Flavourless NEIPA

I had the same thought on the yeast. It does not make a dry beer. I wondered if residual sweetness obscured hops. However, I have seen reference to S-04 in NEIPA, and the liquid strains used are often English.

 

Probably a combo of the yeast, oxidation, dry hopping regime, mash pH.

If you need to use dry yeast stick with So4 for this “style”, as long as you have precise temp control. Bry97 might not be bad if your temp control isn’t as good. It’s much more forgiving at high temps.

Hop aroma is the first thing to go when the beer is exposed to any oxygen. It’s very hard to make these incredibly aromatic beers unless you’re transferring and dry hopping in an incredibly O2 free environment. You have Co2 so you can pressure transfer from a carboy into a keg.

What’s your keg purging process?

Save all your dry hops until the very end. Very close to terminal gravity. You’re just blowing off aromatics and creating muddy flavors in my opinion.

If you believe biotransformation is a thing plenty of it will still happen with yeast activity at the end of fermentation and with hopefully less yeast in suspension you’re less likely to get good stuff dragged down when the yeast floccs.

You’ll get much brighter flavor with much lower mash (and in turn boil pH).

It wouldn’t surprise me if that yeast slightly muted Hop flavor/aroma as well.

 

Rant on:

How comes everyone assumes oxidation with NEIPA, yet thinks every other beer is impervious?

Rant off.

 

I wouldn’t say just NEIPA. I would say any highly hopped beer, regardless of style, it is fairly easy to diagnose. Hop presence is the first thing to go.

 

I only used that many hops once and that was with yeast saved from Heady topper. It was a hop bomb. My next red ale will have about 6-7 ounces using 6/7 different hops like sorachi and wakatu. I'll describe the aroma when it's ready.

 

Everytime after active fermentation slows, I purge after dry hopping with co2. Helps prevent most oxidation and helps protect my beer. Try that