New England IPA "Northeast" style IPA

[ThirstyPawsHB]

Haven't posted the latest. 2row, white wheat (about half/half), honey malt, carapils. Azacca/Citra/Mosaic. About 1.5oz/gal hops total. By FAR my best hazy IPA. Fermented in bucket. Put dry hops in strainer then in keg. Purging CO2 entire time transferring. Much simpler process and ended up with the best neipa-ish yet. Two+ weeks in keg now.

 

[Dgallo]

Haven't posted the latest. 2row, white wheat (about half/half), honey malt, carapils. Azacca/Citra/Mosaic. About 1.5oz/gal hops total. By FAR my best hazy IPA. Fermented in bucket. Put dry hops in strainer then in keg. Purging CO2 entire time transferring. Much simpler process and ended up with the best neipa-ish yet. Two+ weeks in keg now.View attachment 646803

Atta boy!

 

[Andre3000]

OK, I've been doing different trials recently - carboy vs keg, spund vs tank CO2, but I think this is my favorite. I went back to fermenting in a corny with CBDS. I chilled to 35F for a few days after primary was over and then warmed back up to 68F and dry hopped with a spund valve, anticipating the usual hop creep I always get. I got the usual hop creep but let it rest a week to work, clean up and spund at 30 psi. I just tonight moved to the keezer and took as sample. Holy balls, it has incredible hop flavor! It is starting to approach that super rich, resinous character that Alchemist beers have! i really need to do some side by side comparisons, but i think this is the best approach for me at least. now, i do always invert my kegs before serving for IPAs, so this process works for me if i get any premature settling of hop character due to some suspended yeast during dry hop.

Does anyone else go through primary, cold crash, warm back up to dry hop, spund and then cool to serve? i think Dgallo was talking about this at some point? Honestly, it seems really hard to argue with spunding for getting the best hop character. Like I said, i need to do some side by sides though. I'm open to suggestions for some experiments to try to nail this down more...

Also, on this beer I used Imperial A24 (dryhop) after several months away from it so maybe the yeast had some impact on the awesomeness too...

That's funny. I really like this idea. But I thought spunding with hoppy beers got a bit of a black eye due to one of Janish's blog posts on the topic: http://scottjanish.com/fermenting-dry-hopping-pressure/ so I had basically been avoiding it.

Maybe your method produces a different results than what Janish did because you're ONLY spunding the dry hop creep. I'd love to try this as a split batch experiment since I have two identical fermentation kegs with CBDS.

 

[ThirstyPawsHB]

Atta boy!

Thanks man! Fermented and cold crashed for about 2 weeks. Not a hint of diacytal. No astringent hop character neither. Could use more flavor but what couldn't.

 

[Dgallo]

Thanks man! Fermented and cold crashed for about 2 weeks. Not a hint of diacytal. No astringent hop character neither. Could use more flavor but what couldn't.

Sounds like a win to me for sure! Looks great

 

[SRJHops]

Haven't posted the latest. 2row, white wheat (about half/half), honey malt, carapils. Azacca/Citra/Mosaic. About 1.5oz/gal hops total. By FAR my best hazy IPA. Fermented in bucket. Put dry hops in strainer then in keg. Purging CO2 entire time transferring. Much simpler process and ended up with the best neipa-ish yet. Two+ weeks in keg now.View attachment 646803

Dude! Welcome back. Thought we lost ya! Your beer looks excellent! (Also love the glass. Go Big Red!)

 

[couchsending]

I'd be curious to learn why they said not to use Galaxy for the bio trans addition. But I think I can guess. In my experience, it seems too potent and the spicey/bitter/astringent phenols really stay suspended, though I didn't try to crash them out for that brew. Nowadays I have been soft crashing on Day 10 or so, then doing two more DH additions in the final 4 days. So, maybe I shouldn't be as afraid of Galaxy for a late DH.
.

Multiple reasons. You don’t need/want the excessive polyphenols in suspension for sure, leads to an incredibly harsh beer.

But also the right compounds need to be in the hop in order to benefit from biotransformation. I haven’t seen any studies on Galaxy but just looking at what oil content data I can find it seems as if it has no geraniol and not a ton of Linalool, two of the compounds that benefit the most from biotransformation. At least the two that I’ve seen the most data on. I’m sure there are all sorts of other pecursors and other bound thiols that contribute but from my experience Galaxy doesn’t really need much to leach its flavor into the beer. I think it’s best dry hopped a little colder too. Less weird ginger/dank and more passion fruit.

There’s still so much to be learned about the aroma impacts of hops. They’re starting to study Thiols more which I guess is hard cause there are very few places that can even evaluate them. From the sounds of it if the total oil content was a swimming pool the thiols would be like a pin head in said swimming pool. I guess they’re thinking that some of these thiols have a much bigger impact than any oils or total oil content.

 

[VirginiaHops1]

Doing an all Zythos batch and I was wondering yesterday evening why still no bubbling yet from the FV. Looked inside and everything was frozen solid, inkbird malfunction. Haha sweet. It happened early so I'm going to thaw and pitch a little more yeast and everything should be ok, the massive dry hop is what makes the beer anyways. If it turns out awesome maybe I'll work pre-fermentation freezing into my process.

 

[Dgallo]

Doing an all Zythos batch and I was wondering yesterday evening why still no bubbling yet from the FV. Looked inside and everything was frozen solid, inkbird malfunction. Haha sweet. It happened early so I'm going to thaw and pitch a little more yeast and everything should be ok, the massive dry hop is what makes the beer anyways. If it turns out awesome maybe I'll work pre-fermentation freezing into my process.

Lol that’s so unfortunate. Keep us posted. I’ve had a keg freeze before and I felt like after i reset the carb it was sweeter than the original. No idea why though

 

[ThirstyPawsHB]

Doing an all Zythos batch and I was wondering yesterday evening why still no bubbling yet from the FV. Looked inside and everything was frozen solid, inkbird malfunction. Haha sweet. It happened early so I'm going to thaw and pitch a little more yeast and everything should be ok, the massive dry hop is what makes the beer anyways. If it turns out awesome maybe I'll work pre-fermentation freezing into my process.

The never ending joys of home brewing! Last year brewed my 1st Oktoberfest. Right at end of boil, the damn dags broke off a spigot to an outside faucet. Total maham. It sat hot for quit a while. Came out fantastic, praises from my craft beer nerd clan. IDK how to repeat that process, nor do I want to!

 

[SanPancho]

I have no idea. I didn’t word my post correctly. I meant like I’ve been looking in to trying these soon since they seem interesting

Get samples. They do not taste anything like the hop varieties as you know them. Not in our opinion. We asked the glacier guy what we did wrong and he basically said that since the steam captures all the oils its the “true” flavor and we aren’t familiar with it. Being from bay area we are familiar with the “not a bug, its a feature “ pitch. We gave a hard pass.

 

[Dgallo]

Get samples. They do not taste anything like the hop varieties as you know them. Not in our opinion. We asked the glacier guy what we did wrong and he basically said that since the steam captures all the oils its the “true” flavor and we aren’t familiar with it. Being from bay area we are familiar with the “not a bug, its a feature “ pitch. We gave a hard pass.

How recent was this? I’ve also seen this recently. Have any experience with this https://www.johnihaas.com/incognito/

 

[nick sekerak]

My latest neipa with kvieking. It was the first time using it and I am a big fan. I have been on the A24 wagon for some time but I think this strain puts off more tropical esters. I fermented at 97 and wow this thing turned out great. I used el dog/mosaic/citra in WP and a new grain bill with 70% Pilsner, 8% malted oats, 8% malted wheat, 2% carapils. DDH with 6.5oz of mosaic/Medusa/I7. This brew may be able to metal in my next comp. I am just worried it will be past it’s peak since the comp it on November 1st.

 

[Dgallo]

My latest neipa with kvieking. It was the first time using it and I am a big fan. I have been on the A24 wagon for some time but I think this strain puts off more tropical esters. I fermented at 97 and wow this thing turned out great. I used el dog/mosaic/citra in WP and a new grain bill with 70% Pilsner, 8% malted oats, 8% malted wheat, 2% carapils. DDH with 6.5oz of mosaic/Medusa/I7. This brew may be able to metal in my next comp. I am just worried it will be past it’s peak since the comp it on November 1st. View attachment 646955

Looks good. Good luck if you end up entering it.

Did you under pitch? At I’ve really enjoyed use all kvieks this summer but I been using the tbs of slurry rate and keep having the esters trump the hops in the flavor which hasn’t been ideal for my preference. I’m just wondering if I up the pitch rate of I’ll have it complement the hops better

 

[SanPancho]

Last year. He dropped us samples on an area sales trip. It reminded me personally of wet hop flavor, but the resiny chemically flavor was just out of control.

My partner got a sample of incognito but i didn’t get a chance to try the batch they made. Good reviews.

 

[ihavenonickname]

My latest neipa with kvieking. I fermented at 97 and wow this thing turned out great. I used el dog/mosaic/citra in WP and a new grain bill with 70% Pilsner, 8% malted oats, 8% malted wheat, 2% carapils. DDH. View attachment 646955

What was that grain bill? Was it 82% Pilsner? Looks perfect
@nick sekerak

 

[anteater8]

Awesome. I've used vienna in my last couple IPA's and really enjoyed it. Actually producing my best recipes to date. Thanks!

That's funny, I decided on a total whim to throw an IPA together with around 10 lb 2 row and 3 lb vienna and nothing but amarillo in the boil, WP and DH. Interesting enough to not be boring, but doesn't get in the way of the hops. I'm a fan as well.

 

[nick sekerak]

Looks good. Good luck if you end up entering it.

Did you under pitch? At I’ve really enjoyed use all kvieks this summer but I been using the tbs of slurry rate and keep having the esters trump the hops in the flavor which hasn’t been ideal for my preference. I’m just wondering if I up the pitch rate of I’ll have it complement the hops better

Yea I pitched at 0.5

 

[tld6008]

8 lb US 2-Row
3 lb German Vienna
A pound of flaked wheat
A pound of flaked oats
A pound of Honey
4 Oz honey malt

How about the yeast you are using?

 

[Dgallo]

Yea I pitched at 0.5

Did you think the esters were stronger than the hop notes? I may try to up my pitch next time

 

[Cavpilot2000]

How about the yeast you are using?

I've used a variety in NEIPAs, from WLP 001 to WLP 007 to Imperial Juice to 1318.
I like 007 and Juice best.

 

[duelerx]

I've used a variety in NEIPAs, from WLP 001 to WLP 007 to Imperial Juice to 1318.
I like 007 and Juice best.

Imperial Juice and 1318 are the same strain.

 

[Hackrsackr]

Imperial Juice and 1318 are the same strain.

Nope.

 

[Dgallo]

Nope.

They are though. A38 is Imperials version of LAIII. Just as A04 is Imperials Conan strain which is WL Burlington strain.

 

[jjw5015]

They are though. A38 is Imperials version of LAIII. Just as A04 is Imperials Conan strain which is WL Burlington strain.

Similar, but actually not the same.

 

[couchsending]

That's actually not true. It's a common myth.

What’s not true? Love to hear this myth debunked.

1318 and Juice act exactly the same during fermentation and produce that signature soft, kinda sweet beer.

 

[jjw5015]

What’s not true? Love to hear this myth debunked.

1318 and Juice act exactly the same during fermentation and produce that signature soft, kinda sweet beer.

Not saying they aren't similar, I've never seen anything that said they were the same strain. I've looked at multiple charts and they are never listed as being the same strain. Below is the most comprehensive chart I've ever seen and it's not listed there.

https://www.saltcitybrewsupply.com/media/YeastComparison3.pdf

 

[jjw5015]

@couchsending also this description of Juice from the morebeer.com website:

Description
Juicy and fruity, this strain is perfect for East Coast IPAs. Juice's ester profile will bring out the aromas and flavors of new school hops creating a fantastic finished beer. Just be sure to keep a close eye out during fermentation, this strain will climb right out of your fermenter if it doesn't have much head space.

• Temp: 64-74°F,18-23°C
• Flocculation: Medium
• Attenuation: 72-76%
• Cell Count: 200 Billion

White Labs Equivalent: WLP095
Wyeast Equivalent: N/A

 

[couchsending]

Not saying they aren't similar, I've never seen anything that said they were the same strain. I've looked at multiple charts and they are never listed as being the same strain. Below is the most comprehensive chart I've ever seen and it's not listed there.

https://www.saltcitybrewsupply.com/media/YeastComparison3.pdf

That’s one of my local Homebrew supply stores... let’s just say I wouldn’t trust much of that. And it’s incredibly old.

Here’s another link that’s pretty up to date.

http://momalt.com/wp-content/uploads/imperialorganicyeastgrouporder.pdf

The White Labs description of WLP095 isn’t much like Juice or 1318 for that matter.

I know it’s been debated that wlp095 isn’t the white labs version of Conan and I might believe that.

I honestly think that all the strains that are supposedly Conan don’t act much like the Conan that the Alchemist uses.

And 1318 isn’t Hill Farmstead yeast, this much I know...

Just a few more myths for everyone this morning.

 

[Cavpilot2000]

Not to throw gas on the fire, but we all know that "same strain" from different manufacturers doesn't mean they are identical yeast. Look at WLP 001, WY 1056, and S-05. They are all the "same strain", but they are not identical in performance. Similar, but not identical.