Northeast Pales/IPA/DIPA

@honkey

What is your favorite version?? Notice a better nose on the hazier beer?

 

I got money that 1056 would have a better nose if it weren't for the hop back.

 

My recent 1318 beer has 20% wheat and 12oz of oily hops. It did not produce a gravy beer. It has a reasonable light haze. The carbonation bubbles are easy to see. Plenty of light gets through. The flavor and aroma are more than enough for me and not significantly more intense than my clear IPAs. No A/B comparison tho.

 

You're taking too long to reveal the results of your exBuraMint, btw. I hope you got that questionnaire properly sorted out.

 

when did you dry hop?

 

No pics???

Didn't happen.

 

Didn't dry hop in the primary. Dry hopped in the keg after 2 weeks of primary with 5oz. of Equinox/Amarillo. Inverted the keg to "shake and bake" once per day.

 

The mouthfeel was softer and creamier than usual with 1318. So there's that.

 

that pic and the use of the term mouthfeel pretty much ruin everything else you have to say betty...

 

The posts aren't related. Get your mind out of the gutter.

 

The point of the GIF is someone can see something they don't think is possible and still not believe it.

^That is the written response to "pics or it didn't happen" and the meaning of the GIF.^

If you choose not to believe anything I've said, there is nothing I can do to change it.

 

I believe it because you didnt dry hop like you were brewing a NE style IPA and therefore, no haze.

 

That's certainly possible and I believe it's probably true. I'm not a big fan of dry hopping at the last quarter of fermentation. I've tried it three times and wasn't impressed with the results. YMMV. All three of the beers were comfortably in the gravy zone with three different yeasts that are considered to be med-high flocculant. None of them were common to the NEIPA internet play book. All the beers were good enough to drink and not bad at all, but were somewhat disappointing compared to my typical results.

Biotransformation sounds cool. It's a big word that Google spell check doesn't recognize. One doesn't need to rely upon dry hops to achieve biotransformation. Late kettle hops are also biotransformed. Why people chase dry hop BT and put it on a pedestal is questionable. Basically, the most common BT is floral converted to citrus. I have no problems producing ample citrus flavor/aroma without BT. Floral is a delicate and desirable characteristic that doesn't need to be converted, IMO.

Cheers!

 

Is that a hint at your results?

One of the big reasons for changing yeast strains was that I never felt like I was getting the juicy, fruitiness that I was seeking in my hoppy beers. This beer previously used citra, centennial, and chinook. Overtime, I gradually switched it over to being all Cascade as our Citra supply was dwindling and I felt like our Centennial came from a subpar lot. With the yeast change, it is hard to tell where hop flavor ends and esters start. As far as the aroma goes, I like the peach, mango, tropical ester aroma from the Conan. It is possibly masking some of the cascade aroma as I don't pick it up much, even though we used the hopback.

 

I prefer the beer brewed with Vermont Ale yeast. The aroma is clearly very different with the esters really shining through and possibly masking some of the Cascade aroma. It is a yeast strain that takes practice to use effectively.

 

It is also worth noting that the hazier version has been cold crashed for 5 days longer than most of my beers would be since I'm experimenting with using my fermenter as a true unitank and skipping the transfer to brite tank.

 

This is what I did for my attempt at a "New England" style IPA.

It definitely was hazy, although, its cleared up a little bit since then, but it's pretty juicy. Citrus and stone fruit aroma with little bitterness and grapefruity hop flavor.

 

I think you could add more dry hops if you want to do this in the future. I did a total of 12 ounces on my first batch and it was unreal. I think you could get away with slightly less on a single IPA and still be a top tier version.

 

I was thinking about that in the future. Although the nose is great, it doesn't throw like great commercial examples. When I pour a glass I don't immediately smell hops.