New England IPA "Northeast" style IPA

[aaronm13]

Just kegged my beer using the Verdant yeast over the weekend. Was really impressed with how it performed. Got from 1.079 to 1.017 so 77.2% attenuation. I top cropped some yeast to use in my next brew. I know the ease of just pitching dry yeast is great but these English strains just seem to get better with each use. Hopefully the built up starter will perform just as well as the dry pack. So far my impression is that this will be my go to yeast going forward.

 

[jturman35]

Ok so i havent brewed a NEIPA since June. I came across Dgallo's recipe from back in December which i happen to have most of these hops laying around so going to give this a go hopefullly next weekend. Also never used Spelt before.

Are most folks still doing two DH additions? Just listened to a podcast where a guy DH as soon as fermentation started (so basically day 1) and made a 43point NEIPA.

 

[Noob_Brewer]

Ok so i havent brewed a NEIPA since June. I came across Dgallo's recipe from back in December which i happen to have most of these hops laying around so going to give this a go hopefullly next weekend. Also never used Spelt before.

Are most folks still doing two DH additions? Just listened to a podcast where a guy DH as soon as fermentation started (so basically day 1) and made a 43point NEIPA.


View attachment 766835

Hop combo looks solid to me overall. For the DH process, what is your normal process? I still have never DH during active fermentation and have always soft crashed the yeast out post fermentation to 50 degrees F for about 36hrs prior to raising a bit to ~54-56F for the DH additions. The one time I tried skimping on the soft crash (I soft crashed to 56 for 24hrs) I was using A24, I don't think I got a good soft crash AND that particular batch I was also using Galaxy. For my taste that beer was a little too much/rough which I think is due to the high polyphenol? content of galaxy. So especially when using galaxy in the DH I am sure to get a good soft crash to drop as much yeast out as I can prior to DHing at mid 50s. My speculation would be that galaxy DH during active fermentation at days ~1-2 might be too much "fire" in my mind.

 

[wepeeler]

Ok so i havent brewed a NEIPA since June. I came across Dgallo's recipe from back in December which i happen to have most of these hops laying around so going to give this a go hopefullly next weekend. Also never used Spelt before.

Are most folks still doing two DH additions? Just listened to a podcast where a guy DH as soon as fermentation started (so basically day 1) and made a 43point NEIPA.


View attachment 766835

Personally, I've settled on 1 dry hop about 24-48 hours before kegging, after soft crashing yeast out around 50F for 24 hours. I've heard that multiple DH help layer the aroma and flavor. Personal preference, I guess.

 

[HopsAreGood]

Personally, I've settled on 1 dry hop about 24-48 hours before kegging, after soft crashing yeast out around 50F for 24 hours. I've heard that multiple DH help layer the aroma and flavor. Personal preference, I guess.

I’ve been doing one addition lately as well. Soft crashing the fermenter down to 55-58 for 48 hours after fermentation has completely stopped. Then transferring into a purged dry hop keg. After transferring I pop the lid briefly while running co2 through the gas post, drop hops in, then purge to 30 psi several times after sealing the lid. I’ve been having excellent results with this.

I’m considering doing two separate additions on my next dry hop…just not sure if the two stage addition is worth opening the lid a second time. I rouse/agitate the dry hop keg fairly aggressively, so I doubt the benefit of extra surface area for two smaller drops would really matter. We’ll see.

 

[wepeeler]

I’ve been doing one addition lately as well. Soft crashing the fermenter down to 55-58 for 48 hours after fermentation has completely stopped. Then transferring into a purged dry hop keg. After transferring I pop the lid briefly while running co2 through the gas post, drop hops in, then purge to 30 psi several times after sealing the lid. I’ve been having excellent results with this.

I’m considering doing two separate additions on my next dry hop…just not sure if the two stage addition is worth opening the lid a second time. I rouse/agitate the dry hop keg fairly aggressively, so I doubt the benefit of extra surface area for two smaller drops would really matter. We’ll see.

That's been my concern. I try to open the lid as few times as possible. My system doesn't allow for oxygen free DH.

 

[ihavenonickname]

I really like the dry hop keg method that @HopsAreGood does. It lets you crash yeast out and do lots dry hop agitation. I did it for 4 beers and had great results each time.

Since then I got plagued by the materialistic home brewers addiction to shiny things and bought a spike conical. My results on the conical have not been as good, WAY less aroma, despots crashing out yeast and using a low o2 hop dropper for dry hopping. All the hops fall into the cone and I didn’t agitate - seems to make a big difference to me.

 

[Dgallo]

I really like the dry hop keg method that @HopsAreGood does. It lets you crash yeast out and do lots dry hop agitation. I did it for 4 beers and had great results each time.

Since then I got plagued by the materialistic home brewers addiction to shiny things and bought a spike conical. My results on the conical have not been as good, WAY less aroma, despots crashing out yeast and using a low o2 hop dropper for dry hopping. All the hops fall into the cone and I didn’t agitate - seems to make a big difference to me.

How heavy is the conical? Can you invert it (Once the yeast is dropped)? Are there any low ports that you could send co2 through? Or is there a way to modify it with a weighted hose tht would let you bring co2 in from the top to rouse it?

I theoretically do the same at @HopsAreGood but rack over to another purged fermonster that is preloaded with the dryhop. I’ll close a transfer to that and set it to 4-6 psi and then dryhop and agitate under some pressure. This way I can be more consistent with volume and still fill a full keg. Maybe this is an option for you if you’re having difficulties with agitating with the SS

 

[ihavenonickname]

Thanks, yeah there a couple of things I want to try. One is getting a TC gas post so I can rumble CO2 through the bottom. Another is putting a BV at the bottom of the conical (above the elbow and sight glass) so the dry hops stay up in the conical and don’t fall down into the elbow. Another is rocking the whole thing around a few time, which I think I will try but it seems a little sketchy with a CF10. I also want to play with letting the temp rise back up to 60F and letting my hops warm up to room temp before tossing them in so they don’t sink. But this alll seems a little overly complicated

 

[jturman35]

The last few times I have dry hopped using a purged keg from the fermentation. The DH sit in the purged keg at outdoor temps until I transfer from my conical to the dry hop keg. I use a keg and run the dip tube through a hop spider and throw the hops in loose.

I have two concerns, one is the hops sit in the keg for 14 or so days in my garage. Second, I’m concerned the gas from fermentation purging through the hop keg is causing the hops to loose some aroma. The DH keg I run the co2 hose into a bucket of starsan.

 

[aaronm13]

The last few times I have dry hopped using a purged keg from the fermentation. The DH sit in the purged keg at outdoor temps until I transfer from my conical to the dry hop keg. I use a keg and run the dip tube through a hop spider and throw the hops in loose.

I have two concerns, one is the hops sit in the keg for 14 or so days in my garage. Second, I’m concerned the gas from fermentation purging through the hop keg is causing the hops to loose some aroma. The DH keg I run the co2 hose into a bucket of starsan.

I did it your way for a few brews and had the exact same concerns so I switched to opening the purged keg, dump the hops in and purge some more like the process Hops are Good set out. The smell while the keg was purging with the hops sitting in it was incredible so reckon that aroma wasn't going into the finished beer.

 

[jturman35]

Maybe having the fermentation purge the dry hop keg and also the serving keg at the same time would help keep some of the aroma in the serving keg, does this sound stupid?

I thought about running a line and putting the DH keg in the keezer to keep it cold. What I could do is just remove the dry hop keg and stick in the keezer after about day 4, I would think it would be full purged by then.


Just trying to tweak my process but this is pretty much what i have been doing. But my NEIPA’s never turn out as good as I'd prefer.

 

[tgrizelj]

I really like the dry hop keg method that @HopsAreGood does. It lets you crash yeast out and do lots dry hop agitation. I did it for 4 beers and had great results each time.

Since then I got plagued by the materialistic home brewers addiction to shiny things and bought a spike conical. My results on the conical have not been as good, WAY less aroma, despots crashing out yeast and using a low o2 hop dropper for dry hopping. All the hops fall into the cone and I didn’t agitate - seems to make a big difference to me.

Thanks, yeah there a couple of things I want to try. One is getting a TC gas post so I can rumble CO2 through the bottom. Another is putting a BV at the bottom of the conical (above the elbow and sight glass) so the dry hops stay up in the conical and don’t fall down into the elbow. Another is rocking the whole thing around a few time, which I think I will try but it seems a little sketchy with a CF10. I also want to play with letting the temp rise back up to 60F and letting my hops warm up to room temp before tossing them in so they don’t sink. But this alll seems a little overly complicated

I also have a CF10 and have recently brewed a few batches agitating from the bottom port using a "2" TC to Ball Lock GAS Post" that I bought on brewhardware.com. I agitate a few times per day during DH soft crash ~60F and it's made a noticeable difference in hop aroma and flavor for me.

 

[HopsAreGood]

Pretty proud of this one. This is legit Troon, Trillium, Fidens, Monkish, etc…level.

73% 2-row
12% white wheat
12% malted oats
3% carafoam
2 pounds of brewers crystals

Mashed at 152

1.087 - 1.019 for 8.8% abv

Verdant yeast, 68 for the first 48 hours then 72 for the next 8 days. Soft crashed to 58 for 2 days before transferring to the dry hop keg.

Citra and mosaic lupomax hot side, 6oz galaxy, 4oz Nectaron, 2oz citra lupomax, 2oz mosaic lupomax dry hop. Dry hopped at 58 for 48 hours and roused/agitated it 8 separate times.

Then crashed down to 36 for 36 hours.

Loving these last few beers I’ve made and feel like I’ve really settled in to a nice groove with my process. Consistent, repeatable results every time.

 

[tgrizelj]

Thanks for sharing, looks like a beauty!

 

[BeerFst]

View attachment 767651

Pretty proud of this one. This is legit Troon, Trillium, Fidens, Monkish, etc…level.

73% 2-row
12% white wheat
12% malted oats
3% carafoam
2 pounds of brewers crystals

Mashed at 152

1.087 - 1.019 for 8.8% abv

Verdant yeast, 68 for the first 48 hours then 72 for the next 8 days. Soft crashed to 58 for 2 days before transferring to the dry hop keg.

Citra and mosaic lupomax hot side, 6oz galaxy, 4oz Nectaron, 2oz citra lupomax, 2oz mosaic lupomax dry hop. Dry hopped at 58 for 48 hours and roused/agitated it 8 separate times.

Then crashed down to 36 for 36 hours.

Loving these last few beers I’ve made and feel like I’ve really settled in to a nice groove with my process. Consistent, repeatable results every time.

I love that color!

 

[bailey mountain brewer]

Great looking brew @HopsAreGood I'm brewing up my first competition beer and will be using citra galaxy and nectaron. Also first time using nectaron, hope it turns out as good as yours.
Cheers.

 

[HopsAreGood]

Great looking brew @HopsAreGood I'm brewing up my first competition beer and will be using citra galaxy and nectaron. Also first time using nectaron, hope it turns out as good as yours.
Cheers.

Awesome combination! I’m sure it will be amazing.

 

[Dgallo]

I posted the picture of this on my Instagram but thought I’d update you folks with some info regarding the beer.

Beer Name: Lady May

Grains:
76% - 2row
24% - White Wheat

Yeast:
Escarpment Labs - Ebbegarden Kviek
Fermented at 78*f for 8 days (was done day 3)

Hotside hops:
- .5 oz Citra
-.5 oz Simcoe @ 10

Whirlpool:
-2.5 oz Simcoe
- 1.5 oz Citra

Dryhop: (crashed, transferred off yeast at 54*f) ;
6 oz Motueka
4 oz Citra LUPOMAX
2 oz Simcoe

OG: 1.082 FG: 1.016 ABV: 8.6%

 

[tgrizelj]

Looks beautiful! Thanks for sharing. I've been lurking around and reading up on 400+ pages of great info and hope to share one of my own concoctions soon.

Do you make any pH adjustments after mash out? Sorry if this was covered in previous posts. I typically mash at ~5.2-5.3, and have been adding some more lactic acid at the end of boil based on some readings, but I'm not really sure if there's noticeable benefit in aroma, or if it really helps to offset the pH increase of the heavy dry hop

 

[tgrizelj]

I posted the picture of this on my Instagram but thought I’d update you folks with some info regarding the beer.

Beer Name: Lady May View attachment 767745

Grains:
76% - 2row
24% - White Wheat

Yeast:
Escarpment Labs - Ebbegarden Kviek
Fermented at 78*f for 8 days (was done day 3)

Hotside hops:
- .5 oz Citra
-.5 oz Simcoe @ 10

Whirlpool:
-2.5 oz Simcoe
- 1.5 oz Citra

Dryhop: (crashed, transferred off yeast at 54*f) ;
6 oz Motueka
4 oz Citra LUPOMAX
2 oz Simcoe

OG: 1.082 FG: 1.016 ABV: 8.6%

Looks beautiful! Thanks for sharing. I've been lurking around and reading up on 400+ pages of great info and hope to share one of my own concoctions soon.

Do you make any pH adjustments after mash out? Sorry if this was covered in previous posts. I typically mash at ~5.2-5.3, and have been adding some more lactic acid at the end of boil based on some readings, but I'm not really sure if there's noticeable benefit in aroma, or if it really helps to offset the pH increase of the heavy dry hop

 

[Dgallo]

Looks beautiful! Thanks for sharing. I've been lurking around and reading up on 400+ pages of great info and hope to share one of my own concoctions soon.

Do you make any pH adjustments after mash out? Sorry if this was covered in previous posts. I typically mash at ~5.2-5.3, and have been adding some more lactic acid at the end of boil based on some readings, but I'm not really sure if there's noticeable benefit in aroma, or if it really helps to offset the pH increase of the heavy dry hop

I have only done it once and really couldn’t tell a difference. Mashing at 5.3 and after dryhoping I’m pretty much landing around 4.5-4.6ph

 

[anteater8]

I posted the picture of this on my Instagram but thought I’d update you folks with some info regarding the beer.

Beer Name: Lady May View attachment 767745

Grains:
76% - 2row
24% - White Wheat

Yeast:
Escarpment Labs - Ebbegarden Kviek
Fermented at 78*f for 8 days (was done day 3)

Hotside hops:
- .5 oz Citra
-.5 oz Simcoe @ 10

Whirlpool:
-2.5 oz Simcoe
- 1.5 oz Citra

Dryhop: (crashed, transferred off yeast at 54*f) ;
6 oz Motueka
4 oz Citra LUPOMAX
2 oz Simcoe

OG: 1.082 FG: 1.016 ABV: 8.6%

I just brewed up my Citra/Motueka NEIPA for the second time a few days ago. I rarely repeat, but this was one of my favorites NEIPAs I've ever made. My notes from last time... aroma is super intense, pineapple, lime, peach, floral. Flavor is amazing, mango, lime, peach, floral. Something about it is really light and saturated with flavor at the same time

I'll be curious to hear how yours tastes with the Simcoe addition.

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

1 oz Citra 20 min (18 IBU)
1 oz Citra whirlpool (5 IBU)
1 oz Citra Lupomax whirlpool (7 IBUS)
2 oz Motueka whirlpool (4 IBU)
2 oz Citra Lupomax dry hop
6 oz Motueka dry hop

Imperial Juice

 

[Dgallo]

I just brewed up my Citra/Motueka NEIPA for the second time a few days ago. I rarely repeat, but this was one of my favorites NEIPAs I've ever made. My notes from last time... aroma is super intense, pineapple, lime, peach, floral. Flavor is amazing, mango, lime, peach, floral. Something about it is really light and saturated with flavor at the same time

I'll be curious to hear how yours tastes with the Simcoe addition.

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

1 oz Citra 20 min (18 IBU)
1 oz Citra whirlpool (5 IBU)
1 oz Citra Lupomax whirlpool (7 IBUS)
2 oz Motueka whirlpool (4 IBU)
2 oz Citra Lupomax dry hop
6 oz Motueka dry hop

Imperial Juice

I got lime/orange citrus, peach/peach rings, and melon. It’s def in my top non-nelson combos.

 

[WonkyDonkey]

I posted the picture of this on my Instagram but thought I’d update you folks with some info regarding the beer.

Beer Name: Lady May View attachment 767745

Grains:
76% - 2row
24% - White Wheat

Yeast:
Escarpment Labs - Ebbegarden Kviek
Fermented at 78*f for 8 days (was done day 3)

Hotside hops:
- .5 oz Citra
-.5 oz Simcoe @ 10

Whirlpool:
-2.5 oz Simcoe
- 1.5 oz Citra

Dryhop: (crashed, transferred off yeast at 54*f) ;
6 oz Motueka
4 oz Citra LUPOMAX
2 oz Simcoe

OG: 1.082 FG: 1.016 ABV: 8.6%

Do you fine your beers at all (protafloc)?
They always look fantastic and I swore that I saw you didn't, irrespective of grist, but couldn't be sure.

 

[Dgallo]

Do you fine your beers at all (protafloc)?
They always look fantastic and I swore that I saw you didn't, irrespective of grist, but couldn't be sure.

I do not use any products to fine and my NEIPAS(everything else I do). That said I do get a decent hot and cold break, transferring as clear of wort as possible to the fermenter as possible. To be honest though, I started doing that for head retention purposes

 

[beervoid]

I also have a CF10 and have recently brewed a few batches agitating from the bottom port using a "2" TC to Ball Lock GAS Post" that I bought on brewhardware.com. I agitate a few times per day during DH soft crash ~60F and it's made a noticeable difference in hop aroma and flavor for me.

How much psi do you use and how long do you run it?

 

[Andre3000]

I missed out on it last year but I have some Nectaron on the way this week.

What's a good go-to combo for it? I was thinking of keeping it simple, something like:

WP: 4:2 Citra:Nectaron
DH: 2:6 Citra:Nectaron

Also have some Simcoe, Amarillo, Mosaic, Galaxy.

 

[tgrizelj]

How much psi do you use and how long do you run it?

My conical typically sits somewhere between 2-5 psi at this point. I set the CO2 regulator at 12psi and I hit the bottom port with a 3 second burst, wait a few seconds and do it one more time.

 

[beervoid]

My conical typically sits somewhere between 2-5 psi at this point. I set the CO2 regulator at 12psi and I hit the bottom port with a 3 second burst, wait a few seconds and do it one more time.

thank you. Do you have some kind of visual way to confirm this rousing works well or you go by aroma taste?