New England IPA "Northeast" style IPA
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How much?
Burndog
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I'll have to get a PH Meter but this is the first beer I have noticed the head leaves so fast.
I did substitute Carapils in place of flaked Barley but that should not have effected
head retention...
Looking at my recipe I did 2-row (53.8), Munich(38.5), Carahell(7.7).
Right after the first pour
5 minutes later
KrunkMasterKyle
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I add whirlfloc to all my brews. Head retention has improved for me.
ttuato
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Drop the flaked oats. No need for it as far as body with the flaked wheat/barley. I did that a while ago and havent looked back. Foam/head similar to yours before. Now it is small bubbles, firm head with peaks at first pour, then at least one finger worth of foam lingers for 20min+, great lacing too.
Additionally if you study up on oxidation in these beers there appears to be a casual link of faster oxidation with use of flaked oats vs w/o.
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ttuato
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It is oxidizing in the draft lines, just dump the first couple ounces on first pour of the day. Happens to me too, just small change in pouring process cured it.
milldoggy
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Except when you lines hold 14oz, hurts to dump
Why are your lines so long?
milldoggy
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Basement kegerator, taps in dining room, 27ft of 1/4" barrier tubing.
milldoggy
Well-Known Member
Yup that is what I use, just 1/4 and eaton brand. Take two to three weeks to really notice the oxidation, I try to work the taps more often than that. Also the right temp range on the glycol helps,. Was using larger swings and it accelerated thebprocess and lost carb faster.
OP
OP
The reason for the bubbles on the left is because the glass is dirty (maybe not something you can see, but it has dust or soap or something). When bubbles accumulate on the sides it is because the glass needed to be cleaned/rinsed better. That might also play a role in the head retention.I'll have to get a PH Meter but this is the first beer I have noticed the head leaves so fast.
I did substitute Carapils in place of flaked Barley but that should not have effected
head retention...
stickyfinger
Well-Known Member
i agree. that glass is NOT clean.
Burndog
Well-Known Member
It's NOT a dirty glass or soapy. IT's a weak head, I'll figure out how to sort it on the next batch...
Have you tried rinsing the glass just to be sure? I get those bubbles on the side if I use a glass right out of the dishwasher if I don't rinse it with water first. Dirt and soap are the only things I know of that would make bubbles on the side of the glass. Little nucleation sites.
https://lifehacker.com/how-to-quickly-tell-if-your-beer-glass-is-really-clean-1798734099
https://lifehacker.com/how-to-quickly-tell-if-your-beer-glass-is-really-clean-1798734099
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The dream is not dead yet! Awaiting attachment. Had a good chat with a Pinthouse Pizza brewer about their technique. Planning the inaugural brew...
stickyfinger
Well-Known Member
i’ve been either spunding near the end of fermentation or priming and then pressurizing to 20psi to seal. not sure if it is better than force carbing but works well
stickyfinger
Well-Known Member
Saw tonight for the first time the oxidation in a beer line! I have been wasting 1-2 oz on the first pour from a keg since reading about line oxidation on this thread. I had two IPAs that I hadn’t sampled for a few weeks. The first few mLs from each was amber in color and then turned golden once the line cleared!
Apparently it's Buffalo beer week and all my beer buddies are having a heart attack I'm not drinking local all week. Ferk em.
Whoooooops. Wrong thread
Randy...
Could you give us the highlights of your conversation?
Yes, please do share. Any info gleaned from Pinthouse would be very helpful.
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Nothing earth shattering. 90min boils, ferment out 14-17days, 5day seconday and zero oxygen. Use a clean yeast.
I'd mention about guys here claiming kettle to keg in 7-10days...he laughed.
Old school IPA ways...
Jesus 19-22 days to packaging? Sounds like a waste of capital equipment resources.
7-10 days??? I could see the humor in it taking that long too!
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I'll inform them of the inefficiency. Perhaps at the grand opening of their 3rd brick and mortar up north. Which, from what I understand, is loaded with 60bbl fermenters.
I guess with a “clean” yeast 7-10 days is fair. I mostly use Kveik for these and it ferments it out in about a day. Get the dry hops in around 12-15 hours post pitch and tighten up the spunding valve. 24 hours in I’m at FG but I’ll leave it a few days to clean up, crash on day 4 and be drinking by day 5.
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Ship me a beer..love to try a 5day old beer..
LoneTreeFarms
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As long as it takes me to ship to you I'd better ship as soon as I pitch the yeast!! Lol
Day 5 on my current batch was this past Wednesday so you’ll be getting a vintage
but if you wanna pm me your addy, i have a beer gun and I’m game. I’m a newb with shipping tho. Is UPS the best bet?- Joined
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Worth the wait bro!
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That my friend, is a can of worms.Day 5 on my current batch was this past Wednesday so you’ll be getting a vintage
7-10 days is not laughable for this style.
I have yet to have an ale take longer than 7 days to ferment out completely. Usually I'm at spunding gravity on day 3. They don't need lagering time and if the yeast was treated properly there should be nothing to clean up.
DH 24 hours in, spund at day 3 with or without another dose of DH, transfer to kegerator day 5 or so and drink a delicious beer on day 7 (especially if you have floating dip tubes). I do it routinely
I have yet to have an ale take longer than 7 days to ferment out completely. Usually I'm at spunding gravity on day 3. They don't need lagering time and if the yeast was treated properly there should be nothing to clean up.
DH 24 hours in, spund at day 3 with or without another dose of DH, transfer to kegerator day 5 or so and drink a delicious beer on day 7 (especially if you have floating dip tubes). I do it routinely
OP
OP
I know people do successfully make these beers in 7-10 days. I also know many/most commercial breweries produce these beers in that range too. However, that said, almost every batch of NEIPA that I have ever been disappointed in was a batch i tried to push through in 7-10 days as opposed to 12-14. I have just always found the extra few days lets the beer clean up a bit and pushing it has always given me a bit "harsher" hop profile.... more grassy, more vegetal.
I don't doubt anyone else's ability in doing it..... I just know that with my system, and my process, I have always produced better beer with a few extra days on this style.
I don't doubt anyone else's ability in doing it..... I just know that with my system, and my process, I have always produced better beer with a few extra days on this style.
