Hop juice - East coast style

[Shanna]

007 is a shit yeast for this style.

Yep, I've been saying this for years. BYO magazine is full of recipes using combinations of English yeast and american yeast (including their Stone and Brewdog clone recipes, which are definitely not English yeast). The esters in those yeasts clash hideously with US hops. A waste of good hops.

I think the english yeast _can_ make a good ipa, but you have to be really careful with your hop selection to not get a juice bomb. I've settled on Wyeast 1272 for APA/IPA these days, as you can play with the temp profile to get fruity esters that are more subtle than the english yeasts but work well with the hops.

Sounds like a great experiment for a group brew day actually - make the base wort together and let each person ferment with a different yeast.

Have to find some way of upping the electrical output in somebodies house or else get someone with a gas setup so that we could generate more than two batches (assuming a batch size of about 18 litres). Alternatively we split it up in to 4 smaller batches of about 9 litres or so. Would be well up for this. How we decide on a selection of different yeasts and then randomly decide who gets to use what

Shanna

[Leann ull]

I've done 3, biab, Herms , grainfather

[molc]

Yeah if someone has a grainfather you'd get a lot if batches done. Otherwise, just go with 10L batches for each and also do a high gravity boil and dilute. Can get at least 4 batches out of it then.

[Shanna]

I've done 3, biab, Herms , grainfather

What kind of KW would that lot use assuming they all run in parallel? It would be really cool to get to see a gas rug going also & might have the added benefit of giving more output.

Shanna

[kegging]

6 days in keg, this is one of the best beers I've made. I'll be trying it again with a Vermont yeast or Boddinton's strain.

Just quoting myself as was wondering when I posted that. I knew I was going through it fast but 3 weeks id definitely the quickest I've finished off a keg considering the only person tasting this one was me.

[kegging]

Brewed this again yesterday, only main difference is used Vermont Ale instead of 007. Slightly less hops too.

It was bubbling after about 8 hours and won't shutup now. 007 took a few days although probably doesn't mean much. Both had roughly 72 hours yeast starters.

[BigDanny84]

I have one of these nearly finished. This morning I cold crashed it to try to get all the dry hops to drop. I did seek advice beforehand on Reddit and it did seem common to cold crash NEIPA. Now I am wondering did I make a mistake by doing this?

[Leann ull]

Reddit indeed
For this style you need product in suspension

[BigDanny84]

Reddit indeed
For this style you need product in suspension

[Leann ull]

Yellow pea chewy soup is what they called mine in the local meet

[BigDanny84]

 Looks super CH.

Just with the amount of hops I had floating I thought it would be a good idea to get them to drop before transferring to the bottling buck. Have stopped crashing now and won't bottle until tomorrow, so hopefully there isn't too much damage done.

[Leann ull]

You'll be grand, there are 20 lads with more experience than me on this style on the forum and the Capital lads are consultants on this style now

[BigDanny84]

It's an interesting style. So drinkable. Can see myself doing it again in the next few weeks.

[Leann ull]

Indeed ditto, bloody expensive and I'd say there would be shed loads of them in the Nationals

[BigDanny84]

Ya the Nationals will be flooded with hop juice