New England IPA "Northeast" style IPA

[HopsAreGood]

I brewed my latest NEIPA with S33. No fermentation issues and finished exactly at the specified attenuation. I like it, but it's a bit too sweet for me (but so are quite a few many examples of the style from top breweries). I prefer the slightly drier finish of S04. K97 is also a very interesting yeast for the style based on a fermentis study presented in a webinar I posted some pages back.

I’ve been wanting to try a 50/50 split of S04 and S33. I just get a little nervous because of some of the horror stories people post about S33, so this is nice to hear.

 

[Rob2010SS]

Latest batch almost ready for soft crash and first dry hop! Looking pretty promising so far! Thanks @Dgallo for the tips.

 

[skleice]

I brewed my latest NEIPA with S33. No fermentation issues and finished exactly at the specified attenuation. I like it, but it's a bit too sweet for me (but so are quite a few many examples of the style from top breweries). I prefer the slightly drier finish of S04. K97 is also a very interesting yeast for the style based on a fermentis study presented in a webinar I posted some pages back.

These are my thoughts as well in regards to s-33. I'm gonna use it one more time and add some dextrose to dry it out a bit.

 

[Beerdrinker85]

NEIPA v12, everything was fine (except I aimed for 1.060 not 1.052). great color, super super fruity aroma but man it's by far the first time I got some Hop burn like that.

And I got a big one. Ok it's kegged since july 6, but you can see the hops at the bottom of the glass when you put it in the fridge for 2-3 hours. a green slurry mixed with a bit of yeast. I did everything I can to cancel any hop burn (I dumped trub/yeast/hops 3 times!)

Gonna give it some time you'll say but wow it may take a while to clear up!

Each time I got some hop burn I was nuts with Galaxy hops

 

[Sbe2]

GMC with Hornindal. Fermented at 85 dry hopped at 56. 17 day turn around.

 

[Tyler B]

I’ve been wanting to try a 50/50 split of S04 and S33. I just get a little nervous because of some of the horror stories people post about S33, so this is nice to hear.

I like the idea of mixing S-33 and S-04. Hadn't thought of that particular combination. As Eltes said, K-97 seemed like an interesting choice. I used it in a kolsch and was very happy with the results. It was fairly clean fermenting, super hazy, and the Krausen just refused to fall. From what I remember, it might be a bit too attenuative.

 

[anteater8]

This is my favorite NEIPA I've made in a while. Aroma is mango, guava, lime, pineapple, floral. Flavor is more of the same plus some peach. The thing I like about this beer the most is the flavor is very full and saturated, but the beer comes across very balanced and light.


14 lb 2 row
3 lb flaked oats
0.75 lb wheat
0.25 lb honey malt

0.5 oz Warrior (19 IBU)
1 oz Citra whirlpool (4 IBU)
2 oz Motueka whirlpool (4 IBU)
3 oz Citra dry hop
6 oz Motueka dry hop

Whirlfoc 10 min
Yeast nutrient 10 min

Imperial Barbarian gen 3

O.G. = 1.063
F.G. = 1.010
ABV = 7%

 

[Frieds]

8th generation of my 1318 and I think it may be time to retire this strain. My imperial neipa is underattenuating. Is there anything I can do push it through those final gravity points?

 

[Northern_Brewer]

8th generation of my 1318 and I think it may be time to retire this strain.

On a completely unrelated note, Lallemand UK have officially announced the 500g bricks of their new "Verdant IPA" yeast. Which if Wyeast's lawyers are watching is definitely nothing to do with 1318.

Seems the 11g retail packs are a few weeks away in the UK, usually it takes a few weeks more to then cross the pond (subject to Covid weirdness).

Sounds like they're really happy with it, it's taken well to being dried so it sounds like there should be none of the problems they had with drying Conan.

 

[HopsAreGood]

I like the idea of mixing S-33 and S-04. Hadn't thought of that particular combination. As Eltes said, K-97 seemed like an interesting choice. I used it in a kolsch and was very happy with the results. It was fairly clean fermenting, super hazy, and the Krausen just refused to fall. From what I remember, it might be a bit too attenuative.

Interesting, One thing that I really like about S04 is the fact that the krausen drops really easily and doesn’t hang around. Every time I’ve used 1318 the krausen That never goes away just annoys me. I like the fact that SO4 gets started quick, finishes quick, and everything drops to the bottom of the fermenter like a brick. It’s just really easy to work with.

 

[anteater8]

Slightly off topic, but I know appearance is very important to this style and people like to take photos of their beers. Its hard to take a picture of a NEIPA and capture its color well, especially depending on the light. I'm no photography expert, but I found this trick online and thought I'd share. Use the "pro" setting on your phone camera, and change these two settings:

• ISO - higher value equals lighter color
• F1.5 - higher value equals lighter color

The key is to find a balance between the two where you're not losing too much definition in the photo.

 

[Tyler B]

Slightly off topic, but I know appearance is very important to this style and people like to take photos of their beers. Its hard to take a picture of a NEIPA and capture its color well, especially depending on the light. I'm no photography expert, but I found this trick online and thought I'd share. Use the "pro" setting on your phone camera, and change these two settings:

• ISO - higher value equals lighter color
• F1.5 - higher value equals lighter color

The key is to find a balance between the two where you're not losing too much definition in the photo.

While we are off topic... This is assuming shutter speed is kept constant after each of these adjustments. Otherwise, on many cameras, the shutter speed will just increase to compensate for the increased ISO sensitivity and larger aperture to "correctly" expose the picture (the same as it was previously).

Higher ISO increases the cameras light sensitivity, but at the cost of more grainy pictures. This is good for low light situations.

Lowering the f-number increases the size of your aperture and let's more light into the camera. This also decreases the width of your plane of focus and makes the background blurry.

Decreasing the shutter speed is the other way to let more light into your camera. This often times results in motion blur though. Increasing the shutter speed will "freeze" action (think sports photography.

Sorry for the photography lesson, but if you understand those three things, you've got the basics of photography down. It might also open the door for another really expensive hobby... Proceed cautiously!

 

[Tyler B]

Interesting, One thing that I really like about S04 is the fact that the krausen drops really easily and doesn’t hang around. Every time I’ve used 1318 the krausen That never goes away just annoys me. I like the fact that SO4 gets started quick, finishes quick, and everything drops to the bottom of the fermenter like a brick. It’s just really easy to work with.

OK, back on topic. My thinking with K-97 was that the krausen might help protect the beer and prevent oxidation. It might also help with the hazy appearance. Not really sure though.

 

[HopsAreGood]

OK, back on topic. My thinking with K-97 was that the krausen might help protect the beer and prevent oxidation. It might also help with the hazy appearance. Not really sure though.

Prevent oxidation while in the fermenter? This shouldn’t really be an issue. Do you mean while opening the fermenter?

 

[Tyler B]

Prevent oxidation while in the fermenter? This shouldn’t really be an issue. Do you mean while opening the fermenter?

Just in general, yeah. Any time oxygen might come in contact with the beer. I assumed the layer of Krausen couldn't hurt. Mayne I'm wrong though. Also, I racked to the keg from under the krausen the only time I used K-97.

 

[popquizkid]

Just in general, yeah. Any time oxygen might come in contact with the beer. I assumed the layer of Krausen couldn't hurt. Mayne I'm wrong though. Also, I racked to the keg from under the krausen the only time I used K-97.

Any time there is active yeast oxidation is not a problem as the yeast will consume the oxygen. Obviously a krausen means the yeast are more active, but they still are active after the krausen drops for a period of time as fermentation finishes up.

 

[Noob_Brewer]

NEIPA - Columbus (boil) - Ekuanot, Citra, Amarillo. Came out awesome. Beautiful bright and fresh citrus flavor and aroma. Has a nice tartness on the front end that ends with straight citrus flavor. Aroma still outstanding given this was kegged on 6/5/20. Ekuanot was emphasized more in the whirlpool and citra/amarillo emphasized more in dry hop. No 'green peppers" from the ekuanot at all.

 

[nebulabrewing]

Brewed a variation of my house hazy recipe. This is my first time using 1318. Overbuilt starter and it’s delicious so far.

 

[couchsending]

Great CB&B Podacst with New Anthem. Reaffirms a lot of things I’ve been saying for a while now.

 

[crusader1612]

Great CB&B Podacst with New Anthem. Reaffirms a lot of things I’ve been saying for a while now.

any link or information you can share? I'd be itnerested to hear it.

 

[eugles]

Great CB&B Podacst with New Anthem. Reaffirms a lot of things I’ve been saying for a while now.

Literally listening to it right now. Really interesting they dry hop at 50F and for short periods of time.

 

[Beerdrinker85]

any link or information you can share? I'd be itnerested to hear it.

https://open.spotify.com/show/5qAcFJkubk8dENGb9DrR9S?si=HtmO4umnTNavzUJQEHKQkQ#login

 

[Fergal]

Interesting section on the low mash ph = greater haze stability too.

 

[couchsending]

Pretty sure the haze stability doesn’t have to do with the pH of the mash necessarily but more the resulting low pH of the boil.

so you could target a higher pH in the mash for potentially better efficiency (debatable) and then just dose with acid in the kettle.

 

[stickyfinger]

Wow, that was a great listen. I like Aaron a lot. he seems great and i think his philosophy of trying **** a lot and stumbling onto great thongs is advice we can all use to get out of our ruts and dogmas...

i guess i need to do a dry hop at 50F next and see what I think. Sounds awesome in many ways, just hard to believe it will taste good. Maybe there goes another dogma!

https://open.spotify.com/show/5qAcFJkubk8dENGb9DrR9S?si=HtmO4umnTNavzUJQEHKQkQ#login

 

[stickyfinger]

Has anyone used Imperial Pub in NEIPA? I tried it on a bitter and really like it. seems pretty different from wlp002 or wy1968. More jammy and rich somehow maybe? I love the flocking and have liked wlp002 in neipa. Also like the lower attenuation.

 

[stickyfinger]

Racking my first Idaho 7 single hop IPA. Wow, intense. Reminds me a bit of galaxy mixed with eureka. Mango, pineapple, pine. Nice

 

[Noob_Brewer]

Racking my first Idaho 7 single hop IPA. Wow, intense. Reminds me a bit of galaxy mixed with eureka. Mango, pineapple, pine. Nice

What yeast did you use for this?

 

[stickyfinger]

What yeast did you use for this?

Juice

 

[Beerdrinker85]

Racking my first Idaho 7 single hop IPA. Wow, intense. Reminds me a bit of galaxy mixed with eureka. Mango, pineapple, pine. Nice

Nice, I just bought a pound of it yesterday and I wonder how much did you use?