New England IPA "Northeast" style IPA

[stickyfinger]

Whats everyone preferred method of carving for a kegged neipa

i’ve been either spunding near the end of fermentation or priming and then pressurizing to 20psi to seal. not sure if it is better than force carbing but works well

 

[RTHP99]

I’m new to brewing but I had a few batches get oxidized. The last batch I did, I went with spunding and the beer stayed good for months

 

[stickyfinger]

Saw tonight for the first time the oxidation in a beer line! I have been wasting 1-2 oz on the first pour from a keg since reading about line oxidation on this thread. I had two IPAs that I hadn’t sampled for a few weeks. The first few mLs from each was amber in color and then turned golden once the line cleared!

 

[RevKev]

Apparently it's Buffalo beer week and all my beer buddies are having a heart attack I'm not drinking local all week. Ferk em.

 

[RevKev]

Whoooooops. Wrong thread

 

[Sbe2]

Whoooooops. Wrong thread

Randy...

 

[centrical]

The dream is not dead yet! Awaiting attachment. Had a good chat with a Pinthouse Pizza brewer about their technique. Planning the inaugural brew...View attachment 589178

Could you give us the highlights of your conversation?

 

[TxBigHops]

Yes, please do share. Any info gleaned from Pinthouse would be very helpful.

 

[ThirstyPawsHB]

Could you give us the highlights of your conversation?

Yes, please do share. Any info gleaned from Pinthouse would be very helpful.

Nothing earth shattering. 90min boils, ferment out 14-17days, 5day seconday and zero oxygen. Use a clean yeast.

I'd mention about guys here claiming kettle to keg in 7-10days...he laughed.

Old school IPA ways...

 

[schematix]

Nothing earth shattering. 90min boils, ferment out 14-17days, 5day seconday and zero oxygen. Use a clean yeast.

I'd mention about guys here claiming kettle to keg in 7-10days...he laughed.

Old school IPA ways...

Jesus 19-22 days to packaging? Sounds like a waste of capital equipment resources.

 

[TimmyWit]

Nothing earth shattering. 90min boils, ferment out 14-17days, 5day seconday and zero oxygen. Use a clean yeast.

I'd mention about guys here claiming kettle to keg in 7-10days...he laughed.

Old school IPA ways...

7-10 days??? I could see the humor in it taking that long too!

 

[ThirstyPawsHB]

Jesus 19-22 days to packaging? Sounds like a waste of capital equipment resources.

I'll inform them of the inefficiency. Perhaps at the grand opening of their 3rd brick and mortar up north. Which, from what I understand, is loaded with 60bbl fermenters.

 

[TimmyWit]

7-10 days??? I could see the humor in it taking that long too!

I guess with a “clean” yeast 7-10 days is fair. I mostly use Kveik for these and it ferments it out in about a day. Get the dry hops in around 12-15 hours post pitch and tighten up the spunding valve. 24 hours in I’m at FG but I’ll leave it a few days to clean up, crash on day 4 and be drinking by day 5.

 

[ThirstyPawsHB]

I guess with a “clean” yeast 7-10 days is fair. I mostly use Kveik for these and it ferments it out in about a day. Get the dry hops in around 12-15 hours post pitch and tighten up the spunding valve. 24 hours in I’m at FG but I’ll leave it a few days to clean up, crash on day 4 and be drinking by day 5.

Ship me a beer..love to try a 5day old beer..

 

[LoneTreeFarms]

Ship me a beer..love to try a 5day old beer..

As long as it takes me to ship to you I'd better ship as soon as I pitch the yeast!! Lol

 

[TimmyWit]

Ship me a beer..love to try a 5day old beer..

Day 5 on my current batch was this past Wednesday so you’ll be getting a vintage but if you wanna pm me your addy, i have a beer gun and I’m game. I’m a newb with shipping tho. Is UPS the best bet?

 

[ThirstyPawsHB]

As long as it takes me to ship to you I'd better ship as soon as I pitch the yeast!! Lol

Worth the wait bro!

 

[ThirstyPawsHB]

Day 5 on my current batch was this past Wednesday so you’ll be getting a vintage but if you wanna pm me your addy, i have a beer gun and I’m game. I’m a newb with shipping tho. Is UPS the best bet?

That my friend, is a can of worms.

 

[Hannabrew]

7-10 days is not laughable for this style.

I have yet to have an ale take longer than 7 days to ferment out completely. Usually I'm at spunding gravity on day 3. They don't need lagering time and if the yeast was treated properly there should be nothing to clean up.

DH 24 hours in, spund at day 3 with or without another dose of DH, transfer to kegerator day 5 or so and drink a delicious beer on day 7 (especially if you have floating dip tubes). I do it routinely

 

[Braufessor]

I know people do successfully make these beers in 7-10 days. I also know many/most commercial breweries produce these beers in that range too. However, that said, almost every batch of NEIPA that I have ever been disappointed in was a batch i tried to push through in 7-10 days as opposed to 12-14. I have just always found the extra few days lets the beer clean up a bit and pushing it has always given me a bit "harsher" hop profile.... more grassy, more vegetal.

I don't doubt anyone else's ability in doing it..... I just know that with my system, and my process, I have always produced better beer with a few extra days on this style.

 

[TxBigHops]

Thanks Braufessor. I just don't get the impatience.

 

[popquizkid]

I know people do successfully make these beers in 7-10 days. I also know many/most commercial breweries produce these beers in that range too. However, that said, almost every batch of NEIPA that I have ever been disappointed in was a batch i tried to push through in 7-10 days as opposed to 12-14. I have just always found the extra few days lets the beer clean up a bit and pushing it has always given me a bit "harsher" hop profile.... more grassy, more vegetal.

I don't doubt anyone else's ability in doing it..... I just know that with my system, and my process, I have always produced better beer with a few extra days on this style.

I agree. 10 days in the fermentor and then a week in the keg conditioning is when I think mine start drinking the best. The hop flavor better integrates into the beer by that point and smooths out a bit.

When I was at Bissell Brothers and drank Reciprocal on tap in their tasting room I thought the same thing. My guess is it was a really fresh. It was delicious -- but a little rough around the edges and I thought it might be almost too young. A 5 days later my cans from the same batch were drinking wonderfully...great beer. The beer improved within that first week as the cans sat in the fridge.

 

[Northern_Brewer]

John Kimmich's view : "I tried it every day for 10 weeks, and I felt that Heady Topper is at it's best at 10 weeks" [they release at 28 days]
(HBT strips the time link, he talks about ageing at 3m48s)

 

[stickyfinger]

Everyone has their own taste preference on when IPAs taste best. Seems to depend on a lot from beer to beer as well, along with process.

 

[mjjunior10]

It is a relative thing. Even the mood at that try day it make difference about the taste.

 

[Hannabrew]

First, it's not impatience, it's just when the beer is ready for me.

Second, the floating dip tubes make a big difference. Without them I could see the beers needing another 5-7 days.

As it is, I notice no difference between day 7-10 and day 30 other than appearance (it clears a bit more obviously)

 

[stickyfinger]

yeah, the floating dip tube “ages” a beer relative to beers drawn from below in that bigger particles and yeast disappear more quickly

 

[stickyfinger]

This blog post is germane to this conversation on timing when using kveik - http://www.garshol.priv.no/blog/393.html

 

[TimmyWit]

This blog post is germane to this conversation on timing when using kveik - http://www.garshol.priv.no/blog/393.html

Kveik really is some fascinating stuff. Lars posted an article a few weeks ago with evidence to indicate that it is unlike any other Sacc C strain we know:

https://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full

It's nuts how fast it takes off. A few months ago, I forgot who I was messing with and didn't put the spunding valve on for a few hours post pitch and psi was already up around 60.

 

[stickyfinger]

he showed a picture of it at 30 mins and it was foaming on top! has anyone used the OYL Hornindal strain? I was excited til I read on Lars’s blog about milky caramel from the original mixed strain. Also, have you tried pitching 1 tsp for 5G?! I think he said that is all you need and it gives more esters then