Thoughts on avoiding hop creep in NEIPA

Discussion in 'Homebrewing' started by polkbar78, Mar 20, 2019.

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  1. NorCalKid

    NorCalKid Initiate (0) Jan 10, 2018 California

    #21 NorCalKid, Mar 26, 2019
  2. wasatchback

    wasatchback Pooh-Bah (1,574) Jan 12, 2014 Tajikistan
    Pooh-Bah Trader

    It’s funny I’ve tried to encourage hop creep quite a few times and could never get it to actually happen. I’ve had a handful of beers finish a few points higher than I’d like them to. Each times I’ve cooled to 55/60 and pulled yeast before dry hopping. I’ve warmed the fermenters back up to 65/68 during the dry hop phase to hopefully encourage additional fermentation and couldn’t get any more attenuation out of any of the beers. I’ve never experienced diacetyl in a finished beer with my dry hop procedure however I keg, force carb, and keep it cold the whole time or occasionally I’ll krausen a keg.
     
    #22 wasatchback, Mar 26, 2019
  3. polkbar78

    polkbar78 Initiate (0) Feb 11, 2011 Colorado

    Thanks for the heads-up on this. I'll definitely give it a listen.

    Odd 13 (the guests on this podcast) is one of my local favorites, but I've had more than a few diacetyl issues with their hoppy beers. Most recently, their attempt at mimicking Heady Topper was a complete butter bomb. I couldn't even finish my small pour at the brewery. The other NEIPAs I had that day were clean and delicious though. Makes me wonder what process/ingredient differences between those side-by-side beers resulted in only one undrinkable beer.
     
    #23 polkbar78, Mar 26, 2019
    NorCalKid likes this.
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