New England IPA "Northeast" style IPA

[beervoid]

I’m literally so sick of hearing these two statements. Whirlpool provides a lot of flavor and Aroma. You can certainly tell the difference between 3oz whirlpool and a 6 oz whirlpool. Hotside Provides a different set of flavor and Aroma than dryhoping does. A perfect example of a beer that uses higher hotside hops than DH is Sip of Sunshine from Lawson’s. Would you say that beer lacks flavor or aroma? Its just a different flavor/aroma profile than let’s say a TH beer.

Have you ever tried an all dryhop beer or an all WH beer? I have and I can tell you that the wh beer was better and still had a nice aroma. Don’t get me wrong it still seemed like it was missing something, but the DH only beer, though the aroma was great, it’s flavor was delicate and missing assertiveness. I get that people have their preferences on which ratio they like better, I’m usually 40/60 or 60/40 depending on the hops I’m using, but to say you’ll get the same flavor by halving your whirlpool in my experience is just not true.

I tried a heavy dose of whirlpool, 10oz mosaic on 5 gallons with a relatively small dose of dry hop 3oz mosaic.
Beer was ok but didnt stand out.

Never did whirlpool only but I have been lowering my wp additions with success. I also still play with different hop kinds (cascade, centennial, columbus, chinook) with or without citra and mosaic in the mix. Added cryo in the mix for more flavor saturation.
Kept the dry hop the same. I couldnt taste a difference between all these batches. To me it seems a decent dry hop dose overpowers everything.
I always taste my beer pre dry hop as well. It just tastes hoppy and similar. Maybe my palette is not good recognizing the difference pre dry hopped.
Not claiming that wp doesnt have a function but I dont think large amounts of hops are neccesary.
If you listen to the pro's the rates I have heard be used mostly are just a litle more then 1lbs per barrel which comes down to 2 to 3oz per 5 gallons.
Must have something to do with saturation and loss of delicate oils by fermentation.

Could you describe what kind of flavor differences you get from different amounts of wp additions and different hops? (apart from bitterness)

 

[schematix]

I whirlpool no less than 6oz/5gal and dry hop no less than 4oz/5gal.

Layering the hops is key to giving the full experience.... 60/15/10/5/KO/dry. Look into hop hop hash and distilled hop oil too.

Using hop hash in the KO or dry can help reduce loss since you can roughly halve the amount vs regular pellets. Also if you like your hop aroma over the top try adding distilled hop oil. Major potent stuff.

 

[beervoid]

I whirlpool no less than 6oz/5gal and dry hop no less than 4oz/5gal.

Layering the hops is key to giving the full experience.... 60/15/10/5/KO/dry. Look into hop hop hash and distilled hop oil too.

Using hop hash in the KO or dry can help reduce loss since you can roughly halve the amount vs regular pellets. Also if you like your hop aroma over the top try adding distilled hop oil. Major potent stuff.

I've got some distilled hop oils. They are a pain to blend in the dry hop.
Are you saying they work well in the whirlpool?

 

[Dgallo]

I agree hop hash on the hotside and the same with oil. They both don’t extract well cold. I’m not against boil hops by any means but if I did a 60 for a NEIPA I wouldn’t add another hop until 5 or flame out. I’d count that towards my total hotside and would lower my whirlpool accordingly

 

[Northern_Brewer]

I've read there are problems with vitability?
Small packages where promised but never came out?

They've struggled with viability but it's usable, the retail packs have been available in the UK for a few weeks now.

I've been able to confirm that the upcoming yeasts are versions of Voss and "London Ale" (so presumably 1318), the bacterium is another Lactobacillus.

 

[beervoid]

They've struggled with viability but it's usable, the retail packs have been available in the UK for a few weeks now.

I've been able to confirm that the upcoming yeasts are versions of Voss and "London Ale" (so presumably 1318), the bacterium is another Lactobacillus.

https://www.lallemandbrewing.com/en...t-details/london-esb-english-style-ale-yeast/
They have a london ale named one already.

 

[isomerization]

https://www.lallemandbrewing.com/en...t-details/london-esb-english-style-ale-yeast/
They have a london ale named one already.

Well this will be London Ale 3

 

[schematix]

I've got some distilled hop oils. They are a pain to blend in the dry hop.
Are you saying they work well in the whirlpool?

No hop oil goes right into the keg.

 

[Dgallo]

No hop oil goes right into the keg.

Which brand are you using? Anyone I’ve used is like resinous gloop that comes out of a syringe that’s hard enough to get it to dissolve in the Whirlpool

 

[schematix]

Which brand are you using? Anyone I’ve used is like resinous gloop that comes out of a syringe that’s hard enough to get it to dissolve in the Whirlpool

Ah.. I think you’re referring to the type used for bittering.

You want this stuff for off the charts aroma: https://www.morebeer.com/products/distilled-hop-oil-chinook-1-ml.html

 

[beervoid]

Ah.. I think you’re referring to the type used for bittering.

You want this stuff for off the charts aroma: https://www.morebeer.com/products/distilled-hop-oil-chinook-1-ml.html

I got the distilled ones. I dilute in vodka for easy meassuring then ad to keg with syringe but it seems to want to float to the top.

 

[pschnei3]

I pitched a24 dry hop on my 1.076 neipa yesterday around 4pm. Today when I worked up for work 5am I noticed no active fermentation. Does this yeast usually take this long to kick off?

 

[Dgallo]

I pitched a24 dry hop on my 1.076 neipa yesterday around 4pm. Today when I worked up for work 5am I noticed no active fermentation. Does this yeast usually take this long to kick off?

I will typically see activity by then but my worts are usually 1.064. I usually make a small starter, less than a liter, just to get the yeast active before I pitch but I don’t think it’s concerning not to see activity yet. By the time you get home I’d bet it’s ripping.

 

[pschnei3]

I will typically see activity by then but my worts are usually 1.064. I usually make a small starter, less than a liter, just to get the yeast active before I pitch but I don’t think it’s concerning not to see activity yet. By the time you get home I’d bet it’s ripping.

Just got home and Dgallo you were right. It’s fermenting like crazy.

 

[ttuato]

Sharing one of the best recipes I have ever made:

6gallon to fermentor
70% 2R
18% Crisp Malted Oats (hulless)
9% Chit
3% Honey Malt (I am shocked how such a small amount affects SRM)

1.062 SG
1.012 FG
~6.5%

Water profile: RO water - treated to 66 CA, 22 MG, 20 Na, 88 SO4, 150 Cl

Bittering: 30min Bravo 0.75oz (~25 ibus)
WP: 2oz each Idaho7, Mosaic, Moteuka
Dryhop@ FG after soft crash to 58* for 48hrs - 3oz each: Idaho 7, Galaxy, Vic Secret (1.5oz per gal)

Yeast: Conan (Barbarian A04 Gen 3)

• Day 1-5 68*
• Day 6-8 72*
• Day 9-10 75*
• Day 11-13 58*, Day 12 added dryhops
• Day 14 kegged

Photos at Day 21

 

[ttuato]

 

[tld6008]

View attachment 639230 View attachment 639231

Looks good, please describe taste and feel

 

[Dgallo]

Looks good, please describe taste and feel

Sounds dirty

 

[ttuato]

Looks good, please describe taste and feel

Aroma - citrus / orange
Flavor - heavy passion fruit and some citrus
Feel - wet?

 

[Northern_Brewer]

https://www.lallemandbrewing.com/en...t-details/london-esb-english-style-ale-yeast/
They have a london ale named one already.

You're missing the point - as per previous posts, it's clear that they have a new yeast due out later this year that is aimed at NEIPAs. When my contact said "London Ale" in casual conversation over a beer, it's 99% certain he's referring to a derivative of 1318 London Ale III, and nothing to do with London ESB (which is never referred to as London Ale, and which may well be from somewhere other than London, but that's another story...)

 

[tld6008]

Aroma - citrus / orange
Flavor - heavy passion fruit and some citrus
Feel - wet?

Thanks, didn't think I would need to be so specific....Mouthfeel?

 

[schematix]

I got the distilled ones. I dilute in vodka for easy meassuring then ad to keg with syringe but it seems to want to float to the top.

I tried to dilute with vodka too but apparently the distilled oil isn't soluble in vodka so I just added the whole 1mL. I like extreme hoppiness so that was no problem for me, but it can't be said enough, it's some crazy potent stuff.

 

[beervoid]

I tried to dilute with vodka too but apparently the distilled oil isn't soluble in vodka so I just added the whole 1mL. I like extreme hoppiness so that was no problem for me, but it can't be said enough, it's some crazy potent stuff.

Its crazy potent allright. I dipped a toohpick in it and dosed a glass.. Instant aroma change.

I think the one sold on morebeer is already diluted.
I got the undiluted full strength stuff from glacier hop ranch. 2.5ml is good for about 4 kegs.

How do you use it on the cold side?
I'm thinking of adding it to a purged keg before transferring the beer into it or add it together with the dry hop charge in the hopes it clings on to the pallets and mixes in better.

 

[beervoid]

You're missing the point - as per previous posts, it's clear that they have a new yeast due out later this year that is aimed at NEIPAs. When my contact said "London Ale" in casual conversation over a beer, it's 99% certain he's referring to a derivative of 1318 London Ale III, and nothing to do with London ESB (which is never referred to as London Ale, and which may well be from somewhere other than London, but that's another story...)

That would be interesting. Hopefully this version isnt as low floccing as London Fog and doesnt suffer from the same vitability issues as Conan.

 

[Northern_Brewer]

Apparently they've had no problems with viability, it should be more "normal" in that regard than Conan. My interpretation/guess is that it'll be quite close to 1318 from a brewing perspective, but we'll have to see.

 

[Eltes]

Since there's been a lot of discussion of A24 im curious to try it out, but I can't get hold of it here in Switzerland. The "Funktown Pale Ale" blend from the Yeast Bay is available and seems to be a similar to A24.

Does anyone have experience with both A24 and Funktown? How do they compare?

 

[beervoid]

Since there's been a lot of discussion of A24 im curious to try it out, but I can't get hold of it here in Switzerland. The "Funktown Pale Ale" blend from the Yeast Bay is available and seems to be a similar to A24.

Does anyone have experience with both A24 and Funktown? How do they compare?

I think imperial a20 is the same as wlp644 so you could try blend that with any conan strain to get a similar result. No idea about blending proportions though.
Do a split batch with both yeasts and mix them.

 

[nick sekerak]

I was buying some A24 DH at the LHBS and found Kveiking its a seasonal strain from Imperial so i picked a pack up too. Anyone try or hear any thing about it. It sounds pretty NEIPAish to me. Here is Imperials description & that is what sold me on it "A blend of three Kveik strains that can produce an insane amount of pineapple, guava and other exotic tropical fruit aromas."


On a side note do you guys pitch the whole 200 billion cells, the guy at my LHBS said most only pitch 1/2 to 1/4 of the packet since it is such a crazy yeast. I never used a Kiev yeast before so this will be an interesting experiment to do a hot hot hot fermentation schedule. From what i gather the hotter ferment temp the more tropical estery you get. I am woudering if i can just chill my wort down to like 85-90 than pitch

 

[Dgallo]

I was buying some A24 DH at the LHBS and found Kveiking its a seasonal strain from Imperial so i picked a pack up too. Anyone try or hear any thing about it. It sounds pretty NEIPAish to me. Here is Imperials description & that is what sold me on it "A blend of three Kveik strains that can produce an insane amount of pineapple, guava and other exotic tropical fruit aromas."


On a side note do you guys pitch the whole 200 billion cells, the guy at my LHBS said most only pitch 1/2 to 1/4 of the packet since it is such a crazy yeast. I never used a Kiev yeast before so this will be an interesting experiment to do a hot hot hot fermentation schedule. From what i gather the hotter ferment temp the more tropical estery you get. I am woudering if i can just chill my wort down to like 85-90 than pitch

What’s the name of the strain? It can’t be “Loki” since that’s s Voss isolated strain. But yeah you’re LHBS is correct. You only want to pitch 1/2 the pouch or even 1/4. Over build s starter with the remaining yeast and store it in sanitized mason jars for future use. It’s a great summer yeast to work with since tap water temps are high and make cooling lengthy. You can pitch a 95-100 if you’d like

 

[schematix]

How do you use it on the cold side?

I use it in my IPA only. I let the beer ferment to near FG (like within a point or two or three), rack it to a purged keg via closed loop, inject priming sugar into the PRV hole and then follow it with the oil through the PRV as well. I then seal it all up and let it sit for a few days to carbonate, then it's off to cold storage.