NEIPA yeast experiment

A postmortem commentary:

In the report I posted above I made the comments of one beer (the 1318 beer):

· “In comparison to B the level of hop aroma is a tiny bit more.”

· “As with the nose there is just a bit more hop flavor intensity vs. B.”

In hindsight I am wondering: maybe the ester profile created by the 1318 yeast providing a bit more ‘oomph’ in the aroma/flavor departments?

Cheers!

 

Jason, I drank a 1056 beer last evening and it was indeed very clear.

Cheers!

Jack

 

from my tasting last week - gee which one is 1318?

 

I am going to select the beer with the cap which lists "1318" in front of it!

Cheers!

 

Look at someone passing their observational skills test!

Wonder if that's just extra settling time on the 1056 portion. I was fairly careful about the pouring after all as well.

 

I concur, below is my photograph of 5/5/16 and the 1056 beer was a bit more hazy (and lighter in color) vs. Drew's photograph.

Cheers!

 

I certainly get peach out of the 1318 IPA I tapped this week. The beer is still cloudy, at least partly attributable to yeast.

 

Were these bottle conditioned or keg carbed? If conditioned in bottle, what did you use and how much? Were you shooting for a certain carb level?

Also- it seems like you tried these over the course of week/months. Any preference on time after bottling that you enjoyed it the most?

I'm drinking through my first NEIPA batch now and trying to formulate my 2nd/3rd batch before a homebrew competition in late Feb2017.

Thanks!

 

Jason, how was the 1318 beer stored for the past 6 months? Was it refrigerated or was it stored at room temperature?

How did the two beers taste after 6 months? Would you say that there was a more noticeable difference between the two beers after this duration?

Cheers!

 

It would have been interesting to see how clear the 1318 beer would have been if stored cold for 6 months. I would generally expect that cold storage would encourage clarification (settling of the haze particles) but Dave Green (@telejunkie) reported to me:

"...IPA brewed with 1318 was still cloudy after 6 months post brew (5 months in kegerator)..."

Cheers!

 

Jason, I don’t know enough about hop oil chemistry (e.g., density) to properly respond here.

There is an old saying of: a little knowledge is a dangerous thing.

I have a little knowledge on the process of lagering. When you lager a beer you are subjecting the beer to cold temperatures which encourages the coagulated proteins-polyphenols to precipitate out of solution. The net result is a quality that is often described via the word “crisp”. Needless to say but the beer will have a clear(er) appearance as well.. How long a lager beer needs to be lagered is a matter of debate.

Some of the questions I would have are:

· Why would hop oils be attracted to the coagulated proteins-polyphenols? Is it due to electric charge attraction? I would sort of expect the coagulated proteins-polyphenols to be neutral in charge since proteins are positively charged while polyphenols are negatively charged (hence the coagulation); is there residual charge available here to attract hop oils?

· Do hop oils have a lower density than the liquid (beer)? Does the lower density provide sufficient buoyancy that when the hop oils coagulate with the coagulated protein-polyphenols that it keeps everything in suspension?

· Etc.

Yup, I am not properly educated on this topic.

Is there a way to properly analyze the haze in these hazy, hoppy beers to definitely determine exactly what it is (e.g., chemical composition)? I would think that something more than a microscope would be needed here.

Cheers!