Oak Aged DDH NEIPA

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Nathan Buckner

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I've Googled Oak Aged DDH Imperial NEIPA with no results. Before I try it I'd like to know if anyone has tried this before. If so, was it a success or failure?
 
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Nathan Buckner

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"Aged" and "NEIPA" don't belong together...

Cheers!
Thanks for your reply and I would agree since age drastically decreases hop flavor and aroma.
My plan was to ferment for a week, hop at high krausen, rack to secondary on oak chips, hop it a few days later, then after a week on the chips, hop it again then keg it with hops in a keg spider. So from brew day to keg would be about 2 weeks, which is the typical time frame.
 

Mark Solomon

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When I first started homebrewing 25 years ago I did an oak aged IPA. It was not good....I certainly would not recommend it for a NEIPA.

If you still want to try it. Do very little oak (less that 8oz) It imparts a strong flavor in lighter beers.

-Mark
 

MrPowers

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If it were me, I would just preload the primary fermenter with oak chips, and then brew/ferment a NEIPA as normal. You'd have about 2 weeks contact time, give or take.

Transferring to secondary and opening the fermenter multiple times are a surefire way to ruin NEIPA.
 
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Nathan Buckner

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When I first started homebrewing 25 years ago I did an oak aged IPA. It was not good....I certainly would not recommend it for a NEIPA.

If you still want to try it. Do very little oak (less that 8oz) It imparts a strong flavor in lighter beers.

-Mark
Hmm, interesting I did an Oaked 90 min IPA with different hops but same hop schedule as Dogfish Heads and was rated one of the best beers I've done from a group of painfully honest beer snob friends. Their response wasn't "now this ones alright" it was "this is one I'd prefer over some breweries". I then used the chips from that batch, torched them and used them in an Oaked scotch ale. Another crowd favorite. I do appreciate the feedback though. Experimentation is what homebrewing is all about.
 
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Nathan Buckner

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If it were me, I would just preload the primary fermenter with oak chips, and then brew/ferment a NEIPA as normal. You'd have about 2 weeks contact time, give or take.

Transferring to secondary and opening the fermenter multiple times are a surefire way to ruin NEIPA.
I have a conical fermentor that I would open the valve on to remove yeast. I would open the lid to drop a bag of chips in but there should be a cloud of co2 right? At that point it would only have recieved 1 hop addition at high krausen. It would have 3 more hop additions before being served. Thoughts?
 

MrPowers

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I have a conical fermentor that I would open the valve on to remove yeast. I would open the lid to drop a bag of chips in but there should be a cloud of co2 right? At that point it would only have recieved 1 hop addition at high krausen. It would have 3 more hop additions before being served. Thoughts?
Any time the fermenter is opened, post fermentation, O2 will be introduced to the beer very rapidly. Do you mind if I ask what the purpose of 4 separate dry hop additions is?
 
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Nathan Buckner

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Any time the fermenter is opened, post fermentation, O2 will be introduced to the beer very rapidly. Do you mind if I ask what the purpose of 4 separate dry hop additions is?
Seeing different recipes and techniques to make "hop bomb" neipas. Ive seen ddh in addition to putting hops in the keg. Putting hops in during high krausen for the biotransformation to have permanent haze. So I figured why not do all but with smaller additions. Instead of doing two 4oz additions I'd do four 2 oz additions.
 
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