New England IPA "Northeast" style IPA

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nebulabrewing said:
It says on the screenshot—24# 5oz
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Are my inputs correct? Because I’m getting 109% efficiency. Granted I’m half reading right now if you mentioned anything different in the post verses pictures, as I’m trying to finish up tubby and bed time with the kids lol
C89262DA-2A06-4BA3-A46E-3CE89551804E.jpeg
 
Dgallo said:
Are my inputs correct? Because I’m getting 111% efficiency. Granted I’m half reading right now if you mentioned anything different in the post verses pictures, as I’m trying to finish up tubby and bed time with the kids lolView attachment 772842
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All good man! I remember those days fondly. My daughter is nine now and I hardly see her anymore.

Yep that is correct. My OG was 1.063, not preboil.
 
nebulabrewing said:
All good man! I remember those days fondly. My daughter is nine now and I hardly see her anymore.

Yep that is correct. My OG was 1.063, not preboil.
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Yeah man it’s a wild but beautiful ride!

Thanks for catching that. What was your pb? It’s awesome you got such high efficiency. My best days are like 79-80! Even the commercial system I got to help brew one of my recipes on maxed out at 94-95%. If love to hit 98 lol
 
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Dgallo said:
Yeah man it’s a wild but beautiful ride!

Thanks for catching that. What was your pb? It’s awesome you got such high efficiency. My best days are like 79-80! Even the commercial system I got to help brew one of my recipes on maxed out at 94-95%. If love to hit 98 lol
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It really is!

I checked my notes, but I didn't take a PB it looks like, just the OG. Outside of me realizing I was collecting too much wort, it was a pretty perfect brew day. I'll probably never do it again haha. I upgraded my system to 20g kettles/10g batches at the end of last year, so I'm still learning the system in a way. One thing that's definitely helped was closing the gap on my mill a bit, and working on mash/sparge recirculation speeds. Even with a rushed mash/sparge on the last beer, I was able to pull 72%.

Commercial sounds fun! What did you end up brewing?
 
nebulabrewing said:
I kegged ten gallons of 21C on Sunday and pulled a sample last night just to see where the carbonation is (and I was just eager to drink some haha).

This was a split batch between Lutra (pictured) and Verdant yeast. The last couple of brews I made, I was able to get 98% brewhouse efficiency. So for this batch, I wanted to experiment with a 40 minute mash and a really fast sparge to see if I could shorten my brew day slightly just for fun. I managed to get a 72% BE, so I was happy about that!

ABV: 5.8%
IBU's: 55
OG: 1.056
FG: 1.012
Water: CA: 100 Mg: 10 Na: 8 Cl: 139 SO: 93 HC: 16
Mash: 151°F

Grains
40% Golden Promise, 40% Pilsner, 8% Oats, 8% Wheat, 4% Carapils

Hops
Columbus, Rakau, Mosaic, Sabro, Galaxy

Yeast
Lutra (1/ea dry)
Verdant (2/ea dry)

Overall Impression
So far, it's pretty good. My first time using a heavy dose of Rakau in a WP and it's great. Lots of peach, passion fruit, apricot — with a side of plum/mango. Pretty happy with the results.


View attachment 772792


View attachment 772791
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Did you dry hop this post or active fermentation?
 
Ren06 said:
Did you dry hop this post or active fermentation?
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Good question. Post fermentation when FG was reached. I have two SS brew buckets and only one of them can fit inside of my ferm chamber right now. Lutra was DH for roughly four days. The Verdant batch was dropped to a temperature of 55F, and I DH for two days.
 
nebulabrewing said:
Good question. Post fermentation when FG was reached. I have two SS brew buckets and only one of them can fit inside of my ferm chamber right now. Lutra was DH for roughly four days. The Verdant batch was dropped to a temperature of 55F, and I DH for two days.
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That looks absolutely delicious! I’m fermenting one right now and once it hits FG I’ll dry hop with 3oz of Eukanot hops
 
nebulabrewing said:
I kegged ten gallons of 21C on Sunday and pulled a sample last night just to see where the carbonation is (and I was just eager to drink some haha).

This was a split batch between Lutra (pictured) and Verdant yeast. The last couple of brews I made, I was able to get 98% brewhouse efficiency. So for this batch, I wanted to experiment with a 40 minute mash and a really fast sparge to see if I could shorten my brew day slightly just for fun. I managed to get a 72% BE, so I was happy about that!

ABV: 5.8%
IBU's: 55
OG: 1.056
FG: 1.012
Water: CA: 100 Mg: 10 Na: 8 Cl: 139 SO: 93 HC: 16
Mash: 151°F

Grains
40% Golden Promise, 40% Pilsner, 8% Oats, 8% Wheat, 4% Carapils

Hops
Columbus, Rakau, Mosaic, Sabro, Galaxy

Yeast
Lutra (1/ea dry)
Verdant (2/ea dry)

Overall Impression
So far, it's pretty good. My first time using a heavy dose of Rakau in a WP and it's great. Lots of peach, passion fruit, apricot — with a side of plum/mango. Pretty happy with the results.


View attachment 772792


View attachment 772791
Click to expand...
Making your mash time shorter will mostly influence fermentability of the worth not efficienct
 
Ren06 said:
That looks absolutely delicious! I’m fermenting one right now and once it hits FG I’ll dry hop with 3oz of Eukanot hops
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Thanks man! So far it's pretty tasty. Gonna give em a few more weeks to condition (if I stop pulling 'samples').
A friend gave me some of his unused Eukanot and I used it in a DH. From what I remember, it was a nice addition.
 
For those that care about my BE, I checked my notes again over lunch today. I did make an error! I mixed up the OG of the previous batch. So instead of 1.063 (which I initially wrote down and is wrong), the correct OG was 1.060. I’ll still take the 94%. I done goofed.
 
nebulabrewing said:
I kegged ten gallons of 21C on Sunday and pulled a sample last night just to see where the carbonation is (and I was just eager to drink some haha).

This was a split batch between Lutra (pictured) and Verdant yeast. The last couple of brews I made, I was able to get 98% brewhouse efficiency. So for this batch, I wanted to experiment with a 40 minute mash and a really fast sparge to see if I could shorten my brew day slightly just for fun. I managed to get a 72% BE, so I was happy about that!

ABV: 5.8%
IBU's: 55
OG: 1.056
FG: 1.012
Water: CA: 100 Mg: 10 Na: 8 Cl: 139 SO: 93 HC: 16
Mash: 151°F

Grains
40% Golden Promise, 40% Pilsner, 8% Oats, 8% Wheat, 4% Carapils

Hops
Columbus, Rakau, Mosaic, Sabro, Galaxy

Yeast
Lutra (1/ea dry)
Verdant (2/ea dry)

Overall Impression
So far, it's pretty good. My first time using a heavy dose of Rakau in a WP and it's great. Lots of peach, passion fruit, apricot — with a side of plum/mango. Pretty happy with the results.


View attachment 772792


View attachment 772791
Click to expand...

Looks awesome! I'm curious about your experiment with the yeasts, it's one of my favorite things to mess around with. Did Lutra also finish at 1.012FG? Seems kind of high for that yeast.

Verdant is pretty close to LA3, so I assume that character is pretty standard for NEIPA, maybe a little peachier than LA3, but how's Lutra in a NEIPA? I imagine it'd make a beer similar to King Sue or something (for those that haven't had it, it's basically a Citra DDH double NEIPA made with US-05).
 
'Beer Porn Alert!' lol. Picture from earlier in the day/early evening. This single hopped Nectaron is great! about a week and a half since kegging. Still getting a tiny bit of the NZ 'Spice' on the front end and then some mild white wine followed by a good bit of stone fruit on the back end. Im finally getting the description they've praised this hop for: peach! Had a friend over tonight for a taste, he helps me out on brew days from time to time and I appreciate his palate and truthfulness overall. He mentioned peach, but not sweet sugary peach. More like a little more tart peach with skin vibe. Overall I think this hop is pretty multi-dimensional. Loving this overall. one of my fav single hopped beers to date. Unrelated to the hop itself, also happy with getting some of the best foam retention Ive ever had. Foam lasted almost like a little "lump" to the very last drop with great lacing down the sides of the glass the whole way. Pictured is my semi-slow pour to get a good head lol. Still working on that slow pour patience :). Over the past 2 years I've become a firm believer that the foam helps to let the beer 'breathe' its aroma and flavor vs poor foam/head.

IMG_3127.jpg
 
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Noob_Brewer said:
'Beer Porn Alert!' lol. Picture from earlier in the day/early evening. This single hopped Nectaron is great! about a week and a half since kegging. Still getting a tiny bit of the NZ 'Spice' on the front end and then some mild white wine followed by a good bit of stone fruit on the back end. Im finally getting the description they've praised this hop for: peach! Had a friend over tonight for a taste, he helps me out on brew days from time to time and I appreciate his palate and truthfulness overall. He mentioned peach, but not sweet sugary peach. More like a little more tart peach with skin vibe. Overall I think this hop is pretty multi-dimensional. Loving this overall. one of my fav single hopped beers to date. Unrelated to the hop itself, also happy with getting some of the best foam retention Ive ever had. Foam lasted almost like a little "lump" to the very last drop with great lacing down the sides of the glass the whole way. Pictured is my semi-slow pour to get a good head lol. Still working on that slow pour patience :). Over the past 2 years I've become a firm believer that the foam helps to let the beer 'breathe' its aroma and flavor vs poor foam/head.

View attachment 773025
Click to expand...
Beautiful. I’m big on foam myself!
 
I am going to try raising the sodium level into the 70’s as well. Doing this using canning salt causes my PH to raise into the upper 5.5 range. Any issues with latic acid I order to lower the ph in this style? What PH are you guys shorting for?
 
jturman35 said:
I am going to try raising the sodium level into the 70’s as well. Doing this using canning salt causes my PH to raise into the upper 5.5 range. Any issues with latic acid I order to lower the ph in this style? What PH are you guys shorting for?
Click to expand...
I use 88% lactic. I need t use a decent amount due to my tap being high in bicarbonate and never can detect the flavor of the lactic
 
secretlevel said:
Looks awesome! I'm curious about your experiment with the yeasts, it's one of my favorite things to mess around with. Did Lutra also finish at 1.012FG? Seems kind of high for that yeast.

Verdant is pretty close to LA3, so I assume that character is pretty standard for NEIPA, maybe a little peachier than LA3, but how's Lutra in a NEIPA? I imagine it'd make a beer similar to King Sue or something (for those that haven't had it, it's basically a Citra DDH double NEIPA made with US-05).
Click to expand...

Thanks man!

Both finished at 1.012.

My usual go-to is 1318, but my LHBS Carrie’s Verdant so it’s easy to get. Both beers are delicious, but I like the verdant version better. It’s well-rounded and the peach/apricot the yeast gives off is really nice. Lutra version is missing that. I can only temp control one of my FV, so I use lutra as a way to ferment in my hot FL garage.

Overall, it’s delicious!
 
nebulabrewing said:
Thanks man! So far it's pretty tasty. Gonna give em a few more weeks to condition (if I stop pulling 'samples').
A friend gave me some of his unused Eukanot and I used it in a DH. From what I remember, it was a nice addition.
Click to expand...
26515668-CE7F-48E2-BB6F-652E07F6BDE0.jpeg

As of right now just DDH today 7/1/2022 I’ll take hops out on 7/4/2022 and the taste notes are giving my OH vibes. Stonefruit, citrus, a nice bitterness with some grassy notes and tropical fruit bites and a 6.1% ABV
 
My current brew has finished a bit lower than I wanted with Verdant yeast. Ended up at 1.012. Was aiming for 15/16 finish so hoping it's not going to be too thin. I did a small dry hop during fermentation again which I reckon I got some hop creep with so will need to account for that next time. Also did a step mash at 147- 155- 161 so this obviously gave me super fermentable wort. Going to soft crash now and hit it with a huge second dry hop of Nectaron and Nelson.
 
aaronm13 said:
My current brew has finished a bit lower than I wanted with Verdant yeast. Ended up at 1.012. Was aiming for 15/16 finish so hoping it's not going to be too thin. I did a small dry hop during fermentation again which I reckon I got some hop creep with so will need to account for that next time. Also did a step mash at 147- 155- 161 so this obviously gave me super fermentable wort. Going to soft crash now and hit it with a huge second dry hop of Nectaron and Nelson.
Click to expand...
Nectaron and Nelson is a great combo! What % are you going with for each? 1.012 does seem a little low for verdant, mine ended up being 1.016 but honestly if the hops are good quality I honestly don’t think anyone would know the difference between 1.012 vs 15-16 (without hop creep) 12 is still a solid FG IMO.

EDIT: most people who aren’t home brewers definitely won’t know the difference and some who are still won’t unless you tell them ie confirmation bias. Verdant will still have its presence known in your beer.
 
Noob_Brewer said:
Nectaron and Nelson is a great combo! What % are you going with for each? 1.012 does seem a little low for verdant, mine ended up being 1.016 but honestly if the hops are good quality I honestly don’t think anyone would know the difference between 1.012 vs 15-16 (without hop creep) 12 is still a solid FG IMO.

EDIT: most people who aren’t home brewers definitely won’t know the difference and some who are still won’t unless you tell them ie confirmation bias. Verdant will still have its presence known in your beer.
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It's 81% attenuation which is high for this strain. So much for having a lower ABV beer for the summer, still ending up being 7.2%. Going with 6oz Nectaron/ 4oz Nelson and 1oz Mosaic Lupomax . Did 2oz Nectaron/ 1oz Nelson and 1oz Mosaic in the fermentation dry hop so 15oz in total.

I've found going for my usual 10-12oz always left me underwhelmed and usually ended up adding a few oz to the serving keg. So trying to cut out the risk of opening up the keg exposing it to oxygen.

It's only my second time using Verdant so still getting used to its performance.
 
aaronm13 said:
I've found going for my usual 10-12oz always left me underwhelmed
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Do you mean 10-12 total hops or just dry hop? Im typically dry hopping 8-10oz total for beers in the 6.5-8% range depending on single vs double IPA and taking into account the potency of the hops but also bringing ~ 6-7oz on the hot side (~4-5oz in WP and 1-2oz in boil) as well. I also imagine the cold side processes also plays into the overall hop "punch" you get in the end.
 
Noob_Brewer said:
Do you mean 10-12 total hops or just dry hop? Im typically dry hopping 8-10oz total for beers in the 6.5-8% range depending on single vs double IPA and taking into account the potency of the hops but also bringing ~ 6-7oz on the hot side (~4-5oz in WP and 1-2oz in boil) as well. I also imagine the cold side processes also plays into the overall hop "punch" you get in the end.
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Yeah it's 10-12oz for dry hops on my typical DIPA. My hot side amounts would be around the same as you.
 
Ulisses4677 said:
I came across some equilibrium and decided to put my HB double ipa. Ext to it. Which one's which?
Click to expand...
I say yours is on the left. That said I used to be the biggest fan of eq but unfortunately all they put out now Are duds so I would put money on the fact that your beer taste better
 
A341DE11-2798-4957-993E-EBF1FA9F8FED.jpeg

I must say, there have been some fantastic looking beers being posted here over the last couple of weeks.

This is the first hazy beer I’ve brewed since January, and well, it’s pretty good. I cheated and did a single hop Citra beer with T90, LUPOMAX & Cryo.

First time using British Ale V. I fermented this at the lower end (18C/64F) and the Citra really pops. Surprisingly, this yeast over-attenuated quite a bit. I was aiming for a FG of 1.020 but it ended up finishing at 1.016 which is something I’m not used to at all considering I generally use 1318 and that yeast hates to fully attenuate. Pumped this one with a **** tonne of oxygen though.

It’s lacks a touch of body for my taste (even with the 2% lactose addition as per Other Half) but other than that I can’t really fault it.
 

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