NE style IPA questions

I'd agree, but if he's looking for an increased FG, those two things will certainly get you there, beta-glucans or not. You could always use a yeast that is a high glycerol producer, as well. That will increase mouthfeel without altering the FG of the beer.

 

FWIW, I’ve used S04 for this style with great results.

 

I've never used it myself in this capacity, but it certainly fits the profile of a yeast that would work.

 

Lallemand's Danstar "LalBrew New England" American East Coast Ale yeast is on the way, and should be at retail by about mid 2018. Technical Data Sheet at the Lallemand link below. I believe that at present it is only available commercially, if at all.

http://www.lallemandbrewing.com/wp-...11/LalBrew_New_England_Datahseet_11201701.pdf

https://mashmadeeasy.yolasite.com

 

Ditto.

 

And I too have used S-04 to brew a 'NE' style IPA with excellent results.

Cheers!

 

Makes sense since even many commercial breweries are using it due to ease of use and cost!

 

I'll join the muntons and notty side. Never used Windsor or 04 for pale/ipa. And no lactose for me in IPAs either. Used London ale III a few times and it is a good yeast, but not the be all end all for me.

 

Why add that crap when you could just mash higher? My next neipa is going to be mashed at 160 simply as an experiment. I know lagunitas does this with their beers.

 

The highest regarded beers of this style use predominantly S-04.... which is also very similar to what Trillium used for a while but supposedly has changed? S-04 is kinda tart and acidic, which I guess can amplify the “juice” effect.

Same brewery makes great IPAs with S-05 as well... can’t go wrong with either.

 

Care to elaborate which breweries you are talking about? I was talking about a lot of smaller 10bbl breweries in my area that use s04 for these beers but I'd love to hear about more well known beers.

 

Treehouse yeast is 90% SO4

1469 is another cool yeast for “fruity” IPAs. Lots of stone fruit esters like Conan. Kinda weird to use but not as finicky as Conan.

 

C'mon, really? How'd you find that out? I thought they were pretty tight-lipped about what yeast they used.

 

http://www.homebrewtalk.com/showthread.php?t=623221
Here is the link for those interested. Seems they do use a blend of mainly s-04,t-58, and possibly s-33

 

Because mash temperatures that fall within those that are commonly used by homebrewers do not affect wort dextrin content as much as many would believe that it does.

Would be interested to hear the results of your experiment, though.

 

Hell, I used to mash all my brews At 160 till I learned different.

For pale/ ipa a 160 mash gives a shitload more mouth feel than a 150. Any time I make a richer sweeter beer I'm mashing above 156 for the mouth feel.

T-58 for ipa??? I'd did this once,calling it a Belgian IPA. You'll get the fruit alright, if that's what you want. No thanks for me

 

What was your difference in gravity?

 

After reading through 45 pages of that hbt forum I am more confused then when I started. I think I'm gonna start naturally keg carbing my neipa with a spunding valve and priming sugar solution as that seems to greatly improve mouthfeel with natural carbonation and naturally removes oxygen via fermentation.

Care to chime in @TheBeerery . I know you make German styles but in your opinion would this greatly help preserve hop aromas and improve mouthfeel?

 

We are talking years ago, for 160 mash pale /IPAs. I will have to look later.

 

It would certainly be cool if you did, but I'd be willing to wager that the fgs weren't that far removed from each other.