New England IPA "Northeast" style IPA

[Dgallo]

Thanks for the reminder, they've been up for about a week now I think, but just got an email today announcing them. Was trying to wait it out until Riwaka was added but decided to pull the trigger since nelson was low in stock.

I’ll be ordering again when riwaka is in again too. This will be my year of NZ and AUS hops exclusively lol

 

[JoeMamasIPA]

I practically ddh all my beers. I love the mosaic and Columbus combo. Dank with some great citrus/berry notes

Aye, aye

Was just a little concerned about taking something that's far from broke and breaking it. Of course I randomly saw this quote today that didn't help:

The one with the most aroma and flavor by far was a single hopped Mosaic neipa, fermented with simonaitis and ebbergarden kveik. It was so peach forward that I actually regret dry hopping it with more Mosaic later on and getting those earthy notes messing with the fruit.

I think a lot of what that guy was seeing was due to yeast selection though. I get more citrus/blueberry using WLP007.

 

[ChiknNutz]

Had to look up "DDH" - Double Dry Hopped - as I hadn't seen that acronym yet.

 

[couchsending]

Had to look up "DDH" - Double Dry Hopped - as I hadn't seen that acronym yet.

You’ve been on a deserted island for the last 5 years?

 

[ChiknNutz]

I guess so, appreciate the condescension.

 

[Northern_Brewer]

FOR ALL YOU NELSON FANS!!!!!

YAKIMA VALLEY HOPS has a very low quantity of 2020 Nelson Stocked. They did not advertise it (that I’m aware of at least)... thought I’d inform all you fine folks. Only a little over 35 lbs left so hurry

Don't sweat too much - it's been a good harvest in NZ this year so supply is up at a time when demand is massively down, so supposedly there's a fair amount of Nelson (and others) on the spot market.

 

[Dgallo]

Don't sweat too much - it's been a good harvest in NZ this year so supply is up at a time when demand is massively down, so supposedly there's a fair amount of Nelson (and others) on the spot market.

I know they had a great harvest, so I hope so...but It’s almost September and they are just getting released to us now, almost 3 months after harvest.

US beer sales are way up nationally. I heard hops were actually in absurd demand right now and I know of multiple breweries in my area that actually were able to get a fair amount of NZ hops this year. I’m wondering how this will all effect The supply to home brewers

 

[couchsending]

There are also a few new farms in NZ. Hop Revolution shipped their first crop this year. I believe they’re the largest hop farm in NZ now, growing mostly Nelson and Riwaka. There’s also Clayton hops which is new. There is a lot more production there than there was even 3-4 years ago (and hopefully better quality).

 

[secretlevel]

There are also a few new farms in NZ. Hop Revolution shipped their first crop this year. I believe they’re the largest hop farm in NZ now, growing mostly Nelson and Riwaka. There’s also Clayton hops which is new. There is a lot more production there than there was even 3-4 years ago (and hopefully better quality).

Would all the brewers select the best quality though? Are homebrewers just left with whatever lots are leftover?

 

[couchsending]

Would all the brewers select the best quality though? Are homebrewers just left with whatever lots are leftover?

I think it depends. But in my experience that’s probably the case most of the time. I think all these new NZ hop farms have pushed the main growing COOP in NZ to up their game a bit. Pretty sure most of the stuff we get as homebrewers comes from them but again I’m not sure. I think the quality of all the NZ hops will be just getting better and better across the board.

 

[Dgallo]

So I literally ordered my hops 5 minutes before my post yesterday and they are already at my house.... less than 24 hours from WA to NY, that’s wild lol

 

[skleice]

So I literally ordered my hops 5 minutes before my post yesterday and the are already at my house.... less than 24 hours from WA to NY, that’s wild lol View attachment 695639

That's crazy! Thanks for the heads up. I loaded up.

 

[Northern_Brewer]

US beer sales are way up nationally.

Citation needed.

A few weeks ago Nielsen were saying that beer/cider/FMB was the one category that had failed to make up for the loss of on sales with retail sales.

BA members are saying that they were down about 10% in H1, which includes 3-4% of growth in Jan/Feb.

There may be some growth once lockdown was released but there's a lot of catching up to do.

My subjective impression is that there's a lot of hazies suddenly come on British supermarket shelves during lockdown (it was already starting to happen, but lockdown has accelerated that trend), whereas the on trade is being somewhat more cautious - with limited capacity they're sticking to the core beers more than they used to.

 

[Dgallo]

Citation needed.

A few weeks ago Nielsen were saying that beer/cider/FMB was the one category that had failed to make up for the loss of on sales with retail sales.

BA members are saying that they were down about 10% in H1, which includes 3-4% of growth in Jan/Feb.

There may be some growth once lockdown was released but there's a lot of catching up to do.

My subjective impression is that there's a lot of hazies suddenly come on British supermarket shelves during lockdown (it was already starting to happen, but lockdown has accelerated that trend), whereas the on trade is being somewhat more cautious - with limited capacity they're sticking to the core beers more than they used to.

https://www.google.com/amp/s/amp.cnn.com/cnn/2020/04/29/business/beer-sales-coronavirus/index.html
https://www.google.com/amp/s/amp.miamiherald.com/news/coronavirus/article243433136.html
I also personally know about 8-10 people in the industry between breweries and distributors and everyone is up. remarkable liquids who carries all our micro and intermediate size craft breweries have been up on average 30% the past 6th months.

the good small breweries with canning capabilities are doing ok. Obviously their profit margins dropped since there’s really no tap room sales but Americans are drinking alcohol like crazy right now

 

[Northern_Brewer]

https://www.google.com/amp/s/amp.cnn.com/cnn/2020/04/29/business/beer-sales-coronavirus/index.html
https://www.google.com/amp/s/amp.miamiherald.com/news/coronavirus/article243433136.html
Americans are drinking alcohol like crazy right now

That's what the headline-writers want you to think, but look at what the text of your links actually says

"Anheuser-Busch's (BUD) Busch Light sales have increased 44%... Other brands have also recorded double-digit sales increases, including Miller Lite, Michelob Ultra and Natural Light. They all grew between 14% and 17%... . A lot of people are buying lite beers because they're not moving around as much, so lower calorie beers make a lot of sense... Craft beer, which is pricier, isn't seeing the same increase in sales compared to its cheaper siblings."

"Off-premise sales of spirits have risen 32%, while wine sales have increased 26% and beer sales are up 17% over the same period in 2019, according to Wine Business. Americans spent $1 billion on beer over the Memorial Day weekend. But those gains in off-premise beer sales don’t make up for the loss of on-premise sales"

The story is that retail is up, but not enough to make up for the loss of the on trade, and retail tends to favour the big brands rather than craft. Macro light beers are not much of a threat to the supply of Nelson or Riwaka....

 

[wepeeler]

That BYO article is from 2011 right? There’s a bit more know about hops now than in 2011.

This has some better more up to date science based info on 4mmp and other thiols and flavor active compounds in hops.

http://scottjanish.com/survivables-unpacking-hot-side-hop-flavor/
if you were to make a beer with just Citra at 60 minutes I guarantee you there would be no “cattiness” in the beer. Dry hopping (or low whirlpool temps) is the best way to get it into the beer although then it doesn’t survive fermentation nearly as well as other aromatic compounds.

The “harshness” from boiling Citra is more likely due to the higher than normal polyphenol content. Similar results would come from boiling Galaxy.

I’m not saying you should add it at 60 minutes but don’t be afraid of 30 minute additions. There are definitely compounds in hops that benefit from boiling and will make it into even heavily dry hopped beers.

I’ve been messing with adding decent amounts of Simcoe and Cascade at 30 lately (no beginning of boil addition) and the difference in the final beer was pretty eye opening. You could definitely pick out aroma contributions of the beer with the 30 minute addition even with a rather large DH charge. I went into these experiments doubting that I would see a big difference and was pleasantly surprised.

To me beers that are only whirlpooled and dry hopped lack depth and character. You can create much more interesting aroma and flavor profiles by adding certain hops at certain times on the hotside.

Changing my WP temp to 180 from 160 adds an additional 20 IBU. Should I cut the time back to 20 min vs 30 min? That seems to only add an additional 10 IBU. I was experiencing much harsher flavors from WPing at 180 vs 160. 20 IBU is a lot...

 

[Dgallo]

Fridge is looking glorious right now lol

 

[couchsending]

Changing my WP temp to 180 from 160 adds an additional 20 IBU. Should I cut the time back to 20 min vs 30 min? That seems to only add an additional 10 IBU. I was experiencing much harsher flavors from WPing at 180 vs 160. 20 IBU is a lot...

Personally I don’t trust the IBU calculator when it comes to whirlpooling. I think it’s something you need go off feel. Drop your boil pH closer to 5.0. You get all the extraction with less isomerization. And potentially a more stable haze...

Then there’s the issue of high dry hopping loads actually decreasing measured IBUs.

 

[wepeeler]

Personally I don’t trust the IBU calculator when it comes to whirlpooling. I think it’s something you need go off feel. Drop your boil pH closer to 5.0. You get all the extraction with less isomerization. And potentially a more stable haze...

Doesn't pH drop during boil as a byproduct of the boil? If I'm starting at 5.2-5.4, I would expect it to be closer to 5. I don't measure, I just go by what Beersmith spits out.

 

[JoeMamasIPA]

DGallo, tell me what you think of the Bright. Doesn't seem to be inline with their other beers or NEIPA in general.

 

[couchsending]

Doesn't pH drop during boil as a byproduct of the boil? If I'm starting at 5.2-5.4, I would expect it to be closer to 5. I don't measure, I just go by what Beersmith spits out.

I don’t think I’ve actually seen pH drop more than .1 over a 90 minute boil, maybe that’s just my setup.

Hops tend to increase pH (or negate pH drop) so when adding hops during the boil you won’t see as much natural decrease as you would without.

 

[couchsending]

DGallo, tell me what you think of the Bright. Doesn't seem to be inline with their other beers or NEIPA in general.

Its fermented with US05 which is why. Bright is meant to be a representation of the hop they use in each one. There’s no yeast esters or biotransmformed compounds present, just pure hop expression. When the hops are good I tend to like Bright more than their other beers, personally.

 

[Dgallo]

DGallo, tell me what you think of the Bright. Doesn't seem to be inline with their other beers or NEIPA in general.

I actually just had it this afternoon. It’s good but brewed to be dry and with a cleaner profile. I think it’s more inline with sip of sunshine. At least the Citra one. I enjoyed Galaxy and Nelson much more. Last August’s bright with Nelson was amazing

 

[JoeMamasIPA]

That makes sense about the yeast difference. I got Bright with Nelson about a month ago that I struggled to finish; never had that with a TH beer before. I like Nelson in Stillings St. from Trill but the latest Bright with Nelson from TH seemed like a whiff. Must have been the crop year.

 

[aaronm13]

Drop your boil pH closer to 5.0. You get all the extraction with less isomerization.

Do you add more lactic acid towards the end of your boil if you're not close to 5.0? I'm usually at a 5.2 mash but never check it after that. If you add more acid a what stage would you add it as you said a high whirlpool of hops would raise the ph slightly.

 

[Tyler B]

Water profile question... I've searched the past several pages of this thread, read the OPs updated preference, BYOs recommendations, etc and realize that it is really just a matter of preference based on experimentation. So, I'm not really looking for THE water profile just wondering if the one I came up with is a decent starting point?

Ca100, Mg 0, Na 40, Cl 175, SO4 87.5, HCO3 0

Any glaring mistakes or problems? I've brewed a lot of beers but this is my first NEIPA and my first time building up my water from RO. Any thoughts or critiques appreciated.

 

[Dgallo]

Water profile question... I've searched the past several pages of this thread, read the OPs updated preference, BYOs recommendations, etc and realize that it is really just a matter of preference based on experimentation. So, I'm not really looking for THE water profile just wondering if the one I came up with is a decent starting point?

Ca100, Mg 0, Na 40, Cl 175, SO4 87.5, HCO3 0

Any glaring mistakes or problems? I've brewed a lot of beers but this is my first NEIPA and my first time building up my water from RO. Any thoughts or critiques appreciated.

That’s a pretty good place to start. Each brewer is going to have a profile they love and brew with. Personally, I’m lower on the calcium, higher in so4 and Na. You’ll end up playing with it over time and find what you prefer.

 

[Tyler B]

That’s a pretty good place to start. Each brewer is going to have a profile they love and brew with. Personally, I’m lower on the calcium, higher in so4 and Na. You’ll end up playing with it over time and find what you prefer.

Thanks, man... appreciate it!

 

[wepeeler]

Water profile question... I've searched the past several pages of this thread, read the OPs updated preference, BYOs recommendations, etc and realize that it is really just a matter of preference based on experimentation. So, I'm not really looking for THE water profile just wondering if the one I came up with is a decent starting point?

Ca100, Mg 0, Na 40, Cl 175, SO4 87.5, HCO3 0

Any glaring mistakes or problems? I've brewed a lot of beers but this is my first NEIPA and my first time building up my water from RO. Any thoughts or critiques appreciated.

Very similar to what I use, but I have lower Ca and Na and trace amounts of Mg and HCO3. But I prefer the higher Cl to SO4 ratio, the opposite of @Dgallo, so everyone definitely has a unique preference. Been trying different combos for about 4 years now and it's what I think I prefer, although my recipe has changed immensely in that time too, so there's that...

 

[Tyler B]

Very similar to what I use, but I have lower Ca and Na and trace amounts of Mg and HCO3. But I prefer the higher Cl to SO4 ratio, the opposite of @Dgallo, so everyone definitely has a unique preference. Been trying different combos for about 4 years now and it's what I think I prefer, although my recipe has changed immensely in that time too, so there's that...

Thanks for your insight, bro!

So do you guys think that calcium number(100ppm) is too high?