NEIPA yeast experiment

Interesting. And I wouldn't put two hearted in the punch-in-the-face hop aroma category.

 

Centennial doesn't have the aromatics of the newer proprietary hops. It pretty much is the only hop with high levels of cis-rose oxide which smells like - roses and flowers. I enjoy the floral aroma of fresh Two Hearted.

 

I'm doing a similar experiment as the the OP. I brewed my house IPA last weekend and split between US-05 and 1318. 94% Maris Otter, 4% Honey Malt, 2% Acid Malt. 10.5 gallons post-boil volume, 1 oz each of Simcoe, Mosaic, and Amarillo at 15, 10, and 5, then 2 oz each at FO. Plus enough Simcoe at 60 to get IBU to mid 80s standard Tinseth, mid 70s modified. I got 4.5 gallons into each fermentor after leaving a lot of protein behind in the kettle. I dry hopped each at 7 days (yesterday) with 2 oz Mosaic, 1 oz Amarillo. OG = 1.060. I used Whirlfloc in the kettle, no fermcap, and I won't be using gelatin.

There are only two changes I'm making from my standard house IPA. First, I switched from a 2:1 sulfate to chloride ratio to 1:1, but kept calcium at 67 ppm. My impression of the gravity sample from the US-05 is that the increased chloride does give a more juice like quality, but that is in comparison to a months old memory. Second, I dry hopped at 7 days instead of 13 or 14 as I usually do in order to get some of the bio-transformations mentioned in the NE IPA thread.

The 1318 had krausen the morning after brewing, US-05 didn't show until that evening. The 1318 went cloudy in the fermentor first and was already clearing when the US-05 started clouding. When I dry hopped yesterday, the US-05 krauesen had fallen completely, but the beer was still cloudy. The 1318 still retained a half inch of dense, yeasty krauesen though the beer underneath was comparably much clearer. The krauesen on the 1318 never got much above a half inch to my surprise. Gravity at dry hopping based on adjusted refractometer readings was 1.0154 for US-05 and 1.0183 for 1318. I'm hoping the mass of yeast sitting on top of the 1318 will bring that down more as it falls through. I'm targeting 1.013 for both. Both fermentors sat on a 63F basement floor.

Dry hops initially fell through the yeast mass on the 1318 without any problem, but they have surfaced back up with many hop particles on top. I will be swirling each carboy gently each day to get the hops (and yeast for 1318) to fall through.

 

As in emptying the bottle contents of beer!?!

People will ask my wife whether she helps me homebrew and her typical response to that question is: "My 'job' is to clean the bottles".

Cheers!

 

It would appear that the intern is not one of "the guys"!?!

Too young?

Cheers!

 

We all have to start somewhere!?!

The first taste of beer I had was a 'swig' (that is what my father called a sip) of Piels Real Draft when I was a child. My guess is that corn was used to produce that beer.

Cheers!

 

5 years ago I am pretty sure you would have

Good to see in my absence the same arguments have ensued... HB42 alive?

 

I'm on your side with a smaller amount of dry hopping. If you use too many you're not going to get enough surface contact, which kind of defeats the point. I'm a fan of layering my additions, rather than having fewer large additions.

 

With my most recent batch trying the 1318 my first round of dry hops, at day 3, never fell through the wort like my previous batch. I have since read some people rock the carboy to help mix things up, thoughts?

 

just give a gentle stir with a sanitized paddle/spoon/whatever until they fall through. nbd

 

Based off of this thread, I think a flight to CO may be in order for this testing.... For science of course.

 

I would like you to conduct this blind tasting in a truly blind manner. In other words, use blind folds. Visual evaluation creates a bias. I say this after drinking my first 1318 IPA since three years ago before it was an internet thing.

The beer is good. However, I don't consider it to be significantly better or worse than hoppy beers made with other yeasts.

 

Local beers and shipped beers should be categorized separately. Experiments that rely upon subjective inputs should be performed under the same circumstances. You are conducting at least two experiments and probably more. Hopefully, you've established a sensory relevant rigorous questionnaire (SRRQ) for the participants prior to consumption and evaluation. I doubt you have or will, but it will be interesting to hear the results anyway.