I’ve just brewed my first ever NEIPA recoded the video tonight and I’m super blown away. I had huge trepidation using all those hops and I had to get used to pressure fermenting and closed transfer. But I’ve done it, no hop burn and no bitterness I’m a very happy brewer. Thanks for another great vid and the beer looks amazing. I’m a MASSIVE fan keep up the great work cheers 👍🍻
Cheers mate! And congrats! Yeah it’s a weirdly worrying thing throwing in that quantity of hops, and especially without a traditional bittering hop addition!
@@iain_settree if so mate this vid could help you out. Goes half way between all grain and extract so it’s an awesome launch pad before all grain How to Brew BEER for Beginners? Coopers Extract Brewing With a TWIST! ruclips.net/video/oGeh9Z4vVTQ/видео.html
Looks delicious. Question about treating the sparge water. I like to have a few litres more than the recipe recommends ready to go, just in case I need it. How can I recalculate my salts to treat the sparge water? Is there an option on Brewfather?
Yep so if you’re using Brewfather you can either increase the “dead space” from the HLT to account for more water required, or you can just manually change the water amount in the salts calculation section (which shouldn’t affect the actual recipe volume unless you change it), that way your salts will recalculate to increase to accommodate the new volume
That beer looks the goods i have a neipa that i mash hoped with motueka and used the tropicale yeast with early dry hop addition with nectaron citra and mosaic same agian with a soft crash and it came out really juicy keep the content coming cheers 🍻
Really good content. Lots to think about. I'm brewing an IPA at the moment using Pomona and would be very interested to know what you thought of this new yeast?
It’s brilliant! Ferments like a traditional hazy strain, like a verdant or New England, but provides a huge whack of very stone fruit and tropical fruit like esters
I’m getting bolder with my brews and experimenting with hoppier beers on my Grainfather. I haven’t been using a hop spider, and I’ve also removed the safety valve ball and spring. I’m still a bit cautious about loading up the kettle with so many hops, but I’m ready to give it a shot. May need to adjust the recipe a little, though-I like my beers to sit around 5-6% ABV. 🍻
Yeah this one was VERY boozy… it’s dangerous! All that booze is very very well hidden. So you could just reduce the grain load and end up with something just as juicy but at a far more sesisonable abv
I know you had raised the temperature during your dry hop to avoid diacetyl and hop creep…I recommend using Cellar Sciences ALDC enzyme before pitching your yeast…This stuff avoids diacetyl and hop creep from happening I use it in every home brew! Cheers and keep up the great videos!🍻
@@Jumanji3-1-1 yeah good call mate, tbh I’ve never really had a diacetyl issue because I always have a good d rest, but if I wanted to avoid that extra step that enzyme would be useful
Do you mind if I ask about your fermenter? It's a brilliant bit of kit. Also love your idea using a ladder to lift the grain basket. I was considering putting a hefty eyelet into my garage ceiling joist but this is a far better option because i already have the ladder. Cheers.
Yep the ladder is a great little trick that’s saved me on more than one occasion! this is the fermenter we use, the dry hopper doesn’t come with it but we do explain in the vid all the mods we made to the tank ruclips.net/video/smp3jv-l_yY/видео.html But it’s a Ss brewtech half Bbl unitank, and the dry hopper is from newera brewing from memory, but it’s basically just a 3 inch sight glass with a butterfly valve and a 3 inch plate with a gas inlet and prv release
For a 5-gallon batch without a dump valve, what would be your approach? I understand that removing the yeast before dry hopping is considered best practice, but my setup doesn’t allow for that. How significant would the impact be if I add the dry hops while the beer is still on the yeast cake?
@@FrankGenoBruno I wouldn’t worry too much honestly, if this was a double dry hop beer I’d have concern but because it’s only a single at the tail end of fermentation I’d just throw your hops in as normal, let it sit for a day or so then cold crash and transfer 👍
@@hmmy92 all in the recipe in our link in our vid description, but from memory it finished in a week, it went very fast! But we also did a healthy pitch
How the hell did you punch a hole in the malt pipe? Not my favourite style of beer but I love nerding out about the chemistry going on in our favourite beverage! [edit that's not to take away from the complexity of making a beast of a beer like this, very interesting vid as always]
@@NoMusiciansInMusicAnymore hahaha that was a mistake! I thought I had the brilliant idea of increasing sparge flow rate by punching a bunch of holes…. And immediately realised it only causes the sparge water to spurt out like a puncture out the side! And since then just havnt been bothered to replaced the big pipe hahaha
Yeah it’s still pretty new and hard to get your hands on, but honestly any New England style of yeast will work here, you are just looking for a high esterification and low flocculation yeast to help give that juicy boost
@@mikofbm not too much tbh, more often than not it’s dark in the brewery, it’s only lit up when I’m in there doing stuff. I used to cover it with a black sheet but havnt really noticed any difference between it being covered or not
@@johnstevens8601 nope that’s the beauty of it! Because the temp is so low you pull off hop oil and thiols, but none of the alpha acid isomerises, and as long as you pull them out before you boil you end up with extra juice
@@flyingwombattv I am not sure about the beauty of it. Hop oils from the mash will isomerise in the boil. Also oxidized hops in a dry hop can contribute to bitterness.
@johnstevens8601 the hop oils won’t… and didn’t. It’s not hop oils that isomerise but hop matter, so long as you remove all the physical hops you won’t be isomerising anything. All I can say is try it yourself and you will love the results! If it’s not for you that’s fine, but part of the beauty of home brewing is experimenting to see what works! As for oxidised hops in the dry hop, yeah that’s a risk, but that’s a risk with any dry hopping, which is why using zero oxygen dry hopping methods are essential, and I do say in the video that whilst the dry hops provide no (on paper) IBU’s they will still provide a level of bitterness
@@flyingwombattv It is the oils that are isomerised in the boil. The beta acids in hops, that are oxidized, when in a dry hop can add bitterness. Nothing to do with adding oxygen.
Hahaha you do you mate. All I can say is don’t knock it till you try it. The mash hops definitely did NOT add any bitterness to this beer, and the result it an absolute juice party! I don’t claim to hold all the answers to brewing great beer but something here definitely worked
![Coheed and Cambria - Searching for Tomorrow [Official Video]](http://i.ytimg.com/vi/hDsYGLbmadg/mqdefault.jpg)
Keep up the awesome vids mate! More brew days like this, pales, stouts, fun and freaky beers!
@@LilGugz cheers dude!
I’ve just brewed my first ever NEIPA recoded the video tonight and I’m super blown away. I had huge trepidation using all those hops and I had to get used to pressure fermenting and closed transfer. But I’ve done it, no hop burn and no bitterness I’m a very happy brewer. Thanks for another great vid and the beer looks amazing. I’m a MASSIVE fan keep up the great work cheers 👍🍻
Cheers mate! And congrats! Yeah it’s a weirdly worrying thing throwing in that quantity of hops, and especially without a traditional bittering hop addition!
I’m yet to try all grain brewing
This looks like a lot of fun
@@iain_settree if so mate this vid could help you out. Goes half way between all grain and extract so it’s an awesome launch pad before all grain
How to Brew BEER for Beginners? Coopers Extract Brewing With a TWIST!
ruclips.net/video/oGeh9Z4vVTQ/видео.html
@ awesome mate! I’ll check it out
This beer looks great! I'm very keen to try out this new Pomona yeast as well
Yeeeep that pomana is something special!
Looks delicious. Question about treating the sparge water. I like to have a few litres more than the recipe recommends ready to go, just in case I need it. How can I recalculate my salts to treat the sparge water? Is there an option on Brewfather?
Yep so if you’re using Brewfather you can either increase the “dead space” from the HLT to account for more water required, or you can just manually change the water amount in the salts calculation section (which shouldn’t affect the actual recipe volume unless you change it), that way your salts will recalculate to increase to accommodate the new volume
@ ace! Thanks
That beer looks the goods i have a neipa that i mash hoped with motueka and used the tropicale yeast with early dry hop addition with nectaron citra and mosaic same agian with a soft crash and it came out really juicy keep the content coming cheers 🍻
Cheers mate! Yeah I think next I’d like to take this beer and do a double dry hop with the cold crash after the first hoo addition
Really good content. Lots to think about. I'm brewing an IPA at the moment using Pomona and would be very interested to know what you thought of this new yeast?
It’s brilliant! Ferments like a traditional hazy strain, like a verdant or New England, but provides a huge whack of very stone fruit and tropical fruit like esters
Looks like a great beer, nice trick on the mash hops, may have to give that a go 🍺
Definitely worth it mate, there’s defs a big difference between this and our last hazy
I’m getting bolder with my brews and experimenting with hoppier beers on my Grainfather. I haven’t been using a hop spider, and I’ve also removed the safety valve ball and spring. I’m still a bit cautious about loading up the kettle with so many hops, but I’m ready to give it a shot. May need to adjust the recipe a little, though-I like my beers to sit around 5-6% ABV. 🍻
Yeah this one was VERY boozy… it’s dangerous! All that booze is very very well hidden. So you could just reduce the grain load and end up with something just as juicy but at a far more sesisonable abv
I know you had raised the temperature during your dry hop to avoid diacetyl and hop creep…I recommend using Cellar Sciences ALDC enzyme before pitching your yeast…This stuff avoids diacetyl and hop creep from happening I use it in every home brew! Cheers and keep up the great videos!🍻
@@Jumanji3-1-1 yeah good call mate, tbh I’ve never really had a diacetyl issue because I always have a good d rest, but if I wanted to avoid that extra step that enzyme would be useful
Do you mind if I ask about your fermenter? It's a brilliant bit of kit. Also love your idea using a ladder to lift the grain basket. I was considering putting a hefty eyelet into my garage ceiling joist but this is a far better option because i already have the ladder. Cheers.
Yep the ladder is a great little trick that’s saved me on more than one occasion!
this is the fermenter we use, the dry hopper doesn’t come with it but we do explain in the vid all the mods we made to the tank
ruclips.net/video/smp3jv-l_yY/видео.html
But it’s a Ss brewtech half Bbl unitank, and the dry hopper is from newera brewing from memory, but it’s basically just a 3 inch sight glass with a butterfly valve and a 3 inch plate with a gas inlet and prv release
@@flyingwombattvexcellent! Cheers mate
Great video boys
@@Matt-et8np cheers mate!
For a 5-gallon batch without a dump valve, what would be your approach? I understand that removing the yeast before dry hopping is considered best practice, but my setup doesn’t allow for that. How significant would the impact be if I add the dry hops while the beer is still on the yeast cake?
@@FrankGenoBruno I wouldn’t worry too much honestly, if this was a double dry hop beer I’d have concern but because it’s only a single at the tail end of fermentation I’d just throw your hops in as normal, let it sit for a day or so then cold crash and transfer 👍
Nice I was thinking of making a NEIPA. Might just use your recipe because I am lazy 😂. Cheers🍻
Hahaha go for it man! And let me know what you think of the result
Yeah that was great
Cheers mate
About pomona. How many days did it ferment?
@@hmmy92 all in the recipe in our link in our vid description, but from memory it finished in a week, it went very fast! But we also did a healthy pitch
you should make a sierra nevada pale ale clone
Good call slightly hard to find down here in Australia but I’ll get some cans at some point and do some R&D ;)
How the hell did you punch a hole in the malt pipe?
Not my favourite style of beer but I love nerding out about the chemistry going on in our favourite beverage! [edit that's not to take away from the complexity of making a beast of a beer like this, very interesting vid as always]
@@NoMusiciansInMusicAnymore hahaha that was a mistake! I thought I had the brilliant idea of increasing sparge flow rate by punching a bunch of holes…. And immediately realised it only causes the sparge water to spurt out like a puncture out the side! And since then just havnt been bothered to replaced the big pipe hahaha
@@flyingwombattv Hahaha, If you don't try you'll never know!
I was going to say I wish I saw this before I ordered my NEIPA recipe a few days ago but I can't find Pomona yeast. At least the non 500g form.
Yeah it’s still pretty new and hard to get your hands on, but honestly any New England style of yeast will work here, you are just looking for a high esterification and low flocculation yeast to help give that juicy boost
@flyingwombattv yup juicy is always my go to with a yeast starter. I use northern brewer fast pitch cans and it's always blowing out my 2k ml flask.
was gonna say that hop sock looks awfully suspicious
Hahahaha yep, don’t worry it has never been used again lmao
at 10:48 aren't you afraid that your beer in the fermenter will take on a "light" false taste?
@@mikofbm not too much tbh, more often than not it’s dark in the brewery, it’s only lit up when I’m in there doing stuff. I used to cover it with a black sheet but havnt really noticed any difference between it being covered or not
6:02 "remember to wash your sack."
Hahaha glad someone got a kick out of my little jokes 😂
1:01 "i like head."
Hahaha glad someone got a kick out of my little jokes 😂
there is zero benefit for making a starter with modern yeasts if you use the correct pitching rate. It's not 2005 anymore.
Yeah that’s true enough, but a starter simply lets you use let’s packets, so you can be a little thriftier and give your yeast a faster kick off
Zero benefit apart from saving money you mean? You are quite correct.
I just like avoiding the lag time by making starters :)
@@LilGugz agreed. Faster ferm kickoff, less risk of off flavours and more yeast cells
I would have thought that mash hops would have contributed to bitterness throughout the mash and boil.
@@johnstevens8601 nope that’s the beauty of it! Because the temp is so low you pull off hop oil and thiols, but none of the alpha acid isomerises, and as long as you pull them out before you boil you end up with extra juice
@@flyingwombattv I am not sure about the beauty of it. Hop oils from the mash will isomerise in the boil. Also oxidized hops in a dry hop can contribute to bitterness.
@johnstevens8601 the hop oils won’t… and didn’t. It’s not hop oils that isomerise but hop matter, so long as you remove all the physical hops you won’t be isomerising anything. All I can say is try it yourself and you will love the results! If it’s not for you that’s fine, but part of the beauty of home brewing is experimenting to see what works!
As for oxidised hops in the dry hop, yeah that’s a risk, but that’s a risk with any dry hopping, which is why using zero oxygen dry hopping methods are essential, and I do say in the video that whilst the dry hops provide no (on paper) IBU’s they will still provide a level of bitterness
@@flyingwombattv It is the oils that are isomerised in the boil.
The beta acids in hops, that are oxidized, when in a dry hop can add bitterness. Nothing to do with adding oxygen.
Hahaha you do you mate. All I can say is don’t knock it till you try it. The mash hops definitely did NOT add any bitterness to this beer, and the result it an absolute juice party! I don’t claim to hold all the answers to brewing great beer but something here definitely worked
oxidized
@@hmmy92 nope it’s absolutely not
Because of the colour? It's a lovely BRIGHT deep gold. Maybe adjust your viewing device.