Northeast Pales/IPA/DIPA

My og wasn't high for this beer. What did you start at ?

 

1.067

 

Yea I was about 1.048 give or take a couple points

 

Someone mentioned using Trois. Has anyone tried using it with the higher chloride levels of Northeast IPAs? I intend to give London III a try, but have a vial of Trois to use first.

 

I was maniacal in my pursuit of crystal clear homebrew for a long time (and got good at making it so) but got over it 6-8 years ago. Fining some beers to brilliant clarity can definitely impair flavor.

 

Using Conan yeast won't hurt! A little flaked wheat or rye helps. Not sure why but I'm convinced that using a huge buttload of whirlpool hops at a lower temperature has this effect too (i.e. chill the wort to 160-170 before adding the bulk of your 'whirlpool' hops).

Like this:

 

It will pretty much not drop for you either. Mine kind of did from stirring in the dry hops every day for 4 days but I don't know that it would have without help.

 

You won't hate those results. I am gonna be trying out a trois London 3 combo on my next beer.

 

Great. A Trois and London 3 blend sounds amazing.

 

So did my second dryhop addition Monday night and first addition Saturday. When I opened my bucket Saturday I had no krausen left and the beer I could see appeared pretty clear. After the second dryhop addition I just have murky beer from 6 oz of pellet hops floating around. I will be bottling this Saturday, the 2 week mark since brew day and 1 week since dryhopping. We'll see if I have murky beer, but I can say for sure it smells like fresh squeezed grapefruit and tangerine juice.

 

Just a heads up on my wet hopped northeast ipa... I used wheat malt, pale malt, and a touch of c20 (in extract form according to the lme manufacturer) london III, and copious amounts of dryhopping (one oz per gallon) and am racking gravy to my bottling bucket now. Looks like the trillium brew pics some one posted. More to come in two weeks...

 

Speaking with one of the guys at Trillium yesterday he said they used 8lbs of dryhops per barrel for Headroom, the most they have ever used.

 

Well there you go. that's four times (or more) what most commercial IPAs are dry hopped at. There's no secret to making murky IPA when you put that much vegetable matter directly into finished beer. Your beer is going to be hazy as fuck unless you filter the shit out of it. Making this kind of beer isn't rocket science, you just put a ton of hops in it snd that's what happens.

 

My current batch was pretty clear before I dry hopped it. After the 4oz. dry hop in the keg, it looked like a cup of gravy and it doesn't look like it will clear after a month of being kegged. Maybe it has something to do with the type of hops because dry hopping doesn't usually turn my beer into a cup of gravy.

 

I dryhop at the same rate on most of my ipa recipes. None of the beers I have brewed prior have had the same murkiness as the london3 beer does. No mystery here, this is all yeast.

 

I have read a number of posts from folks who brew with London III that their beers come out bright.

Is there ‘something’ about using London III and heavily dry hopping which changes things?

Cheers!

 

my experience is on par with brew betty. Before dryhopping my beer was fairly clear, after wards I had a very murky beer. The taste sample I poured off my bucket actually left sediment in after sitting for a while. I do believe that it is yeast, but am not sure why it comes back into suspension after dryhopping.

 

That is exactly the part that I find vexing. I have never heard anybody report that a yeast becomes 'in suspension' after dry hopping. I have no scientific reports to contradict an 'observation' such as this but it simply does not make sense to me.

Peter (@Peter_Wolfe), are you aware of this phenomena?

Cheers!

 

Really? 8# per barrel dry hop?

(8# * 16oz) = 128oz
128oz / 31gal * 4.13 oz per gallon
4.13oz * 5gal = 20.6 oz dry hop per 5-gal batch.

That seems extraordinary and excessive. I imagine in the end, you'd only get about 3.5 gal of beer out of it.

 

Just got back from a trip that included stops at Tired Hands, Tree House, Trillium, and Hill Farmstead samples at Armsby Abbey. I was especially surprised by HopHands, really seemed to have taken a big step up at the new facility. Got me even more excited to brew another beer in this vein next weekend!

Maine does 6 lbs/bbl of Dinner, so this isn't so far beyond that.