Northeast Pales/IPA/DIPA

Cellarmaker does both styles with equal amounts of hop character clear or turbid. I'd say the major difference is in mouthfeel however between the turbid and clear beers. You can cram just as much hop character into a clear beer, and low bitterness is easily obtained.

Anyways, it's not worth investing into this arguement. I prefer the direction this thread was going in trying to figure out the complexities of the yeast/hop oil interactions.

 

cause you don't have one

 

That is the critical information IMO.

They are producing a beer they are branding as being a Kolsch inspired beer but using the same yeast (English strain) and same hoping schedule as their hoppy beers (e.g., IPA). Given that information it seems that obtaining a hazy/murky beer should be expected.

Cheers!

 

Thanks getting the intel, man. Like Jack said, based on that info, Sprang, at least to me, is much more akin to a hoppy ale than a traditional kolsch, which helps explain the haze. Helpful stuff - thx again, man!

 

Kegged my my heavily hopped, flaked grain, chloride packed 1318 session IPA isn't gravy like. Just a nice heavy haze... Im interested to see if the keg hop muddles thing up. I feel like such a turbid failure...

 

Add a nice rue next time.

 

mine was like yours, with same yeast and everything after first dry hop (6 oz.). pretty murky, but not quite gravy. I transferred to keg and did second dry hopping in there (6 oz. more). its been gravy ever since.

 

Roux - excellent scrabble word. Cheers

 

Everywhere I go I see the same argument right now. Some folks hate NE IPAs for the haze and other love them. Why in the hell cant that be it? Why must people put other folks down for liking something that they hate?

Looks someone took issue with my use of the word butthurt in the title of my blog post, obviously it was in jest, just trying to make light of this seemingly very hostile argument of late.

This argument stinks to high heaven, didn't we all get into brewing to make what we like?

 

You are indeed correct that this should be the principle concern.

I think the ‘issue’ here is that folks have an idea of what a beer style should (IPA in this case) and brewing to style is a consideration for them.

In a thread in the Beer Talk forum I recently posted concerning this ‘debate’:

“Well, IPAs have been brewed for hundreds of years (since the late 1700s/early 1800s) and they have heretofore been non-murky in appearance. There is some debate on which was the first murky IPA (I have seen some people opine that this would be Alpine Nelson - circa 2006?). My guess is that the production of murky IPAs are 'uncomfortable' to some folks for the reasons of:

• IPAs have been non-murky for hundreds of years
• Some folks think that other than beers like Hefeweizen, Wit, beers should be clear(er) in appearance and not look like orange juice, milkshakes, gravy,...”

Cheers!

 

If you don't like the style, why are you clicking on a thread titled "Northereastern Style PA/IPA/DIPA"? Just so you can tell people you like like them? Pretty sure people brewing the style don't care about the folks who don't enjoy them.

The reason there is so much butthurt is because ppl like Jamil are publicly calling those brewers lousy brewers even though they are producing exactly what they want. Probably 1/3 of all Jamil's listeners think he can do no wrong so they jump on the boards to tell everyone how smart they are and everyone brewing these beers are just making bad beers.

Just my observations.

 

Yeah, pretty much everybody on the Brewing Network has been bashing these NEIPAs. Comparing them to yeast starters etc. Clearly they've never actually drank one. I'm sure if Firestone Walker or Rare Barrel or whatever other west coast brewery they are always pimping brewed one they would probably be head over heels in love with it.

 

If these brewers just called these beers Wheat or White IPAs, no one would be batting an eye. This is a marketing problem more than anything. You're welcome.

 

might be taking this thread into a different direction for my own personal gain. #notashamed.
what are your favorite dry hops y'all are using in these beers? I have only dry hopped one with Citra and Mosaic with great results. Anyone us Azacca or Zithos? Others?

 

In another month or so I will be brewing a 'hazy' IPA generously late hopped with Galaxy hops. Needless to say this beer hasn't happened yet but I am 100% confident that Galaxy hops will be great in this beer.

Cheers!

 

Galaxy, Mosaic, Citra, Simcoe, Amarillo, Centennial, CTZ(for a little sharpness with a super fruity hop like Galaxy),

 

I've dry hopped these beers with citra and mosaic so far. Both were great, but mosaic was special. Brewing a 10g batch Saturday that will include dry hop of 13oz galaxy and 3oz columbus.

 

I have seen people using Columbus as a dry hop on these. I have dry hopped a regular IPA with Columbus before and got a big onion aroma/taste that took weeks to fade. is it different in the NE style?

 

I believe most ppl's intent is to get a bit of dank in there to counter the solid fruit bomb of galaxy/citra/mosaic/etc.

That said, I'm one of those weird ppl who enjoys a touch of that onion/garlic in my IPAs. So long as it's not the overwhelming notes. But I don't get any of that in the batches I've brewed.