Part I: the secret to homebrew New England IPA | The Craft Beer Channel
HTML-код
- Опубликовано: 25 авг 2020
- Check out part TWO: • Part II: the secret to...
Part I: the secret to homebrew New England IPA | The Craft Beer Channel
We're homebrewing again on the channel, this time taking advantage of an offer to try using Verdant Brewing Co's OWN HOUSE YEAST to make a killer New England IPA - all thanks to their collaboration with Lallemand to release it in a dry version.
Join Jonny and Brad as they attempt to brew the ultimate New England IPA recipe using only basic homebrew equipment, and pick up tips from James, head brewer at Verdant himself.
This video contains product placement from Lallemand
Support us on Patreon (get cool merch): / craftbeerchannel
Buy our books, T-shirts & glassware: www.beermerchants.com/browse/...
Buy our favourite craft beer gear!
Best bottle opener ever: amzn.to/2EEW0QF
Our camera: amzn.to/2JHJsfk
Best lens ever: amzn.to/30MszWl
Our second fav lens: amzn.to/30P5yC0
Best shotgun mic ever: amzn.to/2JHlGQX
Lapel mic for your phone (!): amzn.to/2MdgA0V
FOLLOW US!
Twitter - @beerchannel
Facebook - / thecraftbeerchannel
Instagram - @craftbeerchannel @jonnygarrett @mrbradevans
Remember to drink responsibly(ish) and not be that guy... 
Хобби
Loving the homebrewing side of this channel
One of my favorite episodes. Keep up the brewing!
Great stuff, loved your breakdown on the hop aromas and selection. Excited for the next part!
Glad you enjoyed it!
Great vid guys! Your passion for craft beer comes through on every video.
Really useful info about the layering, I hadn't thought about it like that before.Cheers
Love this channel. I'm going to be gutted when I finally run out of historical videos. As a homebrewer and the never ending amount there is to learn, your channel is essential. More now!!!!!
Really enjoy watching the homebrewing on this channel :D
Great video, can't wait for part 2. What i do to eliminate oxygen is to use a hop strainer and put a large stir bar in the bag with the hops, I have a magnet on the outside of the fermenter, when I'm ready to dry hop I lower or just completely remove the magnet from the side of the fermenter and the bag drops in.
Wow that is damn clever!
Another little tip to avoid oxidation and makes for a more forgiving grain bill with NEIPAs is to use wheat and oat malts, not flakes. It does make for a slightly thinner beer, but I've found that not using flaked adjuncts means that the overall beer is way more forgiving where O2 is concerned, and on a homebrew level I've found I can make a very decent, stable, NEIPA, without the risk of it turning shit after a week, simply because I said "oxygen" to it from 2 rooms away.
It's still as hazy, it's still as flavourful. But lighter. Kind of a hoppy, juicy, wheat beer - Which let's be honest, is essentially what NEIPAs essentially are anyway, when you break them down - Replace the banana yeast esters with peachy, apricot yeast esters, more softness in the body and a fuck-ton of tropical fruit American hops and that's what you have. A wheat beer. Basically a juicy, fruity, soft, hoppy, Hoegarden. So that's what I've been looking at when brewing NEIPA at home. With really stable results. I've not gone so far as to use predominantly wheat malt, and actually making a wheat beer. But it could be a very interesting experiment. To brew a wheat beer and just hop it like a NEIPA. It's genuinely where my thought process is at though right now.
Not to mention with oat/wheat malt, you can easily get DIPA strength from the Grainfather without adding Dextrose, or brewing short, because all of your grain bill gives fermentable sugars. And no matter what Grainfather say. Efficiency is 60%. 70% on a good day, with the wind behind you.
Stir that mash-in. For like 30 minutes... Then let it sit for 15 minutes before starting the mash proper... That's all I'm going to say about that. Bloody Grainfather. It's a great bit of kit. But boy. Does it have it's quirks. If I get another stuck sparge I'm literally going to sell it to a Jawa for a power converter.
Or a kilo of rice hulls.
Just sharing my observations. The only beer style I've done since I started brewing in 2017 is NEIPA. It's the beer I love. I've considered trying other styles. But 20 odd litres of beer I don't really drink would be a chore to get through... I've had so many horrible disasters, like the time I used a bleach based cleaner and didn't rinse it properly. Man. That beer was 23 litres down the sink... I just keep chipping away at it, trying to find the perfect way to do it at home, with limited space, but with the most consistent and drinkable results. I have no space for closed transfer, or even a decent fermenter. My cupboard under the stairs will only allow a fridge that I can fit 2 12l kegs into. So that's the way I do it.
I'm never going to make a beer as good as a beer made in a professional brewery. I aim for it. But never get there.. Which is totally fine. But sometimes, I make beer that tastes as good, for like a week or two, before it all goes to shit. When you homebrew, you get to taste it straight out of the fermenter. In it's rawest state. In my opinion, NEIPA is at it's best when there are bits of hop floating in it. Flat as a pancake. Right there. It's just diminishing returns after that. It's just getting the beer to a balanced form. Chucking gas into it and hoping those hops don't fade too fast.
Homebrewing NEIPA. If you haven't finished drinking all of what you have made within a month. You are drinking it wrong :D - Even commercial NEIPAs last a month, max, before they start to fade, no matter what the ridiculous sell by dates on the can might tell you. Check your canning dates. If the can doesn't have one. Try another beer. Over 6 weeks old for a hazy IPA. Leave it on the shelf. If it's not in a fridge. Literally 3 weeks after it's canning date. That beer is past it's best.
That's a whole 'nother topic. Just buy any of Tesco's "craft" beer range. That's what off, skunked, beer tastes like.
Oh. Incognito hops in the whirlpool - It's the future - Even after the dry hops have faded somewhat, you still end up with a very stable and robust beer, even after 2 months in the keg - Double the recommended dose... I always double the recommended dose of everything. Overpitch yeast. I'd have chucked 2 packets of that Verdant yeast in. Just to make sure it really gave me the esters. Also would have started at 19. Then gone up to 23 degrees, maybe even 24 degrees, to really stretch it and force out the character of the yeast. Stress it a bit. Give it some shit, force it to perform. Plus 400g in the dry hop. At least :D - That Verdant Sharks recipe. Double all the hops. For me, it seems a bit stingy :D - And don't use Galaxy.. It's a harsh, muddy little bitch unless you have hand sourced it. I've never had any homebrew Galaxy that hasn't been harsh and muddy as hell, so much so that it's ruined batches. Galaxy is one of my favourite hops. But fuck homebrewing with it. Use Vic Secret instead. It's way more forgiving.
Aaanyhoo.
You are brewing at home. Not trying to meet a budget. Push the boat out. So it costs the same pint for pint as a commercial beer, without the duty added. That's brilliant, right? You can quintuple dry hop it, and it'll still be around the same price as a pint in the pub. Another great thing about homebrewing IMHO. It's perfectly feasible that you might make a better beer than a commercial brewery, simply because there is no bottom line. It's just what you want to put into it. So chuck in ALL of the hops. Go large, and even ridiculous.
Having said that. Embrace your limitations. Make them work with the beer you are trying to make. It's so easy to just chuck money at it, when actually, sticking with the kit you have and adjusting your process can often be the best way to go. It'll certainly teach you more about brewing, and that's why we do it, right?
Oh and buy: The New IPA (A Scientific Guide to Hop Aroma and Flavour) - By Scott Janish. It's a fantastic little book all about hops, written by a homebrewer who just wanted to research everything there was to know about hops. He did it. So you don't have to. Every brewer, big or small should just read it. Hell. Read it if you just like good beer and don't make it... I understood about a third of it, to be honest - It's very science-y, but it opened my eyes to the beauty of hops and what they are all about, and also how best to use them.
The bit I liked best about this video was the idea of layering of hops. Fantastic advice, possibly the best homebrewing advice I've ever seen in a RUclips video. Bravo for that guys.
Sorry for the wall of text. But the day you know you've made a good home made beer is when you'd rather drink that, than the stash of bought beer in your fridge. That's the day you know you are on to something, and also the day you start getting ideas that it could be more than just a hobby. :D
Your bank manager (Or your computer) He say no.
@ilikehops on insta :)
I used to live pretty close to Troegs. Great beer and their brewery tour is pretty neat! I like how they put what hops and yeast they use on their bottles and cans
Great video, and some cool tricks for us ipa homebrewers 😉👌
Can't wait for the next episode!
Wow look forward to the next episode
Cheers guys, I have this yeast in the fridge and looking forward to making some serious juice!
Great watch! The hop tasting/huffing session was a treasure, The people need to see more of this please
Cheers Alastair - lots more great sensory stuff coming we promise
Great video! We did a NEIPA using a malt miller recipe kit and it tasted amazing. Half in a 9L corny, the rest in bottles.
I can safely say the keg is a clear winner for this beer.
I'm so happy that you use brewer's friend!
This was absolutely a joy to watch great information cannot wait for the follow up !!
Thanks so much! Next ep is on wednesday!
I think this is the best video so far....Keep it up guys :)
I’d LOVE a tutorial on making the temp controlled fridge! Great work guys, so good to see well produced Homebrew content!
Thanks for the idea!
I’ve been subscribed for a long time but recently started to binge your videos because I’m home brewing for the second time ever, and now I’m addicted to your videos :D
Cheers Daniel! Lots more homebrew content coming too!
Like seeing you guys brewing! Thanks for the info on the yeast, just purchased some, was going to brew an ipa and now have a great new yeast to use. Cheers!
Awesome! Let us know how it turns out.
Dope video guys!
All the stuff is beautiful
This is my next brew, same yeast, grain bill slightly different. My hops that I've choose is - Bru-1, Mosaic and Azacca, so not that far off! Looking forward to part 2!!
Great video and really glad to see the Troegs appreciation. Mad elf and Troegenator are classics
Amen. And their IPA Perpetual is killer too. At their tap we had some magic lagers as well.
I always add hops during fermentation so all the gasses push out any o2. Then i dbl dry hop in keg. So keg is purged. Made 20 batches never had any issue with oxygenation. Great vid
I do the same, except keg hop. Havent tried that. But add a shit load of hops into my fermenter (Kegland All Rounder done under pressure) whilst the fermentation is still really active. Usually around day 3. I then purge with Co2 and push out oxygen and put back to my pressure that I was brewing with by spunding valve. Havent had any dramas either.
I love your videos. I honestly think about to become a patreon of it. I hope you will come to Prague again and then I will show you a nice
micro brewery.
So cool, I was just selected by Lallemand for this project in the US, will use Verdant recipe “Sharks need water too”
Had a can of that Verdant 20 Watt at the weekend and it was stunning! Loving the Homebrew content.
SUCH A GOOD IPA. And glad you're enjoying the homebrew videos!
i use the same stc1000 on my fermentor for my fermenter, does a good job, i dialed it in first though using 4 different thermometers around where i was locating the temp sensor, i use a 40w tube heater for the heat side of it, so far so good, currently experimenting pressure fermenting in a keg to avoid o2 for styles exatly as your doing which is why im here watching and learning lol ive just bought your wild card recipe from maltmiller which will be my next brew so thankyou for the recipe
Definitely going to get pressure fermenting in the Fermzilla after the next 3 brews, pretty much demands a NEIPA.
Simcoe, Sabro & Bru-1 I think. Keep on entertaining gents!
Great video gents! I had some Verdant brews last summer when I was in the UK. Good stuff for sure. If your homebrew batch came out anything like what they brew, I'm sure it was excellent.
Really enjoying the content on this channel. Keep it up!
Thanks so much!
recipe! recipe! recipe!
We'll release that with the second episode, as well as a blog with all the detailed steps!
awesome i'll prepare my Grainfather!
Wasnt the recipe there at 8 mins? I could make out the malts and percentages!
I thought I was going to be sneaky and use the ID from the URL shown in the video, but sadly it's hidden. Well played!
Here's a start for you! www.themaltmiller.co.uk/blog/verdant-ipa-yeast-home-brewing-competition/
I miss home brew . Time to try again .
Like a pair of junkies! Chasing the hop dragon! lol
Epic
To be continued?!?!?! Keeping me on the edge of my seat! I hope the hops that weren’t used are being kept cold to keep them fresh for another homebrew NEIPA later. I’m pretty new to the channel, but love what you guys produce. Cheers!
Haha we love a drawn out homebrew video. And yep don't worry all our hops are kept super chilled and sealed!
I probably should have looked harder at the title thumbnail that clearly says, “Part One.”
Great video, I will be brewing my version of shark this Friday, think ill do something a little simpler next brew!
Haha NEIPAs aren't easy with homebrew kit that's for sure.
Andrew from Lallemand came to see me at my little pauper brewery a couple of weeks back, and sent me a 500g brick of this yeast. Hugely impressed with Lallemand as they're still pushing the boundaries with dry yeast and are not standing still. Can't wait to give it a whirl with our next IPA.
By the way, good job on leaving the southern hemisphere stuff out of the hot side of the brew. Co-humulone levels are mental with Nelson and especially Galaxy, and a lot of people find them to contribute harsh notes when used hot side.
Personally i wouldn't know as we're unable to get hold of those two hops :P
Yes we had a long conversation about that, which had to be cut in the end due to length. Galaxy takes a LONG time to round out and aint no homebrew got time for that
I use a SS conical fermenter and to introduce hops during fermentation or after it has started tie a bag of hops to the bottom of the inside of the lid, very snug, basically adherent to it, making the string come out through the hole the stopper goes. When ready (after X days) to drop the hop bag into the fermentation vessel without opening the lid, simply undo the stopper just a tiny bit lower the bag of hops, (don't forget to sanitize the heck out of that string) work quickly to lower it into the fermentation area. There will be enough gas built up inside that no O2 will go in.
Works with brew buckets and large mouth carboys.
you gotta start uploading more, pleeease:); This is magic on the screen; awesome shit, for real
Cheers! More homebrew content coming we promise
Loving the home brew stuff guys. Intrigued to see what you do to avoid oxidation!
This yeast is magic...
Jonny's face at 0:10 is priceless.
Awesome video, cheers!
THIS MUSIC DRIVES ME CRAZY!
Hi
New to home brewing and love your channel
I have decided for my very first attempt at making IPA I have decided I’m going to try this one
To help me get my head round the process would you have a link to the recipe with all the ingredients and amounts
Keep making great videos
Love them Paul
White lining hops-classic
We know how to party.
Молодцы ребята 👍😋, на вид у вас всё вкусно, жаль что с экрана это не попробовать
Good video. Very interesting. Got no idea what ya going on about. But very interesting.
Ha! Well if you have any specific queries hit us up and we'll answer here!
@@TheCraftBeerChannel cheers guys. Good job
You just won the Internet with this vid
Thanks! Really came together thanks to James' expertise!
This couldn't have come at a better time. I've been brewing hop forward beers for 12 yrs but, honestly, NEIPA has been a bit of a mountain to climb. Every time I sit down to read up, I end up going down a rabbit hole. Sorry... mixing metaphors... Have two young kids these days so just don't have the time to do my HW. This is exactly what I was praying for. Thanks gents! One question: What bottled water did you use? I want to begin sourcing it ASAP. And one suggestion: Perhaps Rob at Maltmillers could do a recipe pack for this beer so busy beer brewing loving fathers like me can just hit the 'buy it all' button? Cheers again fellas. Looking forward to part 2!
Haha well hopefully this recipe and the tips will be a one-stop source of info once the second vid is live!
PLEASE @Brülosophy compare London III and Lallemands new Dry Yeast ! Would be good to know if i really need to add yet another Yeast to my Yeastbank!
I also get cream soda on the nose from beers made with Mosaic.
Interesting! Never got that but all our palates are different.
I discovered Nelson Sauvin hops by drinking Thornbridge's Kipling. Ugh, its soooo good.
Love that beer so much. And that hop. We'll brew with it soon.
The Craft Beer Channel you could say it’s an ‘exceedingly good’ beer?.
Visiting the Verdent brew company next month😎
Hey Jonny, how did you deal with suck back when cold crashing?
Very cool! I just did the Verdant comp and stuck my video up on my channel. Be interesting to see how high your Krausen went ;)
Ha! Pretty high, but we were prepared for it. Sling us the link here so people can find it if they want to!
The Craft Beer Channel ruclips.net/video/PWjg0_UW6tI/видео.html
Nice video. I wonder how the yeast compares to Lallemand's New England strain. I've been using it in my NEIPA's and find it does a good job. In my first run as a homebrewer I used alot of fermentis yeast but this time around I find that I am using mostly Lallemand.
It's pretty different - it leaves lots of body behind, but at the same time seems to attenuate a little further (confused?) and also have more apricot and vanilla notes than the richer stone fruits of the NE yeast.
A healthy fermentation of 23L wort at 1.050 produces around 250 litres of co2... tape a large ballon to the top of your air lock for the last couple points before chilling. If timed well you can get the beer to absorb just the remaining co2 in the balloon and no atmospheric gases. 🍻
Drifter was great
Cheers! I hear it is still made from time to time
Should be done under the Trades Description Act.
Hi guys, what og do you get to after boil?
Read a great article in a recent Imbibe magazine by Josh Bernstein about lab-produced yeast and how they're working on engineering yeast to mimic hop flavors that are increasingly becoming more expensive and less available. About the '3 bucket rule' believe I've begun to detect a '2+1' rule. SO I love 'dual' DIPA's. 2 hops 1 big, booming 7.5-8.5'er. There are so many of the Citra+____ that we all love and know that initially would be a basis for a 3 bucket. But what if because so many brewers have worked through all of the amazing combinations of Ctira+____ that then those 2 become the 'base'?
About 'Strata' believe the profile are similar to 'structure' I've detected in 'Medusa', in that the Medusa single hop beers (and have only had a couple) reminded me of '2-hop' beers. Believe I described Medusa as a 'Galaxy+Nelson+Citra' frankenhop.
So maybe the Citra+____ has itself become such a familiar profile that for the legions of hopheads out here it then can be used as a base to experiment with additions?
It's certainly an interesting thought that brewers would be using classic combinations like citra/mosaic and add a new stamp with a third, unexpected variety. I think it would be a clever move for sales too! So many people just looking for those key hops, and they might find appreciation for something new with the third one. That is pretty much the approach we took here - classic NEIPA profile, but with some very different top notes.
Your fishtank temp probe - do you stick the probe in the beer, or is it just in-air, inside the fridge? I've got a similar setup, I seem to get less temp swings when it's actually dunked in the beer, but don't really like doing that...
We stick it to the outside of the keg - you can surround it with bubble wrap to get a truer reading of the beer temp
Great video guys and thankyou because I am planning my first neipa right now. One question. You decided to boil for 60 mins, yet I see many online forums discussing 30 min boils due to almost no bittering hop additions. What's your take on that?
This is a hotly debated topic but can't say i have looked into it too much. We boiled for an hour to ensure we got the full bitterness and to gain a gravity point or two but as far as i know there is no reason you couldnt just boil for 30 mins if you recalculate hop additions accordingly
Great video guys! Is the oxidation only an issue during cold crash? In other words, if I bottle after dry hopping at 20 degrees, is there less chance of oxidation?
There is, although I'd chill down to around 15 and let it all settle for a few days.
Great vid! Did Verdant say anything about re-hydrating the yeast or is it fine to just pitch in? Also I'm used to using London 3, Would you say this is comparable?
Cheers!
No need to hydrate - very few dry strains need it these days as technology and cell counts are so good now. It's pretty similar to LAIII but seems to attenuate a but further and kick out a much sweeter aroma as we found in this video. Lots of more info coming in part two.
Did you chill down to 80 with the Counter Flow chiller, and then chilled down to pitching temp also?
If so, did it slow down the cooling from 80 to pitching?
We did, and nope still super speedy if you avoid blocking the pipe with hop matter
Nectaron hops work really well in a Neipa and London Fogg WLP066 yeast get some fruity easters.
Never tried a beer with Nectaron! We'll have to track some down.
@@TheCraftBeerChannel I'm making a NEIPA in the weekend with Rakau and Nectaron with London Fogg yeast WLP066 for the fruity easter's. Rakau hops smells like ripe apricot and discribed as the whole orchard and Nectaron hops adding the tropical notes of passionfruit and pineapple 🍍,add the notes of fruity esters from the London Fogg WLP066, well just a experimental Niepa at the moment 👌.
Hi guys, in your opinion and experience what is the best home brew kit to start with considering ease of use and size? Thanks
Go brew in the bag with a big sauce pan I think.
At the turn of the New Year my sister’s friend brewed a NEIPA, it was honestly incredible. I definitely didn’t have four pints of it.
Sounds like your memory might be as hazy as the beer...
Where are those hops from? I've never got dank / weedy notes from mosaic... I use it heavly for bringing out a dark berry quality like black currants (that no other hop seems to have), and it's citrusy notes.
Interesting - what styles are you using it in? There is definitely a berry character to them as well but we get mostly overripe mango and a sweet sweaty note. I think the dankness is waaay more pronounced in the pellet than once in the beer.
@@TheCraftBeerChannel I use the hop for our hazy pale, and for a berry kettle sour. I really dislike the dank note in some IPA's, so I avoid dank hops. On Monday I am going to squish some and do another sensory test with them, to see if I have missed that somehow.
Please the second part... and the recipe.. cheers
Both are coming Wednesday!
Nice video! Never tried brewing an NEIPA, maybe how’s the time!
Go for it!
Any dry hops in the keg for this one? I'm currently around 400 odd grams deep in citra, equinox, belma & some scraps into the latest brew but you've tempted me into getting a bag of bru-1 which may find its way into the corny
None in the keg - wary of astringency and over hopping! We got to 15gpl and stopped there!
@@TheCraftBeerChannel ah probably a very good shout, I'll hold off. im at like 20gpl and definitely needs a good cold condition already to bring down the hop bite!!
Like virtual (world wide) coffee tastings and the like, let's do a virtual concurrent brew day together online to scale it up!
I LOVE THIS IDEA. Will think of the best time to do it.
So no dryhop additions?? Just tried brewing my first NEIPA with the Lallemand Verdant IPA yeast, fermenting in a carboy, it needs dry hop because i din’t use whirlpool hops...
Oh there are dry hop additions. So many. Watch ep 2!
Do 80s gym socks really smell differently to gym socks from any other time period?
I am always brewing NEIPA's that turn out great. I rarely have any off flavors from oxygen. I never purge Co2 into my fermentor when adding dry hops. I do however add my hops during the most active stage of fermentation. I don't understand the need to purge Co2 into my vessel when the yeast is constantly off gassing Co2 and taking unwanted oxygen with it naturally. I will mention that I do not ferment under pressure, I could see how that might trap oxygen causing an issue.
Of all the videos out there no one ever seems to point this out. Is my theory way off or am I just getting lucky?
Your theory is bang on for additions during active fermentation. The O2 issue comes when dry hopping afterwards, when there is no additional CO2 being created. Then any oxygen that gets in when you unscrew the lid not only enters the chamber but will be sucked downwards as you crash chill - potentially with more coming in unless you pressurise the vessel. It's also worth noting that we all talk about oxidisation as this huge issue that ruins a beer completely, but in most cases only a small amount will get it and just dull the beer a little, so it's not always THAT noticeable. But brewing is all about marginal gains, ensuring the absolute best result not just a good result. So it's always best to purge purge purge, clean clean clean.
6min 30 if you do that get raddy for the overflow on a small system if its brimmed its bad enough throwing the hobs in has some kind of reaction + bubling oooffff
I started my neipa brewing this Sunday just gone. Ive gone for the 3 hop before watching this video, azacca, huell melon and amarillo with a funky pineapple yeast. I knew oxidation was going to be a hell of a problem but didnt realise the severity of it. Now i have no idea what to do when i need to transfer to a bottling bucket.....
My advice would be don't transfer it! Bottle from the original bucket and just accept there will be a fair chunk lost to sediment.
@@TheCraftBeerChannel yeah that might be the only viable option. Its like you say would rather the quality as oppose to quantity... it may run price per pint up to just under 2 quid though. Will be investing in a kegged system for next time i try this
When did you add the dry hop? I've never had a problem with oxidisation in pales from popping the top on the fermenter and dumping in the hops, there's usually a pretty decent amount of CO2 4-5 days in to create that buffer for 10-20 seconds without the need for pushing extra into it.
We will get to that in episode 2 but if you coldcrash with oxygen in the fermenter you will drastically reduce hop aroma and the shelf life of the beer.
@@TheCraftBeerChannel Looking forward to that, I've always added at the back end of the growth phase and any oxygen seems to be mopped up by the active yeast and buffered by the blanket of CO2
@@TheCraftBeerChannel Any thoughts on dry hopping POST cold crash to prevent oxidation? There's a 300+ page thread on HomeBrewTalk for brewing NEIPAs and the consensus there is that biotransformation is a bit of a hoax/highly inefficient (hop oils often conjoin to yeast and drop out with flocculation), and dry hopping post fermentation reduces hop burn and grassiness
100% - much less risk doing it during very active fermentation but still a bit of risk there. The risky time is post ferment but pre cold crash...which is unfortunately when it is best going in extraction wise!
Haha is there any debate in homwbrew forums that isnt 300 pages long!? So biotranformation is VERY inefficient and def runs the risk of adding astringency as the green matter will be in the beer so long. However, using good fresh hops, keeping rates low and rousing the hops increases extraction for early additions. As for adding post ferm - that is indeed when 90% of your dry hop needs to go in. Although that is when hop burn becomes a risk as there is so little isomerisation at 2 degrees it can be REALLY green. We will go theough it all in episode 2!
How does that set up work with the fridge and the thermostat?
It basically bypasses the thermostat in the fridge so it can switch it on and off according to a thermometer we put in there. We'll hopefully do a vid on it eventually but there are lots out there already to show you how to it
Hi guys, i'm very late here but i have a question. Didn't you use any sparge water here? At least i can't spot that on the video. Thanks for awesome content!
We 100% did, must have left it out the edit.
@@TheCraftBeerChannel Thanks for answer! We will try to use some methods used here in our next batch. 🍻👍
Do I get first comment? I brewed with this yeast as part of the competition and looks like I got a similar keg set up from the Malt Miller too! So happy with my results. Went big on the mosaic and Bru-1. Your version looks sensational! Loving all the homebrew vids during lockdown
How did yours come out? Were you happy? Did the BRU-1 scream PINEAPPLE?
@@TheCraftBeerChannel it is pineappley! It's a bit too bitter for a NEIPA but also I was aiming for a bit more bitterness than your standard... Might have over egged it though. Also had Amarillo and Chinook in the whirlpool so nicely layered flavours. Overall very happy, best beer I've brewed by far. Water chemistry makes all the difference as you say.
If it’s good and am sure it will be, why not get the Malt Miller to put a CBC kit on sale 🤪🤙🍻
We can all have a go 😁
We are def gonna ask once we are sure it is delicious!
The Craft Beer Channel yesss guys, never done a NEIPA but as give it a whirl, you fine tune it 🤙🍻😎
Woah, how did you get your hands on Nightshift? That's local to me and they're badass
Ha - well in that case it was sent over but also we have been to boston MANY times!
@@TheCraftBeerChannel next time you're in town hit me up. The Bahstan Beer Tour shall commence
Great vid! How many liters are you brewing?
Cheers! We ended up with just over 18 litres.
The Craft Beer Channel thank you! That’s really helpfull. I’m brewing my first NEIPA this week 🤞
how long did you whirlpool?
30 mins! Full recipe coming next week!
Hey, can you elaborate a bit more on (not) rehydrating the yeast? Even the manufacturer recommends rehydrating the yeast before pitching, yet you just dumped the whole package right into the vessel :)
Hey! So Lallemand do recommend hydrating generally but say it is only really necessary when making very high abv or soured beer, because the cell count in their pouches is huge. So to keep things simple for this very fermtable wort we just pitched straight in.
Yeay mosaik, like all neipa right now
Fair point.
The Craft Beer Channel probly real good do sorry for the hate, really good vid. Great tips as I as well want to start home brewing a neipa 👌
The sad secret to homebrewing a NEIPA: Kegging. :D
100%
It takes a complete genius brewer to bottle a NEIPA to be honest.
@@PXLJCE23 ha i aint a genius, you got any of that wisdom.... realisticly will the beer be spoiled when transferring to the bottling bucket.
For anybody interested in the malt breakdown here’s where you can find it ruclips.net/video/710bxMtvV0k/видео.html.
Only loosely about homebrewing, but are you planning to do any content around the Black Is Beautiful initiative in particular, and the Black Lives Matter movement in general? I know that Cloudwater have brewed a BIB beer, and LHG just put theirs up on their webshop. Would love to see you having a go using the homebrew recipe on the BIB website, maybe adding your own twist to it. I'm not sure if there are any black owned breweries in the UK, but if there are it would be great to see some content around that. I know you've had a big focus on recycling, sustainability and ethical practice, and those breweries who have embraced Black Is Beautiful are definitely doing a good job with that side of the business.
Hey! Good question. So we are preparing LOTS more content to make sure our channel is more diverse and representative of the world but no plans to brew a BIB beer as yet - more because we were too slow on the uptake than anything! We have been fundingraising for Black Live Matter through our podcast, however, and will look for more ways we can help both in our daily lives and on the channel - which might well mean a homebrew at some point. It would be a great campaign to get everyone brewing something that contributes to the wider campaign.
could always pressure ferment in a corny keg and pressure transfer so no oxygen is introduced at a homebrew level, doesnt take much to convert one. a spunding valve or a gas disconnect with a bit of tubing for a blowoff
Yep that would be a really good way of doing it too!
New subscriber, just for having a corny at the end of your couch.Oh and for the love of ale.
Haha welcome! We sometimes have a real ale handpull on the coffee table too.
The hard stuff is the oxidation, the slightest error will ruin it, except if you get a brett infection like I did hahahaha it tastes so wrong but I don't think there is any oxigen in that bottles hahaha
Oh lord! A brett infection is unfortunate. Have you kept the beer to see how it develops? Could interesting but...probably not very tasty.
@@TheCraftBeerChannel Yes, I kept the whole lot, I'm interested in how will the hops fade and degrade over time, it's a single hop dipa with loral hops and a dash of lactose, which I think Brett will ferment out so I am keeping the bottles in a box, just in case there is a explosion
I think people do make a lot about NEIPA oxidation. It's worth being careful, but it's also really easy to get paranoid you have ruined an entire batch just because there was a splash or two. Unless you are really splashing about during transfer and shaking it all about you should be OK. Also. If you cold crash in the fermenter, then that's going to be game over for your NEIPA.
Bottling NEIPA will lead to bitter cardboardy disappointment. Unless you can properly purge each bottle, you are going to have problems. So Kegging the beer is the way to go. Also. Properly purge that keg with CO2. The way I do this is to fill it full of sanitiser then push all of that out with C02.
Don't use a pump style racking arm... Just use gravity. As soon as the keg is filled. Re-purge a few times.
The only times I've had oxidation in my beers has been when I've cold crashed it right down, or bottled it. I'm drinking a month old kegged NEIPA right now and it's great. I never pumped any C02 into the bucket through the tap, etc. I was just careful not to splash when adding the dry hop. It's good advice, but possibly overkill really.
It's well worth getting a Tilt hydrometer. That way you literally never have to open the fermenter at all, apart from when you add the dry hop. The Tilt will give you a reasonably good idea of when the beer is done, so you won't have to keep taking samples.
I use a basic top lid bucket. It's totally fine. It has no tap.
It's very easy to get paranoid you are going to ruin your beer. But oftentimes, the beer is a lot more forgiving than you might think!
Love Troeggs, probably my favorite PA brewery. But fuck putting lactose sugar in IPA’s, completely ruins shelf life and kills my stomach the day after.
Are they making milkshake IPAs!?
All aboard the yeast hype train.
TOOT TOOT