Yet Another Purplish NEIPA

What was fermentation vessel?

 

Hmmm. Transferred into purged keg?

 

Ditch the fermentation dry hop. It’s not needed, it’s a waste of hops, causes more issues than it’s worth. All dry hops can be added after fermentation.

Are you cold crashing under positive pressure? How are you purging your keg? are you purging all your transfer lines?

 

Cold crashing while not under pressure is likely sucking O2 into the fermenter.

 

When you cold crash you’re sucking in O2 unless you have positive pressure from Co2.

There are very specific methods for purging the keg you’ll need to employ. I’d suggest doing some research on that.

 

yes

 

There is your issue. I ferment in buckets but transfer into a closed purged keg and don’t really have this issue.
Trickis to get star San water and push all of it out with your co2 and what your left with is a clean keg completely filled with co2.

 

Very extremely debatable.

 

Not really

Almost none of the best breweries that produce this “style” of beer add dry hops during fermentation.

Other Half
The Veil
Monkish
HF
Aslin
Vitamin Sea


Just to name a few

 

yes, but they aren’t homebrewers. If you aren’t fermenting in a stainless steel conical at home a dry hop during fermentation can limit oxidation

 

Just going by the highest scored NEIPAs on BeerAdvocate, it would appear that best breweries producing this style (or the breweries producing the best beers of this style) would be...

The Alchemist
Tree House Brewing Company
Toppling Goliath Brewing Company
Hill Farmstead Brewery
Trillium Brewing Company

I don't know whether these breweries are doing biotransformation hop additions, but I'd be curious, if anyone knows.

 

This is most likely more of a problem than the cold crashing without positive pressure. However, both things can cause problems. Here are my suggestions to minimize oxidation:

(1) Ditch the cold crash.

(2) Purge the keg well; the simplest way to do this is to completely fill the keg with sanitizing solution and then force the solution out with CO2. Then transfer into the keg through the liquid-out line so as to minimize splashing of the beer as it enters the keg, letting it vent via an opened prv in the lid of the keg.

Cheers!

 

Alchemist: No
Tree House: Yes for some not for others
Toppling Goliath: Doesn't taste like it to me
Hill Farmstead: No
Trillium: Not sure

I would guarantee that for most of their beers none of these breweries are adding any dry hops during very active fermentation. At the very tail end of fermentation, potentially yes. I'm sure they've all experimented over the years but you listen to most brewers who have been producing this style of beer for quite some time and most of them will tell you they've tried everything and have moved to adding all dry hops after fermentation.

 

What are you tasting (or not tasting) in Toppling Goliath beers that makes you think they're not?