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Thread: NE IPA Dry Hopping Method

  1. #16
    Join Date
    Aug 2019
    Location
    Tampa, FL, USA
    Posts
    1

    Bringing this one back up...

    Ive been dealing with rapid precipitation (Haze drop out) on my NEIPA as well. All of the trials have tasted great and great aroma. Haze just drops out in a matter of day on the kegs. Brewed again 1/1/2020

    •Changed from flaked oats to white wheat - 22.5% of grain bill

    •First Wort Hopped with 1 lb - 1/2 Citra & 1/2 Mosaic

    •Whirlpooled @ 165ºF for 20 mins with 1 lb - 1/2 Citra & 1/2 Mosaic

    •Full sized starter of Omega DIPA ALE yeast

    •Dry Hopping 1lb of Nelson Sauvin 12% at High krausen

    Will update with photos and taste review. Hopefully i can get the haze to stay in this one.

    Cheers! 🍻

    Beach Leary
    Fat Rabbit Brewing Co.
    Tampa FL

  2. #17
    Join Date
    Feb 2015
    Location
    Kalamazoo
    Posts
    1

    Also having the same experience

    I'm having the same issues with haze stability, starting to think that is water profile related. We have nothing to compare to because we are only one of two commercial breweries using the water source. I do have an ICP water profile but don't see anything that stands out. I've gone as far as using un-malted wheat on top of flaked oats for protein content and 3+lbs. per barrel dry hopping throughout fermentation. Conan yeast strain and various hop varieties. The beers taste great and and aren't clear but far from the milky appearance of some. Flavor profile is on point but at this point the consumer expects to see turbidity. Any thoughts?

  3. #18
    Join Date
    Oct 2015
    Location
    USA
    Posts
    22
    Take the word hazy out of your description. Sounds like you made a great beer. Does a NE IPA really need to look like a milkshake?

  4. #19
    Join Date
    Mar 2017
    Location
    United Kingdom
    Posts
    14
    How do you deal with hop creep? We have a lot of experience now seeing a stable gravity of 12 boot once dry hopped warm and I'm sick of packaging NEIPA's with a FG of 8. We were thinking of dumping more yeast before dry hopping and/or dry hopping a lower temperatures to limit yeast and enzyme activity, but it feels like we will just move the problem onto package. Understand cold storage, writing hops fade fast on the cans and packaging in plastic bags, but ... cheating? Too stuffy and set in my ways to dare to shatter the current paradigm? I joke. But yes, hop creep is real I tells ya.

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