New England IPA "Northeast" style IPA

[HopsAreGood]

Rebrewing my Citra/Nelson DIPA and London Ale 3 has crapped out on me again at 1.030. I hate this strain so much. Third generation from this pack and have had this issue 2 out of the 3 brews. Think I'm going back to London Fog after this.

Mashed at 66 C/150.8 F and started fermentation at 67F. After giving the fermenter a good shake and raised the temperature to 74F. Hopefully this gets me down a bit more. My last brew of this finished at 1.022 after a lot of shaking and raising the temps. Found it a bit on the sweet side so 1.030 is going to be undrinkable.

What was your starting gravity? I’ve had LA3 crap out on me numerous times as well, but it’s a low attenuator anyway. (As you know)

 

[aaronm13]

What was your starting gravity? I’ve had LA3 crap out on me numerous times as well, but it’s a low attenuator anyway. (As you know)

OG was 1.080 and fermentation started really quick. I noticed my tilt hadn't changed in 2 days but I don't trust that so took a hydrometer sample this morning and unfortunately the Tilt was pretty right. I'm sitting at 60.7 attenuation now which even for this strain is terrible. I brewed on Monday so it's day 7 now. Going to have to find a new strain or go back to London Fog. I like the sounds of your dry yeast blend of Verdant and New England. Just not a fan of dry yeast but might be worth a shot.

 

[HopsAreGood]

OG was 1.080 and fermentation started really quick. I noticed my tilt hadn't changed in 2 days but I don't trust that so took a hydrometer sample this morning and unfortunately the Tilt was pretty right. I'm sitting at 60.7 attenuation now which even for this strain is terrible. I brewed on Monday so it's day 7 now. Going to have to find a new strain or go back to London Fog. I like the sounds of your dry yeast blend of Verdant and New England. Just not a fan of dry yeast but might be worth a shot.

Yeah. I’ve had the same issues with LA3. Super annoying. I think adding some dextrose in the future might help but not everyone likes doing that. They list it as 71-75% attenuation and by my calculation you’re currently sitting at 62.5%. At this point you’d need to get to 1.023 just to hit the 71. I’ve had good success with just the verdant (no mixing with the dry Conan) getting 75-78% typically. So if you like the LA3 character maybe try just the verdant yeast by itself. The Lallemand pitch calculator makes it super easy to pitch the exact amount of yeast needed without having to mess with starters. Just punch in the OG, the amount of wort, and then weigh the dry yeast and pitch.

 

[beervoid]

OG was 1.080 and fermentation started really quick. I noticed my tilt hadn't changed in 2 days but I don't trust that so took a hydrometer sample this morning and unfortunately the Tilt was pretty right. I'm sitting at 60.7 attenuation now which even for this strain is terrible. I brewed on Monday so it's day 7 now. Going to have to find a new strain or go back to London Fog. I like the sounds of your dry yeast blend of Verdant and New England. Just not a fan of dry yeast but might be worth a shot.

Strange i've gone up to 10 generations without any problems, if anything it gets more attenuative.
How are you harvesting? Are you sure you are getting healthy yeast?

 

[aaronm13]

Yeah. I’ve had the same issues with LA3. Super annoying. I think adding some dextrose in the future might help but not everyone likes doing that. They list it as 71-75% attenuation and by my calculation you’re currently sitting at 62.5%. At this point you’d need to get to 1.023 just to hit the 71. I’ve had good success with just the verdant (no mixing with the dry Conan) getting 75-78% typically. So if you like the LA3 character maybe try just the verdant yeast by itself. The Lallemand pitch calculator makes it super easy to pitch the exact amount of yeast needed without having to mess with starters. Just punch in the OG, the amount of wort, and then weigh the dry yeast and pitch.

There's 4% dextrose in the recipe. I'd be delighted to hit 1.023 at this stage. I used the Verdant dry yeast once and wasn't blown away by it. I had no signs of fermentation after 36 hours of pitching so I added another pack that I rehydrated. This took off like a rocket and got down to 1.015. Not sure if overpitching had anything to do with the impression I got from it. 2 packs into a 1.065 wort.

Wouldn't mind but I was brewing this for a competition in a couple of weeks and don't think I'll have time to do another brew for it.

 

[aaronm13]

Strange i've gone up to 10 generations without any problems, if anything it gets more attenuative.
How are you harvesting? Are you sure you are getting healthy yeast?

I'm over building the starter and pouring off enough into a Mason jar. Roughly gives me 60 billion cells. I work off this figure when building up for the next brew.

 

[HopsAreGood]

At this point I’d just pitch some more yeast. If you’re at 1.030 then there are sugars in there that can be consumed. Just give it some more yeast (if you have some) and see where that takes you. I had a 1.080 beer crap out on me at 1.036 and threw in an entire pack of verdant. Took it down to 1.020 in a few days and the finished beer was excellent.

 

[aaronm13]

At this point I’d just pitch some more yeast. If you’re at 1.030 then there are sugars in there that can be consumed. Just give it some more yeast (if you have some) and see where that takes you. I had a 1.080 beer crap out on me at 1.036 and threw in an entire pack of verdant. Took it down to 1.020 in a few days and the finished beer was excellent.

The only dry yeast I have is US-05, would that mess with the flavor profile too much? if not it'll take me a few days to build up more LA3. I could always order some Verdant but would probably be Wednesday before I got it.

WIth a dry yeast would you rehydrate it or just sprinkle on top?

 

[HopsAreGood]

The only dry yeast I have is US-05, would that mess with the flavor profile too much? if not it'll take me a few days to build up more LA3. I could always order some Verdant but would probably be Wednesday before I got it.

WIth a dry yeast would you rehydrate it or just sprinkle on top?

If you’re at 1.030 from 1.080 then the far majority of yeast character has likely already been established. I wouldn’t think twice about giving it some US-05 which is super clean anyway. I’d personally just direct pitch it...although others may disagree. I’ve never been able to detect any issues at all from just sprinkling dry yeast on top.

 

[aaronm13]

If you’re at 1.030 from 1.080 then the far majority of yeast character has likely already been established. I wouldn’t think twice about giving it some US-05 which is super clean anyway. I’d personally just direct pitch it...although others may disagree. I’ve never been able to detect any issues at all from just sprinkling dry yeast on top.

Thanks for all the help. Think I'll try the US-05. I've messaged a friend who might have some of the Verdant. Really good idea to have a few packs of dry yeast on hand for an emergency like this.

 

[HopsAreGood]

Thanks for all the help. Think I'll try the US-05. I've messaged a friend who might have some of the Verdant. Really good idea to have a few packs of dry yeast on hand for an emergency like this.

It’ll definitely get you down closer to where you want to be in terms of final gravity. Like I said, you have consumable sugars in there but your original yeast just crapped out. Simple solution is to just give it some more hungry yeast. Good luck, let us know how it turns out!

 

[anteater8]

That's good advice. I typically stick to 3 varieties. That's what I've done with all NEIPA's I've made. I've seen other examples of both commercial beers and home brews where they go with more varieties and I thought I'd try it. My thought process was by splitting it up between 3 on hotside and 2 on cold side, it might help layer some of the flavors that I was hoping to get.

However, if that's not the case, then I'll have to re-think this.

I did the exact same thing! I usually use one to three varieties but I had bunch of 2 oz hop bags that I wanted to get through so I decided to use them all at once. I was inspired by Modern Times, I've had some incredible NEIPAs from them with like 7 varieties. Here's my recipe and notes:

17.5 lb 2 row
0.25 lb Honey malt

0.5 oz Warrior (19 IBU)
1 oz Simcoe 10 min (12 IBU)
1 oz CTZ 0 min
2 oz Mosaic whirlpool (30 min at 170)
1 oz CTZ whirlpool (30 min at 170)
1 oz Simcoe whirlpool (30 min at 170)
2 oz Amarillo dry hop #1
2 oz Citra dry hop #1
2 oz Idaho 7 dry hop #2
2 oz Strata dry hop #2

Notes: lots of mango, pineapple, dankness and grapefruit. Delicious beer and I would experiment with more hop varieties again.

 

[aaronm13]

It’ll definitely get you down closer to where you want to be in terms of final gravity. Like I said, you have consumable sugars in there but your original yeast just crapped out. Simple solution is to just give it some more hungry yeast. Good luck, let us know how it turns out!

Will do. My friend hasn't any of the Verdant yeast so I'm going to use the US-05 and see what happens. Am I likely to dry it out too much with that yeast and should I throw in the whole pack?

 

[HopsAreGood]

Will do. My friend hasn't any of the Verdant yeast so I'm going to use the US-05 and see what happens. Am I likely to dry it out too much with that yeast and should I throw in the whole pack?

Unfortunately it’s a bit of a guessing game at this point. I really don’t know how much to recommend or exactly how dry it will end up. If it were me I’d prob use 1/4-1/2 of the pack. Your mileage may vary.

 

[aaronm13]

Unfortunately it’s a bit of a guessing game at this point. I really don’t know how much to recommend or exactly how dry it will end up. If it were me I’d prob use 1/4-1/2 of the pack. Your mileage may vary.

True. I could always add a bit more if needed but the environment isn't great for the new yeast now. I'll try half and see as us-05 is a bit of a beast.

 

[stickyfinger]

1.060 or 1.065 is the max OG I will go with an all-malt IPA when using LAIII or Juice.

OG was 1.080 and fermentation started really quick. I noticed my tilt hadn't changed in 2 days but I don't trust that so took a hydrometer sample this morning and unfortunately the Tilt was pretty right. I'm sitting at 60.7 attenuation now which even for this strain is terrible. I brewed on Monday so it's day 7 now. Going to have to find a new strain or go back to London Fog. I like the sounds of your dry yeast blend of Verdant and New England. Just not a fan of dry yeast but might be worth a shot.

 

[aaronm13]

1.060 or 1.065 is the max OG I will go with an all-malt IPA when using LAIII or Juice.

A friend of my swears by it and her got me to use it. He doesn't brew anything above 1.065 so he can't understand how I'm having issues. LA3 is a disaster for double ipas, I've 3 brews to prove it.

 

[HopsAreGood]

A friend of my swears by it and her got me to use it. He doesn't brew anything above 1.065 so he can't understand how I'm having issues. LA3 is a disaster for double ipas, I've 3 brews to prove it.

I’m not sure why you had no activity until 36 hours with the verdant yeast, but every time I’ve used it by itself I’ve had slow bubbles by 8 hours, and totally raging by 24 hours. Brew a 1080 beer, mash at 152, and pitch two packs of verdant and there’s no reason you shouldn’t end up at 1.020. 75% attenuation and approximately 8% beer is super easy to achieve.

 

[aaronm13]

I’m not sure why you had no activity until 36 hours with the verdant yeast, but every time I’ve used it by itself I’ve had slow bubbles by 8 hours, and totally raging by 24 hours. Brew a 1080 beer, mash at 152, and pitch two packs of verdant and there’s no reason you shouldn’t end up at 1.020. 75% attenuation and approximately 8% beer is super easy to achieve.

Not sure either. Once I added the second pack it was flying within a few hours. Maybe a bad pack or something, The beer finished out at 1,016 too.

Added a half pack of US-05 last night and didn't see any signs of fermentation so resigned myself to the beer being a bust. Took a hydrometer sample and it's actually down to 1.022. Delighted to be honest. Really didn't think it was working. Hopefully with a bit of luck I might a few more points out of it. Thanks so much for all your help yesterday.

 

[Dgallo]

Thought you guys might get a kick outta this. A new brewery opened in my local area. Look how they are describing their ipas. Haven’t tried their beer yet so won’t comment on its quality but talk about using buzz words for marketing

 

[HopsAreGood]

Thought you guys might get a kick outta this. A new brewery opened in my local area. Look how they are describing their ipas. Haven’t tried their beer yet so won’t comment on its quality but talk about using buzz words for marketing View attachment 728743

I mean...you simply HAVE to love those “biotransformed” iPas. It’s as if they started as one thing and ended up as something completely different!
...lol!

Beertender: “what can I get for you?

Me: “I’d love to try one of your biotransformed ipas. How’s the one that was transformed by Citra and cascade? Sounds awesome and Ive heard that biotranformation makes it really juicy. Is that right?

Beertender: Yeah, it’s really good.

 

[aaronm13]

They're a few years late with the biotransformation trend.

 

[bailey mountain brewer]

But ya know what, it will sell them some more beers to certain people. I can picture some one saying "oh man last night I had this awesome ipa, it was biotransformed with hops. soooo good!" reply: "wow dude, so what's biotransformed?" ummm ** google searching**

 

[Noob_Brewer]

Thought you guys might get a kick outta this. A new brewery opened in my local area. Look how they are describing their ipas. Haven’t tried their beer yet so won’t comment on its quality but talk about using buzz words for marketing View attachment 728743

I feel bad for the bartenders at that brewery. I know I’d be asking them all sorts of questions like, “what actually happened during the bio transformation process?” Or “how do you get your beer to “bio transform”? . Makes it sound like the beer has been converted into something other than beer. Hopefully they prep the bartenders (if they aren’t the owners) on questions like that. Lol. I also wouldn’t be surprised to hear “it’s our proprietary process” . Joking aside, I hope that brewery makes good beer, would hate to see new breweries not do well. Always want to support local when possible.

 

[HopsAreGood]

I feel bad for the bartenders at that brewery. I know I’d be asking them all sorts of questions like, “what actually happened during the bio transformation process?” Or “how do you get your beer to “bio transform”? . Makes it sound like the beer has been converted into something other than beer. Hopefully they prep the bartenders (if they aren’t the owners) on questions like that. Lol. I also wouldn’t be surprised to hear “it’s our proprietary process” . Joking aside, I hope that brewery makes good beer, would hate to see new breweries not do well. Always want to support local when possible.

I couldn’t agree more with you in terms of hoping all breweries do well. It’s kind of funny though because most of the people who post in this thread know so much more about these beers than most of the beer tenders, the people who work at breweries, and sometimes even the Brewers who make the beers.

I was at a local brewery last year, one that I’m actually quite fond of, and I had a question about one of the beers up on the board. It was hand written with chalk and it turned out that I couldn’t read it because it was kind of smudged, but the beer tender told me it said “DDH.” She told me that DDH meant that it was really good hops, and because I didn’t want to be a D**K, I just kind of shook my head and said oh, OK, thanks.

It is what it is.

 

[Noob_Brewer]

lol DDH = Definitely delicious hops!

 

[HopsAreGood]

lol DDH = Definitely delicious hops!

 

[bailey mountain brewer]

It's a little unfortunate, and the pres of my hb club pet peeve, when someone that works at a brewery doesn't know the basics. He rants about it occasionally when him and his wife go out, he doesn't make an ass out of them or anything but always lets us know his experiences, its a good laugh. In my opinion if your gonna work in a field you should at least know the basics, and if you dont then dont make something up, maybe say "ill find out and let you know" instead.

 

[RCope]

I'd give them the benefit of the doubt...it seems they are just riffing on the whole "laboratory theme" and biotransformation just fits into their catchy lexicon. "Become a Lab Partner", "catalyst", "control group", "genes", etc...

 

[Noob_Brewer]

I'd give them the benefit of the doubt...it seems they are just riffing on the whole "laboratory theme" and biotransformation just fits into their catchy lexicon. "Become a Lab Partner", "catalyst", "control group", "genes", etc...

Yup agreed. Didn't see the "become a lab partner" piece. give them credit for some catchy buzz phrases. Hope it works out for them after all catchy phrases and good marketing will get peeps into the door, but in order to keep them there is solid beer anyways, especially in new york where theres stiff competition.