WLP002 for NEIPA

I've used WLP007 for a ~5.5% NE style beer. I also used Mangrove Jack m07 for a similar beer at 7ish%. (I head it was the same strain as 007. I had good results with both, but neither was near the level of turbidity I've seen from some 1318 brews.

I would think, given that WL says 007 is "similar to WLP002 in flavor profile, but is 10% more attenuative," this yeast would work well for you. Curious, though, I assume you've used London III? The reason I ask: I have migrated away from using it because I found I wanted my NE IPAs dryer than that yeast could give me.

 

I've never used it personally, but it fits the profile of a yeast that would be appropriate in this application and I've heard of others who have had success with it.

 

Can’t really help having only used the yeast bay Vermont and 1318 in hoppy styles. But here’s a commercial IPA with 002. It’s pretty much magic rock’s house strain. Ive had a lot of their beers, even the ones with high flaked grists aren’t silky NE juice bombs. Supposedly 007 stays in suspension if you bio transformation hop enough, perhaps 002 would too.

I’d mash high and stick to Conan

 

What grains and amounts/percentages did you use beyond Barley Malt to brew your 'NEIPA' beers?

Cheers!

 

I would say it would work.

 

I’ve never gotten those low attenuation numbers with 002, it always attenuates towards the higher end if not more for me, even mashing high.

The mouthfeel isn’t really yeast strain related in my opinion, at least for this style. It is dependent on other things, and most likely a combination of these things.

002 will add slightly fruity profile but it can get weird over 68. It will probably be the fastest fermenting yeast you’ve ever used so pay attention if you want to do a “biotransformation” addition.

Be careful with diacetyl with 002. It is notorious for producing it even after fermentation is complete. Especially if you’re adding sugar to naturally carbonate or an additional DH after fermentation is complete.

I’ve had more luck adding more O2 than normal as well.

It’s essentially the house ale strain for Fullers (obviously), Firestone Walker, and Creature Comforts among others so any tips you can find from those head brewers on how they use it would be wise.

It will essentially add an additional fruity contribution to the already fruity hops you’ll be using but it will also clear your beer up on its own so if you think opacity and milkshake like appearance is mandatory for this “style” then you won’t get that with this yeast.... but if treated well it can make an awesome beer in a very short period of time. I believe Tropicalia from Creature Comforts is out of the brewery in 12 days which is very fast for a commercial beer of it’s caliber.

 

I consistently finish at between 1.012 and 1.014 and find that range perfect for the NEIPA style. I usually mash around 154-155 and use 1318, Conan, or S-04.

Maybe try out S-04, it gives some unique esters and attenuates around 70-75%. Floccs very well with a tight yeast cake.

 

I used S-04 to brew my version of a Trillium Galaxy Fort Point beer and it 'worked' for me. That beer had all of the qualities of a so called 'NE' style IPA. I should caveat that I used Wheat Malt as part of the grain bill of that beer. I do not think it is just a yeast strain selection issue; the grain bill selection is as important (more important?) as well.

Cheers!

 

WLP007 has been the best strain I have used for my NE IPA's out of US-04, Conan and London Ale I've used. Just has the "it factor" for what I look for in this type. Ferments so quickly! I mashed at 154-155 for mine and hit my FG of 1.014 which is right where I wanted it. The most "turbid" in appearance as well, even with the same type of hoping technique between them. FWIW.

I personally didn't like US-04 most. Weird flavor profile on that yeast that I found is somewhat a signature trait for it.

 

6 gallons:
mash at 154 for 60 min with 1.45 qts per lb. Mash ph 5.3
60 minute boil
200ppm chloride 100ppm sulfate (using 100% distilled water) only using chloride and gypsum for water additions with some lactic acid to adjust mash ph as needed. All added in mash water.
London 1318 yeast (as the generations go on the mouth feel as seemed to get better)
I usually make a 1.6 liter starter 18-24 hours before and pitch the entire start directly off the stir plate into the beer. I also use an aeration wand.
OG: 1.073
FG: 1.019
IBU: 74 (modified tinseth)
force carbed at 2.4vols
2-row-62%
Flaked oats- 13%
Flaked wheat-10%
White wheat malt- 10%
Honey malt- 4%
Crystal 10- 1%
16oz of whirlpool hops @180 for 30 min (4citra,4galaxy,4eldorado,4denali) I know what you're thinking "That's an insane amount of hops and you're wasting them" well I have tried multiple other amounts and this is where the sweet spot is for my taste and also my friends love it.
4oz dry hop (1oz each) at the 24-36 hour mark (depends on high krausen)

Mouth feel on this beer is incredible. Super creamy, slick, and nice and thick just as the commercial examples of this beer. I have brewed this beer about 7 times now with making minor tweaks to it for the mouth feel and this is where I have landed. I wouldn't change anything about this beer except sometimes I will double dry hop it at kegging.

 

Have any of you done a comparison with the same malt bill + hops and varying these similar yeasts?

 

Do it. You will make a good beer. Whether it meets most people's standards for NEIPA, I can't say. I 'm not most people and am not really sure I if I have had a commercial example of the style. I did brew the averagely perfect NEIPA recipe and I rather enjoyed it. A few short batches later, I brewed a US-05 beer with a somewhat similar grist and a fair amount of Galaxy and thought the two batches could have passed for sisters, though I didn't drink them side by side and not quite back to back. But if I made something similar with 002, what's not to like?

 

You're not getting enough attenuation from London III? I consistently get 80% + which is way more than I want.

 

I only tried it in small (sub 6%), session-style beers, and even those with their small malt bills came out a little on the sweet side for me despite large bittering charges at 60 minutes. Mashed in the mid 150°s for all but the smallest beers, I think.

I'll have to get back to you on the AA I got, but I'm sure it wasn't 80+%. I found my beers to be dryer and crisper once I switched to 007, anecdotally.

 

It worked great for me in a stone ruination clone a few years back, and left just enough residual sweetness for the style. Granted, that was a DIPA, and this is a NEIPA, but I can see it working well for this style as well. Go for it!