Northeast Pales/IPA/DIPA

Maybe the difference between kegging & bottling….? Not sure why that would make a difference though besides the keg may continually be drawing off the cake…but that doesn't happen in my other IPAs. I'll try to post pics of mine when I get home tonight if i think about it.

 

Flocculation is a funny thing. I will say that batch had some wheat malt, no flaked adjuncts, and that lack of proteins may lead to a beer that clears over time.

 

I homebrew Wits that are 50% Flaked Wheat. There is lots of protein in that beer. After a few months those bottled Wit beers become clear; the proteins precipitate out in that beer.

Cheers!

 

@JackHorzempa maybe the equation looks like this...
(hop oils + adjunct proteins)/english ale yeast= permahaze ?
maybe?

 

I sent you a PM on this topic.

Cheers!

 

Almost through every post in this thread and I have learned quite a bit. Not sure if anyone is still posting on here but I wanted to share the brew I did today and see if anyone had some feedback on my NEIPA idea. I moved to western mass recently and have been downing as much Treehouse as possible and all I want to do is make something that just reminds me a little of what they do because I love it so much.

2.5 gallon batch (I don't have enough friends for 5 gallons)

Water:
Added 3.2 g of Calcium Chloride and 1.6 grams of Gypsum to get a 150:50 chloride to sulfate ratio

Original Gravity - 1.060

Grain:
4 lbs Marris Otter
1 lbs 4 oz Flaked Oats
8 oz flaked wheat
2.4 oz carpils
2.4 Munich

Hops:
.3 oz Columbus @ 60 min
.33 oz of Citra, Simcoe, Mosaic in 20 min whirlpool @ 170F
1 oz Citra - dry hop on day 3-4 (krausen falling)
.75 oz Simcoe - dry hop day 3-4 (krausen falling)
.75 oz Mosaic - dry hop day 3-4 (krausen falling)
1 oz Citra - dry hop on day 7 (active ferm complete) for 5 days
.75 oz Simcoe - dry hop on day 7 (active ferm complete) for 5 days
.75 oz Mosaic - dry hop on day 7 (active ferm complete) for 5 days

Yeast
3rd Generation London Ale III - 0.75 L starter pitched with krausen
* It is bubbling away as we speak at about 70 F. I wish I had greater temp control but going my girlfriend doesn't want to live in a 66 degree apartment just so I can start my fermentation a little lower.

Bottling or Kegging (Really want this to be my first kegged brew)

Any feedback would be greatly appreciated!

 

How are you harvesting your yeast?

 

Fermenting at 70 degree ambient can get into the mid 70s pretty easy.
An easy reccomedation for the future is to get a bucket that your fermenter with fit in and use it as a swamp cool. Add ice and cold water every 12 hours of so to keep the temperature down.

20.00.http://www.homebrewing.org/79-Gallon-primary-fermenting-bucket_p_882.html

The rest of your recipe will make a nice beer.

Cheers

 

I might suggest a Walmart tub (something wider) instead of the 7.9 gal bucket if you have a spigot on your fermenter like I do.

 

jack, I believe that @Tarheel4985 is the one who wrote the article in craft beer and brewing regarding the side effect of haze as a by product of the production process of neipa. He may be willing to corroborate on this.

 

Just FYI, you'll want to spell that "fiancée" unless you're marrying a man, which I'm totally cool with.

 

After taking beer from carboy I put cooled sanitized water in, let it sit and let the yeast separate from the liquid, then pour out the water get as much yeast into a sterilized mason jar, throw it into the fridge.

Also when it comes time to ramp up a starter I usually overbuild and harvest some if I like how the previous brew turned out.

Just has some of my beer tasted by a guy who has some experience and credentials and he couldn't detect any yeast derived off flavors so seems to be in good shape right now.

 

I am just curious how your further generations are going to perform. By selecting the yeast that has flocculated I imagine it's an exercise in eugenics. Essentially you are selecting the yeast that comes out of suspension easily, exactly what you wouldn't want in 1318. I wonder if this is why so many commercial Brewers suggest multiple harvests yield poor beer with this strain.

 

Yeah I've been thinking something very similar. The last pale ale I used my current strain came out lightly hazy but I also used a smaller percentage of adjunct, and whirl floc in the kettle. I am trying to go all out for the haze this time around.

I have a fresh pack of 1318 in the fridge that I'm going to use next round. Might use the same recipe and do a little comparison.

Are other people using fresh packs of 1318 for every brew? Or do other strains hold up better from generation to generation?

 

Keep us posted on how your next generation of yeast performs. I use fresh yeast, and typically pitch the full starter instead of decanting.

 

Your recipe is eerily similar to my own rendition for a NEIPA... Particularly the grain bill Looking good, but I would get rid of the Mosaic and go for Amarillo or more Citra.

In a separate thread discussing Tree House's yeast strain, someone has suggested better success re: fruity flavors when fermenting at higher temperatures (70-72), presumably due to some of the esters being developed at these temps.

 

Will definitely report back on the results. I have high hopes!

Thanks for the tips @zizouandyuki. I've fermented my 1318 around 72-74 the past two three times and all three yielded great aroma.

And why no Mosaic? Have you tried it with Citra and had some poor results? Thanks!

 

Mosaic is the poster child for the NEIPA. I wouldn't sub Amarillo. But that's me.

 

Wow I finally finished reading every page of this thread. There is some excellent information and debates in here along with some amazing looking brews! Great work on all the thought and hard work that went into this! I will be using a bunch of the ideas and suggestions in the thread for brewing my first NEIPA (extract version) tonight! I will report back with some pictures once I transfer to keg for 2nd hopping

 

is Is this similar color to anyone else's when taking OG? This is an extract version btw.