New England IPA "Northeast" style IPA

[DrGMG]

I dry hop at 68-70 degrees during days 2-3 for NEIPA and when I have 5-6 points left in fermentation on my regular IPAs. I've always read that dry hopping at colder temps (50-60) gives you more grassy flavors.

 

[nick sekerak]

What are your thoughts on this, i am probably over thinking it but still... I hate any chance of o2 getting in.

I am using loki yeast, fermenting at 96*F and just hit FG. I want to naturally free fall the temp to like 71/72 degrees for the yeast to clean up for a day or so.

Is there any risk of O2 suck back from a natural free fall???

 

[Dgallo]

What are your thoughts on this, i am probably over thinking it but still... I hate any chance of o2 getting in.

I am using loki yeast, fermenting at 96*F and just hit FG. I want to naturally free fall the temp to like 71/72 degrees for the yeast to clean up for a day or so.

Is there any risk of O2 suck back from a natural free fall???

It’s kviek yeast by running it hot, it cleaned itself up within hours of hitting fg so I wouldn’t worry at all about that. Now if you need to cool to dryhop then as long as you ambient temp is equal to that of the temp your dropping it too, it should not caused suckback

 

[nick sekerak]

It’s kviek yeast by running it hot, it cleaned itself up within hours of hitting fg so I wouldn’t worry at all about that. Now if you need to cool to dryhop then as long as you ambient temp is equal to that of the temp your dropping it too, it should not caused suckback

Well i feel dumb, I never heard that before about Kviek's thanks for the info. That will shave a two days of off my tank time.

 

[secretlevel]

Gents, I'm going to ferment a batch with A24 at room temperature (around 70F) as my fermentation chamber is tied up. I'm thinking about wrapping the fermenter in a sleeping bag and keeping an eye on the temperature to make sure it doesn't go over 75+. Has anyone done this with good results?

 

[bailey mountain brewer]

I dry hop at 68-70 degrees during days 2-3 for NEIPA and when I have 5-6 points left in fermentation on my regular IPAs. I've always read that dry hopping at colder temps (50-60) gives you more grassy flavors.

ok, thanks. i dont want the grassy flavor so ill leave it at 70 and just cold crash before kegging like usual. which means i should keg it a day early since it will be at the warmer temp.

 

[SRJHops]

Gents, I'm going to ferment a batch with A24 at room temperature (around 70F) as my fermentation chamber is tied up. I'm thinking about wrapping the fermenter in a sleeping bag and keeping an eye on the temperature to make sure it doesn't go over 75+. Has anyone done this with good results?

Not sure I understand the need for the sleeping bag? Could you set up a swamp cooler? Large tub with water and ice if needed? Works great to keep the temp down.

 

[secretlevel]

Not sure I understand the need for the sleeping bag? Could you set up a swamp cooler? Large tub with water and ice if needed? Works great to keep the temp down.

So I actually do want the temp to go up to 75 and stay around there, but not much higher. If it does go higher, I was thinking I can remove the bag.

 

[Dgallo]

So I actually do want the temp to go up to 75 and stay around there, but not much higher. If it does go higher, I was thinking I can remove the bag.

If you’re room temp is 65-68 it will have no problem reaching 75 on its own. It easily will gain 8*f during fermentation. With a blanket I’d bet you’d see close to 80*f or better

 

[secretlevel]

If you’re room temp is 65-68 it will have no problem reaching 75 on its own. It easily will gain 8*f during fermentation. With a blanket I’d bet you’d see close to 80*f or better

Alright, maybe no blanket then... Thanks guys.

 

[Dgallo]

Alright, maybe no blanket then... Thanks guys.

Good luck man. A24 is an awesome yeast. It is my house yeast. By far my favorite yeast for the style.

 

[tld6008]

It’s kviek yeast by running it hot, it cleaned itself up within hours of hitting fg so I wouldn’t worry at all about that. Now if you need to cool to dryhop then as long as you ambient temp is equal to that of the temp your dropping it too, it should not caused suckback

I would think the ambient (external) temperature would not play a role. If the beer temperature drops there will be a case for suck back or at least for a negative pressure in the space above the beer.

 

[jturman35]

Anyone else have issues with Imperial Juice attenuating down past 67%? I seem to always be stuck at 1.020. I usually do a 1-1.5L starter for 18-24hrs and pitch the whole thing.


I like the finishing gravity but would like to see how it turns out around 1.014-1.016.

 

[marchuk96]

Anyone else have issues with Imperial Juice attenuating down past 67%? I seem to always be stuck at 1.020. I usually do a 1-1.5L starter for 18-24hrs and pitch the whole thing.


I like the finishing gravity but would like to see how it turns out around 1.014-1.016.

Mash temp?

 

[jturman35]

Usually around 152 mash. Always ferment upper 60’s and my current batch I let it rip to 75 and according to my tilt and it appears going to end up around 1.020. I have been using BeerSmith for calculating starter size using a stir plate. I even oxygenated for about 60 seconds with pure oxygen on this batch right before pitching the yeast.

 

[marchuk96]

Usually around 152 mash. Always ferment upper 60’s and my current batch I let it rip to 75 and according to my tilt and it appears going to end up around 1.020. I have been using BeerSmith for calculating starter size using a stir plate. I even oxygenated for about 60 seconds with pure oxygen on this batch right before pitching the yeast.

Ok...do you use crystal malt in your recipe?...

 

[jturman35]

Zero. Pretty much always use the same base malt with small tweaks. I usually do a 1lb of flaked wheat/oats, but tried white wheat on this one. This is batch has the highest adjuncts of the other three batches. The beers come out pretty good but just don’t understand why they don’t at least finish around 1.018.

78% 2 row
13% white wheat
6% flaked oats
3% honey malt

 

[BeerFst]

Good luck man. A24 is an awesome yeast. It is my house yeast. By far my favorite yeast for the style.

My first use was with a fruited blonde ale and I didn’t think it brought that much to the party. But god damn, I just pulled my first hydro sample, pre dry hop, of what I brewed Saturday and good lord! WP 3oz mosaic and 1oz Columbus at FO. This is unreal. Also this yeast plus 50% oats is by far my murkiest beer ever. Granted this is pre crash but woah. Actually kinda wish I added some crystal just for color. It’s still going slow but seems to have stalled a bit. Thinking it may be the .5 pitch rate, 154 mash, or high oat content, likely all 3. 1.062 og, sitting at 1.022

 

[SanPancho]

Pardon my ignorance but what’s a force test?

Terms getting mixed up here. VDK is the diacetyl test. Force is -im assuming here based on experience- a forced ferment test. Tells what your FG will be by yeast action.

 

[marchuk96]

Zero. Pretty much always use the same base malt with small tweaks. I usually do a 1lb of flaked wheat/oats, but tried white wheat on this one. This is batch has the highest adjuncts of the other three batches. The beers come out pretty good but just don’t understand why they don’t at least finish around 1.018.

78% 2 row
13% white wheat
6% flaked oats
3% honey malt

Hmm..grain bill looks good....old packs maybe? Ever check the dates?...other than that you got me...ph may be the only other culprit...I've never had an issue with that yeast and attenuation...its usually done pretty quick too for me...

 

[Dgallo]

Terms getting mixed up here. VDK is the diacetyl test. Force is -im assuming here based on experience- a forced ferment test. Tells what your FG will be by yeast action.

No, vdk is what Diacetyl is. A force test is increasing temperature and forcing the off flavor of Diacetyl to be more prominent.

 

[jturman35]

I always plug the yeast manufacture dates in Beersmith which then calculates the yeast viability. This was only a 1.068 beer and yeast was from Dec 18th, not quite 2 months old. Surly the huge cell count that Imperial packages is tearing through a 1L starter in 18-24hrs on the plate?


I like the end result but may try Dry Hop on my next batch. It’s crazy because I build my beer based on a 6 gallon batch but usually only end up with around 5.5g into the conical. So even though I’m building my starter based on a larger batch and pitching on 1/2g smaller. At least I’m consistent.

Could be worse I guess. My NEIPA’s could taste like this, meh!

 

[marchuk96]

I always plug the dates in Beersmith which then calculates the yeast viability. It was only a 1.068 beer and yeast was from Dec 18th. I like the end result but may try Dry Hop on my next batch.

It’s crazy because I build my beer based on a 6 gallon batch but usually only end up with around 5.5g into the conical. So even though I’m building my starter based on a larger batch than I actually end up pitching on. At least I’m consistent.

Could be worse I guess. My NEIPA’s could taste like this, meh!

View attachment 666437

Gotcha...lol...honestly the difference between 1.020 and 1.018 is probably pretty undetectable any way...dry hop is also a great yeast...I have used it many time with great results

 

[Noob_Brewer]

Anyone else have issues with Imperial Juice attenuating down past 67%? I seem to always be stuck at 1.020. I usually do a 1-1.5L starter for 18-24hrs and pitch the whole thing.


I like the finishing gravity but would like to see how it turns out around 1.014-1.016.

I haven't used Juice before but especially at your mash temps and the expected attenuation on the package (72-76%), it would seem the juice is getting stuck as you stated. I read somewhere, can't remember where, that Juice can in fact stall sometimes and reach a false FG. Perhaps give more time? Not sure how long its been fermenting for you. FWIW, Ive been using A24 Dry Hop. Done 4 beers now with the 4th still fermenting. First three all attenuated to 80-82% after one full week with hydro samples on the 7th day: mashed at 152 for 75-90minutes, pitch rate was a larger 1.0 than the standard 0.75 ale pitch rate with 1.5L starters, and all my grain bills had about 35% adjuncts with 65% base malts. My fermentation isn't crazy into pushing the esters: 68 degrees for 4 days, 69 for a day, 70 for a day and 71 on the seventh day. Love A24, I get lots of peach esters even with a simple/non stressful fermentation schedule.

 

[SanPancho]

Yeah, the traditional vdk test. Shortcut is microndas. “Correct” is a water bath for buddy. “Force” as a descriptor makes no sense. The are being volatized, i.e. released. Release vs force. Nonsensical.

thats the consensus of the assembled cellarmen, brewers dirtbags and keg monkeys at this table. That said, the oldest and crustiest here does says his boss did actually call it a “fee-dee-kay vorse” so they deem it bad form but will allow it. He also a uptight ass german so ESL is also allowable apparently as long as immigrant not a ******** country says drumpf.

id also point we’re day 6 to Beer Week and probably have all been waking up .06 to .10. Spanky literally took uber to work after last nights belgian countdown and but still fell off a stool in break room. Drop the incognito but dont tell A famous local brewer cannot handle yeast in the hefe without creating the equivalent of tear gas. Reminds me of infant diapers. Sour. Beer butt is contagious in practice if not a technical sense. Idk. Wives are calling. Techies are infiltrating. A homeless guy sleeping outside reeks of his own filth cuz its sf but its mixing with the mexi hot dog cart smells and not sure im hungry or nauseated but jd ordered one to go. i actually tried a seltzer and liked it shh dont tell. Everybody go home. Nmm,

 

[day_trippr]

"Hunter? Is that you?"

Cheers! ("Are we in Las Vegas, or what?" )

 

[beervoid]

Yeah, the traditional vdk test. Shortcut is microndas. “Correct” is a water bath for buddy. “Force” as a descriptor makes no sense. The are being volatized, i.e. released. Release vs force. Nonsensical.

thats the consensus of the assembled cellarmen, brewers dirtbags and keg monkeys at this table. That said, the oldest and crustiest here does says his boss did actually call it a “fee-dee-kay vorse” so they deem it bad form but will allow it. He also a uptight ass german so ESL is also allowable apparently as long as immigrant not a poopyhole country says drumpf.

id also point we’re day 6 to Beer Week and probably have all been waking up .06 to .10. Spanky literally took uber to work after last nights belgian countdown and but still fell off a stool in break room. Drop the incognito but dont tell A famous local brewer cannot handle yeast in the hefe without creating the equivalent of tear gas. Reminds me of infant diapers. Sour. Beer butt is contagious in practice if not a technical sense. Idk. Wives are calling. Techies are infiltrating. A homeless guy sleeping outside reeks of his own filth cuz its sf but its mixing with the mexi hot dog cart smells and not sure im hungry or nauseated but jd ordered one to go. i actually tried a seltzer and liked it shh dont tell. Everybody go home. Nmm,

Finally someone making sense in this 276 page thread.

 

[VirginiaHops1]

No, vdk is what Diacetyl is. A force test is increasing temperature and forcing the off flavor of Diacetyl to be more prominent.

Technically, VDK is 2 different compounds, one of which is diacetyl. But diacetyl has a much lower taste threshold than the other one and is produced in higher quantities by the yeast so that's what usually causes issues.

 

[505-Brewer]

Yeah, the traditional vdk test. Shortcut is microndas. “Correct” is a water bath for buddy. “Force” as a descriptor makes no sense. The are being volatized, i.e. released. Release vs force. Nonsensical.

thats the consensus of the assembled cellarmen, brewers dirtbags and keg monkeys at this table. That said, the oldest and crustiest here does says his boss did actually call it a “fee-dee-kay vorse” so they deem it bad form but will allow it. He also a uptight ass german so ESL is also allowable apparently as long as immigrant not a poopyhole country says drumpf.

id also point we’re day 6 to Beer Week and probably have all been waking up .06 to .10. Spanky literally took uber to work after last nights belgian countdown and but still fell off a stool in break room. Drop the incognito but dont tell A famous local brewer cannot handle yeast in the hefe without creating the equivalent of tear gas. Reminds me of infant diapers. Sour. Beer butt is contagious in practice if not a technical sense. Idk. Wives are calling. Techies are infiltrating. A homeless guy sleeping outside reeks of his own filth cuz its sf but its mixing with the mexi hot dog cart smells and not sure im hungry or nauseated but jd ordered one to go. i actually tried a seltzer and liked it shh dont tell. Everybody go home. Nmm,

Force is used because by heating the samples you are forcing the precursor to diacetyl to actually become diacetyl. Diacetyl has a much lower threshold to sensory than the precursor.

Enjoy beer week.

 

[isomerization]

@jturman35 @SRJHops There's an interesting presentation I've seen mentioned in some forums about hop saturation. The conclusion is that there are only very marginal returns of dry hopping above 1.1 oz/gal.

For whirlpool - I haven't found too much research but I've seen several brewers (Hop Butcher and Trillium) mention that they utilize most of their hops on the dry hop, rather than whirlpool.

That study was done with Cascade, which you might note, no one in this thread is using! Would love for an academic group to with all the NE IPA hops.

Since I’m dry hopping 6-8 oz I find that if I dump them in all at once, once they expand, a 1/3 of them are above the beer line and not in contact. By breaking it up, I feel I get more overall contact time. My first dh is usually my danker or more unique hops and the second is the cryo or fruit forward hops. This is just preference but does seem like I get a tad more pop when adding the brighter hops last

So you prefer to split up by varietal rather than blend all together and then DDH? Any reason?

Also, what’s the groups general concu

Edit: last part got cut out there, but was answered many times over (hadn’t got that far yet).