Northeast Pales/IPA/DIPA

Well just finished up my attempt and I'm waiting on results. Pitched a packet of 1318 into my 1.060 2 gallon batch Saturday morning dry hopped with 3 oz Phoenix, 2 oz El Dorado and will follow up tomorrow with 2 oz Chinook. Things were chugging along nicely but it seems like fermentation is almost done, I've never really seen something burn through wort this quickly but I usually just brew Saisons I'll take a gravity reading to verify but it seems like 1318 moves quick.

 

I'm guessing some of you have seem this. Interesting to note the haze found in the whirlpool hopped beer vs. the 20-minute boil hopped beer:
http://brulosophy.com/2016/05/02/hop-stand-vs-20-minute-boil-addition-exbeeriment-results/
whirlpool hopping contributing to the haze? why…maybe not getting knocked as hot break? Results were definitely interesting in my book though...

 

I've made clear beer with plenty of steeped hops many times.

This particular xBmt is one that correlates well with my experiences. Boiled hops and steeped hops produce very similar results at a similar IBU. People who can't imagine using a 20 minute hop addition and swear by steeps for amazeballz results should read the xBmt telejunkie linked.

The only time I steep hops these days is during the summer when I want to pre-chill the wort for the purpose of being able to chill below 68F with the warm summer ground water.

Of course, there have been professional studies that didn't exactly arrive at the same results. This is what happens when sensory perception is part of the experiment.

 

I really liked the link to Scott Janishs' website and some of the articles he has on hops. The one I linked below had great data on biotransformations, dry hopping techniques, etc. Worth a read for sure. @Brew_Betty you might appreciate it the BT discussions.

http://scottjanish.com/examination-...s-for-achieving-maximum-hop-aroma-and-flavor/

 

Stan Hieronymus has spoken and written many times about the bio-transformations. Do a web search, there is a lot out there.

He also recommended using Bravo for dry hopping when the yeast are active.

 

I think one large factor for the result of this xBmt was the average temperature during the hopstand. If the temperature was lower less IBU's would result and perhaps more aromatics/compunds in the solution for the yeast to act on.

 

Jean was on Steal this Beer the other day, some great info throughout, but said they use Thomas Fawcett Oat Malt and not flaked oats anymore. Ironically I ordered 10lbs of it last week and had planned an IPA with it, plus a 100% Oat Malt beer. Now I am even more pumped to try it out.

http://www.stealthisbeer.com/episodes/2016/5/23/episode-59-jean-broillet-iv-tired-hands-brewing

 

^ I believe he said, green apple.

 

Yea he said green apple pectin.

 

If there was an easy way for me to post pictures from my phone I would post the picture of the initial beer and after a month in the keg to show the difference. It cleared up and definitely tasted different. The juicy character was no longer present until the end of the keg when it got hazy again. I now believe that it makes a difference. Interestingly enough in competition it scored far better as an APA then it did as an IPA.

 

for those that keg these beers and more specifically, to those who use a keg as secondary: how long do you keep this style in primary (generally?) I am working on a IIPA version of this style and put in 2 oz. of dry hops 2 days into fermentation and am going to put another 3 ounces in after 5 days of fermentation, since I am using 1318 and it generally ferments quickly. I was thinking of transferring to keg for first round of dry hopping in secondary, one week after the first dry hop addition (this would be 9 days after brew day). I doubt it will be fully finished fermenting, but if I transfer some yeast over to the secondary, do you think 1) it will be good enough to finish fermenting? 2) do I just keep the pressure release valve open for the additional co2 to escape or should I do it closed so the dry hopping is done under pressure?

 

Why do you want to transfer to secondary? I dry hop #1 5-days post-pitch. Around day 10 I recirc my big dry hop. Day 11 cold crash. Day 12-13, keg (and add keg hops).

 

No secondary for me. Big dry hop charge on Day 3, let it finish, and rack into serving keg.

 

to get the beer off of 1st dry hop addition. it doesnt matter if I use a secondary though (in regards to potential oxygenation), because it will be in a keg and then I do a oxygen-free keg to keg transfer.

 

you dont do a second dry hop? if not, you are missing out on big hop aroma

 

One dry hop. I do a 6oz. dry hop charge and I get plenty of aroma. I will do a DDH version on my next go around. I wanted to nail my initial recipe first before I messed around with double dry hopping.

 

Got anything quantifying that?

 

I think thats been pretty well noted but highly respected brewers, i.e. John Palmer, Jamil Zainasheff, ‎Vinnie Cilurzo, etc. Cant really quantify aroma, can you?
My experience agrees with this theory as well.

 

Triangle testing can quantify that.
Edit, dryhopping on a pro level is a whole other ball game and a do believe a couple of your Brewers listed agree that what works on their systems may be overkill on the homebrew level.

 

John Palmer and Jamil have talked about it on Brew Stong and said that a hop forward beer can have increased aromas from a second round of dry hopping on a homebrew level. I have not gone into any sort of testing, but I generally trust their knowledge (except in regards to unfiltered IPA's). Like I said, I have noticed a large difference in my beers since I started doing dry hopping both in primary and then in a closed secondary.