Flavourless NEIPA

“…3 dry hop additions one after first day of fermentation then the other 2 spaced 4 days apart.”

Just to confirm, using 0 for the day of pitching yeast, the dry hop additions were day 1, day 5 and day 9?

For all of those dry hop additions you added a total of 90 grams (3.17 ounces) for a grand total of 270 grams (9.51 ounces) of hops for the overall dry hopping scheme?

How did you package this beer? Did you keg or did you bottle condition?

When you state “The beer is drinkable but its almost the aroma is almost non existent and the flavour seems quite weak…”, how long after packaging is this?

Cheers!

 

Sounds like your beer got a bit oxidized

 

Sounds oxidized. Also the hop varieties you are using aren’t exactly punch you in the mouth aromatic compared to the norm(Citra,mosaic, simcoe,Columbus)

 

While I would not state that Equinox is exactly in that same league as those you listed I have brewed a number of Equinox IPAs and for me that hop variety was pretty potent from an aroma/flavor intensity perspective.

Needless to say but hops vary (harvest year, when they were harvested, how old the packets are, how were the hops stored,...).

Cheers!

 

You did not confirm my queries in post #2 above but with this total amount I can discern:

• You used 40 grams for the bittering addition
• You used 90 grams (3.17 ounces) for end of boil
• You used 270 grams (9.51 ounces) for dry hopping over three layers/additions

That is a healthy amount of hops for a 5 gallon (20 liter) batch. In general I personally would have expected a notable aroma/flavor.

Back to the comment from @Prep8611, some of the hop varieties you are using are not the most potent from a hop aroma/flavor intensity perspective (compared to hops like Citra, Mosaic,...). In particular Mandarina Bavaria is not very potent. In my opinion the relative scale of more potent to less potent of the three hops you used for flavor/aroma is: Equinox > Azacca > Mandarina Bavaria. Having discussed this aspect I would have thought that notwithstanding this potency topic a total of 9 ounces of hops for dry hopping would result in a beer with notable aroma/flavor.

Can you please respond to the other questions I posed to you:

How did you package this beer? Did you keg or did you bottle condition?

When you state “The beer is drinkable but its almost the aroma is almost non existent and the flavour seems quite weak…”, how long after packaging is this?

Any other details you could provide about your packaging technique (i.e., exposure to air when packaging) would be helpful as well.

Cheers!

 

I personally do not keg my beers so I lack familiarity here. Was your keg fully carbonated over such a short duration (i.e., 3 days)?

The information I was providing about variability of hops was somewhat a 'generic' comment. We homebrewers buy our hops from our Local Homebrew Store (LHBS) or other vendors (e.g., online vendors) and they are what they are. We have no ability to dictate terms here. As regards the specific comment about harvesting time, some studies have indicated that the same hop variety grown on the same area of a hop farm will have varying levels of essential oils (the stuff that provides aroma/flavor) depending on when they are harvested - later harvesting equates to higher levels of essential oils. There is nothing you and I can do about this, the hop farmer decides when to harvest based upon his personal farm logistics (e.g., when migrant workers are available to pick).

A common 'reaction' when homebrewers report that a hoppy beer they brewed had less aroma/flavor intensity is that the beer is suffering from oxidation since oxidation processes will result in hop fade (i.e., decreased levels of hop aroma). Given that your beer has only been in the keg for 3 days unless you had massive exposure of the beer to air (oxygen) I am reticent to state that oxidation is the issue here.

Cheers!

 

Looks like you need more than 0.20 Acidulated Malt if you desire a lower mash pH.

FWIW I usually target a mash pH of around 5.3 for beers like Pale Ales (IPAs). A mash pH of 5.7 would be consistent for brewing darker beers like Stouts and Porters.

If you are happy with your brewhouse efficiency (converting starches to sugar) you really do not have to make any changes here.

Cheers!

 

@SMCC73, before we close down this discussion:

"Was your keg fully carbonated over such a short duration (i.e., 3 days)?"

"Any other details you could provide about your packaging technique (i.e., exposure to air when packaging) would be helpful as well."

Cheers!

 

Of Course, hahahahahhaaha

 

For a hop bomb oriented beer. I'm not sure why you are using a malt friendly yeast. But, I am also interested in what your C02 vols actually are because if they are low, and you aren't getting good head from your pour. There's your problem.

 

Your aromas went out the airlock with the co2. Dry hop near the end of fermentation when things slow down then again in the keg. When you done boiling cool the wort to about 160 and toss the azzaca in for about 20 mins or whirlpool. For dry hopping you need hops like eldoraro and citra. It could also be your water.

 

He did as I made mention in post #2:

"Just to confirm, using 0 for the day of pitching yeast, the dry hop additions were day 1, day 5 and day 9?

For all of those dry hop additions you added a total of 90 grams (3.17 ounces) for a grand total of 270 grams (9.51 ounces) of hops for the overall dry hopping scheme?"

Have you ever had a hoppy beer where you dry hopped a total of 6+ ounces of hops after day 5 of fermentation which didn't have a notable hop aroma/flavor?

Cheers!

 

Foolproof NEIPA yeast....

IMO. London III. Just keep it up over 66f during ferment.