New England IPA "Northeast" style IPA

[LumberZach]

That's the Beer & Brewing mag from a couple months ago, the recipe is a banger and the original beer is fantastic. This was the base for my last beer, too! Will def be using this recipe again.

How was the hop burn on this? The recipe calls for 2oz Galaxy mid-fermentation, which kind of ruined my beer for a few weeks until it mellowed out. Is that the "green" you're referring to?

I brew 1.25 gallon batches, 2 gallons into the fermonster. My wife is a travel nurse and I need a setup that's portable. I had to scale down the hops and took educated guesses based on other NEIPA's I've brewed. This wasn't a burn I was gettin, it was a green-ness. It did mellow, but it was still there. Here is my hopping schedule:

• 1/2oz. Mosaic LupoMax @ 5min
• 1.25oz. Citra LupoMax 30min whirlpool
• 3/4oz. Citra 30min whirlpool
• 1.25oz. Citra dry hop on Day 2 of fermentation
• 3/4oz. Galaxy dry hop on Day 2 of fermentation
• 2.5oz. Citra dry hop after soft crash
• 1.75oz. Citra LupoMax dry hop after soft crash
• 3/4oz. Mosaic LupoMax dry hop after soft crash
• 1/2oz. Galaxy dry hop after soft crash

I think the suspect of the persisting "green" is either the Mosaic Lupo I put in the boil or the Galaxy I put in the fermentation dry hop. I plan on brewing this again and negating the boil hop and the Galaxy in the fermentation dry hop.

 

[ihavenonickname]

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.

@HopsAreGood Man this has gotta be the most inspiring hazy post I’ve seen in a long time! Stunning color and very impressive at such a high OG. In my mind this gives you some pretty serious authority as to best practices to achieve a beer of that caliber. Could you give us some more details about process and and your system? It helpful for a point of comparison.

What’s your mash and sparge method? Easy BIAB? Stir? Recirculate? Are You using any antioxidants? Short boil?
All separate corney kegs for fermentation? Are you using ferm co2 to purge out kegs with or without star San? What other details…?

 

[chuckeg15]

Anybody use any Artisan Hops? I usually order mine from Yakima Valley, but I found they have Nectaron in stock here: Nectaron® Hops (Pellets) | MoreBeer

 

[Csesock0131]

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.

@HopsAreGood

Loving the color.

Can you educate me on brewers crystals? Strictly to raise ABV or are there other benefits?

 

[HopsAreGood]

@HopsAreGood

Loving the color.

Can you educate me on brewers crystals? Strictly to raise ABV or are there other benefits?

Strictly to raise ABV but without drying the beer out like dextrose wood, or imparting additional flavor and color like a DME would. It’s essentially DME made from corn not barley. My set up maxes out at a certain volume, so if I’m looking to make bigger double IPA type beers they are my preferred method.

 

[Dgallo]

Anybody use any Artisan Hops? I usually order mine from Yakima Valley, but I found they have Nectaron in stock here: Nectaron® Hops (Pellets) | MoreBeer

I’m done getting hops from morebeer, I just got 4 oz of Citra from Artisan and when I opened them they smelt like cheese, so they were thrown out. I will personally would wait with the hopes that Yakima will get some nectron this year.

 

[chuckeg15]

I’m done getting hops from morebeer, I just got 4 oz of Citra from Artisan and when I opened them they smelt like cheese, so they were thrown out. I will personally would wait with the hopes that Yakima will get some nectron this year.

Yeah, that's what I figured. I had 20% off so I ended up buying a small amount and may use them in a couple of weeks. Will definitely look to try and get the Yakima Valley crop as well.

 

[CascadesBrewer]

Anybody use any Artisan Hops? I usually order mine from Yakima Valley, but I found they have Nectaron in stock here: Nectaron® Hops (Pellets) | MoreBeer

Personally I have had excellent luck with the Artisan Hops that I got from More Beer (I believe the Artisan brand is under the More Flavor company umbrella). A potential negative is that they do not state crop year. They come in good quality resalable bags (where the hops I have gotten from Norther Brewer do not come in resealable bags). I buy the majority of my hops these days from YVH, but I will grab a bag now and then from More Beer when the price is right and I am placing an order.

 

[chuckeg15]

Personally I have had excellent luck with the Artisan Hops that I got from More Beer (I believe the Artisan brand is under the More Flavor company umbrella). A potential negative is that they do not state crop year. They come in good quality resalable bags (where the hops I have gotten from Norther Brewer do not come in resealable bags). I buy the majority of my hops these days from YVH, but I will grab a bag now and then from More Beer when the price is right and I am placing an order.

Thanks! I'm going to use them soon and I'll report back. I have no prior experience with Nectaron, so I have nothing to compare it to.

 

[Noob_Brewer]

So this was my first time using verdant IPA yeast. I do like the results overall on the finished product, but just like Juice, this yeast took FOREVER for the krausen to fall lol. Ended up finishing at 1.016 for ~78% AA and a 7.8% beer. Hopped with Columbus, Columbus Lupomax, and Galaxy. Still love the Columbus/galaxy combo overall. Definitely got a good lot of galaxy with the sweet fruit/passion fruit is pretty intense. Sun went down so pics aren't the nice "beer porn" pics many are used to lol.

 

[secretlevel]

So this was my first time using verdant IPA yeast. I do like the results overall on the finished product, but just like Juice, this yeast took FOREVER for the krausen to fall lol. Ended up finishing at 1.016 for ~78% AA and a 7.8% beer. Hopped with Columbus, Columbus Lupomax, and Galaxy. Still love the Columbus/galaxy combo overall. Definitely got a good lot of galaxy with the sweet fruit/passion fruit is pretty intense. Sun went down so pics aren't the nice "beer porn" pics many are used to lol.

View attachment 769166View attachment 769167

That looks dope! I used some CTZ in my recent beer and it added an awesome dank note, I wish I used more than a couple of oz! Have you posted the hop schedule for this one before?

 

[Noob_Brewer]

That looks dope! I used some CTZ in my recent beer and it added an awesome dank note, I wish I used more than a couple of oz! Have you posted the hop schedule for this one before?

Thanks man! I don't think that Ive posted this hop schedule before but I will say its "trilliumesque" i.e. congress street style (which is still one of my favorites from trillium. So its primarily Columbus on the hot side with primarily galaxy on the cold side dry hop. While I have done this hop combo several times, Ive always tweaked it and this latest one is my favorite.

Boil: All Columbus - 0.75oz @15min, 0.5oz @10min, 0.5oz @5min
WP: All at 155F - 1.5oz Columbus Lupomax for 45min, 1.5oz Columbus & 1.0oz Galaxy for 30min.
DH1: 1.5oz Columbus Lupomax, 3.0oz Galaxy
DH2: 4.0oz Galaxy

*DH2 is 24 hrs after DH1. I soft crash to 53F for ~36hrs and then do DHs. I typically start hard crash to 38F 24hrs post DH2 and hold until kegging. So essentially Im kegging ~4-5days (depending on my life schedule) after the first DH.

I absolutely LOVE Columbus and Columbus Lupomax is the bomb. Columbus, for me, gives "authentic" fresh hop out of the bag vibe and adds nice dank/resin with grapefruit balance to the intense sweet fruit/passionfruit citrus that galaxy gives. So they balance each other out VERY well resulting in a multi-dimensionally hopped beer experience. I THINK trillium goes exclusively with Columbus on hot side and galaxy on cold side for congress street but not for sure. But when I tasted the sample pre-dryhop, with a touch of galaxy on hot side and mostly all Columbus, the flavor is fantastic as the galaxy balances the dankness/fresh earthy hop that Columbus gives. This hop combo IMHO reminds me of a magical "Sweet & Sour" asian mixture. They balance each other VERY well.

Cheers!

 

[agentbud]

Sun went down so pics aren't the nice "beer porn" pics many are used to lol.

<in the voice of Homer Simpson> "Mmmmm, beer porn."

 

[Frieds]

So this was my first time using verdant IPA yeast. I do like the results overall on the finished product, but just like Juice, this yeast took FOREVER for the krausen to fall lol. Ended up finishing at 1.016 for ~78% AA and a 7.8% beer. Hopped with Columbus, Columbus Lupomax, and Galaxy. Still love the Columbus/galaxy combo overall. Definitely got a good lot of galaxy with the sweet fruit/passion fruit is pretty intense. Sun went down so pics aren't the nice "beer porn" pics many are used to lol.

View attachment 769166View attachment 769167

What’s your verdict on Verdant (verdanct?). I’ve had a few beers made with it, both homebrew and commercially and for me they’ve lacked a bit of the juice that I get from its liquid counterparts.

 

[Csesock0131]

Thanks man! I don't think that Ive posted this hop schedule before but I will say its "trilliumesque" i.e. congress street style (which is still one of my favorites from trillium. So its primarily Columbus on the hot side with primarily galaxy on the cold side dry hop. While I have done this hop combo several times, Ive always tweaked it and this latest one is my favorite.

Boil: All Columbus - 0.75oz @15min, 0.5oz @10min, 0.5oz @5min
WP: All at 155F - 1.5oz Columbus Lupomax for 45min, 1.5oz Columbus & 1.0oz Galaxy for 30min.
DH1: 1.5oz Columbus Lupomax, 3.0oz Galaxy
DH2: 4.0oz Galaxy

*DH2 is 24 hrs after DH1. I soft crash to 53F for ~36hrs and then do DHs. I typically start hard crash to 38F 24hrs post DH2 and hold until kegging. So essentially Im kegging ~4-5days (depending on my life schedule) after the first DH.

I absolutely LOVE Columbus and Columbus Lupomax is the bomb. Columbus, for me, gives "authentic" fresh hop out of the bag vibe and adds nice dank/resin with grapefruit balance to the intense sweet fruit/passionfruit citrus that galaxy gives. So they balance each other out VERY well resulting in a multi-dimensionally hopped beer experience. I THINK trillium goes exclusively with Columbus on hot side and galaxy on cold side for congress street but not for sure. But when I tasted the sample pre-dryhop, with a touch of galaxy on hot side and mostly all Columbus, the flavor is fantastic as the galaxy balances the dankness/fresh earthy hop that Columbus gives. This hop combo IMHO reminds me of a magical "Sweet & Sour" asian mixture. They balance each other VERY well.

Cheers!

I have been experimenting with some Columbus/CTZ on the hot side for some of these fruit bombs. It adds just enough dank resiny goodness for my tastes.

Below is a simple NEIPA I just tapped with Columbus hot side then one large dryhop of Citra/Citra Cryo after fermentation and a soft crash. Fermented with Verdant.

I’ve been very safe with all my hop schedules since I started brewing (Citra, Mosaic, Galaxy, El Doarado) so I am finally starting to branch out and learn.

 

[anteater8]

Thanks man! I don't think that Ive posted this hop schedule before but I will say its "trilliumesque" i.e. congress street style (which is still one of my favorites from trillium. So its primarily Columbus on the hot side with primarily galaxy on the cold side dry hop. While I have done this hop combo several times, Ive always tweaked it and this latest one is my favorite.

Boil: All Columbus - 0.75oz @15min, 0.5oz @10min, 0.5oz @5min
WP: All at 155F - 1.5oz Columbus Lupomax for 45min, 1.5oz Columbus & 1.0oz Galaxy for 30min.
DH1: 1.5oz Columbus Lupomax, 3.0oz Galaxy
DH2: 4.0oz Galaxy

*DH2 is 24 hrs after DH1. I soft crash to 53F for ~36hrs and then do DHs. I typically start hard crash to 38F 24hrs post DH2 and hold until kegging. So essentially Im kegging ~4-5days (depending on my life schedule) after the first DH.

I absolutely LOVE Columbus and Columbus Lupomax is the bomb. Columbus, for me, gives "authentic" fresh hop out of the bag vibe and adds nice dank/resin with grapefruit balance to the intense sweet fruit/passionfruit citrus that galaxy gives. So they balance each other out VERY well resulting in a multi-dimensionally hopped beer experience. I THINK trillium goes exclusively with Columbus on hot side and galaxy on cold side for congress street but not for sure. But when I tasted the sample pre-dryhop, with a touch of galaxy on hot side and mostly all Columbus, the flavor is fantastic as the galaxy balances the dankness/fresh earthy hop that Columbus gives. This hop combo IMHO reminds me of a magical "Sweet & Sour" asian mixture. They balance each other VERY well.

Cheers!

I have been experimenting with some Columbus/CTZ on the hot side for some of these fruit bombs. It adds just enough dank resiny goodness for my tastes.

Below is a simple NEIPA I just tapped with Columbus hot side then one large dryhop of Citra/Citra Cryo after fermentation and a soft crash. Fermented with Verdant.

I’ve been very safe with all my hop schedules since I started brewing (Citra, Mosaic, Galaxy, El Doarado) so I am finally starting to branch out and learn.

View attachment 769207

Just want to say +1 too the hot side Columbus and fruity dry hop combo. I've done this same technique a bunch of times with different dry hops - Citra (gold 40/50), Mosaic (bronze 39/50), Vic Secret, Galaxy/Mosaic, and Citra/Galaxy/Mosaic. All fantastic. Just bought some Columbus lupomax that I'm excited to use soon.

 

[Dgallo]

I also just tapped a beer yesterday. This one went back to using spelt. Tasting really nice right off the bat. I will be submitting it NHC.

Grains;
70% - 2row
15% - malted oats
15% - spelt

Yeast:
Imperial juice

Hotside
2:1 Citra t90 & Nelson

Dryhop
1:1 Citra LUPOMAX & Nelson

 

[murphyslaw]

I also just tapped a beer yesterday. This one went back to using spelt. Tasting really nice right off the bat. I will be submitting it NHC.

Grains;
70% - 2row
15% - malted oats
15% - spelt

Yeast:
Imperial juice

Hotside
2:1 Citra t90 & Nelson

Dryhop
1:1 Citra LUPOMAX & Nelson

View attachment 769218

What do you attribute your consistently fantastic foam to?

 

[Dgallo]

What do you attribute your consistently fantastic foam to?

High protein malted grain, step mashing, getting a good hot/cold break, transferring as clean as posssible wort from the kettle to the fermenter, and crashing well. This should keep a lot of the foam positive proteins in suspension and leave all of the high molecular weight proteins out.

After that, setting a proper carb level and using the “slow pour method”. it’s used primarily for lagers but If you love foam, you should pour all your beers this way

 

[Csesock0131]

High protein malted grain, step mashing, getting a good hot/cold break, transferring as clean as posssible wort from the kettle to the fermenter, and crashing well. This should keep a lot of the foam positive proteins in suspension and leave all of the high molecular weight proteins out.

After that, setting a proper carb level and using the “slow pour method”. Typically it’s used primarily for lagers but If you love foam, you should pour all your beers this way

@Dgallo Care to share you step mash schedule?

 

[Noob_Brewer]

What’s your verdict on Verdant (verdanct?). I’ve had a few beers made with it, both homebrew and commercially and for me they’ve lacked a bit of the juice that I get from its liquid counterparts.

I have only used Juice, never used LAIII. Its been a little while too. So its honestly hard to say. I do like the Verdant Yeast a good bit though. Behaves the same way that Juice did. My favorite yeast still is A24 though. Still like it better than Juice, Verdant, and Cosmic Punch for the simple reason I think it lets the hops come through the most. I do think that for mouthfeel, Juice and verdant might be similar IMHO but Im also targeting 1.015-1.016 with these yeasts so that probably has something to do with mouthfeel. So when you say "juice" are you referring to mouthfeel or flavor or both? out of all of these Cosmic Punch has the most intense juiciness IMO, but for me it all depends on your goal as more intense yeast esters detract from the hop combos at times.

 

[Noob_Brewer]

@Dgallo Care to share you step mash schedule?

Im typically going with 150F for 30min, 162 for 30min, 170 for 10. Including ramp times Im doing 90 minute mashes in my foundry as I don't recirculate that fast and taking a little more time going from 150-162 ensures I don't scorch the damn element lol. So my step mash schedule has my equipment in mind too.

 

[murphyslaw]

High protein malted grain, step mashing, getting a good hot/cold break, transferring as clean as posssible wort from the kettle to the fermenter, and crashing well. This should keep a lot of the foam positive proteins in suspension and leave all of the high molecular weight proteins out.

After that, setting a proper carb level and using the “slow pour method”. Typically it’s used primarily for lagers but If you love foam, you should pour all your beers this way

Thanks, that's pretty interesting. I've been using a Hockhurz for my Hefe and it made a big improvement IMO. I hadn't considered doing a step mash for a NEIPA. I wasn't aware of the "slow pour method," either, but just now found a beer & brewing article about it. Thanks!

 

[secretlevel]

Thanks man! I don't think that Ive posted this hop schedule before but I will say its "trilliumesque" i.e. congress street style (which is still one of my favorites from trillium. So its primarily Columbus on the hot side with primarily galaxy on the cold side dry hop. While I have done this hop combo several times, Ive always tweaked it and this latest one is my favorite.

Boil: All Columbus - 0.75oz @15min, 0.5oz @10min, 0.5oz @5min
WP: All at 155F - 1.5oz Columbus Lupomax for 45min, 1.5oz Columbus & 1.0oz Galaxy for 30min.
DH1: 1.5oz Columbus Lupomax, 3.0oz Galaxy
DH2: 4.0oz Galaxy

*DH2 is 24 hrs after DH1. I soft crash to 53F for ~36hrs and then do DHs. I typically start hard crash to 38F 24hrs post DH2 and hold until kegging. So essentially Im kegging ~4-5days (depending on my life schedule) after the first DH.

I absolutely LOVE Columbus and Columbus Lupomax is the bomb. Columbus, for me, gives "authentic" fresh hop out of the bag vibe and adds nice dank/resin with grapefruit balance to the intense sweet fruit/passionfruit citrus that galaxy gives. So they balance each other out VERY well resulting in a multi-dimensionally hopped beer experience. I THINK trillium goes exclusively with Columbus on hot side and galaxy on cold side for congress street but not for sure. But when I tasted the sample pre-dryhop, with a touch of galaxy on hot side and mostly all Columbus, the flavor is fantastic as the galaxy balances the dankness/fresh earthy hop that Columbus gives. This hop combo IMHO reminds me of a magical "Sweet & Sour" asian mixture. They balance each other VERY well.

Cheers!

I added this recipe to my brew calendar as "Noob_Brewer Special"

 

[aaronm13]

I also just tapped a beer yesterday. This one went back to using spelt. Tasting really nice right off the bat. I will be submitting it NHC.

Grains;
70% - 2row
15% - malted oats
15% - spelt

Yeast:
Imperial juice

Hotside
2:1 Citra t90 & Nelson

Dryhop
1:1 Citra LUPOMAX & Nelson

View attachment 769218

Looks amazing, Citra and Nelson is my all time favorite combination. Have to do it again soon.

 

[Dgallo]

Looks amazing, Citra and Nelson is my all time favorite combination. Have to do it again soon.

Thanks brother. I’m a big of the combo myself. I was lucky to score really good quality nelson and this batch came out exceptionally clean melon/white grape (no dankness or NZ character at all)and it paired perfectly with the Citra LUPOMAX.

 

[balrog]

with the hopes that Yakima will get some

Valley or Chief?

 

[HopsAreGood]

]It’s crazy how recently there’s been all this talk of Columbus hot side, and now Nelson/citra. I brewed this beer 15 days ago and used 4 ounces of Columbus lupomax hot side, and the DryHop was 6 ounces of Nelson and 4 ounces of citra lupomax. It was a bit of an experiment in which I was trying to push it quickly from start to finish, for no real specific reason. I used the dried version of Lutra from Omega and fermented it at 92°. It was done in three days, I then removed the heat and let it come down to room temp over the period of one day. I then soft crashed it to 58 for one day, transferred it and dry hopped it for 24 hours, then chilled and carbed it. From grain to glass in seven days, and it’s now been sitting in the keg for eight days. It’s definitely pretty tasty but not my favorite beer I’ve ever made. I feel like the Lutra has a kind of musky grape type thing that should pair well with Nelson, but I feel like it’s slightly overpowering it. Maybe it’ll continue to evolve with some more time but it’s pretty good nonetheless.

 

[Dgallo]

Valley or Chief?

Yakima valley. It’s not looking overly hopeful though. I just saw in a few different industries that refrigerated shipping containers are in short supply and it’s greatly impacting imported agricultural products.

 

[Dgallo]

]It’s crazy how recently there’s been all this talk of Columbus hot side, and now Nelson/citra. I brewed this beer 15 days ago and used 4 ounces of Columbus lupomax hot side, and the DryHop was 6 ounces of Nelson and 4 ounces of citra lupomax. It was a bit of an experiment in which I was trying to push it quickly from start to finish, for no real specific reason. I used the dried version of Lutra from Omega and fermented it at 92°. It was done in three days, I then removed the heat and let it come down to room temp over the period of one day. I then soft crashed it to 58 for one day, transferred it and dry hopped it for 24 hours, then chilled and carbed it. From grain to glass in seven days, and it’s now been sitting in the keg for eight days. It’s definitely pretty tasty but not my favorite beer I’ve ever made. I feel like the Lutra has a kind of musky grape type thing that should pair well with Nelson, but I feel like it’s slightly overpowering it. Maybe it’ll continue to evolve with some more time but it’s pretty good nonetheless.

View attachment 769321
View attachment 769322

I’ve fermented Lutra 3 times now and it’s been exceptionally clean. Ran it at 70/78/85/ and came out lager clean. I actually enjoy it for that reason. Quick turn around pseudo lagers for the summer. I wonder if it was the yeast or the Nelson for you?

In terms of using Columbus, it’s been a hotside go to for me personally for sometime. It helps fill the gaps with that true “hop” characters. Cascade is another one that works well for that.

Regarding your beer, it’s looks great! In your eyes, Was it the musty character that took away from the beer or was it something else? Or was it lacking something you were hoping for?

 

[HopsAreGood]

I’ve fermented Lutra 3 times now and it’s been exceptionally clean. Ran it at 70/78/85/ and came out lager clean. I actually enjoy it for that reason. Quick turn around pseudo lagers for the summer. I wonder if it was the yeast or the Nelson for you?

In terms of using Columbus, it’s been a hotside go to for me personally for sometime. It helps fill the gaps with that true “hop” characters. Cascade is another one that works well for that.

Regarding your beer, it’s looks great! In your eyes, Was it the musty character that took away from the beer or was it something else? Or was it lacking something you were hoping for?

I’ve used Lutra a bunch of times since it came out, and also the dry version since they put that out as well. A year or two ago I fermented it at 85 a few times and felt it gave really clean character. I’ve done a few with it where I’ve pushed it over 90 and every time I do that I feel like it gets this really grape musk Kind of character that can overpower the hops. It’s not unpleasant or anything but it masks the hop character. It’s my fault for pushing it that high when I know what happens when I do that. There’s another guy in here somewhere who’s had the same experience with it. I think his name is @rtstrider.

Conversely, opshaug from white labs has produced some of my favorite beers I’ve ever made. It’s marketed as a clean/neutral kveik just like Lutra, but in my experience it truly is exceptionally clean. I’ve done a single hop Citra, single hop Sabro,single hop Necteron, and a single hop eclipse and all four of those beers were straight up defined clear hop character. Truly memorable beers for me.

I have two homebrew stores fairly local to me, and only one of them Carries white labs and occasionally has opshaug. When they’re out of it I tend to settle for Lutra when I’m looking for a clean yeast. I don’t really like ordering liquid yeast through the mail.

So overall it’s a fine beer, but it has that slightly overpowering Lutra character that I’ve experienced before. I actually just purchased three packs of opshaug today and will be using them for a few upcoming brews.

 

[Dgallo]

I’ve used Lutra a bunch of times since it came out, and also the dry version since they put that out as well. A year or two ago I fermented it at 85 a few times and felt it gave really clean character. I’ve done a few with it where I’ve pushed it over 90 and every time I do that I feel like it gets this really grape musk Kind of character that can overpower the hops. It’s not unpleasant or anything but it masks the hop character. It’s my fault for pushing it that high when I know what happens when I do that. There’s another guy in here somewhere who’s had the same experience with it. I think his name is @rtstrider.

Conversely, opshaug from white labs has produced some of my favorite beers I’ve ever made. It’s marketed as a clean/neutral kveik just like Lutra, but in my experience it truly is exceptionally clean. I’ve done a single hop Citra, single hop Sabro,single hop Necteron, and a single hop eclipse and all four of those beers were straight up defined clear hop character. Truly memorable beers for me.

I have two homebrew stores fairly local to me, and only one of them Carries white labs and occasionally has opshaug. When they’re out of it I tend to settle for Lutra when I’m looking for a clean yeast. I don’t really like ordering liquid yeast through the mail.

So overall it’s a fine beer, but it has that slightly overpowering Lutra character that I’ve experienced before. I actually just purchased three packs of opshaug today and will be using them for a few upcoming brews.

Thanks for the info, much appreciated. Ferm temps can certainly cause big differences. I’ve actually started fermenting juice at lower temps 65ish and feel I get a better ester profile. Certainly something I want to experiment with more to see if there are differnt characters I can pull from my favorite yeast to get a “house” character

 

[crusader1612]

A fair amount of talk on the Columbus hot side here, which is great.

Many will remember the "west coast" recipe i shared previously, it definitely gives these hazy beers a little bit of edge. I' heard alot of talk about guys like trillium using it, which has obviously had a good effect, given their popularity.

and now I'm seeing alot of people pointing out a full Columbus hot side with just fruity hops in the dryhopping process.

this is clever (and probably cheaper).

Given how well my "west coast" turned out and all the chat aorund this, I'd like to add the obvious chat around hops such as cryo etc. so i feel like some columbus with a bit of cryo or lupomax is the key on the hot side.

then just use all your hops on the dryhop side. and i do mean all of them (LOL)

 

[mkh09353]

@HopsAreGood any specific temp you're fermenting Opshaug at to get such a clean character? I've used Lutra several times and it's either been clean and slow (due to fermenting in the high 70's) or fast and grapey (due to fermenting in the 90's). I'd like something fast and clean...

 

[HopsAreGood]

@HopsAreGood any specific temp you're fermenting Opshaug at to get such a clean character? I've used Lutra several times and it's either been clean and slow (due to fermenting in the high 70's) or fast and grapey (due to fermenting in the 90's). I'd like something fast and clean...

I’ve done both 85 and 90 and I can’t really tell a difference. The finished beers have virtually zero yeast character to my pallet. The last few times I’ve been holding it at 90 and I’ve been very pleased with the results.

I should also add I use twice the recommended amount of yeast nutrient, and I pitch the entire pack…no starter and no intentional under pitch.

One thing that is a little weird is the attenuation. It’s listed at 70-80% which is a wide gap. I’ve had it finish at 70, 80 and in between..so it’s maybe a little unpredictable.

 

[secretlevel]

@HopsAreGood any specific temp you're fermenting Opshaug at to get such a clean character? I've used Lutra several times and it's either been clean and slow (due to fermenting in the high 70's) or fast and grapey (due to fermenting in the 90's). I'd like something fast and clean...

That's pretty interesting results with Lutra, I'm wondering if loading up the whirlpool with a bunch of thiol precursors is making Lutra interact with them to cause a big grapey note in final beer. Grapey and musky flavors are the ones that I got most of when brewing with Cosmic Punch and not adding any hops in the whirlpool or dry hop...

On a side note, my buddy submitted his Lutra pilsner to a local comp and got 40 points, he usually runs it at 80F+ ambient. I don't know if he quite gets to 90F. I didn't get much grape, and neither did the judges. Not to be rude in any way, just an interesting observation.

Something Laura Burns (Omega Yeast) mentioned in the last CB&B episode is that Kveik Voss tends to change in flavor after about 2 weeks if you ferment really hot. She said that Lutra is pretty clean either way, but I wonder if these beers will mellow over time as the yeast cleans up and drops out.

 

[murphyslaw]

]It’s crazy how recently there’s been all this talk of Columbus hot side, and now Nelson/citra. I brewed this beer 15 days ago and used 4 ounces of Columbus lupomax hot side, and the DryHop was 6 ounces of Nelson and 4 ounces of citra lupomax. It was a bit of an experiment in which I was trying to push it quickly from start to finish, for no real specific reason. I used the dried version of Lutra from Omega and fermented it at 92°. It was done in three days, I then removed the heat and let it come down to room temp over the period of one day. I then soft crashed it to 58 for one day, transferred it and dry hopped it for 24 hours, then chilled and carbed it. From grain to glass in seven days, and it’s now been sitting in the keg for eight days. It’s definitely pretty tasty but not my favorite beer I’ve ever made. I feel like the Lutra has a kind of musky grape type thing that should pair well with Nelson, but I feel like it’s slightly overpowering it. Maybe it’ll continue to evolve with some more time but it’s pretty good nonetheless.

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Looks great.

Are you serving from the same keg that you dry hop in? Or does your process utilize 3 kegs (fermentation, dry hop, serve)?

 

[leonm987]

Here is my latest one using Pacifica and Rakau hops which i’ve not used before. Also a nice DH of Citra and good whack of Vienna malt for a change (1.5kg). With Verdant yeast. Only been in the keg a few days so still young but bloody lovely.

 

[Andre3000]

Well I brewed exactly what I referred to in that post today:
OG 1.059
FG 1.012 (expected)
6% ABV

72% Weyermann pils
11% Malted oats
11% White wheat
5% Golden naked oats
2% Acidulated

75min mash at ~150F

WP 4:2 Citra:Nectaron @ 170F
DH chamber loaded with 2:6 Citra:Nectaron.

Pitched Escarpment Foggy London and it's already chugging along at 65F. Hoping to keep esters down a bit to showcase the hops more.

Will let you know how it turns out.

Well, here's my Nectaron beer:

Honestly, this beer is super bizarre. In the words of my GF who is really honest about my beers, "it's not bad, it's just different". Look at the color. The aroma is fantastic. But the taste? Hmm. Weyermann Pilsner was a last minute choice. I think it was the wrong choice. I will not be using it for NEIPAs again. The mouth feel is off a bit. You get this nice crackery pilsner note after the hops fade, which is nice, but out of place for this style. It almost tastes like an American Ale NEIPA but pilsnery.

And that's how I used my Nectaron hops .

 

[Dgallo]

Well, here's my Nectaron beer:

View attachment 769781

Honestly, this beer is super bizarre. In the words of my GF who is really honest about my beers, "it's not bad, it's just different". Look at the color. The aroma is fantastic. But the taste? Hmm. Weyermann Pilsner was a last minute choice. I think it was the wrong choice. I will not be using it for NEIPAs again. The mouth feel is off a bit. You get this nice crackery pilsner note after the hops fade, which is nice, but out of place for this style. It almost tastes like an American Ale NEIPA but pilsnery.

And that's how I used my Nectaron hops .

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