Reducing Pith and harshness NEIPA

[sicktght311]

So the last 2 NEIPAs i've done, i'm noticing a good amount of bitter harsh'ness (referred to as Pith?) from my Single dryhopped versions. I never really noticed it when I made them double dry hopped, as i would spread the dry hop amounts over 2 additions, instead of just one large one on day 2 of fermentation. Is it as simple as too much hops at once, for too long? I brew in brewbuckets, so i usually leave the hops in there, and its out of the fermenter by day 7.

For instance i recently did an all Sabro hop NEIPA, which has great aroma, and you can tell the flavor is there, its just masked by the harsh'ness. 5 gallon batch, I used about 4.5oz during the single dryhop, where as i would normally do 2-3oz during day 2, and then another 2-3oz during day 5, around 2-3 days before i keg. No bittering hops, and whirlpool'ed about 3oz at 175, as is my usual method for all my NEIPAs.

I've read of people using dryhop amounts larger than mine, for longer contact periods, without issue, so it just leaves me a little stumped. Should i just try bagging my first round of dryhops and remove them after 48hours to see?

 

[Smellyglove]

So the last 2 NEIPAs i've done, i'm noticing a good amount of bitter harsh'ness (referred to as Pith?) from my Single dryhopped versions. I never really noticed it when I made them double dry hopped, as i would spread the dry hop amounts over 2 additions, instead of just one large one on day 2 of fermentation. Is it as simple as too much hops at once, for too long? I brew in brewbuckets, so i usually leave the hops in there, and its out of the fermenter by day 7.

For instance i recently did an all Sabro hop NEIPA, which has great aroma, and you can tell the flavor is there, its just masked by the harsh'ness. 5 gallon batch, I used about 4.5oz during the single dryhop, where as i would normally do 2-3oz during day 2, and then another 2-3oz during day 5, around 2-3 days before i keg. No bittering hops, and whirlpool'ed about 3oz at 175, as is my usual method for all my NEIPAs.

I've read of people using dryhop amounts larger than mine, for longer contact periods, without issue, so it just leaves me a little stumped. Should i just try bagging my first round of dryhops and remove them after 48hours to see?

Don't bag the hops, it's a waste of hops. But that harshness is from hop polypnenols etc. You need to drop some of them out of suspension. A cold crash can help.

 

[sicktght311]

Don't bag the hops, it's a waste of hops. But that harshness is from hop polypnenols etc. You need to drop some of them out of suspension. A cold crash can help.

Thought about this, but even if i dont cold crash in the fermenter, wouldnt time in the keg provide the same result? I've found this bitterness there no matter if its day 1 in the keg, or day 30

 

[Smellyglove]

Thought about this, but even if i dont cold crash in the fermenter, wouldnt time in the keg provide the same result? I've found this bitterness there no matter if its day 1 in the keg, or day 30

I guess it depends on where in your process you want to get rid of the polyphenols. If you do it in the keg, you have to pour out out a few deciliters first, since' you're pouring from the bottom, unless you use an u-boat. I have never experienced no difference between day 1 or 30. Mine are usually fine at after 25% is gone.