Help with my NEIPA

If you're suggesting he should post the article here or send it to you, no, he shouldn't.

 

I keg right off the primary. The best part with a NEIPA is you are not worried about clarity, the opposite.

I do not want hop particles in the keg so I clean and sanitize a small fine straining bag (600 micron) and clip it to the keg opening and run the siphon hose into the bag.

the fine straining bag catches all the hops the come through the siphon and removing them is as easy as pulling the bag slowly out of the keg.

http://www.homebrewing.org/Fine-Nylon-Grain-Bag-10-x-23-_p_2269.html

 

I added calcium chloride to the tap water I have. I thought I added 1 tsp (5 gr) but my notes say 2 tsp (10 gr).

I think I added too much CC and I am going to cut it back to 1/2 tsp (2.5 gr) in the future if I make one again.

I really liked the taste of beer I made but it made my lips tingle, throat itch, and stuffed me up. So I bottled it up and gave it away. No one else has had this issue with that beer.

I am going to try a few commercial examples before I make a second one, because if they style does not like me, I see no point in brewing beer I cannot drink.

 

Is the beer making you sick?

 

Not "sick" but it seems like a mild reaction of some kind.

 

I learned pretty quickly I have an allergy to brett. While I love what brett does to beer, it's not worth my physical well being. I suggest steering clear, nothing tastes that good.

 

I'd be curious to know how much CACl your tap water had originally...because 2 tsp in a 5 gal batch doesn't sound like a lot (for RO water anyway)

 

Once I figure out what is it. But I can drink hoppy beers no problem. WCIPA all day, no problems.

Just Short's Slurm (NEIPA) and the one I brewed. I had M-43 from Old Nation and I do not remember having an issue. So I need to know what it is before I over react.

 

WCIPA beers are typically (always?) filtered.

Have you experienced any issues with other unfiltered beers? Have you ever consumed a friend's homebrewed beers for example?

Cheers!

 

I prefer bottle conditioned as well. I have a lot more control over what I'm doing with bottles as a part of the process.
It's really just about creating an environment where oxygen doesn't stand a chance. Bottle conditioning creates that. And bottles are a lot more portable.

 

Yeast will use some of the O2 from the bottle's headspace, but they don't need all of it, which is why breweries like Bells use CO2 to purge the headspace and cap on foam. The way to create an environment where O2 doesn't stand a chance is to make sure there's virtually no O2 to begin with.

Another way to minimize O2 is to keg, preferably using a closed transfer process.

 

90% of the beer I drink is Homebrew.
I do not filter beer at home or work. (run a homebrew shop)

Some of the NEIPA's are filtered. But others are not.
I think it is the amount of dry hops and maybe the bio-transformation dry hops.

I need to go over to Old Nation and get a sample of M-43 and see if it does it to me. Because after a sample of that beer I seemed fine. But I had Short's Slurm and it did the same thing. But Stone Enjoy By series no problems????

 

Well there goes that theory.

Best of luck figuring out what is going on here. Please post if you ever find out.

Cheers!

 

I will. But I think it is the amount of dry hops NEIPAs get.

I want to try a 0 IBU IPA to see if it does the same thing. 0ibu IPA are just dry hopped like crazy.

 

I think most American IPAs have come down a notch in IBUs from the good ole days, but unicorns are still elusive

 

I'm pretty sure there is no such thing as a 0 IBU IPA. A recent paper on dry hopping showed that it can decreased the amount of iso-alpha acids while increasing the amount of humulinones and alpha acids in a beer. They found dry hopping can decrease the calculated bitterness of a beer.

https://hopsteiner.com/wp-content/uploads/2016/09/TQ-53-3-0808-01.pdf

However, dry hops do contain humulinones and a small amount of iso-alpha acids. My guess would be that even if you don't add hops during the boil but instead do a very heavy dry hop, the beer will have some IBUs.

 

Zymurgy, Vol 40, No.3, May/June 2017, pg. 58 "The IBU is a Lie" is a good read...IBUs could be suffering from "wort shear" ...all I know is whole cones added to a pint glass adds perceptible bitterness even if they have not been isomerized.