Help with my NEIPA

Matt, that is indeed a very telling comment!

Cheers!

Jack

 

You should take more care when you bottle.

I don't disagree that closed transfer prevents oxidation. But I disagree with @hoptualBrew telling someone not to bother brewing a neipa if a person can't keg. Thats rubbish and he knows it.

 

I think either you guys like to argue for the sake of it (trolling) or just don't understand what I'm saying. Let me try to clarify yet again.

By all means, brew your NEIPA without kegging and transferring anaerobically. I would warn against the risk of this if you plan to keep that batch of beer around for more than a few weeks because of the RISK of oxidation and the degradation of hop character. You may have some batches come out great this way, but you run a HIGHER risk of having a bad batch.

I would not use a bottling bucket because of the even HIGHER risk of additional O2 pickup.

I would recommend closed transfers with CO2 and the last dry hop in a modified cornelius keg under pressure.

If you do not want a kegerator, I would still invest in a keg, CO2 tank, and CP filler if you can.

Modify the cornelius keg for dry hopping and carbonation. (message me if you want details)

Bottle into CO2 purged bottles w/ CP filler from the same keg after cold crashing for a few days.

Store cold.

That is my advice based off of my knowledge and experience. The methods have produced medal winning beers.

 

#1 - I bottle w/ CP filler into purged bottle and cap immediately. If you have better method, let me know.
#2 - I never said to not bother brewing a neipa if a person can't keg. See my original reply above.

Another notation, when i refer to bottle conditioning in my original response, I speak in terms of most carbonation occurring in the bottle, which takes a few weeks in itself to accomplish, thus shortening the life of those vibrant hop characters. @honkey 's spunding for the majority of carbonation and finishing the last bit in the bottle is a method I was not referring to and is a method that seems to work well for him and is an interesting method to try perhaps in a corny at home. But that would require a keg, and if bottling from keg, a CO2 cylinder... so your almost kegging at this point anyways!

 

This comes across as don't bother brewing NEIPA if you can't keg to me.
Again, it is your opinion that someone who uses racking canes and bottling buckets shouldn't brew this style. That's fine. My opinion is go for it regardless of your level of gadgetry.
I also want to address this bullshit notion that hoppy beers need to be consumed right away. My bottle conditioned beers really hit their stride @ week six. Kimmich claims heady does too (since probrewing experience somehow crosses directly to the homebrew level in your estimations). Every beer I have had in this style is a chlorophylic shit show for the first couple weeks, and start to come together after a month in the can or bottle.

 

Yup, you're right. Bottling NEIPA is for noobs. /endthread

 

All based on opinion.
If you handle your sanitation practices. You knock out all such risk. It may look cooler with a bunch of equipment, and you feel superior pumping psi through a carbstone, and bantering with science language over measuring out a sugar of your choice, and boiling it.

As a style of beer that already has provided a wealth of new science for brewers, and homebrewers alike to remain agog over for some time to come. As it has also upturned a lot of previously and religiously held devotions towards hops, and how to use them in conjunction with yeast. It can also upturn ideas about when and how to handle its packaging.
That is far more interesting a convo to engage in about the NEIPA than beerier than thou opinion bashing.
Hence. I call bs on your noob statement.

 

I'm just saying what you guys want me to be saying. So much butt hurt in this thread lol

 

Let me state that I haven't had a NEIPA that knocks my socks off, but I haven't had one from the top producers of the style.

The one that gets the most hype in MI is M-43 from Old Nation. The first sample was a 16oz can, and I had trouble finishing it. Great aroma, flavor was at a lower rating, mouthfeel was too full for me, no bitterness and a muddeled finish. My digestive system was a little off the next day. Yeast?

At my local multitap about a month later they said I should try it. So a small tasting glass from the tap was much better. Crisper in the finish, more carbonation, a little more flavor, and the huge aroma. I still haven't accepted the mouthfeel of these beers (they may just not be for me).

I don't know what Old Nation has for a canning line. As they are new-ish my guess is it is not a high end one. If I get out there I will stop in someday.

I have been doing closed transfers into purged kegs for some years now. The next step is to spend the beer in the keg.

 

Jeff, there is much attention given to the appearance of these so called NE style IPAs but one of the other distinguishing features is the soft, velvety mouthfeel that they have. As with most things we consume much will be a matter of personal taste whether a person enjoys certain aspects.

I take it you haven’t homebrewed one of these types of beers yet?

Last spring I homebrewed my version of a Trillium Galaxy Fort Point Pale Ale based upon the recipe that Dave Green (@telejunkie) published in the Sept/Oct 2015 issue of BYO. That batch turned out great (even though I bottle conditioned it).

Cheers!

Jack

P.S. My digestive tract is sensitive to live yeast as well. I had zero issues with my homebrewed version of a Trillium Galaxy Fort Point Pale Ale.

 

Sure. Different opinions held at various strengths is not about butt hurt.
Resorting to insulting people and calling them noobs because you find your opinion to be more equal than someone else, and their opinion is.

 

Insane amount of butt hurt lol

I apologize if I hurt anyone's feelings with my stance on kegging. RDWHA bottle conditioned HB!

 

stances are good. just like everything related to beer. the main take away point is, it depends.

 

A good read by Weldworks brewer on the issue:

https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/

 

He has some good advice, but there are a few shocking things in there... I've never heard of 50% utilization of hops at any addition unless they were pre-isomerized extracts, much less from a whirlpool addition. It's funny that he lists London Ale III as being low flocculant, when yeast labs list is as highly flocculant

 

New

Good read...just a couple of things... seems like a gross understatement..."England IPAs are typically below 65–70 IBUs"

I would say they are usually under 50 IBUs as traditional West Coast IPAs can top BJCP's max range of 40-70

The blurb on fermentation hopping also seems lacking..."hops character expressed from dry-hop additions during fermentation is drastically different from the hops character expressed from the same hops used at the same rates added after fermentation. That is not to say that one method is necessarily better than the other, but that they are different

Really? ...what does that mean? Sounds wishy-washy

 

Yup, Wyeast 1318 is indeed a highly flocculant yeast when used to produce traditional English Ales. Wyeast 1318 is reportedly the Boddington's yeast.

Cheers!

 

For those that have trouble believing it, I use it in most of my ales. I really love it in stouts and ambers and those beers are coming out very clear 2-3 days after cold crashing without finings. Not brilliant, but with yeast dumps each day in a conical, it is close to a brilliant appearance. With dry hops though, it doesn't seem to clear at all. I've posted my beliefs on this a few times, but at this point don't want to fuel the fire anymore.

ETA: I don't actually use Wyeast. I use the equivalent strain from Imperial Organic. I highly recommend that anyone that hasn't given them a shot does so on their next batch. Not only is their yeast great, the people working there and ownership are all really great people to work with.

 

So they are truly legit (IO)? I bought once from BSI on multiple recommendations and was disappointed. Feeling burned....

 

I would have advised you against BSI. They had a known contamination issue that they wouldn't own up to when I was using them at Blue Pants. At one point, Wyeast had really long lead times that I couldn't deal with and I got into a bind. I called Imperial (skeptically I might add) and they told me they could get yeast out that I needed the next day. The owner called me and I had a lot of questions for him. I ended up discovering that he and a few Wyeast employees decided to start their own company, using ideas that they had discussed amongst themselves for a long time. I use them exclusively now and met the owner for the first time at CBC. He really knows his stuff. The head of the lab is awesome with always responding quickly and the customer service lady is great as well. Always accurate cell counts, never a contamination that I have found in over a year of using them, good pricing, yeast is viable for at least two weeks (based on my unfortunate experience when Tombstone opened and I had to wait for licensing after I ordered yeast), and they can frequently ship yeast the day of ordering.