Northeast Pales/IPA/DIPA

I actually have access to an opacity meter. I will be taking measurements in the future, and subsequent batches can also be compared back to previous batches.

 

Cool!.

My 'meter' is a laser pointer that I direct through the glass to see whether I can see it on the other side of the glass. I did this with a recent beer (Tired Hands HopHands APA); I could just barely detect the laser light on the other side of the glass.

Cheers!

 

I brewed on Sunday, beers fermenting at 68 degrees right now, how many days in for step 4 do you recommend?

 

Most of what I've seen recommends adding the primary dry hop around day 5-7, but I think its really a matter of keeping an eye on your fermentation and adding the hops right as its starting to die down. You don't want it to be too active or the CO2 will scrub out all the aroma and you don't want to wait too long or you'll miss the opportunity for biotransformation.

 

I have been thinking about hopping one of these beers in three additions just to see if there is a perceivable difference. I was thinking a couple oz at day 3, a couple more at day five to seven, and another addition at day nine. This way you get the gamut.

 

Starting to sound like Dogfish continuously hopped 60 min IPA, but continuously dry hopped 14 day IPA instead haha. I've never thought of two primary dry hop additions. Any thoughts behind the difference between a 3 and 5-7 day addition?

 

Just an update, krausen has fallen on my 1318 batch, but it is super turbid still. 1318 appears to be the more aggressive fermenting yeast at this point. The krausen is bigger, fermentation was warmer by a degree or two at times, and airlock activity has subsided in 1318 vs 1056. Yeah, I know, airlock activity doesn't indicate fermentation. Sue me.

 

I forget. Did you use whirlfloc on these batches??

 

No kettle finings. I used fermcap since I was very close to boiling over on my kettle. Once I get home tonight I will sit down at a computer and start a thread about the experiment, and include the idea behind the experiment as well as initial observations and possible pictures if I can figure that part out.

 

I brewed this recipe on Sunday (6 Gallons into carboy) - fermenting at 68 degrees.

13 lbs Golden Promise
2 lbs Wheat Malt
1/2 lbs Crystal 15
1/2 lbs Carapils
1/2 Oz Horizon - 60 Minutes
2 Oz Galaxy - 20 Minute Whirlpool
2 Oz Mosaic - 20 Minute Whirlpool
1 Oz Simcoe - 20 Minute Whirlpool
1 Oz Nelson Sauvin - 20 Minute Whirlpool

Used a 9th generation of GigaYeast VT IPA, and today on the 4th day just dry hopped with 2 oz of Citra and 2 oz of Mosaic. Fermentation is still somewhat active however krausen has completely dropped. I I will dry hop with 3 oz of Galaxy on day 9, on Tuesday..

 

Reading this thread is like watching 80s Teenagers defend punk rock to their Dads. "THATS NOT REAL MUSIC!" - Jamil Z

Has anyone tried both the 007 and the 1318 and preferred one over the other?

 

First off....that's hilarious. Jamil hates punk rock and juicy IPA's.

I've only used 1318, but plan on using 007 at some point.

 

Cracked my first bottle of the extract NE IPA. Very happy with it. A bit green right now, but very hoppy and great body.

 

In my experience when I use 2-row or Pilsner in my NE Hoppy beers they are significantly more clear than when I use Pale Malt. I recently brewed a batch with 82% Pils and 18% Naked Golden and its brilliantly clear after primary. Hopping rates are as high as I always go, fermented out with a 4th generation 1318 culture. The only reason I used this malt bill was bc it was a split batch with a Saison. Mostly I think the sub of NKO for the flaked oats resulted in less haze, but Ive done this before with Marris Otter and it was still very hazy.

https://twitter.com/ECoffy/status/713916749947736064

 

I've done both 2 Row and Pilsner malt with these type of Pales and have had significant haze every time with the 1318 yeast, though I usually use a couple pounds of white wheat as well. Could the yeast being 4th generation make a difference in clarity?

 

Could be that, but I generally go up to gen 8 with 1318 and havent see the correlation. However, it could have to do with the use of Avangaard Pils in general, that malt is highly modified and I love it for high extraction and maximizing efficiency in my Saisons just went for a little mix up.

Usually mine range from hazy to very hazy, but each time with Pils and 2-row they are more clear. But in this case I think its due to NKO instead of flaked oats.

 

Yes. Selective pressure. If you're harvesting yeast from the bottom of the fermenter, you're choosing the more flocculent cells (and their offspring) from batch to batch.

 

My latest DIPA in this style. Pilsner malt with a couple pounds of white wheat, some carapils, and a bit of light caramalt. Hopped generously with Galaxy, Mosaic, and Citra. 1318 yeast. This beer is a total juicy hop bomb.