New England IPA "Northeast" style IPA

[Beerdrinker85]

Ssbrewtech temp controller with water at 5-6c. I can go easily to 50f within 20-30 min. But is it worth waiting 24h of 50f crashing just to dump trub before pitching yeast???

 

[couchsending]

Ssbrewtech temp controller with water at 5-6c. I can go easily to 50f within 20-30 min. But is it worth waiting 24h of 50f crashing just to dump trub before pitching yeast???

No.. wait for 30 minutes or so and dump what’s already settled then pitch your yeast. My SOP (for various reason that aren’t ideal) is to transfer to the FV around 72 then hook it up to the glycol and set to 64/66 for ales. When it stabilizes at that temp I’ll dump what’s ever at the bottom of the cone (I fill from the bottom), the pitch yeast and aerate.

I’ve tried dumping after 12 or 24 hours and never really got anything significant honestly. Most of what I end up transferring must end up in the krausen and hence stuck to the fermenter walls.

 

[Dgallo]

Ssbrewtech temp controller with water at 5-6c. I can go easily to 50f within 20-30 min. But is it worth waiting 24h of 50f crashing just to dump trub before pitching yeast???

If you can cool your wort that quickly to 50, then you should be having no issue leaving trub behind. If you are still transferring too much trub for your liking, The only thing I would suggest us to plan for another 0.25-0.5 gallons for loss in you recipe and you should be golden

 

[ThatVideoKid]

I did a triple batch recently with Verdant vs S33 vs US04. After some aging the Verdant tastes amazing and attenuation was very high - crisp and very easy to drink - no sharp edges. The S04 is really good, more body and sweetness but it totally accentuated the oat malt! It has so much oat malt flavor! The S33 is a bust so far. Weird sulfury character. I must have abused it somehow.

are there lower attenuation dry yeasts that are good in this style?

Lallemand New England is supposedly LA3. It appears the cell count per packet is abysmal though. 1/5 the amount thats in a regular packet.

 

[ThatVideoKid]

How many of you use whirlfloc for these beers?

I use whirlfloc, gelatin, all the stuff you'd use in a clear beer. Just because its hazy, it isn't an excuse for leaving yeast and unneeded proteins in suspension. Plus (at least gelatin) this stuff will help with hop burn.

On whirlfloc, I think those proteins are leaving the beer no matter what you do, I'd just rather them drop out in the kettle than in the FV.

 

[skleice]

I see that aromazyme is now available to homebrewers. Anybody try it yet?

 

[Noob_Brewer]

I see that aromazyme is now available to homebrewers. Anybody try it yet?

Never heard of it other than knowing its some enzyme lol. Got a link?

 

[HopsAreGood]

Never heard of it other than knowing its some enzyme lol. Got a link?

https://www.homebrewtalk.com/threads/abv-aromazyme.686749/#post-9093487

 

[BeerFst]

It was available on amazon not that long ago, i think it was like 65 bucks for 100g? rate is 5grams/hectaliter, which i think works out to just about 1g per 5gal batch

 

[Northern_Brewer]

Lallemand New England is supposedly LA3

No it's not, it's Conan. Well, technically, it originates in a single cell from a mix of two beers both brewed with Conan variants, conveniently obfuscating things from a legal perspective.

Verdant is derived from LA3.

 

[ThatVideoKid]

No it's not, it's Conan. Well, technically, it originates in a single cell from a mix of two beers both brewed with Conan variants, conveniently obfuscating things from a legal perspective.

Verdant is derived from LA3.

Ah yeah that’s right. Just knew there was another dry strain out there that wasn’t mentioned. Haven’t personally used it due to that horrendous cell count.

 

[ihavenonickname]

I’ve used a bunch of dry verdant and been totally happy with it. I’m gonna try out blending a pack of Verdant with a pack of Lallemond NE as I’ve heard this is what some brewery’s use for their house yeast.

 

[Beerdrinker85]

Out of topic but saw Mangrove M66 HopHead Ale Yeast at the homebrewshop fridge... Googled it but not much information about this yeast. Is it a dry LA3 like verdant or Dry conan like lallemand NE? I bought a packet just for fun.

 

[stickyfinger]

perhaps a ripoff of Omega Hothead? no, the ferm temps don't match, sorry

Out of topic but saw Mangrove M66 HopHead Ale Yeast at the homebrewshop fridge... Googled it but not much information about this yeast. Is it a dry LA3 like verdant or Dry conan like lallemand NE? I bought a packet just for fun.

 

[R.A.I.D]

Out of topic but saw Mangrove M66 HopHead Ale Yeast at the homebrewshop fridge... Googled it but not much information about this yeast. Is it a dry LA3 like verdant or Dry conan like lallemand NE? I bought a packet just for fun.

I tried it. Got a fantastic beer. But it is not suitable for a NEIPA. I will recommend it for Pale Ale and West Coast. I didn't noticed any effect from the enzymes.

 

[secretlevel]

Has anyone had any negative experiences with excessive purging of CO2? I don't know if anyone is familiar with Floodland Brewing out of Seattle, they make mixed culture beers, but their email had an interesting point on CO2 as it pertains to honey aromatics:

Any time you heat raw honey above hive temperatures you are going to volatilize aromatics and change/denature the character of the honey. Fermentation itself produces co2 which will also scrub aromatics on top of that, so my question became how to incorporate honey into a beer to avoid or minimize these situations.

I believe that anytime I open a keg to add an extra dry hop, it inevitably takes away the intensity of aroma while adding flavor. I'll purge that keg 10+ times after that dry hop.
In lieu of that, one could argue that pressurized fermentation may retain more aroma than using an airlock where these volatile compounds would escape.

 

[Beerdrinker85]

I tried it. Got a fantastic beer. But it is not suitable for a NEIPA. I will recommend it for Pale Ale and West Coast. I didn't noticed any effect from the enzymes.

Thanks for your feedback, got seduced by the description of the packet with NE

 

[Dwaynehaze]

New yeast alert yall looks like promising

 

[secretlevel]

New yeast alert yall looks like promising

Yeah, it's a really cool yeast. I did a little tasting with the founder of Omega and it's basically a LA3 that's even more fruity. In a blonde ale that my club brewed (not much hops added) I got a pretty crazy Sauvignon Blanc/Nelson Sauvin grape note. In a NEIPA, it definitely turned the hops up to 10 and I got more passionfruit/grape juice and less musk.

 

[Dwaynehaze]

Yeah, it's a really cool yeast. I did a little tasting with the founder of Omega and it's basically a LA3 that's even more fruity. In a blonde ale that my club brewed (not much hops added) I got a pretty crazy Sauvignon Blanc/Nelson Sauvin grape note. In a NEIPA, it definitely turned the hops up to 10 and I got more passionfruit/grape juice and less musk.

Man after reading your review I want it even more

 

[tbaldwin000]

New yeast alert yall looks like promising

Cries in European GMO legislation.

 

[ThatVideoKid]

Cries in European GMO legislation.

Shame, because I'm sure EU pharmaceutical production facilities are using GMO yeast every day.

I guess they're licensed to use such a "dangerous" product though.

 

[Northern_Brewer]

Exactly - the legal tripwire is not against making/using trangenics per se, but against doing so without a licence. I myself have made and used lots of transgenics - bacteria, yeast, plants - in a European country, but in a licensed lab.

A lot of it is Monsanto's fault, it could have been rather different if they hadn't been so stupid/arrogant.

 

[ThatVideoKid]

A lot of it is Monsanto's fault, it could have been rather different if they hadn't been so stupid/arrogant.

Agreed.

 

[tbaldwin000]

A lot of it is Monsanto's fault, it could have been rather different if they hadn't been so stupid/arrogant.

Definitely agreed. The legislation certainly exists for good reasons, but the repercussions are quite annoying at times, and the hysteria that some people feel towards GMOs is only exacerbated by the existence of such controls.

 

[elproducto]

For the Canucks in the group.. Escarpment just dropped an exciting new hybrid - Hydra
Cross between Conan and Sacch Trois

Can't wait!

https://www.notion.so/Hydra-Info-Sheet-Escarpment-Labs-4dcd7bb2e70849e7be3b13d0ecf238f1

 

[Dgallo]

For the Canucks in the group.. Escarpment just dropped an exciting new hybrid - Hydra
Cross between Conan and Sacch Trois

Can't wait!

https://www.notion.so/Hydra-Info-Sheet-Escarpment-Labs-4dcd7bb2e70849e7be3b13d0ecf238f1

Imperial- dryhop A24 is a blend of those. That’s pretty interesting to be a hybrid of the two. Will make repitching far more consistent. I would be interested in it even with the drop of attenuation

 

[Northern_Brewer]

Sounds like suregork's baby from a few years ago? He's worked with the Escarpment guys on other stuff.

https://www.homebrewtalk.com/threads/conan-x-wlp644-hybrid.577066/

 

[braindead]

Obviously the hops drop straight to the bottom of the fermenter when you soft cash to 15 to dry hop.
What methods do you guys use for maximum extraction, or do you just leave them to sink to the bottom.
Ive just been tipping the fermzilla upside down for a min .
I cant blast co2 through the bottom as i take the collection jar off to fit in fermenter

 

[skleice]

What size batch do you guys brew to end up with a full 5 gal? (with typical hop loss using T90 pellets)