Tropic Haze DNEIPA - Secondary needed? Tons of hops residue, how to remove?

[Azura]

Hop steeping is not a problem. Did you dry hop in the keg or only in the fermenter?

 

[lorne17]

Hop steeping is not a problem. Did you dry hop in the keg or only in the fermenter?

I only dry hopped on fermenter. 2 rounds of dry hopping.

 

[Azura]

I only dry hopped on fermenter. 2 rounds of dry hopping.

Ok thanks for answering my dumb questions that careful reading could have answered. I read the recipe you linked. It has 1oz of bittering hops, 3oz of flameout hops steeped for 40-20 minutes at an unspecified temperature and 6oz of dry hops.

IMO, the recipe is not good. Kettle hop flavor additions peak at 15-5 minute additions, then the whole batch needs to chill below 130F in less than 5 minutes. 3oz is not going to produce a lot of kettle hop flavor. 6oz of dry hop should produce some flavor and mostly aroma.

Out of sheer curiosity, I've brewed beers like the the recipe you linked just to see what they do. They are very disappointing compared to no bittering hop, 8oz from 20-0 in the boil, fast chill and 4-6oz dry hop. The end result is often an 80ibu beer that tastes like a 50ibu beer with big hop flavor and aroma that most pro beers don't have.

 

[lorne17]

Ok thanks for answering my dumb questions that careful reading could have answered. I read the recipe you linked. It has 1oz of bittering hops, 3oz of flameout hops steeped for 40-20 minutes at an unspecified temperature and 6oz of dry hops.

IMO, the recipe is not good. Kettle hop flavor additions peak at 15-5 minute additions, then the whole batch needs to chill below 130F in less than 5 minutes. 3oz is not going to produce a lot of kettle hop flavor. 6oz of dry hop should produce some flavor and mostly aroma.

Out of sheer curiosity, I've brewed beers like the the recipe you linked just to see what they do. They are very disappointing compared to no bittering hop, 8oz from 20-0 in the boil, fast chill and 4-6oz dry hop. The end result is often an 80ibu beer that tastes like a 50ibu beer with big hop flavor and aroma that most pro beers don't have.

Hrmmm good to know. Do you have any NEIPA recipes you’d recommend I try then?

 

[kccoop07]

I'll mostly agree with Azura - this isn't as extremely hoppy a recipe as you might expect from the name. But changing one thing should move you a long way in the right direction - keg warm on day ~7 with your 2nd dry hop bagged in the keg (spunding valve recommended).

I couldn't find it - what yeast did you use?

 

[lorne17]

I'll mostly agree with Azura - this isn't as extremely hoppy a recipe as you might expect from the name. But changing one thing should move you a long way in the right direction - keg warm on day ~7 with your 2nd dry hop bagged in the keg (spunding valve recommended).

I couldn't find it - what yeast did you use?

I used Safele US-05 Ale Dry Yeast (two hydrated packs).

Forgive me, what is the one thing you would change? Keg warm (would you cold crash at all?) on day 7. Then add my dry hop round 2 directly into the keg? Would I leave it in there for the entire time it’s being consumed? Usually a keg lasts me 3-5 months. Would that sour or do anything negative to the batch over time?

Also what’s a spunding valve?

 

[kccoop07]

Sorry, I guess you could consider that more than one thing:

1) Your process up thru first dry hop.
2) When fermentation is close to complete, I tie 2nd dry hop bag to dip tube, CO2 purge keg thru dip tube, fill keg thru dip tube (with warm/uncrashed beer).
3) Purge keg headspace for good measure.
4) Let keg naturally carb for ~ a week. Spunding valve = adjustable pressure relief valve.
5) When complete, crash keg, and pour off settled yeast etc. You can leave hops in indefinitely.

 

[Azura]

Hrmmm good to know. Do you have any NEIPA recipes you’d recommend I try then?

NEIPA is not my thing. My comments were based on whether or not this recipe is likely to make a beer with soft bitterness, big hop flavor, thick body and massive aroma. It just looks like the flavor would be 6/10. The aroma should be strong, but not smell it from two feet away strong.

The hardest part about making hoppy beers with big flavor and aroma is the brewing process. Recipes are easier, but still very important. The disappointing result you got was likely due to both.

 

[Burns711]

FYI, I’ve since cold crashed and kegged. Now it’s ready to drink. At first it was delicious and had a strong citrus hop flavor when I really liked. Now it’s actually tamed down a bit and isn’t as hoppy as I hoped. It’s almost a sweeter taste now and lost its citrus forward flavor. Do you know what could have caused this?

Additionally it’s not very Hazey. Could that have been due to the cold crash?

Thanks,
Lorne

Has the brew held up with time or did it get any worse? Just curious on what you would change for the next batch.

 

[lorne17]

Has the brew held up with time or did it get any worse? Just curious on what you would change for the next batch.

It’s held up as a mellow IPA or a pale ale. It’s no where close to a NEIPA but I think that’s be cause I oxidized it. I’d be willing to try this one again once I get my fermentation into kegs so it never sees the light of day until it hits my pint glass!