Hop burn NE style

Now I'm pretty sure what I'm about to say will piss off some people and confuse others...but here goes anyway:
I believe fermenter hopping sometimes creates more problems than it solves...it encourages brewers to rush their brews for the sake of "biotransformation". The NEIPA style, imho, is partially responsible for this. A ton of hops, little to no bittering charge, keg dry hopping, and 4-6 weeks of lagering will still make a fine NEIPA without the hop burn or dandy equipment.

 

Just to confirm: you think that introducing dry hops early (e.g., at day three of the primary) fosters hop burn?

Cheers!

 

I'll go so far as to say that the pendulum has swung too far in the other direction. People keep saying how it is so great that IPAs are no longer about IBUs, but I don't find the bitterness from late addition hops all that satisfying, in terms of balancing sweetness and helping a beer seem crisp and refreshing.

 

You're only % 80 fermented on day 7? I'm usually done at day 5...

 

I'm by no means pissed off but I don't agree with your premise. I'm a firm believer in layering your hops. I see no harm with adding hops at varying stages of fermentation to see how they react. I have never experienced hop burn that has lasted more than a week or so or after a couple pints. I think the process of fermentation hopping is solid and has benefits.

The NEIPA style might not require it but it does not hurt it. I think lagering for 4-6 weeks is more detrimental to the style. The downside of the style is the small window you have to drink it at its peak. I try to consume all mine by 6-8 weeks.

 

My terminal gravity is reached by day 3 or 4. So by day 7 I have been at terminal for 3 to 4 days already. Using London 1318 that I top crop along with oxygen tank/wand preforms really well and really fast. I have bubbling from my blow off tube within 3 to 4 hours. I don't have any issues with hop burn after a day or so when adding dry hops in the first 24-36 hours. Usually by day 10-12 or so my beer is carbed and drinking incredible, but everyone has different processes and methods that work for them. That's the beauty of home brewing Cheers

 

I think this year's Galaxy is to blame. Mine is three weeks in the keg w/ no sign of fading. Modest amount of dry hops too (2 oz of citra and galaxy in fermentor) same in keg.

 

Is that 2 ounces of citra and two ounces of Galaxy for a total of 4 ounces per addition (fermentor and dry hopping)? A total of 8 ounces for both additions?

Cheers!

 

8 total, yes

 

It seems that your definition of "modest amount" is different from mine.

Cheers!

 

Some of the big craft brewers have always disagreed on when you should dryhop...but until the NEIPA came around, fermentation hopping was not nearly so ubiquitous.

Btw, I think there might be some semantic differences in the term "layering". Old school folks tend to use the term "layering" when referring to using different varieties at differing times in the boil and/or different varieties in the dryhop. I do see the term is starting to be used in place of "multiple dryhopping" by some...just say'in

 

I have yet to have "hop burn" issues with my NE IPA's (using upwards of 16-20oz of hops between boil and dry hop). With both Conan or London Ale. Fermentation dry hop, no fermentation dry hop, single or double dry hop, all types of different hop varieties.

Perhaps a water issue of some sort? Mine are always potent and flavorful, but I have never got the "burn" aside from hydrometer samples that are loaded with hop matter. I use a pretty high sulfate to chloride ratio for my NE IPA's as well (vs. the more common high chloride to sulfate ratio).

 

I guess my layering would be a mix of old and new. I hit my IPAs with hops at 60, 30, 15, and FO. Then at 165 during whirlpool. On day 3 and day 5 during ferment plus keg hops. I've tried at the start of fermentation too. My feeling is to hit it at all times to try and create that dense hop flavor and aroma I want. Works for my tastes and feedback has been more positive since I started that process.

 

Yes, but which hops are we talking about? C Hop? Proprietary? Southern Hemisphere? Low alpha? Noble? Numbered/Experimental? Cryo?...etc, etc.

 

Your PH got too low with lots of hops? Dry hopping raises PH?

 

PH got low in the kettle. Not sure if it was the amount of whirlpool hops or something else, but the lower PH + shit ton of hops made for a not great beer.

Dry hopping actually raises PH, I believe. Something in the vegetal material. Hopsteiner did some research on this.

 

Yeah sorry that was meant to be a statement not a question... it definitely raises PH. I’ve had it climb .3 with a 4-5oz charge after fermentation was complete. I don’t think they can lower PH at any time, might have been something else to cause the lowering in the kettle.

 

While we're on the subject, has anyone ever tried to fine their NEIPA with gelatin? I would be curious what the result of a good cold crash / fine with gelatin followed by a strong keg dry hop would be. Would the beer be brighter? would it ruin all the previous dry hops ? I'm tempted to try it. I like hazy beers, but I don't love tonnes of suspended yeast...

Just thinking out loud

 

Probably phos. I was having consistency issues at the time. Changed my supplier and everything has been good since!

Yeah, now that I think about it, the alpha acids aren’t true acids. They don’t work the same way as something like phos. I don’t remember the science behind it. Dissociation?

 

I’ve yet to find a haze that can’t be nearly 100% defeated with time, cold, and Biofine. I made a kolsch with Conan once that came out crystal clear and quite nice.

I’ve fined NEIPAs in the past. Crisper, and less ‘muddy’ flavor. Tastes like a good no coast IPA the likes of which Half Acre and Toppling Goliath have been making for years.