for natural carb? - I really want to accomplish this.

I use the clear beer draught system as well with a screen over the pick up. my normal set up was to ferment 3.5 gallons beer in a keg then jump to a 3 gallon corny with a keg hop addition. What I’ve been doing the last two IPAs is to transfer the cleanest wort I can into the fermentation keg, I use a paint strainer bag over my funnel to catch all the hop debris. The first 3 days I use a blow off attached to the gas post, 1 large dry hop on day 3 then set the spunding to 10psi for a few days then crank it down to 20-30psi till it’s finished. The reason I don’t spund from day 1 and start at a lower pressure is because I noticed that the yeast esters where being suppressed. I put the beer in fridge on day 10-11, it’s drinking good around week 2.

 

[gnor]

How do you put a screen over the pick up with the clear beer draught system? The pick up is already floating on top, you still find it useful with a screen over it?

 

[jakturner]

How do you put a screen over the pick up with the clear beer draught system? The pick up is already floating on top, you still find it useful with a screen over it?

The screen is specifically made for the clear beer system and is sold on their website. I can’t speak to how useful it is because Ive never not used it. I bring kegs to gatherings a lot (sentiment gets kicked up) and use FC intertap faucets that can clog easy from hop particles, so for me it was worth the extra money. Plus transferring or serving off dry hops means I can get as much beer as possible at the bottom of the keg without getting a glass full of hop particulate. I know the keg it’s kicked when the beer stops flowing because the pick up is sitting in the muck down in the bottom and the screen is clogged up.

 

[murphyslaw]

Julius on he left and Bright w/galaxy on the right. Also came home with doppleganger, alter ego, bright w/Simcoe & Amarillo, eureka w/Nelson, and old man.

 

[Sbe2]

View attachment 564155

Julius on he left and Bright w/galaxy on the right. Also came home with doppleganger, alter ego, bright w/Simcoe & Amarillo, eureka w/Nelson, and old man.

Did you purchase your limit on all of those?$$$$

 

[murphyslaw]

Did you purchase your limit on all of those?$$$$

Oh no. That would have been over $400. I bought a little under half the max allotments.

 

[stickyfinger]

View attachment 564155

Julius on he left and Bright w/galaxy on the right. Also came home with doppleganger, alter ego, bright w/Simcoe & Amarillo, eureka w/Nelson, and old man.

what’s the best? what is the lowest ABV beer that still tastes good?

 

[SanPancho]

7 days 4 hours grain to glass. Naturally carbonated and cold conditioned.

Holy hops Batman wow does this beast pop.



View attachment 563839

So im curious. Are you dry hopping from day 1? Or leaving hops in the fermenting keg and racking off? Doesnt seem like much contact time if youve already racked and conditioned. Whats the timeline look like?

 

[Hannabrew]

I do 2-3 days in primary (drop them about 24 hours post pitch) and then second drop in the keg which I keep in there. Since we're spunding, keg is carbed and ready in a day or two after racking. So about a week total timeline

 

[stickyfinger]

I do 2-3 days in primary (drop them about 24 hours post pitch) and then second drop in the keg which I keep in there. Since we're spunding, keg is carbed and ready in a day or two after racking. So about a week total timeline

never any diacetyl developing in the keg?

 

[schematix]

So im curious. Are you dry hopping from day 1? Or leaving hops in the fermenting keg and racking off? Doesnt seem like much contact time if youve already racked and conditioned. Whats the timeline look like?

I dry hopped just under 3 days after pitching, and racked to the serving keg 4 days and 7 hours post pitch with about 2 gravity points remaining. Dry hops had contact time of a little over a day.

The hoppyness is off the charts.

 

[Hannabrew]

never any diacetyl developing in the keg?

I don't temp control the keg so let it get to low 70s.

I also ensure I pitch a ton of healty yeast and oxygenate it properly

 

[Sbe2]

I dry hopped just under 3 days after pitching, and racked to the serving keg 4 days and 7 hours post pitch with about 2 gravity points remaining. Dry hops had contact time of a little over a day.

The hoppyness is off the charts.

The last one I did I racked to a keg the“old school” way from my spigot, but with 6 pts left. It’s been three weeks in the keezer and the hoppiness is still there. I racked it on day 4, left it to condition/carb for a week at room temp, keezer for a day, tapped. It will probably be my process from here on because of not having a clogged poppet during a closed transfer.

 

[murphyslaw]

what’s the best? what is the lowest ABV beer that still tastes good?

Julius is my favorite by far. Eureka is the only one below 5%, and it's very good also.

I had just made a batch of braufessors recipe here and it came out great with a soft mouthfeel and big hop flavor. Its really fantastic. But the mouthfeel of these tree house beers is something else entirely.

 

[RTHP99]

Julius is my favorite by far. Eureka is the only one below 5%, and it's very good also.

I had just made a batch of braufessors recipe here and it came out great with a soft mouthfeel and big hop flavor. Its really fantastic. But the mouthfeel of these tree house beers is something else entirely.

I just had Alter Ego last night and I might like it more than Julius. Wish I had Julius next to it to compare

 

[lupulinaddict]

View attachment 564105

The screen is specifically made for the clear beer system and is sold on their website. I can’t speak to how useful it is because Ive never not used it. I bring kegs to gatherings a lot (sentiment gets kicked up) and use FC intertap faucets that can clog easy from hop particles, so for me it was worth the extra money. Plus transferring or serving off dry hops means I can get as much beer as possible at the bottom of the keg without getting a glass full of hop particulate. I know the keg it’s kicked when the beer stops flowing because the pick up is sitting in the muck down in the bottom and the screen is clogged up.

Do you transfer into the keg closed, with the screen already on? I need to keg a couple neipas this weekend and will be my first time using the floating diptube. I bought the screens with them, but was wondering if use the screen when transferring to the keg will i get floaters in the wrong side of the screen giving me issues later? Wondering if you or anyone else had any advice. Thanks.

 

[jakturner]

Do you transfer into the keg closed, with the screen already on? I need to keg a couple neipas this weekend and will be my first time using the floating diptube. I bought the screens with them, but was wondering if use the screen when transferring to the keg will i get floaters in the wrong side of the screen giving me issues later? Wondering if you or anyone else had any advice. Thanks.

Idk. I ferment in a keg. I use the CB system in my fermentation keg then I jump it to a 3 gallon keg with normal dip tube. The beer coming over is completely free of debris, I imagine if you end up transferring hop material it would clog up that screen from the inside.

 

[Beerdrinker85]

Went with full golden promise for the first time, had 1lb of unopened Eureka! for like 6 months in the freezer... needed to try this instead of simcoe...
Just made the dry hop when the beer was at 1.025 (3 days of fermentation)

Will post result in 2 weeks.

Cheers

Kegged the beer this afternoon after 30 hours of cold crash, 12 days in the fermenter. Very smooth closed no oxygen transfer again (took about 5-6 min to fill up) but man I got again 81% of attenuation with 1318, finished at 1.011 -1.010. I mashed at 155-156 to test 1318 with a higher FG but no, can't do that..... I brewed 3 neipa with 1318 and they all finished between 81 and 83% of attenuation. The only yeast that finished with low attenuation to me is Vermont Ale... Am I alone here?

Nonetheless, great beer, great and wonderful aroma. It doesnt taste very good yet because the beer is green and there is a yeast bite in all of my NEIPA under 2 weeks. I always judge my neipa after 2-3 weeks in the keg at least.
Will post pics and taste result in 2-3 weeks. I did not forcecarb this time. 12 psi.

Spec and data of this brew.