New England IPA "Northeast" style IPA

[ca_baracus]

View attachment 578956

Been meaning to post this. First attempt. It certainly is oxidized (proof in color) as I don’t have pressurized fermentation. It came out a lot drier than anticipated. I used a “house yeast” (several generations of wyeast 1098)

Thanks for all the inspiration, folks.

A little more detail after some vast variations, for 5 gallons ...
Pilsner 5lbs, maris otter 5lbs, white wheat 1.5lbs, flaked oats 1lb, flaked barley 1lb
Simcoe, amarrilo, Citra, mosaic whirlpooled at 180 for 15mins. Same hops at kruessen.
Dumped trub (conical) after 5 day then adding same hops for 5 more days.
Kegged and force carb. Tapped 12 days after.

Oxidized? Doesn’t look like it to me. Does it taste like it’s oxidized?

 

[PeteSeattle]

Oxidized? Doesn’t look like it to me. Does it taste like it’s oxidized?

Well, I thought it looked darker from when I racked it. Maybe it’s not oxidized but the hop presence seems to have diminished compared to an earlier sample. It tastes like sunny delight/tang. Not bad for my first attempt. It was fun to make but don’t know I’ll be making neipas back to back.

 

[Hopping4Hops]

Well, I thought it looked darker from when I racked it. Maybe it’s not oxidized but the hop presence seems to have diminished compared to an earlier sample. It tastes like sunny delight/tang. Not bad for my first attempt. It was fun to make but don’t know I’ll be making neipas back to back.

What do you think in your process is to blame for oxidation?

 

[PeteSeattle]

What do you think in your process is to blame for oxidation?

Because it was so exposed to oxygen. I just had a regular air lock that I took out everytime I dumped trub/yeast. And I used gravity for an open transfer to the keg. I didn’t have all the right stuff for closed fermentation. Since then I’ve now acquired all the gizmos I need to do it better next time.

Edit: another sample today ... tastes much better. Amazing what a few days wait will do. I know we’re supposed to drink this fresh but I guess my samples prooved it needed just a little more time.

 

[Hopping4Hops]

Edit: another sample today ... tastes much better. Amazing what a few days wait will do. I know we’re supposed to drink this fresh but I guess my samples prooved it needed just a little more time.

I always find my Neipas not so good at their freshest compared to a week later.

 

[KrunkMasterKyle]

I always find my Neipas not so good at their freshest compared to a week later.

I also agree with this statement.

 

[leesmith]

I also agree with this statement.

That’s a blanket statement and differing recipes may require different conditioning.

 

[Joe Homebrewer]

Ive been using 1318 for all of my NEIPAs so far with good results but am looking to try some new yeasts to mix it up. What is everyones favorite yeast to use other than 1318?

 

[KrunkMasterKyle]

Ive been using 1318 for all of my NEIPAs so far with good results but am looking to try some new yeasts to mix it up. What is everyones favorite yeast to use other than 1318?

I'm a fan of

A38 Juice - Imperial Organic Yeast
WLP002 English Ale - White Labs Yeast

I've had good results with GigaYeast Double Pitch - GY054 Vermont IPA Yeast but I know there are a lot of stories about this strain being very finicky. I've used it twice so far and it behaved, but if you go with it just know that it can be troublesome.

90% of time time I'm using either A38, 1318, or WLP002 depending on the flavor I'm going for in my NEIPAs. I'll be using A24 Dry Hop - Imperial Organic Yeast in my next batch.

 

[Sbe2]

Ive been using 1318 for all of my NEIPAs so far with good results but am looking to try some new yeasts to mix it up. What is everyones favorite yeast to use other than 1318?

I liked wlp066 (London Fog)

 

[jakeasaur]

I like 1272

 

[ccous]

Ive been using 1318 for all of my NEIPAs so far with good results but am looking to try some new yeasts to mix it up. What is everyones favorite yeast to use other than 1318?

Wlp033

 

[leesmith]

007

 

[tld6008]

Ive been using 1318 for all of my NEIPAs so far with good results but am looking to try some new yeasts to mix it up. What is everyones favorite yeast to use other than 1318?

I started off using White Labs 095 and have liked it. A week ago I kegged my first use of 1318 which I racked into a freshly kicked keg of a Julius clone per the Trinity Collab website recipe (I have made several batches of this) and I can taste the leftover yeast mix in the new brew. Tastes pretty darn good. The 1318 has turned out to be the haziest NEIPA I have made to date.

 

[crusader1612]

Anyone got any good recommendations as a dry yeast?
S-04 excluded. Last couple have been disappointing despite my attempts to rectify yeast issues.

Thinking yeasts like the Allen and stuff or mangrove jacks. Any experiences.

Bump?

 

[Joe Homebrewer]

I started off using White Labs 095 and have liked it. A week ago I kegged my first use of 1318 which I racked into a freshly kicked keg of a Julius clone per the Trinity Collab website recipe (I have made several batches of this) and I can taste the leftover yeast mix in the new brew. Tastes pretty darn good. The 1318 has turned out to be the haziest NEIPA I have made to date.

What do you think of the Trinity Collab clone? Im interested in trying that one

 

[Braufessor]

Ive been using 1318 for all of my NEIPAs so far with good results but am looking to try some new yeasts to mix it up. What is everyones favorite yeast to use other than 1318?

Conan, 1272 and I like using 2565 Kolsch Yeast in my lighter session hoppy wheat that is along the lines of a NEIPA. That Kolsch yeast never drops out. Nice and bright flavors - especially for a lighter (1.04-1.05) type version of this.

 

[matzou]

Bump?

You could Try mixing 04 with 05 or even better k97 If you can get some of the fruity esters of 04 with the less flocculent strain

Planning on trying bry-97 as well.
But after using 1318 S04 S05 iam pretty sure that dry is as good as liquid just don't be afraid to mix or experiment.

 

[KrunkMasterKyle]

Bump?

I've done the trinity brewers dry yeast blend. It wasn't my favorite compared to just 1318

S04 -92%
T58 - 5%
WB06 - 3%

This is a great thread to go through to see what other yeast blends people are using or dry yeast in general. Others do use liquid as well - https://www.homebrewtalk.com/forum/...ouse-how-to-identify-and-characterize.623221/

 

[Sbe2]

For those with experience keg hopping, is 4 oz of pellets too much? I had a pound of Enigma of which I used 12 oz already. The rest is in the “ziplock” they came in which is in the freezer.

 

[KrunkMasterKyle]

For those with experience keg hopping, is 4 oz of pellets too much? I had a pound of Enigma of which I used 12 oz already. The rest is in the “ziplock” they came in which is in the freezer.

Are you keg hopping lose or in a screen or bag?

Most of my NEIPAs have 14-18oz of hops total per 5 gallon batch (boil, whirlpool, dry hop). If I was using a screen, I would divide 4 oz into two screens as the hops will absorb and expand in the screens. Better utilization dividing that amount up.

 

[stickyfinger]

I've done the trinity brewers dry yeast blend. It wasn't my favorite compared to just 1318

S04 -92%
T58 - 5%
WB06 - 3%

This is a great thread to go through to see what other yeast blends people are using or dry yeast in general. Others do use liquid as well - https://www.homebrewtalk.com/forum/...ouse-how-to-identify-and-characterize.623221/

did the Trinity blend taste at all like the TH beers? i'm sure 1318 won't get you anywhere near the TH profile

 

[Sbe2]

Are you keg hopping lose or in a screen or bag?

Most of my NEIPAs have 14-18oz of hops total per 5 gallon batch (boil, whirlpool, dry hop). If I was using a screen, I would divide 4 oz into two screens as the hops will absorb and expand in the screens. Better utilization dividing that amount up.

They will be in a canister and are pellets.

 

[Northern_Brewer]

I've done the trinity brewers dry yeast blend. It wasn't my favorite compared to just 1318

S04 -92%
T58 - 5%
WB06 - 3%

This is a great thread to go through to see what other yeast blends people are using or dry yeast in general. Others do use liquid as well - https://www.homebrewtalk.com/forum/...ouse-how-to-identify-and-characterize.623221/

Let's be clear - that mix is nothing to do with Trinity Brewers, they took it from that HBT thread, although it looks a bit light on T-58 compared to more recent iterations which are more 8-10%. All the credit should go to @isomerization for the initial DNA analysis, and various HBTers on that thread for experimental brewing to nail the proportions.

There are certainly some on that thread who do prefer the dry blend to 1318 - there's no "right" answer here.

Ive been using 1318 for all of my NEIPAs so far with good results but am looking to try some new yeasts to mix it up. What is everyones favorite yeast to use other than 1318?

Well 1318 seems to have become the new favourite - Imperial A38 Juice brews very similarly and supposedly has the same origins (although I don't really buy the Boddington thing); I've also seen it suggested that WLP775 English Cider has the same origin if you only have easy access to White Labs. See this thread for a discussion of optimising fermentation with 1318.

Conan still seems popular but commercial examples seem quite variable - WLP4000 has more character than WLP095 for instance. It's a bit notorious for needing to go through one generation before it really gets going on the peach thing, and definitely changes with different generations. Lallemand have introduced a dry version as their New England yeast for commercial brewers but seem to be struggling with viability in dry form and have yet to release it in retail packs, although some stores are unofficially breaking up commercial packs.

Saccharomyces "bruxellensis" Trois used to be classified as a Brettanomyces but is now regarded as a slightly weird Saccharomyces. It pumps out a lot of pineapple flavour - free fruit, what's not to like? Well it's a diastaticus strain so is very high attenuation which is not ideal. Although people do use it on its own, most commonly as WLP644, there seems to be a trend to sell it as three-way blends along with a Conan and something else like 1318 or WLP066. If you see a NEIPA blend advertised as imparting pineapple, then it probably contains Sacc Trois.

WLP066 London Fog seems to be a bit of a Marmite strain - some hate it, some love it. See the thread.

The more characterful kveiks like Hornindal seem an obvious choice if you want a yeast that isn't subtle in its contribution in a Sacc Trois kind of way, orange seems to be the usual flavour mentioned. But getting hold of them may not be easy - we only have one importer in the UK of the Omega range, and the kveiks sell out within about 24h of hitting the website.

Beyond that - any yeast which pumps out some esters, so pretty much anything British, fermented in a way that promotes esters without too much other junk. Brewlab has a far better selection than any of the US commercial sources. We'll never quite understand the US fascination with Ringwood though! But there's no reason why clean wine yeasts or distilling yeasts might not work - the Vault strain WLP050 Tennessee Whiskey is POF- and pumps out phenyl esters for a lovely floral nose which might not be quite right in a NEIPA but definitely has potential for other styles.

I've not tried them but the closely related S-33, Windsor and Danstar ESB seem obvious candidates for a NEIPA, not least because 1318 seems to fall in the same Mixed group as them. Also S-33/Windsor seem to be effectively a POF- version of T-58, which in my hands has shown dramatic biotransformation of hop flavours - Chinook went from grapefruit to lime and other flavours for more complexity. The only trouble with biotransformation is that you lose some hop intensity, so you need more hops for a given level of flavour. I've not tested S-33 or Windsor yet to see if they show the same effect, but it's definitely on the list of things to try.

The Treehouse blend suggests that a subtle bit of Belgian character is a good thing in NEIPAs, as long as it doesn't dominate. That points to the Yorkshire Square yeasts which are almost all POF+ members of the saison family. Again Brewlab is your best source - I've always liked the sound of F40 (allegedly from Scottish & Newcastle) which is notorious for its fruitiness and which I suspect may be a saison, but the likes of Sussex 1 ("Harvey's") and HH (Hardy & Hanson, which begat Black Sheep and Elgood's) would be worth trying. WLP037 Yorkshire Square and WLP038 Manchester have been sequenced and are known to be POF+ saisons, but are Vault strains - 037 isn't that far off enough pre-purchases but we'll be waiting a while for 038. 1469 is about the only one that's regularly available. My reading leads me to suspect that Mangrove Jack M15 Empire may be related to some of these but I've not brewed with it yet.

It may also be worth playing around with blends that incorporate a bit of POF+ yeast, whether a pinch of T-58, or wine yeast or whatever.

It's still very early days at the moment, and it's a bit of a shame that people tend to herd round certain yeasts. I think it is certain that there are better yeasts for NEIPAs than 1318 and Conan - people just haven't tried them yet.

 

[Northern_Brewer]

Also worth keeping an eye out for any seasonal releases that might be worth a go - for instance Wyeast's Q3 releases include 3864 Belgian/Canadian, supposedly from Unibroue of Quebec and which is a "mildly" Belgian yeast with plenty of esters that sounds well worth a try.

WLP033 was released in May, WLP006 was due in November (although White Labs seem to be having second thoughts on their release schedule) - both would be worth a go.

Completely OT, but Wyeast also have 3789 Trappist Blend ("Orval") and 3463 Forbidden Fruit in their Q3 seasonals if anyone's interested.

 

[Whalewang]

Let's be clear - that mix is nothing to do with Trinity Brewers, they took it from that HBT thread, although it looks a bit light on T-58 compared to more recent iterations which are more 8-10%. All the credit should go to @isomerization for the initial DNA analysis, and various HBTers on that thread for experimental brewing to nail the proportions.

What kind of fermentation schedule are they using with safeale yeast mixure?

 

[Whalewang]

In an effort to cut down on the hop burn, I'm thinking about utilizing gelatin in the fermenter (after it's done fermenting).

Thoughts?

 

[tld6008]

What kind of fermentation schedule are they using with safeale yeast mixure?

Pitch at 74 then bring down to 62 for majority of fermentation

 

[MrBlackrock]

My version:

Mosaic/Falconers Flight/Amarillo/Centennial (Didn't have all the original hops on hand)

Turned damn nice. Color could be better.

 

[tld6008]

Let's be clear - that mix is nothing to do with Trinity Brewers, they took it from that HBT thread, although it looks a bit light on T-58 compared to more recent iterations which are more 8-10%. All the credit should go to @isomerization for the initial DNA analysis, and various HBTers on that thread for experimental brewing to nail the proportions.

I have read that entire thread, the Trinity brewer was an early contributor there but I can't recall ever seeing the 92,5,and 3 percentage combination discussed there. I could be wrong also.