National Homebrew Club Ireland

Haven't used wyeast in years after the last time beating the shit out of it on the kitchen counter, any tips or experiences using this particular strain.

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At least now I'm not the only one that can't seem to break the damn pack inside easily. Such a pita!

Wow that's nice and fresh.

I was like a half shot duck flapping around the kitchen last time
Yep Nigel had it shipped from U.K., from Brewuk very well packed and came with cool pack

Mmmm, they have 2016 hops as well...

https://www.brewuk.co.uk/catalogsearch/result/?cat=0&q=2016

Think they are part of Murphy's?

Bought some 1318 from BrewUK in December too, a nice fresh smack pack. Have it fermenting a NEIPA for the past week at 18 C. This strain supposedly allows for 'hop biotransformation' during active fermentation, so I put a 100g dry hop charge in at 2 days. I'll let you know what it's like once kegged and ready in 2 weeks.

Edited the post as you replied! Just to include that I added a 100g dry hop charge at day 2 to test out this hop biotransformation malarky.

Thon's a big word!

Google will be my friend on that one

https://youtu.be/aw12MsyQaoI

Very good article by Scott Janish here. Biotransformation heading about 1/4 the way down.

http://scottjanish.com/examination-of-studies-hopping-methods-and-concepts-for-achieving-maximum-hop-aroma-and-flavor/

I'm still freaked out from when I added last lot in with a week to go
That was good article and just confirms all the stuff i started doing recently, late and 80 degree additions purging carboy with co2 and just leaving them on a couple of days, etc etc
Cheers for posting

No probs. His blog has to be the best source of info on hoppy styles. I'd never be able to understand the sources he pulls from, but he breaks it down brilliantly.

Quote from: BrewDorg on January 31, 2017, 05:29:27 PM
Very good article by Scott Janish here. Biotransformation heading about 1/4 the way down.

http://scottjanish.com/examination-of-studies-hopping-methods-and-concepts-for-achieving-maximum-hop-aroma-and-flavor/

I was reading that today too. The stuff about extracting the oils within a day really has me thinking about dry hop times.

My rule used to be min 3 max 7 now it's 2 and 4

Used wy1318 a couple of times. I love this yeast! Malty tones, lots of flavour, hint of sweet ales. Just wish it was more buyable. Nobody on the island has it in stock. Brewuk are the only HBS with stock.
Agree with bursting the pouch problems - worse than a pimple on yer arse!

Yeah thinking of crying hopping for 1 day now before starting my cold crash and gelatin, which means it'll still have about 4 days in there.

Quote from: molc on February 01, 2017, 09:34:22 PM
Yeah thinking of crying hopping for 1 day now before starting my cold crash and gelatin, which means it'll still have about 4 days in there.

It's not that bad don't get upset about it

*hangs head* Bloody phones!  So yeah, dry hopping

It's alright your among friends here, just let it out

Quote from: BrewDorg on January 31, 2017, 05:29:27 PM
Very good article by Scott Janish here. Biotransformation heading about 1/4 the way down.

http://scottjanish.com/examination-of-studies-hopping-methods-and-concepts-for-achieving-maximum-hop-aroma-and-flavor/

Interesting read that. The fact that dry hopping is really done in less than a day and to avoid oxygen pick up when dry hopping  :)

Which yeasts have you tried out (or are planning to) for NEPAs? They're all English strains are they? Is the Heady Topper one originally an English strain?

Ok as Nationals are now closed happy to say I did a Side by Side 007 v 051 shootout, when both in prime 051 won hands down with a more fruity aromatic punch, 007 started to clear
Next test Wyeast LA iii v Yeast Bay Vermont

http://brulosophy.com/2017/02/09/brudragon-collaboration-2-wyeast-1318-london-ale-iii-vs-gigayeast-gy054-vermont-ale-conan-in-neipa-exbeeriment-results/

Quote from: CH on February 02, 2017, 10:52:29 AM
Ok as Nationals are now closed happy to say I did a Side by Side 007 v 051 shootout, when both in prime 051 won hands down with a more fruity aromatic punch, 007 started to clear
Next test Wyeast LA iii v Yeast Bay Vermont

Did the 051 have the aggressively grassy flavour when it was fresh? When we tasted this at the SCD meet, the 007 was much smoother and tasty, whereas the 051 was particularly harsh.
Looks like age has a massive effect on this style as well.

Much better when it was fresh, you had all the chewy bits from end of the keg  :(
next experiment for GCB comp is 051 v Vermont v Yeast LA III, thats a lot of starburst ;)
I'll make sure you get it fresh, I think there is a 6-8 week shelf life on this stuff ???

Quote from: CH on February 01, 2017, 07:09:53 PM
My rule used to be min 3 max 7 now it's 2 and 4

Reminded me of this! A classic scene from Swingers. Skip in to 0.50  :)
https://www.youtube.com/watch?v=hA51_uLLuHI

"6 days is too much"

Was thinking of your tag line last week when I was drinking "Cuvée Armand" with Armand in Drie F


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Nice one! Was never there but I have in pencilled in this summer after the Carnivale Brettanomyces in Amsterdam!

So I kegged my WY1318 NE IPA last week. Not sure if it is a recipe or process issue but I didn't end up with the beer I imagined in my head. Slightly grassy bite to the hops, and the aroma isn't punching like it should with the amount and varieties of hops I used. The beer is pale yellow and definitely hazy, not murky and juice-like as I was expecting. I'll be doing another one before long to try get it right..

Quote from: BrewDorg on February 20, 2017, 12:25:24 PMbeer is pale yellow and definitely hazy, not murky and juice-like

Does a NE IPA really need to be murky? I've pictures of alot beers in the states calling themselves NE IPAs where you can see fingers at the back of the glass.

Not really I'd assume but if you can have stuff still in suspension then it will add to taste. So feck the Irish moss :D

I honestly don't know if they have to be murky as opposed to just hazy. Mine looks more this one (https://lostcompassbrewing.files.wordpress.com/2016/12/img_4625.jpg) whereas I was going for something like this one (http://i.imgur.com/veiyJUu.jpg). I'm talking in terms of opacity here, not colour..

Both are in the range for the style - the big things seem to be mouthfeel and juicy juicy fruit flavours from your hops. I also find them a little green tasting - you def. get a bit of raw hop in the flavour profile.

Nailed the green tasting part anyway! Now to work on the juiciness. Maybe another few days in the keg will improve it. Starting to have doubts about the freshness of the hops I used.

Been drinking lots of juicy pints while in the States. Bit sick of them. It's like drinking Um Bungo

Ha ha ya lucky Fecker what a complaint

So you will be judging so ;)