Northeast Pales/IPA/DIPA

When I mentioned these beers and showed a picture to an oldtime macro-beer QC guy the first thing he thought was they were using clouding agent and then he said if a brewery wanted to try to "copy" that type of beer that would be the way to do it, he seemed kind of shocked when i said that wasn't the case

 

@WillQC4Beer I'm still very skeptical on the process thing. I've almost always extensively and intensely late and dry hopped all my hoppy beers. Also almost always use 7-15% flaked grains. All my beer clear in the keg eventually. Not 1318. Not even close. And these trillium beers are being bottled, presumably hanging out in the bottle for weeks if not months depending on the consumer/trade/etc yet the beer always appears super hazy.

I've never seen a strain throw a haze like 1318. A haze that really never drops. Not saying trillium uses 1318 but just trying to figure out what they do use!!

Maybe 12-20 oz's of dry hops in a 5 gallon batch will throw a perma haze no matter what the yeast but GD that kinda hopping rate seems commercially unsustainable.

 

@psnydez86 I have never seen a bottle of trillium last any extended period to know if it does eventually drop. I don't think i could have the patience to sacrifice one with time haha

 

Psst...the answer is found here

Time for some split batches! Am hoping to have one data point by end of October/early November. Plan is to do 15 gallons split between 1318 vs 1272 vs 1098...

 

I agree it doesn't seem to have anything to do with process. My IPA's always contain 5oz dry hop addition and adjuncts as well and chico drops clear. Next batch is either gonna be yeast vs yeast (someone else has that going too), or I am going to brew an IPA, use the same yeast for both, one batch will receive dryhops and one won't. Depends on what comes up here between now and brew week.

 

I will be interested to see how it comes out! I am going to experiment further as well with split batches and change variables one at a time and see what happens, may do a 1bbl batch and split it up into multiple carboys

 

Just brewed this on Sept. 24th.
5.5 gallons...used all distilled water and added salts back to it to get the profile I wanted. Went with 2:1 ration of Chloride to Sulfates
10# Pale Ale Malt
1.75# Flaked Oats
WYeast 1318

FWH with an ounce of Magnum and then added 1oz each of Simcoe, Mosiac and Citra at 170F for a 30 minute hop stand. It took off like a rocket and blew the stopper out in 24hrs before I had a chance to put a blow off tube on. 72 hours later it seemed to have slowed some so I bumped the temp to 70F and added another 3oz each of the previous hops. It will get another 3oz. dry hop addition in the keg, which will hopefully be by this weekend. Really looking forward to this beer, hope it turns out well.

 

I did pretty much the exact same brew as this except I used Yeast Bay Funktown with 100% R/O water (no additions) and I'm very, very pleased with it, it turned out very well.

 

I did a extract ipa with 1318. 5 gallon batch using distilled water. I used 6.6#lme, 1#dme, 1#oat/wheat mix. Magnum, simcoe, mosaic, galaxy, citra hops. 4oz dry hop. Dry hopped on day 4. Bottled at two weeks (haven't got into kegging yet). 3 weeks after bottling and this beer is just as hazy as day 7. And I got to say that this beer IS the best ipa I've brewed to date. Cheers.

 

Another yeast that will produce a beer that looks like gravy and tastes like juice is Omega Where da Funk. It will finish dryer than the other yeasts in this thread, like 1.005, but it doesn't taste that dry.

 

Yeah, with Sacc "brux" Trois in that blend I would expect nothing less.

 

10 days in the keg. Not carbed fully yet. Opaque and low SRM. No hops in the boil, 4 oz at FO, 4 oz WP at 180ish, 4 oz Dry hop, 2 oz keg dry hop. London III. I'm really digging this beer, but wish it was "brighter" but I think it's close. Will check back in a few weeks to see if it clears.

 

I can report that London3+Sacch Trois+ Pearl Malt + flaked wheat + a metric ton of hops= Pure Happiness.

 

Never used trois. Is there any issue using that strain with the same equipment as all my other beers? I only have one keg, one primary fermenter etc.

P.S. Looks damn tasty and with a metric ton of hops I know it's tasty....cheers!

 

It's not Brett so no. But even with Brett I don't fret....it's all yeast!!

 

Strong daylight is your friend when photographing these beers... makes them glow-orange rather than dull-gray.

Happy with the oat malt addition in my most recent batch. Nelson is nicely tempered by the Amarillo/Columbus as well. That little dank-Columbus kick in the finish certainly makes it a bit more Trillium-esque as well.

 

@OldSock ill do that next time we get some nice light!!!

Couldn't agree more.

 

The lighting in my house is awful; there are 3 lights actually installed on switches and the rest are wired to the top outlet on our sockets, so many many lamps.
I don't believe I will follow my hopping schedule exactly anymore, as I think some hops in the boil will assist in some flavor; however, my 60 minute additions of Columbus have been "too harshly bitter". Maybe under 30 min additions of Columbus will do the trick. Really happy with the Nelson/Rudi combination though; has the overripe bite to it and the aroma is pungent.

 

So after six weeks in bottles my iteration of the NEIPA has the same opacity now as it did after a week in bottles. I have quite a bit of sediment in the bottom of my bottles, but I dont see this beer dropping brite in the bottle. The mouthfeel is still soft, almost pillowy, and the hops are also more round than my ipas usually are. I quite enjoy this ipa and look forward to brewing something similar again. I am also planning on sending a few bottles south to Santa Fe for a comp. We will see what the judges say.

 

If this is too much of a sidetrack please delete. A lot of conversion about 1318 and high chloride ratio. Treehouse makes some awesome stouts too. Can 1318 also be used in stouts? I would assume the chloride to sulfate ratio would also work with stouts for that smooth silky mouthfeel.