Opinion on this NEIPA dry hop

[RyPA]

I am planning to dry hop this NEIPA tonight, and am unsure if I am overdoing the dry hop (4oz citra, 2 oz galaxy, 2oz amarillo). Some may say I am significantly underdoing it, but in my experience with this size dry hop, I end up with hop burn, and it takes quite a while for it to become drinkable. Granted, in the past I would dry hop in the serving keg which, I also fermented in, at room temp and then put it in the kegerator. I plan to do this dry hop at around 40F, let it sit for 2 days, and then transfer to a keg. Any recommendations are welcome.

I also have nelson, mosaic, simcoe, and bru-1 on hand.

https://www.brewersfriend.com/homebrew/recipe/view/1574107/not-clear-neipa

 

[bailey mountain brewer]

I'd probably swap out the Amarillo for the simcoe or mosaic. I typically dry hop at 55f I think at 40f they're gonna drop to the bottom and you won't get much extraction, if you can agitate the fermenter or keg or whatever that will help.

 

[RyPA]

I'd probably swap out the Amarillo for the simcoe or mosaic. I typically dry hop at 55f I think at 40f they're gonna drop to the bottom and you won't get much extraction, if you can agitate the fermenter or keg or whatever that will help.

That is what I usually dry hop at too, but was going to try a cold and short dry hop for this batch, to see if theres a noticeable difference.

 

[fluketamer]

agreed i like 55 - 58 not colder

but not warmer either

 

[RyPA]

Yeah, Ill just do 55F. Getting it down to 42 at least probably got more yeast out of suspension, so I dont think it was a complete waste.

 

[day_trippr]

fwiw, after a two day soft-crash to 50°F I've been dry-hopping for two days at that same temperature before hard crashing for two days to 36°F then kegging...

Cheers!

 

[fluketamer]

fwiw, after a two day soft-crash to 50°F I've been dry-hopping for two days at that same temperature before hard crashing for two days to 36°F then kegging...

Cheers!

simple and effective

 

[RyPA]

fwiw, after a two day soft-crash to 50°F I've been dry-hopping for two days at that same temperature before hard crashing for two days to 36°F then kegging...

Cheers!

Ty sir, what are your thoughts on the dry hop itself?

 

[bailey mountain brewer]

If you have the ability to close transfer to a purged "dryhop keg" to get the beer off the yeast you'll be in good shape.

 

[RyPA]

If you have the ability to close transfer to a purged "dryhop keg" to get the beer off the yeast you'll be in good shape.

I do not dry hop in the keg. I have the hop bong kit for the all rounder so i can dry hop without o2 exposure.

To eliminate o2 exposure when kegging, I fill a keg with sanitizer and when fermentation is in full force I then connect the fermenter to the keg to push the sanitizer out, then set the keg aside at 5psi to keep a good seal.

I then do a closed transfer from the fermenter to keg. I have a flotit dip tube in my all rounder, which has worked perfectly.

I never had bad experience with beer sitting on yeast, even in my past brews when i fermented and served from the same keg

 

[day_trippr]

Ty sir, what are your thoughts on the dry hop itself?

The methodology is straight from Scott Janish's recommendation. I think the duration is about right as I've often read that ~85% of the extraction is accomplished in the first 24 hours, and the temperature was chosen to maintain the "soft crash" that drops the yeast out of the way and hopefully reduces creep.

Been following that for four years now since Janish published a paper on his practices with Sapwood Cellars in 2021. I'm a fan...

Cheers!

 

[bailey mountain brewer]

I do not dry hop in the keg. I have the hop bong kit for the all rounder so i can dry hop without o2 exposure.

To eliminate o2 exposure when kegging, I fill a keg with sanitizer and when fermentation is in full force I then connect the fermenter to the keg to push the sanitizer out, then set the keg aside at 5psi to keep a good seal.

I then do a closed transfer from the fermenter to keg. I have a flotit dip tube in my all rounder, which has worked perfectly.

I never had bad experience with beer sitting on yeast, even in my past brews when i fermented and served from the same keg

Ahhh, gotcha. Makes sense.

 

[RyPA]

The methodology is straight from Scott Janish's recommendation. I think the duration is about right as I've often read that ~85% of the extraction is accomplished in the first 24 hours, and the temperature was chosen to maintain the "soft crash" that drops the yeast out of the way and hopefully reduces creep.

Been following that for four years now since Janish published a paper on his practices with Sapwood Cellars in 2021. I'm a fan...

Cheers!

Lol thanks! But I meant the dry hops, so 4oz Citra, 2 oz galaxy, 2oz amarillo.

 

[day_trippr]

smh of course!

Should be great! I've done 8 ounces of high octane hops per five gallons many times so that's fine. I think the Citra is going to push the Amarillo back to the finish, which is also OK, and I'm hoping your Galaxy is good and not packing the pencil shavings character of a couple years ago.

Cheers!

 

[RyPA]

smh of course!

Should be great! I've done 8 ounces of high octane hops per five gallons many times so that's fine. I think the Citra is going to push the Amarillo back to the finish, which is also OK, and I'm hoping your Galaxy is good and not packing the pencil shavings character of a couple years ago.

Cheers!

Its the 2023 Yakima Valley crop. Is this one bad ? If so, i have a few hops I can sub.

 

[day_trippr]

You'd have to ask around on that. I haven't bought Galaxy since 2022, but I have read at least a couple of complimentary posts in the last year or so, so I'd be hopeful. The bad years it was a polyphenol bomb, a real throat biter...

Cheers!

 

[RyPA]

You'd have to ask around on that. I haven't bought Galaxy since 2022, but I have read at least a couple of complimentary posts in the last year or so, so I'd be hopeful. The bad years it was a polyphenol bomb, a real throat biter...

Cheers!

That sucks, I have I think a pound in my freezer that I may toss.

To sub, I have nelson, mosaic, simcoe, and bru-1. Ive never used nelson

 

[RyPA]

I found a few posts saying 2023 was good, so maybe Ill try it

 

[Indian_villager]

Could be a solid DH combo.

In terms of the burn, do you know how much chloride you have/added in your water?

 

[day_trippr]

Definitely don't toss something you haven't found a way to try first!

For context on my concerns and possibly good news about the 2023 harvest included:

I'd probably go with it.

Cheers!

 

[RyPA]

Could be a solid DH combo.

In terms of the burn, do you know how much chloride you have/added in your water?

Thanks.. off hand I do not. Based on recent treehouse youtube videos I watched, I’ve started keeping it below 150ppm. Good possibility it was higher than that in the past, when I got the burn/harshness.

@day_trippr I dry hopped 5 mins ago. Hoping for the best!

 

[bailey mountain brewer]

Ive used 2023 galaxy with good results, of course I smell them first to make sure the aroma is good. I actually did dryhop round 1 last night with citra, nectaron, and galaxy, will do the second dry hop tonight. Hope for the best.

Cheers!

 

[RyPA]

I wanted to report back that this turned out to be one of my top 3 NEIPA's, and I will re-use this malt bill and hop schedule for my NEIPA's going forward, just switching up which hops I use for the batch. While brew day was not very enjoyable with 1.5 lbs of rolled oats (yes, I used around 1lb of rice hulls), it provided a fantastic mouthfeel.

https://www.brewersfriend.com/homebrew/recipe/view/1574107/not-clear-neipa

Brewed in a 10.5g Anvil Foundry

9.25g total water, RO.
7g - Mash - 3.1g Gypsum/6.2g Calc Chloride
2.25g - Sparge - 1.0 g Gypsym/2.0g Calc Chloride
1 hour mash at 152F
My ph meter said 4.8, but I realized after the fact that it hasn't been calibrated in 2 years, so I am trusting brew'n water had me at 5.4.

No hops in the boil
6oz in 170F whirlpool for 30 minutes

I transfered 7.0 gallons to an All Rounder, which yielded 6 gallons into a keg
Fermented with Voss Kveik @ 99F-100F
Allowed around 7psi to build in the fermenter before cold crash
Cold crashed to 43F
Brought back up to 50F
8oz dryhop for 48 hours (Using a Hop Bong, purging all O2)
Closed transfered to a 6 gallon CO2 purged Torpedo keg

Grain to glass in 7 days. It was obviously not carbed yet, but was immediately drinkable.