Northeast Pales/IPA/DIPA

I have wondered about this. I have no clue. But I can say that without a doubt that Tree House beers have such an exceptionally soft and smooth mouthfeel that I feel like they might do this? I brew my NEIPA's with heavy chloride levels and moderate IBU's and still have not been able to achieve this mouthfeel.

 

Here is something interesting. I just posted a picture of this same beer less than a week ago. It had significantly more haze. Excuse the color. I used a light over it to make sure the clarity was apparent. This is 1318 in the keg for only 2 weeks. I dry hopped 3.3 oz on day 3 and 3.3 oz on day 7. Someone riddle me why this is not hazy with that yeast and hop schedule.

 

Because you officially know how to brew now.

 

what are the health affects of adding chloride post fermentation if you drink it often?

 

What hops did you use and what was their oil content? Did you use whirlfloc or anything similar in the kettle? Water content?

 

That is interesting. My guess would be that those hops (simcoe, Citra, and mosaic)had a lower oil content than they usually do. That amount of hops typically should yield a perma haze with 1318. Although most of my NEIPA recipes do contain at least a # of flaked grains....although I'm under the impression that flaked grains really don't matter as far as the haze is considered.

Where did you get your hops and what crop year were they??

 

@Jesse14
How does this less hazy beer drink also? Have you noticed a decreased hop aroma since it cleared?

 

Why would you think anyone would add it after fermentation? It should't make a difference with what you can get in solution, just be more difficult to dissolve. If you want high chloride, dose it into the kettle where it will do the most work.

 

My guess at to why that beer cleared is less protein than the protein-heavy recipes that everyone is using. I dont think that the oil content of the hops is nearly as important as anyone thinks and that the Trillium comment about them was a wild guess that is probably not true. If they were dialing in a new brewhouse, they had bigger issues to worry about than hop oil content.

 

While I agree they have bigger fish to fry than essential oil content on their hops, I also think its too early to be calling any one idea out as being wrong at this point. Everyone needs to relax, and do some experimentation.

 

Amen!!

Lots of BAs have posted like they know the 'answer' here but as far as I am concerned there is absolutely no established science here.

I have a personal theory for an explanation for why these beers are hazy/murky but I have zero science that I can contribute to the discussion.

Cheers!

 

You know what, it did. I was surprised how much it did actually. The hop flavor did as well. Below is my recipe:

80% 2 row
7.5% White Wheat
7.5% Carapils
5% Flaked Oats

1 oz simcoe FWH
1 oz Simcoe 30 min
2 oz Simcoe FO
4 oz Mosaic FO
.5 oz Citra FO
20 min hopstand for flameout hops

I used whirlflock and servmyces at 15 min.

My mash was at 152 with salts added to get me 142 mg/l CA, 147 mg/l Cl, and 139 SO4. My mash pH was measured at 5.31. You know the rest of the important stuff.

I used 2015 crop hops from Farmhouse Brewing Supply. This was a strange one for me because I have used that yeast before with a similar hopping rate and it did not clear like this. The biggest difference is the hop supply I used. My process has been pretty much the same for a while. Although, I used to transfer to a keg for my second dry hop dose after 7-9 days in primary. I would then agitate daily and not transfer to a serving keg until after about 14 days in total. I got lazy doing that and started just keeping everything in primary. I may go back. I feel the aroma was better then and lasted longer.

 

@Jesse14
Interesting Jesse. Thanks for posting that. I don't use whirlfloc...but the perma haze I typically get with 1318 makes me believe that it wouldn't help....but perhaps it does. Sounds like you used whirlfloc on a prior batch that did stay hazy?
The fact that you used a different hop supplier is interesting. Not sure that was the reason for the clarity but possibly? I know we've talked about how Trillium went through a small stint of beers dropping pretty clear due to lower oil concentrations in hops....at least it sounds like that's what JC figured happened....and he also noticed the clear(er) batches had a decreased aroma and flavor.

For what it's worth I've been soley dry hopping in primary....cold crash...then rack to keg with co2.

 

I've always used Whirlfloc and had plenty of hazy beers in the past. My last IPA however was with Omega's Conan yeast and WLP644. That dropped clear in about 2 weeks too. I attributed it to the 644 initially but now wonder if it has anything to do with this batch of hops. I'll have to look back but I believe that was the first beer I made with them. I have a lot more of these hops to use so I'll report back any new developments or apparent trends.

 

Which is an indicator that the haze is not a result of proteins.

Cheers!

 

I wouldn't disagree with that given my little bit of experience with this style. Probably my 7th or 8th batch using the same process and similar grain bill.

 

I was tsmpted to use irish moss or some other form of kettle fining with the yeast experiments. But one variable at a time...

 

You are a wise person!!

Cheers to you!

 

Looks like I'll be using whirlfloc on my next NEIPA batch.

 

Sounds like a good experiment here; just changing one variable.

Cheers!