NEIPA attempt

[Beer-lord]

Kegged my version tonite and am going to go against my normal rule of patience and try to fast carb this for a taste on Sunday.
The left if the NEIPA and the right is the Fat Tuesday Pale done in an almost NE Pale Ale way. The dry hops weren't added early in fermentation but earlier than normal and that's why its so cloudy. I think it will clear alot but am hoping the NEIPA does not.
Wow, the smell of this beer is amazing!!!!! It really does smell a bit like OJ and when I opened the fermenter my wife was across the room and said she smelled citrus and I said "juicy" and she said that was it. We'll see. So far, I'm very happy with it.

[Inkleg]

Morning everyone. Question of the day as I didn't see it posted. At what temperature did you put the whirlpool hops in at and for how long?
I was thinking along the lines of 170* for 20-30 minutes.

[Beer-lord]

I did mine for 30 minutes and started when it got to about 185 and when done it was about 160.

[Kealia]

I do exactly what you said, Jeff. 170 for 30 minutes.

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[mashani]

I didn't do mine yet, but I'll likely do the "whirlpool" addition the way I always do, @flameout with the lid on for around 30 minutes while it cools in the sink/ice. That "keeps the good stuff in" too because most of the oils that are blown off by the heat condense back in as it cools (like perfume distillation except it's never leaving the original vessel). And it keeps my house brett out. Mostly.

Then I'll actively chill if I am not topping it up with ice water (depends on batch size, wort concentration, etc. I do weird things because of volume/space limits).

[Inkleg]

What a great day. My mom, John, my son, his girlfriend, her mom and grand mother, Jody's dad and my two grand puppies come over. Good food, good beer and great company!

Brew day is over and yeast is pitched. 6 gallons at 1.066 tossed in 1oz each Galaxy and Simcoe when pitching a huge decanted starter of Wyeast 1318 London Ale III. Plan to keep this within a degree of 68 and pitch 1oz of Galaxy, Simcoe and Amarillo in 3 days and probably keg it next Sunday.

Edit: I pitched my whirlpool hops at 170 and it had cooled to 152 after 30 minutes.

[Inkleg]

My son, John and grand puppies.



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[Inkleg]

There was less than 2 inches of StarSan when I left for work this morning 1318 seems to be a beast.
Removed the blowoff, added 1oz each Amarillo, Galaxy and Simcoe and installed an S lock. Haven't decided what my next move is.
Straight up keg this weekend.
Secondary keg with more hops, then do an O2 free transfer to serving keg.
Keg this weekend with keg hops.
Leave in primary, dry hop again next week, cold crash then keg.
Hummmm...........



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[Beer-lord]

I vote for a 2nd dry hop in 4 days, sit for 3 more, crash and keg.

[BlackDuck]

Looks like a milkshake.

[Dawg LB Steve]

WOW! You used the 1318 yeast? Is it known for that big krausen? Never had krausen hit the lid with that kind of headspace.

[mashani]

WOW! You used the 1318 yeast? Is it known for that big krausen? Never had krausen hit the lid with that kind of headspace.

It is a true top cropper like 3787, 1007, and some others.

Those kinds of yeasts can fill up nearly 1/3rd of your fermenters volume with krausen if they really get ripping.

So unless you are giving that much space, a blowoff is a really good thing.

When using 3787, or 1007 at warmer temps, I tend to just tweak my volume, IE brew a 4ish gallon instead of 5 gallon batch, since I ferment in such a way that a blowoff is not possible (blowoff would just pour out of my fermenters all over the place).

[Beer-lord]

Mine is drinking rather nicely or so others say. This is definite not my favorite homebrew I've done and nothing at all wrong with the quality but I do need some tinkering. It's starting to clear a bit now and the taste is changing. I hope the huge amount of hops don't make it go grassy (never has happened to me) but it won't last long.
I really think the Vermont Yeast is what makes this one stand out to me. Not in a good or bad way, just different. I think the next NEIPA I do I'll still use the rest of my Gigayeast but adjust the recipe a bit and then, further out, try the London Ale 1318 or some other British yeast. But here is someone's thought on the two side by side: http://scottjanish.com/gy054-vermont-ip ... -iii-1318/
And I got this today in my email box:
https://beerandbrewing.com/brewer-s-per ... =hazy-days

[Inkleg]

Received a bottle of Rons NEIPA in the mail and enjoyed it the other night.
From my tasting notes:
Poured clearer than I would have thought for this style with an effervesce head and slight hop aroma. First few sips were just ok, but why? Ah, carbonic bite, that's it. I remember he mentioned these were bottle carbed. So I left it on the counter and went off for a quick shower. Next sip was much improved. Some of the carbonation had gone and all I could taste was good beer. Still only slight hop aroma, it's there and coying as you bring the glass to your nose. Great mouth feel with a nice smooth hop balance and no lingering bitterness on the end. This was a well rounded IPA.
Not bad at all for a first attempt at the style that I certainly no nothing about and nothing would stop me from ordering another one of these.
But it has intrigued me to come up with another recipe.........that has................dare I say......................Citra in it.

Thanks for sending it Ron. It was enjoyed.
Picture is on my phone so I'll post it in a few along with how mine looks with the 1318 yeast.

[Inkleg]

Ron's NEIPA


Mine as of yesterday. Kegged 3-26-17



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