New England IPA "Northeast" style IPA

[Hannabrew]

I've thought about removing the poppets but that seems like an o2 nightmare. What is your process for this?

 

[Hannabrew]

I know it’s equivalent A20 is a low floc strain. The A04 barbarian has a high Floccuation ability and A24 is pretty much in the middle. So you technically shouldn’t have decanted the starter of the two yeast because the blend much higher in the connan strain since it flocs better

I didn't think about this and unfortunately missed this before overbuilding a starter, splitting it into two mason jars and decanting the one I pitched. That said, it had a good 72 hours in a 34F fridge and looked fairly clear above the yeast.

However I just pitched that into a well oxygenated step mashed 1.060 wort (148-30, 154-20, 164-20) and it finished at 1.019 which I was not expecting at all. Was hoping for more like 1.014 or so. First time using this yeast...is this normal? Could it be due to the decanting?

 

[Dgallo]

I didn't think about this and unfortunately missed this before overbuilding a starter, splitting it into two mason jars and decanting the one I pitched. That said, it had a good 72 hours in a 34F fridge and looked fairly clear above the yeast.

However I just pitched that into a well oxygenated step mashed 1.060 wort (148-30, 154-20, 164-20) and it finished at 1.019 which I was not expecting at all. Was hoping for more like 1.014 or so. First time using this yeast...is this normal? Could it be due to the decanting?

No they both attenuate well so even if it were primarily A04 it should ferment out. 1.019 does seem high even though you mashed out for alpha amalyse. What percentage of the gist was flaked/body building grains? Because that could certainly account for the higher fg. Also how long has it been at 1.019

 

[Hannabrew]

No they both attenuate well so even if it were primarily A04 it should ferment out. 1.019 does seem high even though you mashed out for alpha amalyse. What percentage of the gist was flaked/body building grains? Because that could certainly account for the higher fg. Also how long has it been at 1.019

Here are the adjuncts/specialty grains

It's been there for a while. I just checked it with a hydro after a couple of days of no activity or change on my tilt and this is day 10 which is WAY longer than my ales normally take to ferment out (especially a 1.060).

 

[Dgallo]

Here are the adjuncts/specialty grains

View attachment 640743

It's been there for a while. I just checked it with a hydro after a couple of days of no activity or change on my tilt and this is day 10 which is WAY longer than my ales normally take to ferment out (especially a 1.060).

With roughly 5lbs of less fermentable grains in a 1.060 I’d say you’re right where you should be

 

[Loud Brewing]

I've thought about removing the poppets but that seems like an o2 nightmare. What is your process for this?

I use a regular unmodified ball lock on the liquid out post that has had the poppet removed during fermentation. Then during cold crash I hook up the gas side and run1-2 psi to prevent suck back.

After everything is settled (24-48 hrs) I will turn off gas and crack the fermonster lid to bleed off pressure. That's when I quickly attach my transfer line which also has the poppet on the fitting removed to the beer out post.

Finally, I use a crushed pet bottle with a carb cap on it and hook it up to the other side of the transfer line and slowly add psi until things begin to flow. This allows me to also bleed all the 02 from the transfer line. Once beer is all the way through the line, I pull the ball lock from the pet bottle and hook it up to my purged empty keg and start transfer by opening the PRV. Sounds complicated but it's very straight forward.

 

[Hannabrew]

Nice...i used to pull poppets on the receiving keg but never from the fermenter. I like the crushed pet/carb cap trick. It's amazing how many uses those things have.

 

[Loud Brewing]

Nice...i used to pull poppets on the receiving keg but never from the fermenter. I like the crushed pet/carb cap trick. It's amazing how many uses those things have.

Yeah carb caps are awesome, I use them for everything. Removal of the poppets is not necessary if you cold crash and avoid the bottom trub like I said, but it cant hurt. One more thing to add is that I cut several slits in the small aluminum pick up tube that attaches to the float, that way if you do manage to get a clog in the main opening you will still get flow.

 

[Dgallo]

Anyone use the 2018 Azacca from YVH ? What profile did you pick up and at what rate did you WH/DH?

 

[emr25]

Anyone use the 2018 Azacca from YVH ? What profile did you pick up and at what rate did you WH/DH?

I have a dual hopped NE IPA on now with Citra / Azacca (both YVH 2018 crop).

1.060 / 1.012 (6.3%)
30 Min - 4 mL hop extract
10 Min - 1 oz of each hop
165* WP - 3 oz of each hop
Keg Dry Hop - 3 oz of each hop

It’s one of my favorite NE IPAs yet. Tons of tropical fruit (pineapple and melon on top of the typical Citra notes) and a nice firm bitterness.

 

[Dgallo]

I have a dual hopped NE IPA on now with Citra / Azacca (both YVH 2018 crop).

1.060 / 1.012 (6.3%)
30 Min - 4 mL hop extract
10 Min - 1 oz of each hop
165* WP - 3 oz of each hop
Keg Dry Hop - 3 oz of each hop

It’s one of my favorite NE IPAs yet. Tons of tropical fruit (pineapple and melon on top of the typical Citra notes) and a nice firm bitterness.

That’s what I was hoping to hear with pineapple. I’m going to do mosaic Azacca with the idea Mosiac will bring that sweet berry note to pull out the pineapple

 

[emr25]

That’s what I was hoping to hear with pineapple. I’m going to do mosaic Azacca with the idea Mosiac will bring that sweet berry note to pull out the pineapple

What do you find brings out the sweet berry notes from Mosaic?

I have a single hopped Mosaic Hoppy Blonde on right now as well and it is definitely more on the earthy side of the Mosaic spectrum.

 

[Dgallo]

What do you find brings out the sweet berry notes from Mosaic?

I have a single hopped Mosaic Hoppy Blonde on right now as well and it is definitely more on the earthy side of the Mosaic spectrum.

Well certainly batch to batch will be different from the dank to the fruity. I had a single hop double Mosiac NEIPA I brew a little over a month ago and it was more dank in the beginning and then all blueberry mango once it sat cold in the keg for 2 weeks. Also 1.5oz per gal in the dryhop seemed to help with that batch

 

[BeerFst]

I did a rye pale ale (not NEIPA) the the hopping schedule below and got a ton of berry. this was the first time i got berry instead of dank with mosaic, but it was VERY prevalent

 

[couchsending]

It all depends on your lot of Mosaic honestly... I think that dry hopping temps and beer pH can have a big effect too. I find lower temps (like 58) to bring less of the gross sweaty/BO notes from Mosaic. I’ve got four different batches of Mosaic right now. 2018 YVH, 2017 Farmhouse, 2018 YCH, 2018 Bells. They’re all dramatically different in aroma out of the bag. YVH is the worst, Bell’s is the best by far. Honestly been pretty bummed about most of the PNW bags I’ve bought from YVH this year, some stuff has been totally unusable.

 

[emr25]

It all depends on your lot of Mosaic honestly... I think that dry hopping temps and beer pH can have a big affect too. I find lower temps (like 58) to bring less of the gross sweaty/BO notes from Mosaic. I’ve got four different batches of Mosaic right now. 2018 YVH, 2017 Farmhouse, 2018 YCH, 2018 Bells. They’re all dramatically different in aroma out of the bag. YVH is the worst, Bell’s is the best by far. Honestly been pretty bummed about most of the PNW bags I’ve bought from YVH this year, some stuff has been totally unusable.

Aroma of sweaty/BO is exactly what I get from this 100% Mosaic Hoppy Blonde.

Dry hopped in the keg during spunding (3-4 gravity points left) at room temperature (70-74*).

 

[Frieds]

Long time listener, first time caller here. Brewed with Nelson on my latest batch. Getting a really intense blueberry/blackberry type aroma. I don’t hate it but it’s not what I expected, I’ve never used this hop before.

 

[Cavpilot2000]

Long time listener, first time caller here. Brewed with Nelson on my latest batch. Getting a really intense blueberry/blackberry type aroma. I don’t hate it but it’s not what I expected, I’ve never used this hop before.

Interesting. I get blueberry sometimes from mosaic, but while I’ve never brewed with Nelson, I’ve never heard of it giving off blueberry (whereas it’s pretty common with mosaic).
I’ve always heard (and tasted) white grape with Nelson.

 

[Frieds]

Interesting. I get blueberry sometimes from mosaic, but while I’ve never brewed with Nelson, I’ve never heard of it giving off blueberry (whereas it’s pretty common with mosaic).
I’ve always heard (and tasted) white grape with Nelson.

That’s what I’ve read as well. Maybe the batch at my lhbs was an average one, its the only shop in my city that got some. I’ve tried a few commercial Nelson beers before and I have really enjoyed them, but I am only whelmed by this one.

 

[stickyfinger]

Do people like Enigma? I made a single hop that was not good to me at all. Then, I tried a single hop at a brewery last weekend that had the same unpleasant flavor. I don’t get it.

 

[couchsending]

I really enjoy it. It’s totally different than any other hop. Maybe a bit of the white wine like Nelson but not much. It’s incredibly potent. I’m always amazed how strong it comes through at the end of fermentation before dry hopping. It’s as potent if not more than Galaxy. I actually like the flavor/aroma of it better before dry hopping. Dry hopping with it adds this kind of weird earthiness.

To me Red Current best describes the strongest aspect of the Engima I’ve used, but still doesn’t exactly capture it.

Probably made 8 or so beers with it, most of them single hopped. I find like Galaxy you can get away with a lot less quantity.

 

[InspectorJon]

I’ve had enigma in a few flights of NEIPA at Moonraker in Auburn Ca. to compare it with other hop options. I never preferred the selections with enigma. The name is appropriate as its flavor is difficult to describe.

 

[cheesebach]

The Citra/Enigma NEIPA I made last year is probably my favorite IPA I’ve ever made. Looking forward to hopefully making another similar one soon.

 

[stickyfinger]

The Citra/Enigma NEIPA I made last year is probably my favorite IPA I’ve ever made. Looking forward to hopefully making another similar one soon.

enigma in hopstand or dryhop and how much/gal of wort?

 

[Sbe2]

Do people like Enigma? I made a single hop that was not good to me at all. Then, I tried a single hop at a brewery last weekend that had the same unpleasant flavor. I don’t get it.

Had a pound of it last year and wish I bought Vic secret or Sabro for my experimental hop. When I single hopped it, I got red Jolly Rancher. I don’t get it either, but YMMV.

 

[cheesebach]

enigma in hopstand or dryhop and how much/gal of wort?

It was a 4oz pack of enigma from Farmhouse that I split evenly between hopstand and dry hop (2oz in each). Citra was 4oz in each, so a 2:1 ratio. This was in a batch that was 6 gallons post-boil, 5 gallons in the fermenter. OG of 1.062.

 

[stickyfinger]

It was a 4oz pack of enigma from Farmhouse that I split evenly between hopstand and dry hop (2oz in each). Citra was 4oz in each, so a 2:1 ratio. This was in a batch that was 6 gallons post-boil, 5 gallons in the fermenter. OG of 1.062.

ok, that’s a lot less than was on my single hop. maybe i’ll try just an oz or two in dry hop along with a lot of citra

 

[couchsending]

The 4.5% “blonde ale” I made with Enigma had only 2oz in WP and 2oz in DH and it was shocking how potent it was (and still is 2 months later)

 

[stickyfinger]

That’s what I was hoping to hear with pineapple. I’m going to do mosaic Azacca with the idea Mosiac will bring that sweet berry note to pull out the pineapple

dude, you want pineapple? use Denali. Pineapple bomb.

 

[Dgallo]

dude, you want pineapple? use Denali. Pineapple bomb.

I had a beer a few months back and it was a Azacca / mosaic and it was the closest to true pineapple that I’ve ever seen. I looked into Denali but only could find 2017