Nathan Buckner
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- Joined
- Aug 5, 2019
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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?
"Aged" and "NEIPA" don't belong together...
Cheers!
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
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.
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?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?
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.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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