New Brunswick Craft Brewers Association
Uncategorized Boards => General => Topic started by: robcoombs on February 09, 2017, 10:56:49 AM
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I read this post today and it seems to confirm something I've been thinking about regrading the NE styles. It seems that specific yeast selection is less important than when the first dry hop addition is added. Namely within the first 2-3 days during the end of primary for biotransformation to occur.
So I post this to encourage anyone that doesn't like to make starters or doesn't have the gear to, to try a dry yeast like US04 if they're interested in brewing a NE style and add a round of dry hops at the appropriate time.
I plan to stick with my favourite LAIII for now but I will try a comparison with 04 at some point.
http://brulosophy.com/2017/02/09/brudragon-collaboration-2-wyeast-1318-london-ale-iii-vs-gigayeast-gy054-vermont-ale-conan-in-neipa-exbeeriment-results/
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My experience with S-04 vs US-05 is the S-04 flocculates way too much to hold the hop oils in suspension the US-05 is better it that respect. But any yeast that has a low flocculation rate is best for NEIPA's IMHO...
So one of my next experiments will be US-05 vs 1318...
I was very disapionted with my S-04 vs US-05 comparison.
:cheers:
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Interesting. @blisster (http://nbcba.org/forum/index.php?action=profile;u=1931) recently brewed a couple of pale ales, one with 1318 and the other 05 IIRC. I do remember the 1318 being much better in that case though I can't remember if the recipes were identical otherwise.
Perhaps there's another English strain available dry that would work well.
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May seem like a dumb question, but has anyone put hops in during primary fermentation? Or would that be frowned upon? Not allow the yeast to do its thing fully?
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I regularly add a dose of dry hops during high krausen to get the "biotransfermation" hop character. I usualy add about 1/3 to 1/2 of my dry hop addition. And as always keep the potential oxygen pick to a minimum. If you dry hop during high krausen or neer the end of primary fermentation the yeast will absorb the oxgen that gets introduced when you add the dry hops. I think your best bet is to do a second dry hop via a CO2 transfer into a secondary vessel. This is difficult unless you have a way to do a closed co2 transfer system like a dedicated dry hop keg...
:cheers:
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Where's everyone getting all this 1318 anyways? OBK doesn't stock Wyeast and Everwood seems to be out. What's the chance NG can get this in decent time?
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Last time I ordered it through NG it took over a month to get. :-\
So if you want some I'd order it right away if I were you.
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The last time I ordered from NG it took two weeks. I'm building a starter of LAIII now so if you want a little slurry I can likely put some aside for you @Two Wheeler (http://nbcba.org/forum/index.php?action=profile;u=2007)
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The last time I ordered from NG it took two weeks. I'm building a starter of LAIII now so if you want a little slurry I can likely put some aside for you @Two Wheeler (http://nbcba.org/forum/index.php?action=profile;u=2007)
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Awesome Rob, I'll be happy to pay it forward as well
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The last time I ordered from NG it took two weeks. I'm building a starter of LAIII now so if you want a little slurry I can likely put some aside for you @Two Wheeler (http://nbcba.org/forum/index.php?action=profile;u=2007)
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I'm brewing a NEPA this weekend so I'll have it for you any time after that.
Awesome Rob, I'll be happy to pay it forward as well
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Good read, made me realize I've been unknowingly adding hops during the biotransformation stage. Not that I mind hazy beers but I might wait a couple more days from now on... :facepalm:
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Good read, made me realize I've been unknowingly adding hops during the biotransformation stage. Not that I mind hazy beers but I might wait a couple more days from now on... :facepalm:
Biotransformation isn't all about haze, it's about getting the most out of your hops. I'd stick with it.
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