Northeast Pales/IPA/DIPA

@OldSock tried it. http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html?m=0

 

JC from Trillium has been pretty open about some of his hallmark techniques...dry hopping under pressure is one of them. Think he's said he is using like 6-8oz./5 gal
Maine Beer Co. is claiming over 6lbs of dry hops/bbl when they brew Dinner....would think they would need to be minimal contact time though.
Personally I've been playing around the last two batches of IPA and wasn't happy with the results. Going back a few techniques I used a couple years ago coupled with some pointers I gleaned from JC.

 

I think a less flocculent yeast is key too.

 

I'd be reluctant to push the sodium too high. I've heard it clashes with high sulfate? The only time I add sodium is to sweet/dark beers.

I think dry hopping with some extract left is essential for that juicy less "raw" hop character I get from most of those breweries.

So hard to make definitive statements that include all of them though. Some use American, others English. Some use all fruitier hops, others include some Columbus/Chinook. Some have wheat/oats, others do not etc. I'd assume water treatment, hop timing, and other process details vary as well.

 

London 3 yeast is a great place to start.

I've tried adding flour to the boil to induce haze but this London 3 in hoppy wort is something magical.

 

And flaked oats is certainly key to some of tired hands hoppy stuff. Their house IPA Hop Hands is rumored to be 88% pale malt and 12% flaked oats.

 

http://www.alesoftheriverwards.com/2014/03/hopwards-tired-hands-brewing-hophands.html?m=1

http://www.alesoftheriverwards.com/2014/07/hopwards-batch-2-tasting-notes-and.html?m=1

I have used flaked wheat and flaked oats. I prefer flaked wheat as I feel it adds more body than oats do.

I have done hoppy beers with 10-15% flaked grains and liked the results but the beers always tend to clear in the keg very quickly using us05 and sach trois primarily but this London 3 really never clears when the hops are involved.

 

So, London Ale III (Wyeast 1318) and generous hopping amounts result in hazy beer, is that correct?

Does the beer clear with some time (e.g., 1-2 months post packaging)?

Cheers!

 

That is correct. I have my very first London 3 hoppy beer in primary right now so I have little personal experience.

That said a friend of mine uses London 3 pretty much exclusevly in his hoppy beers and the beers never last 1-2 months but in 3 or 4 weeks at cold temp in a keg they really don't clear at all. Incredibly hazy and juicy looking. I love it. The Bros hate it.

 

Kegged at a week. Drank at 2. 1098 moves just fast enough

 

This is the first time I have heard of a particular yeast strain not dropping clear when used to ferment a highly hopped beer.

Does 1318 drop clear for low-moderately hopped beers?

Are there other yeasts which behave the same way (i.e., not dropping bright when used to ferment highly hopped beers vs. low-moderately hopped beers)?

I suppose I am trying to wrap my head around the notion that there is a relationship between a particular yeast strain and generous hop amounts resulting in long standing hazy beers.

Maybe some others have information here:

@telejunkie @Peter_Wolfe @bergbrew @bulletrain76 @Sixpoint

Cheers!

 

Tastes excellent. I was hesitant to try out rushing a beer like that, but the hop character is pretty sweet. I'd recommend a fast moving strain if you dabble. 1098 was up to the task, no off flavors

 

It will clear with lower hopping rates. I believe I heard somewhere it has something to do hop glycosides.

 

Dave Green (@telejunkie) discussed biotransformation in his BYO article entitled Advanced Dry Hopping techniques; he quoted Peter Wolfe (@Peter_Wolfe):

“So what are biotransformations anyway? Once again I turned to Peter Wolfe to help dissect this term. He explained that when we talk about biotransformations on hop compounds we are talking about oil components that yeast have modified. An important aspect is that we are talking mainly about terpenoids and glycosides. Terpenes are rarely affected by biotransformations. Biotransformations of hop compounds in beer can occur in two forms. The first is fairly straightforward when one compound is transformed into another. An example of this would be the transformation of geraniol to ß-citronellol. The second biotransformation is the hydrolysis of the glycosides which was introduced earlier. Certain yeast strains have shown the ability to transform non-aromatic glycosides into aromatic terpenoids. Shellhammer and Wolfe found that certain aromatic terpenoids increased their concentration over time in the presence of yeast. This may be just one reason many people find bottle conditioned or unfiltered beer to be superior to filtered beer.”

I have never heard that hazy/murky beer is a result of this biochemistry.

I would also think that gravity (aided by cold storage) would get the haze to drop out with a bit of aging time (e.g., a month).

Cheers!

 

@JackHorzempa from what I've heard the beer will never clear. Maybe in a few months but definitely not 1 month. I'll update you on that tho if I can keep this beer I just made on draft that long.

 

A lot of that haze is most likely the flaked cereal grains. I've never heard of hops having an effect on the flocculation of yeast, unless its copious amounts of dry hops in the tank (which yeast can settle around and get roused during transferring). Should not affect when added during the boil.

cheers