Brut IPA

Check out this link (same one as above, but they're hard to see sometimes). To quote the Mad Fermentationist blog post I linked to:

One topic that has seemingly garnered more discussion among commercial brewers than homebrewers is "hop creep." Certain hop varieties (e.g., Mosaic) contribute enzymes that free fermentable sugars. This can cause problems. If most of the yeast has already been crashed out, the few remaining cells can resume an unhealthy fermentation, often leaving diacetyl. When I was in California several brewers dialing in their NEIPAs mentioned 58F as the "magic" temperature for dry hopping; warm enough for good extraction but cool enough to inhibit the yeast. I wonder if some of these unfermented simpler-sugars contribute to the perceived sweet "juiciness" of the finished beer?

[me again] So yeah, you definitely end up with extra sugar, but I guess if you keep the beer cold enough it won't all ferment.

 

I mean I quoted pretty much the entirety of the discussion, but if you do a ctrl-F for "creep" you'll find it.

Edited to add: Fair use!

 

Synopsis here
This one speaks to hop creep & diacetyl
First post in this thread has a link to an abstract submitted to OSU for MS in Food Science and Tech.

 

The PDF in there is the one I'm familiar with. There was also a recent Master Brewers podcast about this topic. The experiments were run using Cascade and Centennial, but it's obvious that "the freshening power of hops" / "hop creep" mechanism works with most if not all hop varietals.

And if that weren't enough, here's some nice anecdotal evidence for you too. My experience with my recent maibock with 0.67 oz Palisades as a dry hop:

5/28 1.062
6/3 1.019
6/25 1.019 stalled for 22 days!, no activity, added dry hops
7/3 1.017 fizzing again, racked to secondary
7/12 1.013 no more fizzing, bottled

 

There was at least one talk at HomebrewCon that talked of hop Creep.

 

I didn't know about hop creep until AFTER this happened. The only reason I dry hopped so late is that I was out of state for 3 weeks in June and before I left was debating whether or not I wanted to dry hop. Ultimately based on taste I thought the hopping needed more oomph so I elected to dry hop later. Interestingly, temperature while I was gone was about 74 F. I had purposely raised temperature from 60s to 70s and swirled the fermenter before vacation to try to wake up the yeast, to no avail, but the dry hopping had a very obvious impact as you can see. I remember thinking "what in the heck! it's going again!" I was happy to let it ferment out, which it finally did 17 days later. I didn't rush it. It sat in the 70s that whole time. Yeast was S-189, so it was sort of a "steam beer" experiment (lager yeast but fermented warm). I like the way it came out, it's clean and very lager-like. Despite the slow ferment, I will definitely be using S-189 again, even at warm temperatures.

 

I still haven't attempted this, but I have a bag of glucoamylase in my fridge... so whirlpool is the ticket then? Did you just wind up with a normal finishing gravity when you added it to the fermenter ?

 

Powdered - not sure how long the LHBS kept it on the shelf - I put it in the fridge ...

 

I listened to the GBH podcast with Kim Sturdavant and he briefly talked about when to add, and referenced a website/blog where he is documenting all of this. For the life of me can't find it tonite

 

FWIW, I was worried by the "active temperature range" quoted on the bottle but stuck it in at the end of fermentation anyway and it seemed to work fine. This also tallies with the experience of at least some of the commercial breweries who've brewed in this style.

My guess would be that it works much more slowly at fermentation-friendly temperatures than it does in the recommended temperature range, but if you're leaving it in for several days then that isn't a problem.

 

Yeah, but which Chico yeast?

“However, when Illumina first sequenced yeasts from White Labs, White had them compare a few strains from other labs with those from his own. “California ale yeast is so important to us we did it for fun,” he says, discussing 001 and 1056. “It turns out that they are different,” he says. “Which I’ve been saying all along.” However, when Illumina compared other strains that were said to come from the same industrial sources as White’s, they did turn out to be the same.”

http://allaboutbeer.com/article/the-family-tree-of-yeast/

Cheers!

P.S. My go to ‘Chico yeast’ is Fermentis US-05. Do you happen to know what that strain is equivalent to?