New England IPA "Northeast" style IPA

[secretlevel]

Check these out!

Purple OG Kush of hops

 

[beervoid]

Purple OG Kush of hops

Lol funny yeah how that correlated, both terpene based and family of each other and trending towards purple

 

[Dgallo]

Just tapped my latest Double NEIPA coming in at 8.5% ABV. Simple grain bill of 2row and malted oats, 2nd generation Imperial Juice (LAIII), hotside hopped with Motueka and NZ Cascade and heavily Dryhopped with Citra LUPOMAX, Motueka, Wai-iti, and a touch of Nelson
View attachment 774803

So as this beer continues to condition it’s really getting good. I typically get a really nice mouthfeel and body for my beers but this beer is exceptional. The only difference was I went with a different maltster for my 2row. I used Rahr this time and I truly think it made a difference. I looked up the specs and it seems Rahr has a typically higher protein level in their 2row. If you haven’t tried them yet, give it a shot

 

[Sbe2]

So as this beer continues to condition it’s really getting good. I typically get a really nice mouthfeel and body for my beers but this beer is exceptional. The only difference was I went with a different maltster for my 2row. I used Rahr this time and I truly think it made a difference. I looked up the specs and it seems Rahr has a typically higher protein level in their 2row. If you haven’t tried them yet, give it a shot View attachment 775882

Looks great! I used Rahr back in the day because I think someone saw TH use it. It’s been awhile though because I had been using NY malt

 

[Ulisses4677]

So as this beer continues to condition it’s really getting good. I typically get a really nice mouthfeel and body for my beers but this beer is exceptional. The only difference was I went with a different maltster for my 2row. I used Rahr this time and I truly think it made a difference. I looked up the specs and it seems Rahr has a typically higher protein level in their 2row. If you haven’t tried them yet, give it a shot View attachment 775882

That’s my go to malt I also like their Pilsner malt. Looks amazing.

 

[Dgallo]

That’s my go to malt I also like their Pilsner malt. Looks amazing.

This is certainly going to be my maltster. The brewery in my town let our hb club do a grain buy with him and I got my 2 row for $37 for a 55lb sack

 

[Dgallo]

Looks great! I used Rahr back in the day because I think someone saw TH use it. It’s been awhile though because I had been using NY malt

I’ve been trying to use germantown malts in NY but their pale malts have too much character. Happy I checked Rahr out for sure

 

[Sbe2]

New York craft malt was my go to, I would find a pebble or two when milling. O well supporting local was more important but now I just have to find grain. $37 is a great price.

 

[Ulisses4677]

That’s a steal I get it for 50$ from my local home brew store. What was your grain bill for this beer? I usually do 88 % rahr 10% white wheat and 2% golden baked oats. Pretty simple but I like simple.

 

[Dgallo]

That’s a steal I get it for 50$ from my local home brew store. What was your grain bill for this beer? I usually do 88 % rahr 10% white wheat and 2% golden baked oats. Pretty simple but I like simple.

I’m down in 60% base malts typically. This was 72ish% 2 row and 28ish% malted oats

 

[Ulisses4677]

I like that ratio. I always find myself brewing double ipas. I feel like a higher abv accentuates the hop flavor and aroma much more.

 

[brooksidebrews]

So as this beer continues to condition it’s really getting good. I typically get a really nice mouthfeel and body for my beers but this beer is exceptional. The only difference was I went with a different maltster for my 2row. I used Rahr this time and I truly think it made a difference. I looked up the specs and it seems Rahr has a typically higher protein level in their 2row. If you haven’t tried them yet, give it a shot View attachment 775882

Looks delicious, I have only used RAHR, that's what my LHBS uses.

 

[BongoYodeler]

Looks delicious, I have only used RAHR, that's what my LHBS uses.

Same with my LHBS.
Yes, it does indeed look fantastic.

 

[Trail_hoppy]

Moved south and haven’t brewed in about a year. Finally getting to where I can brew again, what’s happened over the past year here on the thread, any major breakthroughs?

Hopping in the mash.

 

[Dgallo]

Hopping in the mash.

That’s an old technique actually. It’s only being revisited now due thiolized yeast strains

 

[Trail_hoppy]

68

Start at 66 then ramp up to 69 when nearing end of fermentation.

 

[Trail_hoppy]

That’s an old technique actually. It’s only being revisited now due thiolized yeast strains

I've used it with non thiolized yye

 

[elproducto]

Tasty McDole was mash hopping Janet's Brown 15 years ago, lol.

 

[Dgallo]

Tasty McDole was mash hopping Janet's Brown 15 years ago, lol.

Yea mash hoping was one of the original ways of incorporating hops

 

[CascadesBrewer]

Yea mash hoping was one of the original ways of incorporating hops

The first time I heard of mash hopping myself was in "The New IPA". If I recall, Scott Janish recommended mash hopping to increase beer stability (reduce oxidation) by removing iron and copper during the mash. I believe he says that flaked grains generally contain more metals than non-flaked. I have never tried mash hopping myself.

 

[Sbe2]

I used to mash hop during my west coast ipa days around 10 years ago. I was trying to get as much hops in my beer as possible for those bitter bombs, lol

 

[Noob_Brewer]

So as this beer continues to condition it’s really getting good. I typically get a really nice mouthfeel and body for my beers but this beer is exceptional. The only difference was I went with a different maltster for my 2row. I used Rahr this time and I truly think it made a difference. I looked up the specs and it seems Rahr has a typically higher protein level in their 2row. If you haven’t tried them yet, give it a shot View attachment 775882

beer looks great as usual man! As for the Rahr 2-row, I really don't have much of a comparison because I've been exclusively using Rahr for over a year now. The only other maltster Ive gotten 2 row from was Briess (their "Brewers Malt"). Never bothered to look at the protein specs though. From my memory, I think both of them were similar in protein but IIRC the Rahr was a little lighter on the SRM side. But honestly, since I was getting some good Rahr grains, never thought to test out others. Since I get my grains from morebeer most of the time, my only issue is that sometimes my bags have a little bit more "dust" than I'd like. But I do like the resealable bags morebeer is now using as well.

 

[Whalewang]

On a similar note, Idk if you saw some of the new info coming out from omega on their thiolized yeast, but it’s showing that using T90 hops on the hotside, specifically whirlpool, and early fermentation is actually causing the muting of the Thiols. They suggest using all cryo or similar product on the hotside when using cosmic punch or Starparty. So this amount my increase for me as I’ve just started dabbling into thiolized yeast

What's substitute for WP additions when using these thiolized yeasts? Omega mentions Incogito but that's $290 per KG jug at yakima valley hops. That's too large a jug for me.

 

[Dgallo]

What's substitute for WP additions when using these thiolized yeasts? Omega mentions Incogito but that's $290 per KG jug at yakima valley hops. That's too large a jug for me.

Any cryo or lupulin concentrated pellets

 

[Whalewang]

Dry hopping under pressure: I haven't seen much on that subject. Thoughts?

 

[Dgallo]

Dry hopping under pressure: I haven't seen much on that subject. Thoughts?

All you need is positive pressure. 2-5 psi is plenty. Dryhoping under higher pressure will carbonate the beer and give you challenges transferring if you don’t have experience transferring carbonated beer (it’s a pain and takes longer).

If you do try it, don’t put the beer on pressure until after the dryhops are in. You don’t want the beer to carb at all prior because when you dump the hops in, you’ll create a gusher lol

 

[BeerFst]

All you need is positive pressure. 2-5 psi is plenty. Dryhoping under higher pressure will carbonate the beer and give you challenges transferring if you don’t have experience transferring carbonated beer (it’s a pain and takes longer).

If you do try it, don’t put the beer on pressure until after the dryhops are in. You don’t want the beer to carb at all prior because when you dump the hops in, you’ll create a gusher lol

I had managed to do it several times without issue, then the ONE TIME that I failed was enough to never try it again. Even once I managed to get the lid on to stop the eruption, enough hop gunk had made it onto the oring that it wouldn't seal and so I had to open it AGAIN.

I'll add it is possible to dry hop carbed beer, but you need to dump the hops into your dry hopping vessel then transfer the beer, under pressure, to said vessel.

 

[Whalewang]

All you need is positive pressure. 2-5 psi is plenty. Dryhoping under higher pressure will carbonate the beer and give you challenges transferring if you don’t have experience transferring carbonated beer (it’s a pain and takes longer).

If you do try it, don’t put the beer on pressure until after the dryhops are in. You don’t want the beer to carb at all prior because when you dump the hops in, you’ll create a gusher lol

Why not spund at 15 psi since when I cold crash I'll lose some of that pressure (no idea how much)?

I'm new to closed transfers. I recently purchased the Spike CF15 and learning the new system while using a Gose as the trial.
For the next brew session I'll be attempting a hazy ipa on this system. The process I'm mapping is the following:

• Ferment with a blow off tube (0 psi).
• After fermentation is complete, soft crash to 50-55F for 24-48 hours.
• Harvest the yeast (slowly per other posts)
• Raise temp to 55F (if lower than 55F) and then add dry hops.
• Spund @ 2-5 psi for 24-48 hours and periodically rouse the hops from the bottom port (using a 2" TC to Ball Lock GAS Post).
• Cold crash to 34-40F.
• Dump the hops.
• Apply 2 psi and closed transfer into C02 purged kegs.

Anyone have suggested adjustments to this?

 

[Sbe2]

So I’m finally set up with chiller and going to brew my first southern beer. What yeast is everyone using now? I mostly used 1318 in the past and some s04. @Dgallo i think a long time ago you were using A24, would you recommend that or try something newer? I have access to imperial and omega.

 

[Sbe2]

Why not spund at 15 psi since when I cold crash I'll lose some of that pressure (no idea how much)?

I'm new to closed transfers. I recently purchased the Spike CF15 and learning the new system while using a Gose as the trial.
For the next brew session I'll be attempting a hazy ipa on this system. The process I'm mapping is the following:

• Ferment with a blow off tube (0 psi).
• After fermentation is complete, soft crash to 50-55F for 24-48 hours.
• Harvest the yeast (slowly per other posts)
• Raise temp to 55F (if lower than 55F) and then add dry hops.
• Spund @ 2-5 psi for 24-48 hours and periodically rouse the hops from the bottom port (using a 2" TC to Ball Lock GAS Post).
• Cold crash to 34-40F.
• Dump the hops.
• Apply 2 psi and closed transfer into C02 purged kegs.

Anyone have suggested adjustments to this?

Pretty much did what you have outlined with my cf5. When I was dry hopping I would keep the gas on to the manifold at like 2 psi. My reasoning was to have more CO2 going out as O2 coming in while dry hopping. I am not set up to dry hop in lower oxygen ways like others are.