Northeast Pales/IPA/DIPA

Subscribing

 

Thanks for the update.

 

Kegged my NEIPA that I am tentatively calling "The Hell I Won't!". First time begging so getting the lines ready took me forever! But getting the beer in and carbonating was so much better than bottling.

The OG was 1.060 and FG was 1.020 so ABV is only about 5.25

I think this was the last time using the current generation of my London Ale III. It took 9 days to finish primary fermentation after a hop addition late into day 3. Kept it around 68 for about 4-5 days and then let it ramp up to 72-74 to finish off. Fermented in total for 11 days.

Cold crashed to about 40 degrees for 20 hours. Kegged and set at 9 psi. Looking to get around 2.2 vols CO2. I've seen some people (and from experience) talking about NEIPAs having a lower amount of carbonation.

Attached is a picture (I used to have some 16 year old Laphraoig in that bottle which might be the only liquid I love more than Julius) (Also not sure how to put pics in here, but here goes nothin). Visually it's looking great and the aromas are on point. Can't wait for this brew to get fully carbed up!

 

Do you typically see such low attenuation from 1318?

 

Nope. Last time wasn't a problem, got full attenuation. I think I've reached a generation limit with it, but might be some mash or fermentation issue too.

 

Good to know! Thanks for following up on harvesting 1318. I always suspected that this was a yeast I didn't want to try and harvest. It seemed counter intuitive to collect the yeast that has flocculated out of a beer in a beer style you don't want a high floccing yeast to produce. It's like eugenics, but selecting traits you wouldn't want instead of desirable traits. Maybe this would be a strain better suited for top cropping?

 

Yeah I think that's a very good point. I definitely found that I had to up the adjunct and dry hops in each brew to reach any significant level of haze. Next round I am going to use a fresh pack of 1318 and will certainly document the results here

 

This wouldn't be an issue harvesting from a starter right off the stir plate, right?

 

You could definitely make a starter from a fresh package of yeast and split it into 2 or 3 small batches and then create individual starters from those

 

I just make my starter 0.5L bigger than I need and then pour that 0.5L into a mason jar right as I take it off the stir plate. I figure everything is in suspension then, but I'm still only 1 or 2 generations into any given strain so I can't say it this technique works better in the long term or not.

 

With it finishing at 1.020, do you find it to be too sweet or no? I've been struggling to find the best FG without being too dry or too sweet.

As far as 1318 goes for me, I make a starter and spin it up for 1-2 days. I've been getting 80% attenuation on the regular. I've had to change the specs of 1318 in BS to account for that.

One final thing, I'm getting my hands on some RVA Manchester Ale yeast. I believe it was Scott Janish who did a side by side with 1318 and RVA Manchester Ale. He noted that the RVA strain was creamier with almost a vanilla ice cream richness. I'm going to be brewing a ddh mosaic beer and using the RVA strain in the next few weeks. I'll report back.

 

Just to be on the safe side to create enough yeast cells for 2 or 3 jars worth (and depending on age of yeast) I would do a 2L starter for 2 days, cold crash it, decant most the liquid, then split that between 2 or 3 jars (obviously sanitation is key, but I'm sure your aware of that)

 

Finally got my hands on a couple different Trillium beers today. Wow what an awesome brew! I love the mellow pinot gris on the back end!

 

They work with Nelson better than anyone else that I've tried. The DDH Stillings St is a top 3 IPA for me. I like their bite any slight "rawness" to their IPAs. I have started to move my IPAs in that direction more after discovering I prefer it to the super smooth NEIPA style.

 

Jesse14 - what are you doing to create that super smooth NEIPA style?

 

Here is an update on my extract NE IPA. Just transfered to keg(day 9) and added last dry hops (3oz). OG 1.054 FG 1.012. My expected FG was supposed to be 1.010
What can effect the difference in the .002

 

Well I'm actually moving a little bit away from that smooth take on NEIPA's. In my experience, FWH with Simcoe works better than say Columbus. Then save everything for FO and under 170-180 with at least 15 min steeps at each temp stage.

Check out hop extracts too as it it was just posted that Nate from Tree House uses them throughout the process to achieve their hop character.

 

That's a perfect FG in my opinion. Just the right balance of mouthfeel and sweetness provided your crystal is low in the grain bill. I think you'll be very happy with it.

 

I wasn't suggesting the FG was bad, just wondering what would cause it to be .002 higher than the spreadsheet predicted? Only things in my grain bill were extra light dme, wheat dme, and flaked oats

 

- Yeast Health
- Incomplete Attenuation when Measuring
- Variation in DME production/brands
- Hydrometer Calibration
- Measurement Error

BTW, 0.002 isn't something I'd be too concerned about. But if I were consistently ending up higher than predicted (and brewing All Grain), and I believed my process was solid, I'd tweak a parameter (Attenuation Power Factor in BrewCipher for example) so that FGs would be a little more predictable.