Northeast Pales/IPA/DIPA

Didn't see it! Sorry!

 

Some situations where folks secondary:

• Adding fruit
• Adding oak/spirits
• Extended aging (e.g., sour beers)
  
• Lagering

There is no need for a secondary when adding dry hops.
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Cheers!

 

No worries. I just provided the link so I didn't have to type out the ideas discussed.

 

Opacity is a word ijs

 

Great advice. My recipe is an old one. Thanks again it helps to have the clarification.
When speaking of water profile is the brewer making adjustments by adding or removing
elements such as calcium or sodium etc.?

 

yep typically adding gypsum and calcium chloride, etc

 

I don't think anyone is saying its a requirement for it to be flavorful, the beers you mentioned and many others prove that. However blind pig and Pliny are extremely different drinking experiences than Julius or congress st(not saying better or worse just very different). What I do know is that I have not had a crystal clear beer that offered the same drinking experience as th/trillium style IPAs. To quote Shaun hill "it must be the result of many factors"

 

Extremely hoppy beer is going to be turbid 80% of the time...if it's not...that's gravy : )

 

And I greatly enjoy drinking Hill Farmstead hoppy beers which are hazy to my perspective. I personally do not find turbid beers appealing.

I am not in any way advocating for beers to be crystal clear. Having stated that I find no reason for beers to look like mud.

If you do not find muddy beers to be unappealing, that is your choice.

Cheers!

 

Sorry to beat this topic to death about hazy beers but I was just thinking if you gave a hazy beer like say alpine Nelson, heady topper, abner etc. the hoppy beers that are hazy but still fairly light in color and bright, not turbid, what would an experienced beer drinker think that's wasn't familar with this style? Also, what would that same person think if you gave them the more turbid beers like trillium and tree house?

I have some friends when they see my hazy ipas say that's so murky and beatiful. Do they think it's attractive because they associate uber hoppy beers with haze? Would someone without knowledge of "New England" ipas find hazy a good quality?

Or lastly have I just had too many ipas today? Also, why does my damn phone always auto correct IPAs to iPads.

 

Or is it that all of us beer geeks have crazy LTS so that our hop tolerance has been raised so much we have to have ALL or most of the hop oils/particulates still in suspension to get our fix?

 

If personal preference matters then I will say that I find a turbid beer more appealing. Aroma, and look are part of the experience.

 

I wont lie, the first time I had heady I said "what a shitty looking beer". Colorado doesnt have many, if any, hazy or turbid beers readily available so I cant speak for the pavlov effect. I still try to have my beers drop clear, but this thread has piqued my interest enough to suspect that maybe there is something to beers like heady.

 

Fullers will add isinglass to the casks as they go out to trade so that the beer is brilliant when served at the pub.

 

My own IPAs are good when hazy, but I like them the best when the hop poly phenol haze drops out. The poly phenols have a roughness. That is usually right before the keg blows, I have 3-4 pints and say this is really good! Then it goes pfffttt.

 

I agree that clear IPAs have a cleaner taste. I had assumed it was due to the reduction of yeast in suspension, but whatever it is, I also like them to be clear. This is why I typically use gelatin, even though it likely reduces the hop character somewhat. I take that along with the cleaner taste of a clearer beer. That said, I'm going to brew up a Northeast IPA to try and see what all the fuss is about.

 

I threw a bottle of my neipa in the fridge tonight, looks murky through the bottle, lots of sediment in the bottom already.

 

Phones acting up, will post picsfrom work tomorrow, but just popped the top on my neipa. Murky, huge hop nose, a bit flat yet. Mouthfeel is a bit soft, similar to the mouthfeel of peach juice if that makes sense. There is certainly a rawness to the hops, and the fresh hop aspect certainly comes through as well. I was afraid I bittered it too much, but its balanced. Certainly a juicy aspect, but im wondering if its the nelson I dryhopped with, or maybe because I want it to be juicy. All that being said... it really isnt far off from my usual ipas.

 

That is my classic profile. For these types of beers I'm closer to:

Calcium(Ca): 110.0 ppm
Magnesium(Mg): 5.0 ppm
Sodium(Na): 10.0 ppm
Sulfate(SO4): 125.0 ppm
Chloride(Cl): 125.0 ppm
biCarbonate(HCO3): 50.0 ppm

I'll also note that I'd never add extra carbonate to a pale beer, I'm just too lazy to dilute my tap water by more than 50%.

 

That's why I just mainline hop oils now