New England IPA "Northeast" style IPA

[Loud Brewing]

Put an email notification on the pounders.

I did, but unfortunately didnt get email until 40 minutes after they sent it and GONE

 

[isomerization]

I did, but unfortunately didnt get email until 40 minutes after they sent it and GONE

Sorry, I meant going forward.

 

[tld6008]

How are you guys carbonating.
I usually do slow carbonation with co2 but struggling with the warmer temps here now and no brew fridge.
Ive never naturally carbed a NEIPA

I have good results with 2 oz sucrose in a 5 gal corny. Let sit in the house for 2 weeks (72-72f) then put in Keezer

 

[Dgallo]

I have good results with 2 oz sucrose in a 5 gal corny. Let sit in the house for 2 weeks (72-72f) then put in Keezer

That’s a good amount. You’ll be around 2.0-2.2 vols which provides a nice mouthfeel for the style

 

[leesmith]

I have good results with 2 oz sucrose in a 5 gal corny. Let sit in the house for 2 weeks (72-72f) then put in Keezer

That’s where you will be with 2 oz. by weight of sugar (sucrose)

 

[Dgallo]

That’s where you will be with 2 oz. by weight of sugar (sucrose)

View attachment 630148

Good looks. You can see how long it’s been since sugar primed a beer

 

[Dgallo]

So just want to share this. So I was interested in some of the post here about not using flaked grain to achieve greater haze longevity, so this last beer I brewed it without any flaked and only malted grains (the recipe is a page or so back) Here are two pictures of the same beer taken 3 weeks apart, the first one taken 3 days after kegging. I even used the same glass so the light passing through it would be the same.

Fresh kegged

3 weeks later

 

[Andre3000]

Yakima has 2019 Galaxy pellets in boys they are going fast.

Seriously. I got the email and checked and everything was out of stock. I was like "oh I guess they haven't updated it yet".

 

[isomerization]

Seriously. I got the email and checked and everything was out of stock. I was like "oh I guess they haven't updated it yet".

I was going to post about how I bought 5 lbs but that might be rude

 

[wepeeler]

So just want to share this. So I was interested in some of the post here about not using flaked grain to achieve greater haze longevity, so this last beer I brewed it without any flaked and only malted grains (the recipe is a page or so back) Here are two pictures of the same beer taken 3 weeks apart, the first one taken 3 days after kegging. I even used the same glass so the light passing through it would be the same.

Fresh kegged
View attachment 630545

3 weeks later
View attachment 630546 View attachment 630547

I find it very hard to believe that these big boys aren't using any flaked adjuncts. I did a very similar "exBEERiment" where I did the same recipe minus the flaked in a pale ale, and it dropped "clear" in 3 weeks also. The flaked version was still hazy 6 weeks in the keg.

On a side note (and in hopes of ruffling some feathers), flavor absolutely does drop out when the beer clears. For a highly hopped neipa, it will taste different 3 weeks apart. It's unfortunate, but such is life. I had a hazy juice bomb at a local brewery yesterday. Brought 2 4 packs home and they poured clear. Flavor was definitely muted...

 

[isomerization]

So just want to share this. So I was interested in some of the post here about not using flaked grain to achieve greater haze longevity, so this last beer I brewed it without any flaked and only malted grains (the recipe is a page or so back) Here are two pictures of the same beer taken 3 weeks apart, the first one taken 3 days after kegging. I even used the same glass so the light passing through it would be the same.

Fresh kegged
View attachment 630545

3 weeks later
View attachment 630546 View attachment 630547

Can you agitate the keg and restore your beer’s youth?

 

[Dgallo]

Can you agitate the keg and restore your beer’s youth?

I’m sure I could, but that’s something I do not have to do when I use flaked wheat, barley, or oats. I generally get 2 months without any true noticeable drop in opaqueness and that’s usually when I’ll kick a keg

 

[Eltes]

So just want to share this. So I was interested in some of the post here about not using flaked grain to achieve greater haze longevity, so this last beer I brewed it without any flaked and only malted grains (the recipe is a page or so back) Here are two pictures of the same beer taken 3 weeks apart, the first one taken 3 days after kegging. I even used the same glass so the light passing through it would be the same.

Fresh kegged
View attachment 630545

3 weeks later
View attachment 630546 View attachment 630547

Interesting. I've stopped adding flaked anything in my NEIPAs since a few batches back. Never had them drop clear like that, even after more than 2 months in the keg I see no difference in the haze. I guess it goes to show there are a lot factors influencing haze and it's probably possible to get more or less stable haze with or without flakes adjuncts.

 

[isomerization]

I’m sure I could, but that’s something I do not have to do when I use flaked wheat, barley, or oats. I generally get 2 months without any true noticeable drop in opaqueness and that’s usually when I’ll kick a keg

More just wondering if it’s reversible than something I was recommending. Probably would have to let it sit a bit too for the heavier stuff to settle out.

 

[tld6008]

I’m sure I could, but that’s something I do not have to do when I use flaked wheat, barley, or oats. I generally get 2 months without any true noticeable drop in opaqueness and that’s usually when I’ll kick a keg

Was there a difference in taste and mouthfeel?

 

[Dgallo]

Was there a difference in taste and mouthfeel?

Mouthfeel was only slightly different. Missing the extra softnessbut still pretty good. Flavor is still good, the of Brightness of the hops were down.

 

[couchsending]

Never flaked adjuncts never drop in haze... 8+ weeks in the keg. It’s not necessary. No dry hopping during fermentation either. It’s definitely possible.

 

[BeerFst]

So just want to share this. So I was interested in some of the post here about not using flaked grain to achieve greater haze longevity, so this last beer I brewed it without any flaked and only malted grains (the recipe is a page or so back) Here are two pictures of the same beer taken 3 weeks apart, the first one taken 3 days after kegging. I even used the same glass so the light passing through it would be the same.

this is the recipe with just red wheat? im several weeks into a no flaked beer, but i used both malted oats and malted wheat on this one. in a previous batch i used malted oats and flaked oats and got similar haze to what i am seeing now without the flaked oats. Id need to check my notes for exact brew day, but been in the keg for more than 3 for sure. one confounding factor with this latest batch is I only just recently did a second dry hop which i initially had not planned on doing.

 

[wepeeler]

Never flaked adjuncts never drop in haze... 8+ weeks in the keg. It’s not necessary. No dry hopping during fermentation either. It’s definitely possible.

I'm assuming lots of wheat malt then?

 

[Dgallo]

It’s def bizarre, not what I expected at all. I’m not denying anyone experience to the contrary, but it cleared up insanely. This is how I want my WCipas to turn out, so there is def a positive for the next one I brew.

 

[couchsending]

I'm assuming lots of wheat malt then?

2 Row
Dextrin Malt
2-4% crystal malt of choice

That’s it

 

[stickyfinger]

trying my first dry hop after soft crash tonight, exciting! Janish's new book mentions dry hopping after a cold crash several times, so I thought I'd finally try it. soft crashed a wlp001 ipa and then held 2 days at 60F. dry hopping tonight and will hold 2 days and then cold crash and keg. excited to see if i can tell the difference.

 

[kevink]

• Day 10-11 - Crash it to around 58* hold for a day for the yeast to crash then add final dryhop (no more than 3-4oz & make sure to do LODO process). After 24hr crash completely - get the beer transferred off the final dryhop in under 48hrs

What does "crash completely" mean? Does that mean crash at 58 for longer than a day or does it mean crash at a temperature lower than 58 for some length of time?

 

[isomerization]

What does "crash completely" mean? Does that mean crash at 58 for longer than a day or does it mean crash at a temperature lower than 58 for some length of time?

I would assume it means crash completely down to your lowest temperature. So looks like 24 hr dry hop at 58F and then drop temp to near freezing for another 24 hr and
package.

 

[isomerization]

2 Row
Dextrin Malt
2-4% crystal malt of choice

That’s it

What are your thoughts on long lasting haze resulting from high whirlpool loads below flame out temps? I’m thinking hop oils or polyphenols or something that is normally flashed off at higher temps remains in the wort and then reacts with proteins in the grain (flaked not required but can clearly increase haziness to absurd levels a la oat malt).

 

[beervoid]

So just want to share this. So I was interested in some of the post here about not using flaked grain to achieve greater haze longevity, so this last beer I brewed it without any flaked and only malted grains (the recipe is a page or so back) Here are two pictures of the same beer taken 3 weeks apart, the first one taken 3 days after kegging. I even used the same glass so the light passing through it would be the same.

Fresh kegged
View attachment 630545

3 weeks later
View attachment 630546 View attachment 630547

How many oz did u dry hop with, which hops and when?
What about calcium ppm in water?

 

[Dgallo]

How many oz did u dry hop with, which hops and when?
What about calcium ppm in water?

6 oz total dryhop which is within my typical range. 2 oz of citra added on day 2 of fermentation (not what I typically do) Soft crashed on day 7. Added 2oz of citra with 3 days left to kegging. Added 2 oz of Chinook with 36 hrs left to kegging.

Calcium was at 90ppm

Only major difference in any of my process is a week ago I moved the keg to my local beverage center because they allowed me to can 12 -16oz cans of this beer and my stout. So the only thing that could have increased the floctuation would be any yeast or protein that settled to the bottom of the keg got stirred back in during the move and when it flocced back out it took more with it

 

[beervoid]

6 oz total dryhop which is within my typical range. 2 oz of citra added on day 2 of fermentation (not what I typically do) Soft crashed on day 7. Added 2oz of citra with 3 days left to kegging. Added 2 oz of Chinook with 36 hrs left to kegging.

Calcium was at 90ppm

Only major difference in any of my process is a week ago I moved the keg to my local beverage center because they allowed me to can 12 -16oz cans of this beer and my stout. So the only thing that could have increased the floctuation would be any yeast or protein that settled to the bottom of the keg got stirred back in during the move and when it flocced back out it took more with it

How much whirlpool?

I have had a similar situation with about the same hops in dry hops but lower whirlpool whirpool (less then 6oz).

The one time I moved a crashed keg from one place to the other it made it more hazy, like resetting the cold crash process.

 

[Dgallo]

How much whirlpool?

I have had a similar situation with about the same hops in dry hops but lower whirlpool whirpool (less then 6oz).

The one time I moved a crashed keg from one place to the other it made it more hazy, like resetting the cold crash process.

Last minute or so of boil, Flameout, and whirlpool was another 6 ounces

 

[beervoid]

Last minute or so of boil, Flameout, and whirlpool was another 6 ounces

Should be more then enough.

Was it a reused yeast? How did the fermentation go?
Perhaps somehow this yeast didnt flocculate as well and later in the cold crash all the goodness got dragged out.