Are you guys dividing the minerals? using part of the salts in the mash and the other part into boil? By convenience I frequently adjust (ph and salts) whole strike water... but I do think that I can get a diference (for better) in my beers when I use partial additions.
... I also soft crash to 10°c before kegging to help particules down to bottom fermenter.
All in all, at day five I started get some pints, already good beer but a little green yet. It is getting better now.
I pitched at 32 *celsius and forgot it., warm climate im my local, room temperature around 28* celsius. After 24 hours I dryhopped and place bucket into refrigerator and set temp to 18°c.
At day 3, I kegged, then the hops and cold crashed. Day 4 burst carb around 40 psi.
Kveik NEIPA
This is my first test batch with this amazing yeast.
I haven't made two comparative batch with english yeast yet, but hey its in five days it comes out a delicious NEIPA.
60% pils
12% munich malt
18% oat flocs
10% wheat malt
25 ibu Columbus 30 min
5 ibu Centennial 5 min
90 g...
It looks great! I hope other brewers share their results with kveik NEIPA, cause I can't get other hyped yeasts like 1318, however I have Hothead Ale on hand just now. Cheers!
Yes I agree about this time, mostly depend on hops you are using.. I had a Centennial, BrAvo and Citra NEIPA that last 3 week to starting tastes good! The green hop taste become mellow after 3 weeks in the keg.
Just sharing my four time attempt NEIPA style. It followed some directions from Braufessor's recipe.
I use a hop bag at the hop stand to minimize trub.
5 gallons.
Pilsen 59%
Oat 17%
Wheat 17%
Munich malt 7%
Biterness: Columbus ~ 25 IBU
Hop stand, DH1 and keg hops: centennial (flameout)...
Estou com um set up bem parecido quase pronto e pensando na posição do sensor. Vou considerar essa ideia. Grato.
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