New England IPA "Northeast" style IPA

[Dryyourbeers]

I don't think you necessarily need to hard crash to drop the yeast although it doesn't hurt. I do it because I ferment in kegs and I like to put them under pressure when I'm crashing and it's just easiest to throw them in my keezer when there's space. But I do think some yeasts like colder temps to make them flocc than others.

Edit: figured I'd update my post because I listened to a podcast today with Sean Lawson and he said he drops his temps into the 50s before he dry hops(and leaves it cold while he dry hops). May be relevant info to you

Do you mind sharing the podcast please?

 

[Frieds]

Do you mind sharing the podcast please?

Not OP but I think he might be talking about the Lawson’s Finest episode of the Craft Beer & Brewing Magazine podcast.

 

[VirginiaHops1]

Not OP but I think he might be talking about the Lawson’s Finest episode of the Craft Beer & Brewing Magazine podcast.

That's the one. Not a ton of actionable info regarding his process in the podcast except for the nugget about his crashing/dry hop temp and that he also uses really soft water.

 

[Dryyourbeers]

That's the one. Not a ton of actionable info regarding his process in the podcast except for the nugget about his crashing/dry hop temp and that he also uses really soft water.

Thanks both

 

[VirginiaHops1]

Thanks both

If you want one that has a ton of meat in terms of process information listen to the Triple Crossing podcast on that same network. They're one of the most popular hazy IPA makers in Richmond, VA which is has become one of the hottest beer destinations

 

[marchuk96]

Did you see this recent Janish article? He's says it could make sense to dry hop cold for just two days or so before kegging/bottling. I was just listening to a podcast that said to dry hop warm to get the juicy flavors, though, so opinions vary!

http://scottjanish.com/a-case-for-short-and-cool-dry-hopping/

I still think a small dh toward the end of active fermentation is the way to go, though many others have stopped adding during active. My FG target is 1.020, so I did a 2 ounce addition of Citra and Strata at 68 degrees at 1.025, which ended up being 3.5 days in. I plan to follow the Janish advice and do my final DH (6 ounces, Citra, Strata, Mosaic) while soft crashing to 60 two days before bottling. I am trying to reduce astringency/hop bite and of course increase flavor/aroma, so fingers crossed! (I need to bag my hops, so also trying to figure out quantities to compensate for lower extraction.)

I've actually made a new england with that exact same hop combo...it came out very nice..I don't think youll be dissapointed...have you had strata by itself?

 

[marchuk96]

It’s inevitable that a small portion of grain debris will make it into your boil kettle, even when creating a dense grain bed. This little bit of debris will not cause any noticeable bitterness, especially if your ph is in the proper range. The bigger risk of extracting tannins will occur during the sparge if you’re sparge ph is off

I usually put a mesh bag folded a couple of times clamped onto the end of my transfer hose when draining after mash and sparge...i typically vorlauf like a gallon of wort just to make sure grain bed is set but even after that exact you would be surprised what you can trap by doing this and prevent even less particulate from getting into your kettle...and not only ph but also proper temp plays and important role when sparging...try not to go over 170 sparge temp...any higher and there is a risk of tannin extraction from the grain

 

[Sbe2]

I just got a lb of Sabro and I know some of ya have used it in small doses. I usually hop at around 2 oz/gal in my NeIPAs. I have Ella, Vic Secret, Galaxy, Citra, and Mosaic (all 2019). What combo would you all use with Sabro?

 

[marchuk96]

I just got a lb of Sabro and I know some of ya have used it in small doses. I usually hop at around 2 oz/gal in my NeIPAs. I have Ella, Vic Secret, Galaxy, Citra, and Mosaic (all 2019). What combo would you all use with Sabro?

Never used ella so that's out for me and Vic secret seems to always give me a muddled strawberry thing so I would also toss that and then either rock the remaining three with Sabro or pick two and go for it...although I have had a beer from Grimm that was only sabro and mosaic and it was killer...with citra mosaic and galaxy at your disposal plus Sabro I don't think you can go wrong with whatever combo you choose...cheers

 

[ttuato]

I would think you would want to dump as much trub and yeast as possible. I have seen people develop contraptions using a site glass and racking valve for dumping hops through the top. This seems like a cheaper better alternative. I’m curious if anyone on here is using this with any feedback.

I use it with a Flex+ fermentor. @jturman35 Pm me you email and I will send a video

 

[couchsending]

I just got a lb of Sabro and I know some of ya have used it in small doses. I usually hop at around 2 oz/gal in my NeIPAs. I have Ella, Vic Secret, Galaxy, Citra, and Mosaic (all 2019). What combo would you all use with Sabro?

Depends on how they smell. Open and smell each bag before you decide or take anyone’s advice. Hops can be all over the map especially Mosaic.

Ella is really cool. Don’t use it hotside but the character cold side is cool. Really bright “refreshing” tropical. No dank or pungent notes.

Vic Secret is very pungent...pineapple and pine forward. I’ve never gotten “strawberry” nor seen that as a description. I’ve heard people say Eucalyptus quite a bit. Again minimal usage on the hotside.

Galaxy is crazy powerful, but I might say Sabro is even more so.

Galaxy/Vic Secret and a bit of Sabro maybe.

Don’t dry hop during fermentation with any Australian Hop. It so easy to get never ending hop burn. The hops are so tropical and fruity on their own. I find Galaxy is best around 58-60 DH temp. Way less weird flavors and straight candied passion fruit.

 

[SanPancho]

A local brewery made what they called a ‘New England Lager’ where I assumed they brewed what would have been a neipa and then fermented with a lager yeast. They added locally produced fruit juice to the brew as well. It was hazy, juicy, fruity but also dry and smashable like a lager.

So I decided to try my hand at making something similar and I’m over the moon with the result. We’re lucky enough to have a few shops that sell the same fruit juice nearby.

70% Golden Promise
18% Rolled Oats
12% White Wheat

60 Minute Boil

50gm Mosaic @ Flameout

OG 1.050

2pkg W34/70 Rehydrated @ 11C (52F)

2L 100% Apple & Mango Juice

110gm Galaxy @ Day 10
70gm Citra @ Day 10
70gm Mosaic @ Day 10

FG 1.012

The final product is delicious. It has the obvious lager character but it is hazy and juicy with the fruit juice playing a great supporting role with a subtle yet noticeable mango undertone. This looks like something I’m going to brew a lot of in the future.


View attachment 659432

any info on the brewery and the beer?

 

[Frieds]

any info on the brewery and the beer?

Mismatch Brewing Co New England Lager

 

[marchuk96]

Depends on how they smell. Open and smell each bag before you decide or take anyone’s advice. Hops can be all over the map especially Mosaic.

Ella is really cool. Don’t use it hotside but the character cold side is cool. Really bright “refreshing” tropical. No dank or pungent notes.

Vic Secret is very pungent...pineapple and pine forward. I’ve never gotten “strawberry” nor seen that as a description. I’ve heard people say Eucalyptus quite a bit. Again minimal usage on the hotside.

Galaxy is crazy powerful, but I might say Sabro is even more so.

Galaxy/Vic Secret and a bit of Sabro maybe.

Don’t dry hop during fermentation with any Australian Hop. It so easy to get never ending hop burn. The hops are so tropical and fruity on their own. I find Galaxy is best around 58-60 DH temp. Way less weird flavors and straight candied passion fruit.

I do get other notes from Vic Secret as you mentioned but it just has a weird note in there for me whether i use it or in commercially made beers with it... Here is a review from Janish describing a single hop Vic Secret beer he made...I can fully relate to these descriptors as maybe he has put into better terms than I previously did...

"I described this AU Vic Secret beer as slightly more earthy/vegetal than fruity. Little bit of a hop spice character. The fruity aspects of the aroma reminded me most of pineapple (core), peaches, green fruit loops (candied fruits) with a strawberry sweetness quality to the aroma."

http://scottjanish.com/au-vic-secret-on-rye/

 

[SRJHops]

I've actually made a new england with that exact same hop combo...it came out very nice..I don't think youll be dissapointed...have you had strata by itself?

I've never had an all-Strata beer, but 9 out of 10 times when I LOVE a new NEIPA, I look up the hops and they are using Strata! Probably my all-time favorite NEIPA is Spirit Foul, a collab between Modern Times and Fair State. They use some Strata, which to my palate gives the kind of dank or slightly overripe fruit note that I like in a NEIPA.

Fingers crossed that my popped fermenter lid (from the krausen/fermention) didn't ruin the beer. My Tilt is also showing an apparent FG of 1.024 right now, against my goal of 1.020, but Tilt isn't that great at measuring FG. I bet I am actually under 1.020, but we'll see in a few more days when I measure with the old-school hydrometer. I do tend to bitter on the higher end for the style, so if it really is 1.024 perhaps I will be OK...

 

[Sbe2]

Depends on how they smell. Open and smell each bag before you decide or take anyone’s advice. Hops can be all over the map especially Mosaic.

Ella is really cool. Don’t use it hotside but the character cold side is cool. Really bright “refreshing” tropical. No dank or pungent notes.

Vic Secret is very pungent...pineapple and pine forward. I’ve never gotten “strawberry” nor seen that as a description. I’ve heard people say Eucalyptus quite a bit. Again minimal usage on the hotside.

Galaxy is crazy powerful, but I might say Sabro is even more so.

Galaxy/Vic Secret and a bit of Sabro maybe.

Don’t dry hop during fermentation with any Australian Hop. It so easy to get never ending hop burn. The hops are so tropical and fruity on their own. I find Galaxy is best around 58-60 DH temp. Way less weird flavors and straight candied passion fruit.

I’ve got a Citra, Ella, Vic Secret beer on tap. Leaning towards Mosaic, Galaxy, Sabro. Awhile back you had mentioned a threshold of Sabro, like where it was good vs where it got crazy and overpowering. Do you remember what that hopping rate was?

 

[jturman35]

If I remember correctly Sabro threshold is around 15-20% of the total hop bill. I just did a 6oz dryhop using 3oz Motueka, 2oz Simcoe, 1oz Sabro. I’m going to report back results.

 

[couchsending]

I've never had an all-Strata beer, but 9 out of 10 times when I LOVE a new NEIPA, I look up the hops and they are using Strata! Probably my all-time favorite NEIPA is Spirit Foul, a collab between Modern Times and Fair State. They use some Strata, which to my palate gives the kind of dank or slightly overripe fruit note that I like in a NEIPA.

Fingers crossed that my popped fermenter lid (from the krausen/fermention) didn't ruin the beer. My Tilt is also showing an apparent FG of 1.024 right now, against my goal of 1.020, but Tilt isn't that great at measuring FG. I bet I am actually under 1.020, but we'll see in a few more days when I measure with the old-school hydrometer. I do tend to bitter on the higher end for the style, so if it really is 1.024 perhaps I will be OK...

An interesting note on Strata. Last year was the first year it was in any sort of full scale production. I’ve used a decent amount of it since it was just experimental X331 and it’s always been awesome. Bought a bunch of it on eBay last year and it was good but a little grassy. Just yesterday I opened the 1/2# bag I bought from YVH and it was horrible, literally nothing like the Strata I’ve been using for a while. The worst onion/garlic/burning rubber I’ve maybe ever experienced. No way I would ever put that in a beer. It went right in the trash. Same with a pound of 2019 Sterling I just got from them. So terrible I couldn’t imagine using it in a beer. I swear the worst hops I buy always come from YVH. I’ve probably thrown away $75-$100 worth of hops from them in the last year or so.

 

[tld6008]

An interesting note on Strata. Last year was the first year it was in any sort of full scale production. I’ve used a decent amount of it since it was just experimental X331 and it’s always been awesome. Bought a bunch of it on eBay last year and it was good but a little grassy. Just yesterday I opened the 1/2# bag I bought from YVH and it was horrible, literally nothing like the Strata I’ve been using for a while. The worst onion/garlic/burning rubber I’ve maybe ever experienced. No way I would ever put that in a beer. It went right in the trash. Same with a pound of 2019 Sterling I just got from them. So terrible I couldn’t imagine using it in a beer. I swear the worst hops I buy always come from YVH. I’ve probably thrown away $75-$100 worth of hops from them in the last year or so.

Who is your most reliable supplier?

 

[Dgallo]

An interesting note on Strata. Last year was the first year it was in any sort of full scale production. I’ve used a decent amount of it since it was just experimental X331 and it’s always been awesome. Bought a bunch of it on eBay last year and it was good but a little grassy. Just yesterday I opened the 1/2# bag I bought from YVH and it was horrible, literally nothing like the Strata I’ve been using for a while. The worst onion/garlic/burning rubber I’ve maybe ever experienced. No way I would ever put that in a beer. It went right in the trash. Same with a pound of 2019 Sterling I just got from them. So terrible I couldn’t imagine using it in a beer. I swear the worst hops I buy always come from YVH. I’ve probably thrown away $75-$100 worth of hops from them in the last year or so.

I’m shocked you’ve had such bad experiences with YVH. Out of all the lbs ive purchased through them over the years, I’ve gotten one terrible bag of mosaic that was pure onion and garlic.

 

[SRJHops]

An interesting note on Strata. Last year was the first year it was in any sort of full scale production. I’ve used a decent amount of it since it was just experimental X331 and it’s always been awesome. Bought a bunch of it on eBay last year and it was good but a little grassy. Just yesterday I opened the 1/2# bag I bought from YVH and it was horrible, literally nothing like the Strata I’ve been using for a while. The worst onion/garlic/burning rubber I’ve maybe ever experienced. No way I would ever put that in a beer. It went right in the trash. Same with a pound of 2019 Sterling I just got from them. So terrible I couldn’t imagine using it in a beer. I swear the worst hops I buy always come from YVH. I’ve probably thrown away $75-$100 worth of hops from them in the last year or so.

I gave my 8 oz Strata bag a quick sniff and it seemed OK, but now wishing I would have checked it a little closer...

 

[beervoid]

I’ve got a Citra, Ella, Vic Secret beer on tap. Leaning towards Mosaic, Galaxy, Sabro. Awhile back you had mentioned a threshold of Sabro, like where it was good vs where it got crazy and overpowering. Do you remember what that hopping rate was?

I would say if you are not familiar with it maybe throw in 3oz or 2oz at least so you can definately pick up on it. I dont use more then 1oz in my recipe as it overpowers quickly and im not always a big fan of the coconut note it gives. Depends what ur aiming for I guess.. It also lends to mouthfeel.

 

[aaronm13]

An interesting note on Strata. Last year was the first year it was in any sort of full scale production. I’ve used a decent amount of it since it was just experimental X331 and it’s always been awesome. Bought a bunch of it on eBay last year and it was good but a little grassy. Just yesterday I opened the 1/2# bag I bought from YVH and it was horrible, literally nothing like the Strata I’ve been using for a while. The worst onion/garlic/burning rubber I’ve maybe ever experienced. No way I would ever put that in a beer. It went right in the trash. Same with a pound of 2019 Sterling I just got from them. So terrible I couldn’t imagine using it in a beer. I swear the worst hops I buy always come from YVH. I’ve probably thrown away $75-$100 worth of hops from them in the last year or so.

Please don't say that. Just did my second round of keg hopping yesterday with Citra and 2019 Strata from Yakima Valley hops. Thought the smell from the bag was awesome but as SRJHOPS says I wish I payed a little closer attention. Dont want to open the bag to double check. Did 6oz dry hop in the fermenter and then another 6oz keg hop yesterday. Aroma and taste after the first dry hop wasn't anything special if I'm being honest. Hopefully the second does beef things up a bit.

 

[jturman35]

Hydro sample went down smooth! So far so good! I dry hopped 6oz at day 12 after soft crashing for 2 day’s. I got the beer off the hops after only 36 hours, fingers crossed. This is by far my shortest dry hop attempt, beer taste pretty smooth but expecting more hop aroma. Could be cause beer is not carbonated fully yet.

3oz Motueka
2oz Simcoe
1oz Sabro

 

[couchsending]

If the hops you got smelled great then I wouldn’t worry. The stuff I got was blatantly bad, really bad. Impossible not to know right away.

When it was x331 I got it from Farmhouse. It was always awesome. Didn’t get it from YVH last year I don’t think. Bought a bunch of it from the one vendor on eBay last year though. It was decent, not amazing. I didn’t buy it from Hops Direct this year when they still had it in stock. Recently fortunate to get some hand selected stuff from a friend that’s been great. He said they rubbed like 15 lots and they were all very similar and all superb.

Must have got some from a really late harvest lot??

 

[jturman35]

Being a rookie I got YVH 2018 Sabro/Simcoe but the Motueka was from 2019. Seems a little lacking out of the package but I chalked it up to being frozen. This was my first purchase from YVH and made it to my door in 4 days.

I’m wanting the coconut from the Sabro to help tame the lemon/lime of the Motueka.

 

[jakturner]

I’ve got a Citra, Ella, Vic Secret beer on tap. Leaning towards Mosaic, Galaxy, Sabro. Awhile back you had mentioned a threshold of Sabro, like where it was good vs where it got crazy and overpowering. Do you remember what that hopping rate was?

I DH this one with 2019 Citra, Galaxy, Sabro 2:1:1 oz in a 3 gallon batch. (I used 2017 mosaic in the WP from the original packaging YVH) Was going to use a24 but I guess I threw out my culture, so I used hornindal Kveik last minute. It turned out really good! Super juicy with a orange Julius thing going on. Orange from the Kveik and a touch of coconut cream from the Sabro. The Kveik took it down to 1.015 making it 8% , will probably bring that down a tad next time so I can drink more than two!

 

[beervoid]

I DH this one with 2019 Citra, Galaxy, Sabro 2:1:1 oz in a 3 gallon batch. (I used 2017 mosaic in the WP from the original packaging YVH) Was going to use a24 but I guess I threw out my culture, so I used hornindal Kveik last minute. It turned out really good! Super juicy with a orange Julius thing going on. Orange from the Kveik and a touch of coconut cream from the Sabro. The Kveik took it down to 1.015 making it 8% , will probably bring that down a tad next time so I can drink more than two!
View attachment 661562

How did you dry hop and transfer?
I've had problems with hornindal making yeast rafts floating and plugging the transfer.

 

[jakturner]

How did you dry hop and transfer?
I've had problems with hornindal making yeast rafts floating and plugging the transfer.

I ferment in a keg with the CBDS with the optional screen that covers the pick up. Ferment for 5 days (by then the Kveik has been done for a while) Let it drop to room temp, open up the keg, dump in the hops and purge the head space. Let it sit another day or so (around day 6-7) then into the 40* keezer for 48 hours, then jump it to a water purged keg.
I have had clogs with this procedure until I switched to a full 48 hour cold crash before transfer.

 

[Dgallo]

How did you dry hop and transfer?
I've had problems with hornindal making yeast rafts floating and plugging the transfer.

Really? I feel like kviek strains are some of the best floccing yeast strains out there. Especially Hornindal. Since you said orange esters I figure you’re talking about Voss. Voss is still pretty good floccing ability