Northeast Pales/IPA/DIPA

Mash high as in 150? Or would you say higher than that? I don't want it sweet ... just want to change the mouthfeel.

 

I think there is also a psychosomatic impact of the appearance as well...

 

Only use 2 Row and Flaked wheat/oats. 154F mash. Shouldn't be too sweet, IMO.

 

Interesting. I've just always read to mash low (148), but you're saying 154, and I just reread @OldSock 's recipe for Hop Juice and saw 154 on there too. I'll have to try that next time.

 

As a FYI there is a clone recipe for Trillium Fort Point Pale Ale in the Sept. issue of BYO.

Cheers!

 

It only makes sense that if your brain registers that a beer looks like orange juice your palate may start looking for that.

 

Yup, beer appreciation is how your brain processes inputs from all of your sensory organs and that does indeed include visual input from the eyes.

An interesting exercise would be to give beer to beer drinkers blind; in one instance by blindfolding the drinker and the other instance by simply not telling them what the beer is.

It would be intriguing to see what responses you would get by giving the taste testers a beer like Julius and contrasting the two differing drinking events.

Cheers!

 

Looks great. Did you harvest Conan from HT?

 

You can now buy the Conan strain from The Yeast Bay, it's called Vermont Ale.

 

Also from East Coast Yeast company:

“ECY29 Northeast Ale : A unique ale yeast with an abundance of citrusy esters accentuating American-style hops in any pale ale, IPA, double IPA. Low flocculation. Attenuation: 73-75%; suggested fermentation temperature: 65-70F.”

Cheers!

 

Thanks, it's the yeast bay

 

Thanks for the info. I'm getting some hop cones soon, so I'm going to give this Northeast IPA style a shot.
I want to dry hop in the keg with cones to try to get max hop flavor possible.
I will report back.

 

As well as Imperial Yeast (Barbarian) and Omega Yeast.

 

Justin, have you brewed with any of the Imperial Yeast company strains yet? If so, what are your thoughts?

Cheers!

 

Sorry Jack, I have not. We just got them at the LHBS last week. Since I am only doing 100% Brett ferments right now I won't have a chance to play with them for a while. I did talk to the owner/brewer at Heathen brewing who uses Imperial and he loves it. The owner of Imperial used to work for Wyeast.

 

Yeah, I had the opportunity to chat with him and the other fellows at their booth at the recent NHC. I know Jess Caudill very well (regularly communicated with him via e-mail).

I wish Imperial Yeast company well.

Cheers!

 

There is also gigayeast that makes a vermont Ale strain. Not sure if it's Conan?

 

Just pulled my first pint off the keg. My best ipa yet. Used English dry yeast from white labs. 10% flaked wheat but it's only 2 1/2 weeks from brew day so not sure if it's going to clear. Did a double dry hop with a total if 5 ozs for 5 gallons. If I added any more dry hops pretty sure I would be getting diminishing returns because the aroma is amazing.

 

Looks gorgeous! How long did you dry hop?

 

Thx! I am stoked on how it turned out.

First dry hop was 3 oz for 6 days then added 2 ozs in the serving keg. I let the dry hops in the keg sit for 2 days at 65 before crashing to 38 and cranking up the psi. I put the keg under 15 psi just to seal the keg until until lowering the temp to 38. The aroma is so awesome! Not sure how the aroma will be in a few weeks but this keg isn't gonna last.