New England IPA "Northeast" style IPA

[midegrou]

n00b question: has anyone tried adding all of the DH additions in the serving keg? I'm brewing up a NEIPA Friday and have largely failed in this style. I typically have done biotrans hops but I seem to be reading that many of y'all find that method to be too risky without much benefit.

The last time I tried this style, I added all of my hops on day 2 during active ferm, and kept them in there for about 20 days before close-transferring to the serving keg. Final result was a solid but muted beer with some potential off flavors (I always seem to "taste" green apple but I don't see how that could be possible given how long I ferment and allow to condition - perhaps I need to get one of those off flavor kits so I better understand what I'm tasting...anywho).

I'm thinking of this approach (2.2 gallons into fermenter, 3 gallon corny keg):

• WP hops at 160 for 30 minutes
• Ferment at 66F with London III for however long it takes (~10 days)
• Soft crash to 55 and add 5psi to prevent suckback
• Transfer to sanitized and purged keg with all DH additions
  • use a stainless mesh screen around the dip tube
• Sit at room temp for two days
• Refrigerate and carb

 

[Dgallo]

triedhuh was a Kim k I’mdtu

J

 

[midegrou]

J

Think I must be out of the loop on this one.

 

[Dgallo]

Think I must be out of the loop on this one.

I think that all happened in my pocket it be honest lol

 

[midegrou]

I think that all happened in my pocket it be honest lol

Lol I was frantically googling everything you typed trying to figure out what meme I'd missed and also if I'd done something wrong.

 

[Dgallo]

Lol I was frantically googling everything you typed trying to figure out what meme I'd missed and also if I'd done something wrong.

Lol nah. Your good brother. Just a pocket message. Sorry

 

[secretlevel]

n00b question: has anyone tried adding all of the DH additions in the serving keg? I'm brewing up a NEIPA Friday and have largely failed in this style. I typically have done biotrans hops but I seem to be reading that many of y'all find that method to be too risky without much benefit.

The last time I tried this style, I added all of my hops on day 2 during active ferm, and kept them in there for about 20 days before close-transferring to the serving keg. Final result was a solid but muted beer with some potential off flavors (I always seem to "taste" green apple but I don't see how that could be possible given how long I ferment and allow to condition - perhaps I need to get one of those off flavor kits so I better understand what I'm tasting...anywho).

I'm thinking of this approach (2.2 gallons into fermenter, 3 gallon corny keg):

• WP hops at 160 for 30 minutes
• Ferment at 66F with London III for however long it takes (~10 days)
• Soft crash to 55 and add 5psi to prevent suckback
• Transfer to sanitized and purged keg with all DH additions
  • use a stainless mesh screen around the dip tube
• Sit at room temp for two days
• Refrigerate and carb

Serving keg DH is not a terrible idea, but you'll likely clog your dip tube unless you have a floating one. Even then, keeping hops in keg for weeks probably isn't the best idea. I've dry hopped with a couple of oz in a muslin bag before, but the absorption rate just isn't the same. I'd add them to fermenter after the fermentation is done.

Green apple is an indicator of acetaldehyde. I'd make sure that your yeast packet is healthy, fresh-ish (3 months), and let the beer rise to a higher temp. I'd pitch London 3 at 68F and raise the temp to 72. If you have older yeast, you should probably make a starter.

I really don't know how you guys never contain your hops. If I don't, no matter what I do I get clogged dip tubes and poppets. Even tried a "bright tank" of a keg with a shortened dip tube, then into a serving keg. Maybe a floating dip tube?

Are you cold crashing for 24-48h before you try to transfer using a shorter dip tube? How much did you cut off the dip tube? I think the floating dip tube is the best bet here.

 

[Gozie Boy]

Lol nah. Your good brother. Just a pocket message. Sorry

The more HB you drink, the more sense it will make

 

[Gozie Boy]

In regards to what I'm fermenting in - it's a half barrel unitank. My thought process was that during fermentation, the co2 being produced would somewhat protect from o2 during the first dry hop in addition to having the co2 hooked up to the blow off cane and flushing co2 into the headspace.

With the second addition, I do not have the co2 from fermentation to protect but I would still flush co2 into the head space through the blow off cane.

I'm really on the fence of piecing together a dry hopper like what I have pictured. Just haven't pulled the trigger yet.

My ph target is 5.3-5.4 during mash. I don't usually check ph after that.

I've tinkered with something like this device with some spare parts around my shop, but found that it was very difficult to get the hops not to get stuck, like from the get go. No amount of tapping and banging or blasting CO2 down from above would get them to release. Maybe there's a better way to do this (like with a larger site glass), but then you probably need a reducer to get onto to your fitting, and so you're back to the same place. Perhaps turning your hops into a slurry and introducing them that way into the device might work (but now your volume has increased), but I've not gone down that path.

The yeast brink device (which operates from below) does not have this failure potential, and is also something to consider. But this is a (relatively) expensive solution with probably diminishing returns, esp. if you are not yeast harvesting.

Bottom line, I think couchsending's method (purging from the racking arm while adding hops from above) gets you 99% there for no extra cost.

 

[couchsending]

n00b question: has anyone tried adding all of the DH additions in the serving keg? I'm brewing up a NEIPA Friday and have largely failed in this style. I typically have done biotrans hops but I seem to be reading that many of y'all find that method to be too risky without much benefit.

The last time I tried this style, I added all of my hops on day 2 during active ferm, and kept them in there for about 20 days before close-transferring to the serving keg. Final result was a solid but muted beer with some potential off flavors (I always seem to "taste" green apple but I don't see how that could be possible given how long I ferment and allow to condition - perhaps I need to get one of those off flavor kits so I better understand what I'm tasting...anywho).

I'm thinking of this approach (2.2 gallons into fermenter, 3 gallon corny keg):

• WP hops at 160 for 30 minutes
• Ferment at 66F with London III for however long it takes (~10 days)
• Soft crash to 55 and add 5psi to prevent suckback
• Transfer to sanitized and purged keg with all DH additions
  • use a stainless mesh screen around the dip tube
• Sit at room temp for two days
• Refrigerate and carb

In theory that does look correct. 66 is a great temp for LAIII in my book. Brewer I know that’s won a bunch of GABF medals with it since 1995 does just that. Never even raises it above 66. I don’t really like fermenting these English ale strains warm. I know you get the additional fruity esters but I think they tend to trample the hops quite a bit. Plus there’s the theory that a warmer more rapid/intense ferment might actually blow off even more hop aromatics.

I don’t do many IPLs or really hoppy lagers but it always amazes me how strong the hops can come through fermentation with cold lager ferments. Even with no additions past 10 minutes left the hops are still very noticeable. You can ferment LAIII at 54 if you pitch enough yeast. I ferment Conan at 56 for a “Kolsch” I make and it finishes in 4 days. Got a pale ale going at 60 with it now just to see.

In regards to all the hops in the serving keg. There’s a chance that when you transfer to the hopped keg you won’t be able to leave it for just 2 days at room temp. The likelihood of you getting some refermentation is definitely there. I’d do a forced diacetyl test before cooling if you’re dry hopping at room temp. They’re super easy to do and a great way to make sure you’re not serving people butter bombs. If you’re dry hopping at say 60 or below, the likelihood of refermentation is quite a bit less in my experience.

I’ve had the dip tube screen work and I’ve had it clog. Always with loose hops in the keg.

How are you purging the keg? The issue with keg hopping is the amount of Co2 you have to waste to purge the keg with the hops in it. Especially at the Homebrew level where Co2 ain’t cheap.

I’ve been happy with the results when using fermentation to purge the keg. That way you’re not wasting a ton of Co2. It only takes a few days of active fermentation to purge so it’s not like you need to leave it hooked up with whole time. Hook it up on day one throw the hops in and pull on day 4 and store it somewhere cold. When fermentation is done and beer has been soft crashed transfer to the keg with the hops already in it.

I’d transfer again personally. But that’s up to you. It’s not hard to purge a keg of all o2 when done correctly. Just don’t forget to purge the lines. If you do it correctly I think you’ll end up with a cleaner beer in the long run.

Sounds like a lot of work but making great beer is a lot of work and attention to detail.

 

[Dgallo]

Idk how many of you have tried the new NZ EXP 4337 but it’s an amazing hop. So much complexity. I just tried it in a Single hop ipa from Equilibrium. Lime, passion fruit, grassy/dank, with a touch a white wine. It’s like if motueka, Nelson, and Galaxy had a baby together. I will def be ordering this

 

[couchsending]

I’ve used 4337 about four times now. First few times as part of blends with other NZ hops. Got a beer that will hopefully be fully carbed to can tomorrow that was 80% 4337. To me it’s very much Enigma like, at least the 2lbs I bought last fall. It’s very unique. To me it’s not quite the depth and complexity of Nelson but I enjoy it more than Moutere, Rakau, Waimea, Motueka.

There’s another experimental NZ hop that’s been available for a while down south that I’ve never seen US breweries use. It’s number is 9909. It’s a Hersbrucker grown in NZ. It’s super cool, especially for Pils and lighter beers. Lemon/lime, hay, spice is the descriptor and it really comes through. Very interesting.

FYI you can buy hops directly from AUS way before they’re available here in the US. I’ve got some beers going with this new HPa-016 hop from Australia that I think is gonna be dope. 2020 harvest AUS hops have been available for months and honestly the quality seems to be better than the same hops through the usual suspects here in the US.

 

[Dgallo]

I’ve used 4337 about four times now. First few times as part of blends with other NZ hops. Got a beer that will hopefully be fully carbed to can tomorrow that was 80% 4337. To me it’s very much Enigma like, at least the 2lbs I bought last fall. It’s very unique. To me it’s not quite the depth and complexity of Nelson but I enjoy it more than Moutere, Rakau, Waimea, Motueka.

There’s another experimental NZ hop that’s been available for a while down south that I’ve never seen US breweries use. It’s number is 9909. It’s a Hersbrucker grown in NZ. It’s super cool, especially for Pils and lighter beers. Lemon/lime, hay, spice is the descriptor and it really comes through. Very interesting.

FYI you can buy hops directly from AUS way before they’re available here in the US. I’ve got some beers going with this new HPa-016 hop from Australia that I think is gonna be dope. 2020 harvest AUS hops have been available for months and honestly the quality seems to be better than the same hops through the usual suspects here in the US.

Can’t say I tried last years crop but this batch was very complex. No enigma like flavors in my opinion, the enigma I have is very earth and has a deep overripe raspberry thing going on. Very possible that one more year of maturity and the great NZ Harvest this year could have made a big difference. Plus EQ is now getting direct farm hop contracts so there are certainly some variables at play

 

[HopsAreGood]

Can’t wait to try it!

 

[SanPancho]

FYI you can buy hops directly from AUS way before they’re available here in the US. I’ve got some beers going with this new HPa-016 hop from Australia that I think is gonna be dope. 2020 harvest AUS hops have been available for months and honestly the quality seems to be better than the same hops through the usual suspects here in the US.

who's the best seller to go through? have seen nice deals but have always been leery due to the (assumed) length of shipping transit time.

 

[Noob_Brewer]

View attachment 687124Can’t wait to try it!

Quite the hop combo on that Triple IPA from Equilibrium. Jealous of y'all lol.

 

[HopsAreGood]

Quite the hop combo on that Triple IPA from Equilibrium. Jealous of y'all lol.

If you ever really want to get your hands on OH, EQ, Hudson Valley, and several others just let me know. I have a guy who is the mule kingpin...he only charges an additional $5 per 4 pack and literally does home delivery. He goes to all of the big time local breweries every single seek. I’m happy to ship them to you if you want. Or I could send you a variety pack...just throwing it out there.

 

[Dgallo]

View attachment 687124Can’t wait to try it!

Dude tht district 96 beer collab is solid. Bitter than most of the triples EQ puts out but so good. District 96 and Fidens are quickly becoming two of the best breweries out there and no one really knows about them yet.

@Noob_Brewer go to the EQ website, they are currently shipping to 10 states. You may be in luck!

 

[Dgallo]

View attachment 687124Can’t wait to try it!

This was my Friday delivery

 

[Noob_Brewer]

Dude tht district 96 beer collab is solid. Bitter than most of the triples EQ puts out but so good. District 96 and Fidens are quickly becoming two of the best breweries out there and no one really knows about them yet.

@Noob_Brewer go to the EQ website, they are currently shipping to 10 states. You may be in luck!

Nope, I see they'd rather ship to flipping nevada and north dakota but not to north carolina lol.

 

[Dgallo]

Nope, I see they'd rather ship to flipping nevada and north dakota but not to north carolina lol.

I’m sure it has to do with alcohol taxes lol

 

[couchsending]

Can’t say I tried last years crop but this batch was very complex. No enigma like flavors in my opinion, the enigma I have is very earth and has a deep overripe raspberry thing going on. Very possible that one more year of maturity and the great NZ Harvest this year could have made a big difference. Plus EQ is now getting direct farm hop contracts so there are certainly some variables at play

The Enigma I’ve used in the past (been a while cause I really didn’t enjoy it) was always very “green fruit” forward. Fruit that I can’t really describe honestly, but just reminded me of “green”. Not vegetal
Or grassy but sort of wine grape or some sort of melon I guess? I would got the red fruit underneath. I never got much earthiness from it. I used it a lot 3 and 4 years ago but not much since. I did just order some recently that seems more “earthy”, oniony, however.

The 4337 I have has that green fruit character in spades. What the stuff I’ve used doesn’t have is that typical NZ machine oil/diesel note that Nelson, Riwaka, Mouteka, all seem to have in one way or another. Again I’m sure the stuff I have is probably different quality than what they get but wouldn’t surprise me if it’s also 2019. 2020 NZ stuff hasn’t hit anywhere, even in AUS. Brewers on the West Coast are just getting to do selection with Freestyle that’s being sent to them now. Won’t see pellets for another month at the earliest. Also 4337 comes from the NZ hop Co Op. Even if you have pretty substantial contracts with them you don’t get to select. You just get what you get. Opposite with Freestyle and a few other growers/brokers. Much smaller breweries are getting to do selection and consequently get much better quality than in the past when the Co Op was the only option. NZ hops are just gonna be getting better and better. Which will hopefully trickle down to us lowly homebrewers as well.

 

[couchsending]

who's the best seller to go through? have seen nice deals but have always been leery due to the (assumed) length of shipping transit time.

I’ve used BeerCo but there are others. Shipping price and timing might surprise you.

 

[MrPowers]

I’m really starting to settle in on soft crash to 52-55 for 24-48 hours (depending on yeast strain). Drop yeast and raise to 58-62 to dry hop for 4 days. Then hard crash, dump trub and warm back up to add sugar/CBC1 to natural carb. It seems to strike a good balance between hop aroma and shelf stability. Even with high sulfate (300-400ppm), they come out with a very soft mouthfeel and great head retention from the natural carbonation.

My most recent using this method:
Summit/Idaho 7
Fawcett Pearl/Dextrose
Barbarian

 

[Frieds]

I’ve used BeerCo but there are others. Shipping price and timing might surprise you.

I use BeerCo for almost all my hop purchases. They are very good.

 

[Fergal]

I’ve used BeerCo but there are others. Shipping price and timing might surprise you.

Cant speak highly enough of Dermott & Beerco, they are my go to for hops - especially the NZ & US stuff. Not sure if they ship to the US or not but have a look at Ellerslie Hops who also grow their own hop varieties. They have a minimum qty of 1kg but they are a great bunch too.
I (in theory) travel with to NZ quite a bit with work. Before Christmas I picked up a kilo of Hort 4337 & Nelson for $70 NZD! I paired the 4337 with Nelson & Galaxy which is pretty much the best hop combo I've ever had! I think it would be amazing with Strata too.

 

[Frieds]

Cant speak highly enough of Dermott & Beerco, they are my go to for hops - especially the NZ & US stuff. Not sure if they ship to the US or not but have a look at Ellerslie Hops who also grow their own hop varieties. They have a minimum qty of 1kg but they are a great bunch too.
I (in theory) travel with to NZ quite a bit with work. Before Christmas I picked up a kilo of Hort 4337 & Nelson for $70 NZD! I paired the 4337 with Nelson & Galaxy which is pretty much the best hop combo I've ever had! I think it would be amazing with Strata too.

Do you also get the handwritten notes from Dermott with your order that are impossible to understand?

 

[Fergal]

Do you also get the handwritten notes from Dermott with your order that are impossible to understand?

Haha yeah his handwriting is average! He often throws in freebies and all sorts though. Just nailed the customer service part. Last time I picked up an order he threw in 100g of strata because I mentioned i hadn't used it yet!

 

[Frieds]

Haha yeah his handwriting is average! He often throws in freebies and all sorts though. Just nailed the customer service part. Last time I picked up an order he threw in 100g of strata because I mentioned i hadn't used it yet!

I ordered 100g of Comet because I’d never used it before and it was on sale and he sent me 250g instead. I always shop there for anything outside my lhbs. Easily the best online store in Australia for me for price and service.

 

[lowtones84]

Are you cold crashing for 24-48h before you try to transfer using a shorter dip tube? How much did you cut off the dip tube? I think the floating dip tube is the best bet here.

Yes, and I cut off about half an inch. With the angle of the dip tube it's a significant lift off of the bottom. I'm only using around 1oz/gallon of dry hops, too. Horrible, horrible clogs any time I've tried loose dryhopping, which leads to completely defeating the purpose of all of this low/no o2 transferring.