Northeast Pales/IPA/DIPA

Are you winking at me, or is there something in your eye?

 

The only luck I have had with obtaining a hoppy beer that is über hazy involved changing yeast strains. When using Chico I have a hazy beer. The same beer fermented out with London 3 nets a murky beer for me on my system. A split batch has been on my to do list but I have yet to execute it. However, in my experience, dry hopping rates don't seem to be my smoking gun. Maybe a four way split, two fermented with Chico and two fermented with London 3 with one of each receiving dry hop additions and one not could be a more definitive test...

 

Think of it more as a stability window where above a certain amount of dry hopping (say % oils and/or polyphenols), a certain amount of adjuncts, or below a certain amount of flocculation, the "murkiness" will occur. Trying to post an image which I'm not extremely experienced at, but here goes:

 

Couldn't link directly to your image on google, so I DL'd it and put on PhotoBucket.

 

Thanks buddy. It would have taken me hours. Hope this makes sense.

 

I'm wondering if the chart should be a rectangle instead of a square

 

FWIW, based upon my readings this is pretty spot on. I have limited brewing experience here (one clone of Pliny the Elder using Chico yeast) but between what I have read and my one 'data point' I am inclined to agree with you.

That and a buck gets you a cup of coffee!

Cheers!

 

The thing is...that US-05 is Jekyll and Hyde...first hazy and then clear as a veritable bell with time. Unless you are using a metric ton of hops (like a Pliny clone) and don't fine, IMHExperience.

 

I was puzzled too. I decided maybe @JackHorzempa meant that he's only ever brewed one uber hoppy beer with chico?

 

Peter, you are 100% correct. I have indeed brewed with US-05 many, many times but I have only uses it once to brew a DIPA.

It is a bit scary to be the target of a stalker.

Cheers!

P.S. Peter, Merry Christmas to you and your family!!

 

If by stalker, you mean someone who calls you out on your BS, then fair enough I guess.

 

So I've been asking around about brewing this style, and my only representations have been west coast breweries that brew these NE styled IPA's. One is Cellarmaker, who was influenced by these breweries early on and they have been killing it with hoppy beers. Some hazy, some brilliantly clear, all super juicy due to hop selection. Recently they started putting out a few explicitly labeled "NE Style", and the biggest change is the type of yeast. They wouldn't give up the source other than its an English Ale strain that Trillium uses, however while at the brewery I was able to talk to one of the owners about the English Bitter that was on and was told it was the 007 Dry English Ale. I asked him if he brewed that to prop up a pitch for the NE and he gave me a look. So it seems a characterful English ale yeast strain is a big part of it. Really gives that soft mouthfeel and rounded bitterness. I've experienced this in my bitters brewing with 1318.

Another aspect is dry hopping. Where Russian River will completely drop their beer bright before dry hopping, hop/yeast interaction is neccisary when trying to do these NE Style beers. I talked to Tim from Sante Adairius about his pale ale Simpleton, and he said that beer was influenced by the time he spent with Shawn from Hill Farmstead. Rather than drop the beer bright before dry hopping, they drop the yeast cake out of the fermenter immediately after fermentation then dry hop while there is still some yeast in suspension. I think that interaction between the hop oils and yeast give more of a ripe juicy fruit character rather than a more raw pungent character like what I get from Russian River. Both ways produce awesome beers, but different.

I'm probably not bringing in anything new to the table, but it's nice to hear from the Brewers them self when possible.

 

Green Clone
IMG_20151227_162800 by Eric Whitaker, on Flickr

 

Here's some that English Yeast with heavy dry hop interaction at play. Very fresh beer. No adjuncts:

Cellarmaker - Wicked Juicy



Cellarmaker - Tremont

 

For those of you that enjoy 1318, what do you feel it brings to the table? I have done a few of these NE-style beers with it, and a few stouts with it as well.

In my pale ales I think I get a slightly sweet lemony flavor and a smooth mouthfeel, but that's about it. It's tasty, but I'm just wondering if I'm missing out on something. Generally it's pretty damn subtle for me. I wouldn't even consider it as distinctive as something like Fuller's 1968/002.

My favorite yeast for these beers has been WY 1272 / WLP 051. I think it has a unique herbal/citrus character that goes perfectly with modern tropical hops.

 

I'd be interested in trying one of these using the Bedford Bitter yeast strain that White Labs puts out in fall. It undoubtedly makes the best bitters. I'll have to wait till it's available again though.

 

Great picture ;-)

 

Just took the first pulls off a kegged IPA made with wy1098. The beer was done fermenting after 5 days. I left it in the primary for two weeks to settle. The beer was very clear when it was transferred to the keg. It was dry hopped warm in the keg for 5 days with 4oz of mixed hops and 14psi continuous pressure. No dry hops during fermentation.

The end result is a gravy beer, but it can't be from excess yeast since the beer was very clear at transfer time. There could be some chill haze since it contains 17% wheat, but I've never seen chill haze that makes gravy. I haven't used 1098 a lot, maybe 6 times, but every time I've used it with a dry hop, gravy beer happens. The beer tastes and smells very good. It doesn't have a yeast bomb mouthfeel. I don't aspire to make gravy beer, but don't mind when it happens if every thing else is to my preference.

So, I don't think dry hopping during fermentation is a requirement for achieving gravy level haze in a beer made with a highly flocculent yeast. It also appears a massive dry hop quantity isn't a requirement either.

Whatever made this beer become gravy is a mystery. I will make the same beer again someday with another yeast that produces consistently bright dry hopped beer. If that beer isn't gravy, one part of the mystery is solved. The other part of the mystery will have to be solved by people wearing white lab coats.