BeerBorg

I'm going to brew a NEIPA next week. I have never brewed that style or even tasted one but seems to be the in thing right now. I am using this kit https://www.morebeer.com/products/haze- ... llons.html with WLP095 and starter. Any difference in procedure I should think about with this style?

I've sucked at juicy, hazy beers but the last one I did, came out very well and I'd brew it again. I can only say that while most of the cold side oxidation talk is BS based on my beers, this could make a difference to hazy, juicy beers pretty quickly so if you can, try your best to keep things tight. I also found that kegging as quickly as I could helped tremendously instead of leaving the beer in the fermenter. I kegged mine in 10 days.
I've read lots about this kit and understand many are very pleased with it. Hope to hear good news from you soon.

From what I recall in reading up on these, I believe you want to dry-hop before fermentation ends so you get the biotransformation that is part of the style.

Kealia wrote:From what I recall in reading up on these, I believe you want to dry-hop before fermentation ends so you get the biotransformation that is part of the style.

I have been researching and that is what I'm finding and goes against everything I have been doing on dry hopping and have made quite a few regular IPA's, but going to go with it and see if a style I like. I might change the hop schedule a little. I didn't use to do that much on a known recipe, but think this could benefit by not adding at flame-out but dropping down and whirlpool and dry hopping in a couple days. I have a kezzer full of beer and willing to experiment some now.

Mine have turned out great with the flameout + dry hop but my T0 is more effectively like a whirlpool, since it's got a lid thrown on immediately which keeps the aroma oils from vaporizing into my air, they condense on the lid and fall back into the wort as it steeps in there forever as it slow chills.

I consumed all of mine pretty quickly because they were tasty - but it seems that oxygen getting introduced is the enemy of these things according to lots of people. I am guessing the longer it sits around the more that matters. I don't know, mine didn't seem to change a lot, but I started drinking them at 2 weeks in the bottle and they were gone before they were 4 weeks. I see lots of people on FB who are doing CO2 purged pressurized transfers to avoid all things O2. Seems like a hassle, I vote for drinking it faster

mashani wrote: Seems like a hassle, I vote for drinking it faster

Sounds like my Plan on this one

Well on day 9 now and did the final dry hop, 2 x dry hop and total of 6 oz Mosaic and Citra all commando. raised the temp from 67 to 71 deg. think going to keg either sunday or Monday. This is going to be a cloudy, hoppy mess of beer, at least what I am hoping for anyways.

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Whoa...I love the color. Looks like orange juice!!!

I can smell it from here!

Beer-lord wrote:I can smell it from here!

Yea I hope that smell will last for a little while. I can't believe I made a beer with the intentions of looking like that. I have been working on making clear beer since I started and finally got that close and now 360. Fun part of home brewing I guess.

Well have tried a couple today and only 1 week in the keg with no forced carb, Yes needs about 2 more days what I have been finding on this way am doing it, but still has decent carb. It seams to have more IBU then I thought might have, I split the .5 magnum to 60 and 30, the 5 min. citra down to 1 min. The whole hops 2 oz Mosaic and 1 oz, citra was added a 170 instead of flameout. The rest I went by schedule. I will continue to drink this beer to be able for all your updates.......1.064 -1.014

This pic. Is not good. Looks darker then what I see in my glass and guessing my neighbors can smell the hops, and I really don’t have neighbors very close.



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Yea pretty sure I have oxidation, it is getting darker everyday. Still taste good yet so I will just work harder on drinking it up.



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Wow. It sure does look darker.


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