Hi there. I am Very interested in this. I also don’t have the possibility of fermenting in a closed system and subsequently being able to transfer to a keg or bottle without introducing oxygen. For that reason I have not attempted to brew a neipa. It always suggests that any oxygen will reduce the orange colour and tropical fruit flavours. So I would wish you success so I can them Mimic you in your synthesis. I spent the summer in Cornwall and visited the st Austell brewery tap room which was exceptionally good with a very nice dipa as I recall. We intended to visit verdant but became short of time. However in mid November we are to return and will definitely visit the verdant tap room. Good luck and look forward to seeing the follow up. Maybe in English. ???? lol
Hi, I always cover German recipes in a German video and vice versa, just to keep it with the core audience. Not ideal, I know. I found that oxygen is not as terrible as people say, even in such a sensitive beer, if you either have yeast activity that cleans it up or you do not intend to store the beer for months. So as long as you reduce some of the oxygen intake, you're fine.
Great to try a new style. Neipas are always popular with my family and friends. I was a bit scared by the headspace in that fermenter 😳 . I have done quite a few tests where I fermented in a closed fermenter and then bottled a few bottles as well as legged. The bottles were oxidised by the time they were carbonated 😔. Perhaps you could try using an oxygen scavenger in the bottles?
Hi! Yes, a new style is always great. I did not have any issues with oxidation even after months, so I am a bit curious what was the issue on your side. Are you using a beer gun that puts lots of air into the beer during bottling? I worked pretty much oxygen-free here, and the headspace in the fermenter is no issue as long as it is filled with CO2.
@@britishpint I was just carbonating normally in bottles with sugar and I bottled directly from the closed fermenter. The main difference was my recipe had a lot more flaked oats, which I believe oxidise easily. Otherwise it was high hopping but not as high as the Even Sharks Need Water recipe. After a few comparison tests I have stuck with Kegging and have managed to get the kegs to stay fresh for a long time (months) even as the hop intensity decreases.
@@robinhillier5804 Oats add a lot of fat which meanse the yeast takes up less oxygen. Maybe that could have an impact. But I do not think there is a fundamental advantage to kegging over bottling as long as the same amount of oxygen is introduced after fermentation has finished.
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Hi there. I am
Very interested in this. I also don’t have the possibility of fermenting in a closed system and subsequently being able to transfer to a keg or bottle without introducing oxygen. For that reason I have not attempted to brew a neipa. It always suggests that any oxygen will reduce the orange colour and tropical fruit flavours. So I would wish you success so I can them
Mimic you in your synthesis.
I spent the summer in Cornwall and visited the st Austell brewery tap room which was exceptionally good with a very nice dipa as I recall. We intended to visit verdant but became short of time. However in mid November we are to return and will definitely visit the verdant tap room.
Good luck and look forward to seeing the follow up. Maybe in English. ???? lol
Hi,
I always cover German recipes in a German video and vice versa, just to keep it with the core audience. Not ideal, I know.
I found that oxygen is not as terrible as people say, even in such a sensitive beer, if you either have yeast activity that cleans it up or you do not intend to store the beer for months. So as long as you reduce some of the oxygen intake, you're fine.
@@britishpint ok. Thanks. I’ll see how yours comes out. And perhaps give it a go.
Great to try a new style. Neipas are always popular with my family and friends. I was a bit scared by the headspace in that fermenter 😳 . I have done quite a few tests where I fermented in a closed fermenter and then bottled a few bottles as well as legged. The bottles were oxidised by the time they were carbonated 😔. Perhaps you could try using an oxygen scavenger in the bottles?
Hi! Yes, a new style is always great. I did not have any issues with oxidation even after months, so I am a bit curious what was the issue on your side. Are you using a beer gun that puts lots of air into the beer during bottling? I worked pretty much oxygen-free here, and the headspace in the fermenter is no issue as long as it is filled with CO2.
@@britishpint I was just carbonating normally in bottles with sugar and I bottled directly from the closed fermenter. The main difference was my recipe had a lot more flaked oats, which I believe oxidise easily. Otherwise it was high hopping but not as high as the Even Sharks Need Water recipe. After a few comparison tests I have stuck with Kegging and have managed to get the kegs to stay fresh for a long time (months) even as the hop intensity decreases.
@@robinhillier5804 Oats add a lot of fat which meanse the yeast takes up less oxygen. Maybe that could have an impact. But I do not think there is a fundamental advantage to kegging over bottling as long as the same amount of oxygen is introduced after fermentation has finished.