Dry Hopping Rate Diminishing Return

I had a very raw hop presence in that beer, what some call hop burn, and once it conditioned in bottles long enough to overcome that issue I had lost quite a bit of hop presence. I think two additions @ 3oz maximum will suffice.

 

I was just about to bring this up. I've had some poor local examples of a Juicy, hazy NEIPA's and that's when I had my first experience with Hop Burn. Very sharp acidic taste that burned all the way down, and lasted for a good few minutes. Wasn't very pleasant. I just made a NEIPA with 6oz of hops at flame out around 180 degrees, currently fermenting and smells lovely. I was thinking of DH with an ounce of Citra and Simco, and possibly Nelson Sauvin but I want to avoid the Hop Burn as much as possible.

 

Two oz of each split into two additions would suffice. One on day 3, one on day 7 and package day 14.

 

FWIW, I have never had hop burn even at my hopping levels. Only with hydrometer samples, but never with finished beer. Too young, perhaps?

 

I struggle with this sentence. I have built recipes around 2.5 oz of citra. But if that holds no appeal for you, maybe look for a different way to add them: whirlpool at different temps, fementation hop, keg hop. Personally, though, I'd probably vacuum seal and freeze them, and then open BeerSmith and start making a sessionable Citra-focused recipe. Challenge yourself to make something interesting and enjoyable out of what remains.

 

Did this beer use lupulin powder/cryo hops, by chance? Every single one of the beers I've experienced hop burn in have used lupulin powder, I'm pretty sure. Not a fan of the stuff.

I use 12-15 ounces of total hops in my IPAs typically, NE or otherwise, and I've never had this hop burn in my beers. I always wait 2 weeks post-pitch to take a reading, but I've never noticed it in my hydrometer samples either.

 

https://www.beeradvocate.com/community/threads/lamplighter-brewing.450006/unread
So here's an interesting thread going on in the New England forum. A up and coming local brewery just responded to why one of their beers dramatically changed in clarity.

You can see the the photos on Page 3. The brewers response is the last one. He basically claims that the clarity is due to a base malt change and a generation change of the yeast. It went from 6th to fresh. Nothing else changed apparently in the process.

 

Talking directly with commercial brewers myself who make NE IPA's I have picked their brain a few times about their processes and whatnot. They have had a few batches that have gone "clear" unexpectedly, with no changes in recipe/hopping. Yet the yeast batch is different (they would pitch a fresh batch each time, no yeast harvesting). So, variance in the yeast strain, even the same strain, would cause the difference for them as well.

 

Good question, I'm not sure. I didn't ask and didn't see it mentioned in the description.

 

Seriously, I with that amount of Citra, and a bit of something else for bittering, I could easily brew up a refreshing hop-forward blonde, pale, wheat, or saison. Simple grain bill, bitter appropriately, .5oz @10min, 1oz @ FO/whirlpool, 1oz dryhop. With something as potent as Citra, that's all you'd need to get the point across.

 

change that 1minst to whirlpool?

 

Some of us only brew IPAs.

Kidding, but seriously OP, you don't have only brew single hop beers. In fact, I usually don't use any more than 4-8 oz of a single hop in my IPAs even though I use 13+ oz total for a 5 gallon batch; I prefer the flavor I get from blending hops. My last IPA had some Belma, Chinook, and Mosaic, all because I had small amounts of each in the freezer.

My vote, save the extra hops and combine them with leftovers from other batches. At 2.5oz per batch, you'd only have to brew ~5 hoppy beers before you get a "freebie"/clean out the freezer brew, assuming you usually buy hops by the pound.