New England IPA "Northeast" style IPA

[drewmuni8]

Hello, new to the thread. Looks like you guys are in the weeds here on some DH'ing stuff but would like to throw a question to you all about water. Having a bit of a hard time finding resources for understanding some of the processes to nail down a good water profile for these kinds of beers (NEIPA). I'm doing 2.5 gal batches, BIAB, w/ RO water. Any info helps!

 

[tld6008]

Hello, new to the thread. Looks like you guys are in the weeds here on some DH'ing stuff but would like to throw a question to you all about water. Having a bit of a hard time finding resources for understanding some of the processes to nail down a good water profile for these kinds of beers (NEIPA). I'm doing 2.5 gal batches, BIAB, w/ RO water. Any info helps!

You could start out by reading the first post

 

[InspectorJon]

So what happened here? This is my strawberry milkshake poured after two weeks bottle conditioning and 24 hours in the refrigerator. Taste is really good. Strawberry is present but not predominant. Hops combine in a nice mix of fruity and resinous. Strawberry is more predominant in the nose but it still smells like beer, not just fruit juice. 8% lactose but it isn't really sweet, FG 1.014. There is good carbonation but little foam. If I pour carefully and leave 20% in the bottle the floating stuff stays in the bottle but it is very loose in the bottom. Why is it so clear and what are the floating pieces?

Percentages of fermentables below are before adding 3 lb strawberries.
3.5 gallon batch

5 lb American - Pale 2-Row 64%
10 oz Flaked Oats 8%
10 oz Flaked Wheat 8%
6 oz Briess - Wheat Malt, White 4.8%
6 oz Simpsons - Golden Naked Oats 4.8%
3 oz Gambrinus - Honey Malt 2.4%
10 oz Lactose - 8%

All Yakima Valley Hops - 2019
10 g Citra Pellet 12.8 Boil 30 min
40 g Citra Pellet 12.8 Whirlpool at 170 °F 10 min
40 g Mosaic Pellet 12.5 Whirlpool at 170 °F 10 min
32 g Sabro Pellet 14.5 Whirlpool at 170 °F 10 min
52 g Citra Pellet 12.8 Dry Hop 7 days
52 g Mosaic Pellet 12.5 Dry Hop 7 days
44 g Sabro Pellet 14.5 Dry Hop 7 days

BIAB mash at 156 for 60 min
60 min gentle boil/simmer
A38 Juice from previous batch, 8 oz of dense slurry, 60 days old, activated with 1/2 liter 1.040 wort on stir plate for 6 hours.
Fermented in glass carboy, low 60s up to mid 60s. Got active within 12 hours. Krausen fell after 4 days (64 degrees).
Day 5 added mashed, previously frozen strawberries.
Day 7 Dry hopped, fermentation pretty slow.
Day 10 still bubbling a bit, added vanilla tincture. 66 degrees
Day 12 up to 72 degrees
Day 14-21 64 degrees - strawberries turned white but never dropped to the bottom of fermenter. I shook the fermenter several times during this time hoping they would drop.
Day 21 bottled directly from fermenter into individually primed bottles (1/2 tsp table sugar/12 oz). Used an auto siphon with a small hop bag over the end in the carboy and a bottling wand. Siphoned beer out from between trub and floating strawberries. The beer was very opaque when originally bottles. Bottle conditioned for 2 weeks.

 

[beervoid]

So what happened here? This is my strawberry milkshake poured after two weeks bottle conditioning and 24 hours in the refrigerator. Taste is really good. Strawberry is present but not predominant. Hops combine in a nice mix of fruity and resinous. Strawberry is more predominant in the nose but it still smells like beer, not just fruit juice. 8% lactose but it isn't really sweet, FG 1.014. There is good carbonation but little foam. If I pour carefully and leave 20% in the bottle the floating stuff stays in the bottle but it is very loose in the bottom. Why is it so clear and what are the floating pieces?

Percentages of fermentables below are before adding 3 lb strawberries.
3.5 gallon batch

5 lb American - Pale 2-Row 64%
10 oz Flaked Oats 8%
10 oz Flaked Wheat 8%
6 oz Briess - Wheat Malt, White 4.8%
6 oz Simpsons - Golden Naked Oats 4.8%
3 oz Gambrinus - Honey Malt 2.4%
10 oz Lactose - 8%

All Yakima Valley Hops - 2019
10 g Citra Pellet 12.8 Boil 30 min
40 g Citra Pellet 12.8 Whirlpool at 170 °F 10 min
40 g Mosaic Pellet 12.5 Whirlpool at 170 °F 10 min
32 g Sabro Pellet 14.5 Whirlpool at 170 °F 10 min
52 g Citra Pellet 12.8 Dry Hop 7 days
52 g Mosaic Pellet 12.5 Dry Hop 7 days
44 g Sabro Pellet 14.5 Dry Hop 7 days

BIAB mash at 156 for 60 min
60 min gentle boil/simmer
A38 Juice from previous batch, 8 oz of dense slurry, 60 days old, activated with 1/2 liter 1.040 wort on stir plate for 6 hours.
Fermented in glass carboy, low 60s up to mid 60s. Got active within 12 hours. Krausen fell after 4 days (64 degrees).
Day 5 added mashed, previously frozen strawberries.
Day 7 Dry hopped, fermentation pretty slow.
Day 10 still bubbling a bit, added vanilla tincture. 66 degrees
Day 12 up to 72 degrees
Day 14-21 64 degrees - strawberries turned white but never dropped to the bottom of fermenter. I shook the fermenter several times during this time hoping they would drop.
Day 21 bottled directly from fermenter into individually primed bottles (1/2 tsp table sugar/12 oz). Used an auto siphon with a small hop bag over the end in the carboy and a bottling wand. Siphoned beer out from between trub and floating strawberries. The beer was very opaque when originally bottles. Bottle conditioned for 2 weeks.

View attachment 672331

View attachment 672332

My guess pectin floaties. When working with fruit its advisable to use enzymes to get rid of the pectin

 

[SRJHops]

Hello, new to the thread. Looks like you guys are in the weeds here on some DH'ing stuff but would like to throw a question to you all about water. Having a bit of a hard time finding resources for understanding some of the processes to nail down a good water profile for these kinds of beers (NEIPA). I'm doing 2.5 gal batches, BIAB, w/ RO water. Any info helps!

Here's a link to a Brulosophy exbeeriment about NEIPA water:
http://brulosophy.com/2018/10/25/wa...-in-new-england-ipa-the-bru-club-xbmt-series/

Many folks advocate for 2:1 Chloride to Sulfate. I never get much softness from that ratio, though. So I like closer to 4:1. Here is my current profile, which I am quite happy with:

Ca: 60

Mg: 9

Na: 87

Cl: 195

So4: 53

 

[joncrook]

Hey everyone, this is my first post here on the forum. I am extremely new to brewing. I’ve only made about 10 batches. I have the Anvil Foundry 2.5 gallon set up and ordered some ingredients hoping to make a good neipa. Any feedback would be great, thanks!

5lbs — 2-Row
1lb — Flaked Oats
1lb — Oat Malt

yeast: London Ale III 1318

1oz Citra - 180° Whirlpool (20 mins)
1oz Simcoe - 180° Whirlpool (20 mins)
2oz Galaxy - 180° Whirlpool (20 mins)

day 3
1oz - galaxy
1/2oz - Simcoe
1/2oz - Citra

day 7
1.oz - Galaxy
1/2oz - Simcoe
1/2oz - Citra

was hoping for this to be more in your face with hops, I’m wondering if dry hoping in the keg is the way to go.

 

[SRJHops]

View media item 70892
was hoping for this to be more in your face with hops, I’m wondering if dry hoping in the keg is the way to go.

I see plenty of things to experiment with for the next few batches... Looks like you did a single 20-minute whirlpool at 180? You could try a longer whirlpool. Or you could try two different whirlpools, one at 180 and another at 160 or 150. Personally, for my system, I do three: 200, 175, 160. About 20 mins each, so total of 60 minutes. Then of course it hits some even lower temps as I cool it down to pitch temps...

You could also try moving an ounce more to the dry hop on Day 7. Or even better, perhaps moving that last dry hop to 48 hours before transferring to the keg (not sure on what day you transferred?).

Maybe instead of the .5 dh additions and letting the hops contact air for a few days, go with full ounces..

The keg hop also sounds good to me, but I don't keg so I'm not much help there...

Hope these ideas are helpful!

 

[ttuato]

I see plenty of things to experiment with for the next few batches... Looks like you did a single 20-minute whirlpool at 180? You could try a longer whirlpool. Or you could try two different whirlpools, one at 180 and another at 160 or 150. Personally, for my system, I do three: 200, 175, 160. About 20 mins each, so total of 60 minutes. Then of course it hits some even lower temps as I cool it down to pitch temps...

You could also try moving an ounce more to the dry hop on Day 7. Or even better, perhaps moving that last dry hop to 48 hours before transferring to the keg (not sure on what day you transferred?).

Maybe instead of the .5 dh additions and letting the hops contact air for a few days, go with full ounces..

The keg hop also sounds good to me, but I don't keg so I'm not much help there...

Hope these ideas are helpful!

If you can do a split batch I recommend the following to see which you prefer. Both options do this: Add a soft crash to 58* to remove some yeast after FG before final hops; use ferm gases to purge your serving kegs of oxygen; do a closed transfer.

• Option 1: move your ALL of your day 3 hops and day 7 hops to the last 48hrs in primary.
• Option 2: move day 7 hops to last 48hrs in primary, put day 3 hops in serving keg (purge the ferm gases to purge this keg too with the hops in it)

Compare each after one week of conditioning and again on week two.
NOTE: Week two will give you the best comparison BUT the keg hopped beer will likely "decline" due to extended hop contact - as such prioritize finishing this keg first.

 

[SRJHops]

If you can do a split batch I recommend the following to see which you prefer. Both options do this: Add a soft crash to 58* to remove some yeast after FG before final hops; use ferm gases to purge your serving kegs of oxygen; do a closed transfer.

• Option 1: move your ALL of your day 3 hops and day 7 hops to the last 48hrs in primary.
• Option 2: move day 7 hops to last 48hrs in primary, put day 3 hops in serving keg (purge the ferm gases to purge this keg too with the hops in it)

Compare each after one week of conditioning and again on week two.
NOTE: Week two will give you the best comparison BUT the keg hopped beer will likely "decline" due to extended hop contact - as such prioritize finishing this keg first.

+1 to all those! I also do the soft crash after primary and intend to stick with it. Also forgot to mention trying different dry hop temps for the final dh. I am on board with a cold dh below fermentation temps, to reduce astringency and hop creep. But I also believe it's certainly possible get good results with a warm final dh...

 

[jturman35]

Whats the consensus on keg hopping? I usually only add 2oz in the keg.

 

[kevink]

Whats the consensus on keg hopping? I usually only add 2oz in the keg.

There are never any consensus on anything, but I never do it anymore. I just do it all in the primary. It's so much easier and there is no benefit to keg hopping for me, although I wanted to believe there was a benefit before I started doing it all in the primary.

 

[BeerFst]

Whats the consensus on keg hopping? I usually only add 2oz in the keg.

4+ in the keg here. never get grassy, wouldnt even mention it if i didnt read it so often. i treat it as my second DH. I do the first after soft crash, i leave the beer at 65ish during the DHs. i use a CBDS in my kegs when keg hopping. I do lose some beer to the hops, but i dont think its any more than if i had done my second DH in the Fermentor (keg for me too)

 

[kevink]

I'm getting ready to do a Citra, Idaho 7, Simcoe beer. All hops are the most recent crops from YVH and I have the same quantity of each. The overall ratio needs to be 1:1:1. Never used this combo before. Anyone want to recommend a hopping schedule?

 

[TBryerton]

I'm getting ready to do a Citra, Idaho 7, Simcoe beer. All hops are the most recent crops from YVH and I have the same quantity of each. The overall ratio needs to be 1:1:1. Never used this combo before. Anyone want to recommend a hopping schedule?

In my experience Idaho 7 can be overwhelming. I’d go lighter on those, or better yet, move them earlier in the process and go heavier on the Citra & Simcoe in the DH. That’s just my preference.

 

[Frieds]

I'm getting ready to do a Citra, Idaho 7, Simcoe beer. All hops are the most recent crops from YVH and I have the same quantity of each. The overall ratio needs to be 1:1:1. Never used this combo before. Anyone want to recommend a hopping schedule?

Personally I usually do 2oz at flameout and then a 5oz whirlpool at 165. My dry hop is anywhere between 10-15oz depending on what hop I’m using. Also when I’m using Idaho 7 (which is 90% of my Hazy IPA brews) I add some late in the boil, but that’s just me and isn’t essential.

If I were you though, I’d make Citra the star and have Idaho 7 and Simcoe play a supporting role.

 

[secretlevel]

My goal for one of the upcoming batches is to hit strong Melon and Canteloupe notes. I've always been curious about Huell Melon in particular, and I was thinking to blend this 5:2:1 with El Dorado and Citra since El Dorado is also known to have some canteloupe/strawberry flavors. I'm hoping Citra can help them both pop a little bit.

Has anyone brewed with Huell Melon? There seems to only be 0.8ml/100g Total Oil, thus I want this to be the larger quantity of that then other hops. Any other advice on melon-tasting hops?

 

[skleice]

How are you guys dry hopping while using Kveik? I'm assuming you're not tossing them in when temps are 90°?

 

[beervoid]

How are you guys dry hopping while using Kveik? I'm assuming you're not tossing them in when temps are 90°?

Been there done that, didnt like the hop profile.
Rotten fruit.
Def cool before dry hopping.

 

[jakturner]

Been there done that, didnt like the hop profile.
Rotten fruit.
Def cool before dry hopping.

agreed

I have a question for you hornindal users out there. My latest batch was pitched last Monday @100* fermented around 85*. There is still Krausen and activity today on day 9, I have never had it run longer than 3 days. This is repitched slurry from a overbuilt starter probably 10th generation or so about a tbs in 3.5 gallons. I’ve probably done 25-30 batch's of hornindal beers and the only difference I can think of is that this had lactose in it. Anyone have experience with hornindal or Kveik and lactose? It’s the only thing I can think of. I have used slurry, straight pitched dried flakes, I have used it in low OG, low O2, low nutrient, low ph quick sours with zero problems. It’s weird this IPA would give me problems (OG was 1.071).

 

[ihavenonickname]

I’ll take a contrarian view... kveik ain’t that special!

I just used Imperial Dry Hop and reached FG in 48 hours. 1060 to 1016 at 70F! And dang does that yeast smell great without all the mushroom!

 

[beervoid]

agreed

I have a question for you hornindal users out there. My latest batch was pitched last Monday @100* fermented around 85*. There is still Krausen and activity today on day 9, I have never had it run longer than 3 days. This is repitched slurry from a overbuilt starter probably 10th generation or so about a tbs in 3.5 gallons. I’ve probably done 25-30 batch's of hornindal beers and the only difference I can think of is that this had lactose in it. Anyone have experience with hornindal or Kveik and lactose? It’s the only thing I can think of. I have used slurry, straight pitched dried flakes, I have used it in low OG, low O2, low nutrient, low ph quick sours with zero problems. It’s weird this IPA would give me problems (OG was 1.071).

Probably some other yeast or bacteria got in

 

[jakturner]

I’ll take a contrarian view... kveik ain’t that special!

I just used Imperial Dry Hop and reached FG in 48 hours. 1060 to 1016 at 70F! And dang does that yeast smell great without all the mushroom!

Yeah Dry Hop is my go to for a drier IPA and 1318 for sweeter IPA. Kveik is nice to have on hand because it can be stored for so long and makes great unique beer. Idk where your getting mushroom from I regularly used the hornindal and Voss isolates from omega and they are both straight fruit, Voss is citrus/orange and hornindal is more tropical fruits with sweet orange/tangerine.

 

[Dgallo]

If you’re able to d

I’ll take a contrarian view... kveik ain’t that special!

I just used Imperial Dry Hop and reached FG in 48 hours. 1060 to 1016 at 70F! And dang does that yeast smell great without all the mushroom!

I personally think dryhop is the best yeast available for the style. Obviously many yeast work great but dryhop adds to the aroma and flavor but still let’s the hops be the star.

Yeah Dry Hop is my go to for a drier IPA and 1318 for sweeter IPA. Kveik is nice to have on hand because it can be stored for so long and makes great unique beer. Idk where your getting mushroom from I regularly used the hornindal and Voss isolates from omega and they are both straight fruit, Voss is citrus/orange and hornindal is more tropical fruits with sweet orange/tangerine.

It’s def a great yeast to have on hand. I use it a lot in my no boil DME NEIPAS since it multiplies and begins working so quickly. I will say the ester profile is almost too pronounce. Competes with a lot of hops especially sone of the subtle notes. That’s why I don’t use it too often

 

[Frieds]

You’ve convinced me. I’ve just gone and bought a packet of A24

 

[jturman35]

I have yet to try Imperial Dry Hop but have had pretty good luck with A38. It does typically finish around 1.018-1.020 on the sweeter side when I use it.

 

[Jesse Runowski]

I personally think dryhop is the best yeast available for the style. Obviously many yeast work great but dryhop adds to the aroma and flavor but still let’s the hops be the star.

Dgallo, I just picked up a pack of DryHop, really excited to try this yeast. If you don't mind me asking, what temp do you usually ferment at with this yeast? Also do you use a starter? I'm looking at a OG of 1.068 for my next recipe.

Thanks!

 

[Dgallo]

Dgallo, I just picked up a pack of DryHop, really excited to try this yeast. If you don't mind me asking, what temp do you usually ferment at with this yeast? Also do you use a starter? I'm looking at a OG of 1.068 for my next recipe.

Thanks!

I dive the yeast over a range of temperatures. Pitch at 68 let it free rise to to 72/74 over 24-36 and the. Push it to 75/76 until it finish. I under pitch it too .5/.6

 

[flintoid]

My first Oat NEIPA. Many learnings from grinding and efficiency, to the mash water loss... to the insane finish of 1.003 FG

Color and taste are on point so far- still need to carbonate but it’s insanely promising. But this was the first time I did dry hopping and cold crashing in the fermenter. The yeast woke back up when I dry hopped at 70F- my wireless hydrometer and the bubbling was the evidence. I think that’s where my hop creep came from with a 6 day dry hop.

but with a 45F cold crash? Zero hop burn. Incredible. My losses in the primary fermenter will have me moving back to dry hopping in a modified keg. I might have only gotten 4 gallons out of a 6.5 gallon primary with the trub and a 8oz dry hop. I could have maybe gotten another 1/2 gallon or so but the hops clogged my floating dip tube.

severely under pitching 1318 has me loving the yeast again. There is no other way to use this yeast. Holy cow.

 

[Noob_Brewer]

Not my best "beer porn" pics due to not using natural light, but this one came out fantastic! Simcoe/Amarillo NEIPA 6.4% (FG was 1.014) using voss kveik yeast. First time i used this yeast and it was fast! especially liked how clean the hydrometer sample was at 4days post pitch so no additional "cleanup" days was necessary. used highest % of oats I've ever used ~31% (approximately equal amounts of malted vs flaked oats) along with 32.8% each of 2-row and golden promise and 3.3% carahell. This beer is straight up orange juice to me. But what makes it shine even more is that it is my first beer Ive intentionally targeted Na in water profile. Final water profile was (according to beer smith and taking into account my tap water report) : Ca=104, Na=51, Cl=163, S04=108. Typically, my Na has been ~25ppm. The additional salt, I do perceive compared to my other brews, but in a VERY good way. Just like cooking with salts, a little additional Na helps the foods "pop" more (as opposed to simply adding salt directly too your plated food which just makes it "salty"). so this has greatly helped my flavor profile I think. Targeting ~50ppm of Na will definitely be something I do in future because I think it really has helped my hop flavor "pop" but doesn't come across simply as "salty". Love it. Even my friends who aren't really IPA fans have loved this "juicy" and very flavorful NEIPA. VERY easy drinker.

 

[Dgallo]

Not my best "beer porn" pics due to not using natural light, but this one came out fantastic! Simcoe/Amarillo NEIPA 6.4% (FG was 1.014) using voss kveik yeast. First time i used this yeast and it was fast! especially liked how clean the hydrometer sample was at 4days post pitch so no additional "cleanup" days was necessary. used highest % of oats I've ever used ~31% (approximately equal amounts of malted vs flaked oats) along with 32.8% each of 2-row and golden promise and 3.3% carahell. This beer is straight up orange juice to me. But what makes it shine even more is that it is my first beer Ive intentionally targeted Na in water profile. Final water profile was (according to beer smith and taking into account my tap water report) : Ca=104, Na=51, Cl=163, S04=108. Typically, my Na has been ~25ppm. The additional salt, I do perceive compared to my other brews, but in a VERY good way. Just like cooking with salts, a little additional Na helps the foods "pop" more (as opposed to simply adding salt directly too your plated food which just makes it "salty"). so this has greatly helped my flavor profile I think. Targeting ~50ppm of Na will definitely be something I do in future because I think it really has helped my hop flavor "pop" but doesn't come across simply as "salty". Love it. Even my friends who aren't really IPA fans have loved this "juicy" and very flavorful NEIPA. VERY easy drinker.

I feel like this is the first time I’ve seen you post a beer pic in here. Looks good. And I agree with you about adjusting NA. I actually have mine in the 70s for ipas and 100 for stouts and it just brightens flavors.

Did you use traditional Amarillo? Or did you use one of the noble t45 versions for GER (asking since I know you’re across the pond)

 

[jturman35]

Not my best "beer porn" pics due to not using natural light, but this one came out fantastic! Simcoe/Amarillo NEIPA 6.4% (FG was 1.014) using voss kveik yeast. First time i used this yeast and it was fast! especially liked how clean the hydrometer sample was at 4days post pitch so no additional "cleanup" days was necessary. used highest % of oats I've ever used ~31% (approximately equal amounts of malted vs flaked oats) along with 32.8% each of 2-row and golden promise and 3.3% carahell. This beer is straight up orange juice to me. But what makes it shine even more is that it is my first beer Ive intentionally targeted Na in water profile. Final water profile was (according to beer smith and taking into account my tap water report) : Ca=104, Na=51, Cl=163, S04=108. Typically, my Na has been ~25ppm. The additional salt, I do perceive compared to my other brews, but in a VERY good way. Just like cooking with salts, a little additional Na helps the foods "pop" more (as opposed to simply adding salt directly too your plated food which just makes it "salty"). so this has greatly helped my flavor profile I think. Targeting ~50ppm of Na will definitely be something I do in future because I think it really has helped my hop flavor "pop" but doesn't come across simply as "salty". Love it. Even my friends who aren't really IPA fans have loved this "juicy" and very flavorful NEIPA. VERY easy drinker.

Looks a lot like my last Simcoe/Amarillio which just so happens i added 44ppm or so of sodium for the first time also. I agree it help round out the hops.

 

[Noob_Brewer]

I feel like this is the first time I’ve seen you post a beer pic in here. Looks good. And I agree with you about adjusting NA. I actually have mine in the 70s for ipas and 100 for stouts and it just brightens flavors.

Did you use traditional Amarillo? Or did you use one of the noble t45 versions for GER (asking since I know you’re across the pond)

Ive posted 1-2 of my brews in this thread Im pretty sure, but agreed with appropriate amounts of Na to help make the flavors bright or "pop". I used the amarillo that YVH sends out. Took about 5-6days to get to me. BTW, I do appreciate your assistance with my first brew with Voss Kviek. BTW, I'm in north carolina so Im only a stretch south via the dreaded I95 (no big ponds on that road lol) from new york where Im pretty sure you are!

 

[Dgallo]

Ive posted 1-2 of my brews in this thread Im pretty sure, but agreed with appropriate amounts of Na to help make the flavors bright or "pop". I used the amarillo that YVH sends out. Took about 5-6days to get to me. BTW, I do appreciate your assistance with my first brew with Voss Kviek. BTW, I'm in north carolina so Im only a stretch south via the dreaded I95 (no big ponds on that road lol) from new york where Im pretty sure you are!

Lol my bad. I could have sworn it was @Northern_Brewer that I read posted this. My bad to all involved. All else reigns true though, looks good and upping the NA helps

 

[Genuine]

Now that's something I haven't done yet....I've added some NA to my pilsners but didn't give it much thought to a NEIPA. I have 2 packets of A24 Dryhop to use and I think I'll be brewing either this weekend or next. Usually for April I have my family's Brew and Q get together and I would bring a 5 gallon keg of neipa over. That's now up in the air so, I may brew for my own enjoyment

 

[Northern_Brewer]

Lol my bad. I could have sworn it was @Northern_Brewer that I read posted this. My bad to all involved.

No worries - I still haven't got round to brewing some of my planned hazy things, through a combination of time and getting distracted by some yeast and malt experiments. And now I'm shut in with time on my hands but am hundreds of miles from my brewing kit....

 

[couchsending]

Just listened to the CB&B with Matt Tarpey from the Veil. Yet another great brewer of what people would call “NEIPA” who doesn’t add any hops during active fermentation for their IPAs. If you don’t know Matt he was one of Shaun’s assistant brewers at HF in the early days along with Dan Suarez.

Done two beers recently with a blend of yeasts. Primarily S04, bit of S-33 and K-97. One was dry hopped solely at the very tail end of fermentation (.2 plato to go) and the other was allowed to ferment out then soft crashed for 36 hours then dry hopped. The hop character is so much more defined and pronounced in the soft crashed beer even with a lower hopping load. This has been my standard method for more than a year now but wanted to see if with this yeast blend there would be some compounds created with yeast still in suspension at higher temps... last time I try that method.

That beer was also spunded and dry hopped during some active fermentation so it should have had less O2 exposure/ingress. However the beer dry hopped after fermentation has way more hop expression with even less hops and “technically” more O2 ingress.

 

[HopsAreGood]

Just listened to the CB&B with Matt Tarpey from the Veil. Yet another great brewer of what people would call “NEIPA” who doesn’t add any hops during active fermentation for their IPAs. If you don’t know Matt he was one of Shaun’s assistant brewers at HF in the early days along with Dan Suarez.

Done two beers recently with a blend of yeasts. Primarily S04, bit of S-33 and K-97. One was dry hopped solely at the very tail end of fermentation (.2 plato to go) and the other was allowed to ferment out then soft crashed for 36 hours then dry hopped. The hop character is so much more defined and pronounced in the soft crashed beer even with a lower hopping load. This has been my standard method for more than a year now but wanted to see if with this yeast blend there would be some compounds created with yeast still in suspension at higher temps... last time I try that method.

That beer was also spunded and dry hopped during some active fermentation so it should have had less O2 exposure/ingress. However the beer dry hopped after fermentation has way more hop expression with even less hops and “technically” more O2 ingress.

Great info. I love reading posts like this. What temp did you soft crash to? And then what temp did you dry hop at?

 

[Dgallo]

Just listened to the CB&B with Matt Tarpey from the Veil. Yet another great brewer of what people would call “NEIPA” who doesn’t add any hops during active fermentation for their IPAs. If you don’t know Matt he was one of Shaun’s assistant brewers at HF in the early days along with Dan Suarez.

Done two beers recently with a blend of yeasts. Primarily S04, bit of S-33 and K-97. One was dry hopped solely at the very tail end of fermentation (.2 plato to go) and the other was allowed to ferment out then soft crashed for 36 hours then dry hopped. The hop character is so much more defined and pronounced in the soft crashed beer even with a lower hopping load. This has been my standard method for more than a year now but wanted to see if with this yeast blend there would be some compounds created with yeast still in suspension at higher temps... last time I try that method.

That beer was also spunded and dry hopped during some active fermentation so it should have had less O2 exposure/ingress. However the beer dry hopped after fermentation has way more hop expression with even less hops and “technically” more O2 ingress.

Agreed

 

[couchsending]

Great info. I love reading posts like this. What temp did you soft crash to? And then what temp did you dry hop at?

It depends a bit on the yeast you use and your setup. I had been using a high floccing yeast that only required a drop to 63 and it would clear really quickly. Moved to something a little less flocculent and it’s more like 58/60. I leave it at 60 for DH. 2-3 days as long as there’s no hop creep and then start cooling. I don’t crash usually. 5* in AM, 5* in the evening. Leave at 42 for a day and keg. I don’t go lower than 42 cause the conicals I have won’t maintain head pressure below that and I have to waste a bunch of Co2. I have one Unitank where I’ll go to 38.

 

[secretlevel]

It depends a bit on the yeast you use and your setup. I had been using a high floccing yeast that only required a drop to 63 and it would clear really quickly. Moved to something a little less flocculent and it’s more like 58/60. I leave it at 60 for DH. 2-3 days as long as there’s no hop creep and then start cooling. I don’t crash usually. 5* in AM, 5* in the evening. Leave at 42 for a day and keg. I don’t go lower than 42 cause the conicals I have won’t maintain head pressure below that and I have to waste a bunch of Co2. I have one Unitank where I’ll go to 38.

What's the reasoning behind 50's - low 60's for dry hopping? Janish mentioned that hop extraction is a little slower at cold temps, but he still saw full extraction at 48 hours. Are people worried about suck back?