Hey everyone! After we showed our lovely sponsors Lallemand the video they sent us some VERY IN DEPTH thoughts on biotranformation. To summarise, there is no real need to add additional hops during active fermention as the process is already happening anyway thanks to the whirlpool addition. This is especially true of the Verdant Ale yeast, which is high in B-Lyase which helps chop down those flavour compounds into others. Sounds like we need to do a blind taste test....
What about if you’re using a hop spider? That would reduce the amount of hop matter going into the fermenter and in turn affect the biotransformation you would think.
Love the homebrew series! Johnny, with your micromini CO2 tank, its time to start collecting gas from your ferment. Hook your airlock out to your keg's out post, then send your kegs 'in' post to an airlock bucket. The whole fermentation should produce enough CO2 to dilute your keg's CO2 down to very, very near 0ppm. Once fermentation is done, gravity drain the beer to the keg, but hook the gas out from the keg back to your fermenter as it drains for a completely closed transfer without using ANY external gas!
I learned a great hack from the Apartment Brewer I use magnets and ball bearings I put the bearings in my hop bags then pull the magnets when want to hop the beer..... works everytime
Some notes I hope will help others to brew this fantastic beer. Firstly, I have a 35L Brewzilla V3 and Brewfather suggested 25.65L of water for the mash of this grain bill. This was at the absolute limit for the little Brewzilla (as I stirred grain leaked through the malt pipe handle holes) so next time I’ll be making a slightly smaller batch. Secondly I skipped the first dry hop, because I used whole hops I had so much hop matter in suspension from the whirlpool additions I didn’t feel I needed to add any biotransformation additions during active fermentation and dumped the whole dry hop in at 15C on day 8, well after fermentation had finished, this appears to be what Verdant were suggesting in the previous video. As an aside, this yeast is nuts, fermentation had finished after 48 hours but I left it for the full 8 days the last 3 of which were at 22C, then chilled to 15C, added all the dry hops and continued to chill to 0C for 3 days. I also have a Fermzilla, so fermentation was at 5PSI and the dry hops were added from the bottom jar after having been thoroughly purged with CO2. Transfer was also completed under pressure into a keg that was first filled to the brim with Starsan and then emptied by flushing out with CO2... and yet I still detected the vaguest hint of oxidation, go figure. Even so, this is the best beer I have ever made and head and shoulders better than most commercially available tinned NEIPA’s, but the hop aroma does fade fast, I would say you need to drink this within 2 weeks, hence why I’m happy to make a slightly smaller batch next time. One change I will be making to the recipe is to add some lactose since this crazy yeast finished a 1.001 leaving this beer a little dry for my taste.
Hey Clvie thanks for all the additional info! Crazy you got to 1.001 - that shouldn't have happened! This beer usually checks out at around 1.011 at the most! Perhaps you mashed a little low?
That "shut up James" bit was well implemented, simple and funny. You hold a truly special post in the beer world, somewhere between actualized professional and plain-out beer fanatic.
Love this video and watched it several times. You lads are great. A great tip I learned from other Brewers was to put your hops in a mesh bag and suspend them at the top of the fermenter with earth magnets. That way you can lower the hops into the wort at the desired time. This eliminates the need to open the lid and allow O2 in and also avoid any vegetal flavours from having the hops exposed to the work for lengthy period of time.
This is easily the best thing I've seen all week!! So pleased with the result you got. Fair play to verdant too for the great feedback. Fantastic looking beer and a thoroughly brilliant watch. Definately my highlight of the week!!!
Just took a pour of this one day after kegging. I've been attempting to make NEIPA's since I got into homebrewing and I've always fallen short of what I was shooting for. Put together a recipe similar to yours and what Verdant has published, took care with O2 (pumped CO2 up through spigot during dry hop and also for rousing hops) and I have to say, I think I finally nailed it. Have some hop bite but that's to be expected a day or two into conditioning. This should be amazing in a few more days!
Great job, mate! The oxidation in the bottle may have been, in part at least, the actual bottling of the beer. If you find yourself bottling quite often for this kind of stuff, which it looks like you do, I would definitely recommend a counter-pressure bottle filler. I use a TapCooler but KegLand has one as well as others. It allows you to easily purge the bottle of oxygen, replace it with pressurized CO2 and fill the bottles with your beer without excessive foaming or introducing any oxygen. Again, nice job on this NEIPA - looked delicious!
I replicated your recipe as best as I could, and was thrilled with the result, absolutely what I’ve been aiming for. Hoping my next attempt does not let me down.
Great video, some excellent info and I just love how genuinely excited you guys were when you tried it, and saw James' feedback and reaction. Great stuff!
Nice work boys - your ear-to-ear grins say it all. Lallemand are my go-to yeast and I've brewed several NEIPAs with their East Coast variety. Now got hold of this Verdant one and can't wait to get brewing in the next couple of days. Cheers!
Terrific Work gents! Jonny, your reactions to James' critique were priceless! Looks like we'll deserved praise. I've got my first ever brew day coming up in a couple of weeks. Don't think we'll be trying a NEIPA just yet...
Well done guys! The oxidation James tasted most likely came from transferring into bottles. The hop burn will subside. Love verdant beer, glad to see my home town represented!
Great Video I started home brewing occasionally over the last year and I can decide if I want to spend more money on better equipment or if it would be better to just spend it on expensive craft instead.
James is so great, I loved his honest and informative feedback on the beer. Shame he didn't get to try it fresh off the keg! Really enjoying the homebrew videos you're doing, but it's super dangerous - all I want to do is buy more kit!
Great job! Glad it worked out so well for you. I will need to check to see if my local store has that yeast. I would have never thought of the co2 trick when adding the hops. That's the type of thing that makes you appreciate expensive equipment made just for such things.
Nice job guys! It looks amazing. Highly recommend one of your famous brewery tour trips to the beer scene here in western New York. Am enjoying a nice Pilsner from the Ellicottville brewing company as I write this. Keep up the good work. You guys are the Lennon and Mcartney of craft beer!
Hey man, great video! I like it a lot and really wonder how it tastes. I only have two questions: 1. Do you have an inline filter or something between your fermenter and keg or how do you prevent the hop residue from getting into your keg (and possibly creating astringency/hop burn over time)? 2. Do you also mill the flaked wheat and the flaked oats or only the malted grains? Thanks in advance and keep up the good work!!
Nice video, really enjoyed the thought put into it and the detail you guys went to - especially with the hop choices. I've noticed a marked improvement in my beers in terms of astringency when I stopped doing the mid-fermentation dry hop. Instead I would 'soft crash' to 14 degrees, drop the yeast then dry hop. I reckon that astringency will be gone in a coupe of weeks. Absolutely no affiliation but something like a Fermzilla would be a really good upgrade to eliminate 02 as much as possible during dry hopping & transfers. Cheers!
I've watched and studied this video and your blog post/recipe a million times. Brew day went smooth, ended up over 1080! not sure how that happened...but I have my NEIPA with Verdant yeast bubbling away right now. I'm sticking with the single dry hop, forcing co2 up through the spigot and dumping them in after fermentation ends. I know you guys opted not to use a fine mesh bag for the dry hop, should I do the same? I'm afraid of the spigot clogging up during my closed transfer... Also, what should the co2 regulator be set to when forcing co2 up through the beer, like 1psi?
Brewing kombucha tea at the minute and holy crap the peach, mango, pineapple aroma is off the charts. Made me think of watching your previous video in this series.
Very interesting water profile. I normally always go for a 2:1 (cl:so4) in NEIPAs, but I’m definitely gonna try keeping the so4 on the low side and bump the Na on my next one 🍻
Awesome, going to try this recipe when I can get hold of that yeast. Will also try the co2 purging method when dry hopping. Would love to see more of these high quality home brewing videos with input from the pros. Cheers!
Great video series. I’m new to your channel but was interested in this new yeast. I’m brewing my first batch of NEIPA this weekend and will be pitching the Verdant strain. Looking forward to it.
Is your recipe available in American units? The beer looks amazing and I would absolutely love to give it a go. My mouth was watering watching you pour this beer.
Thanks so much for these two videos. I consider myself an experienced homebrewer, and am always learning. It was fantastic to hear about the 3 hop buckets (I know that was last ep), i'll be using that for my next NEIPA which I plan on brewing soon, as I have felt that my NEIPAS have come out a bit single noted. Your's looked stunning, and i'm keen to attempt to brew the same beer. I just need to get some pineapple.. I mean Bru1.
Great videos. I use only kveik for my neipas now. I add hops in whirlpool and then dry hop at the end of fermentation. I think bio transformation is bunk
Oh biotransformation is VERY real, the debate is whether you need to add more hops during ferment or simply to have plenty in there already from the whirlpool. We are going to do a video to test this.
That was a very informative series, keen to tackle a NEIPA again. Please can you tell me which bottled water you bought as I struggle with very hard water which isn't great for this style of beer. Thank you!
trying to think why yours was dryer than Verdant... I think to get a longer finish you'd do little things like a higher mash temperature and checking you mash PH. Biggggggg help on oxidation is to add ASCORBIC ACID to your when you dryhop. It will scrub any remaining oxygen very well! Cheers!
As far as I'm aware, biotransformation mainly occurs in geraniol to citronellol, linalool to terpineol, though myrcene, caryophyllene, and humulene are also noted. So if your hops don't have much of these available then you won't get much of a difference from it. There is evidence to suggest that during the lag phase, the yeast may convert some of these compounds into yeast biomass. The graphs of concentration vs time show that pretty much all aroma oils reduce during active fermentation. So adding the hops before the lag phase may "waste" the aroma as much as you gain from biotransformation, at least from an empirical chemical concentration perspective. It's also interesting that stirring the beer whilst dry hopping increases saturation, and most of that happens in the first 24 hours. After 4 days you can be losing aroma. Apparently the yeast can act like a fining agent to pull hop oils out of the beer, so waiting until after the bulk of the yeast has settled may leave more in your beer. Pellets perform better than cones. And they get higher extraction rates if not restrained in a bag. You can also loose a lot of aroma from the CO2 stripping the volatile compounds out of the beer as it ferments. So waiting until peak fermentation is over makes sense. All that aroma in the room is aroma not in your beer. Though Brulosophy did an experiment on this and it came back non significant, which is hard to believe given the empirical evidence of hop oil concentration removed by fermentation. I suppose it could depend on the fermentation temperature, specific yeast used, and and rate of fermentation. As far as oxygen exposure from your dry hop: I try to dry hop after fermentation has peaked, but before it's finished, and I dust the hops with some dextrose to ensure there is something for the yeast to eat in order to metabolise the oxygen before it damages the beer. No problems so far, but also no stellar results. Though my water chemistry is strongly weighted towards malt forward beers, so that may be playing a significant role. You can also save money by using your spent dry hop as 60/90 minute bittering additions. Works a treat. Tried doing a big west coast IPA using only spent dry hops. Turns out that's a bad idea since all the aroma is gone, it tastes like generic hop. Not terrible, just no fruit or floral notes at all. I've experimented with a little metabisulphate to combat oxidation with some perceived but not confirmed success. Ascorbic acid (vitamin C) removes oxygen by converting into hydrogen peroxide, which sadly is also an oxidising agent, so this needs to be removed too by sulphur dioxide levels, SMB, or maybe brewtan B? So Ascorbic acid isn't a recommended addition to beer. SMB could help, but there are allergy issues to consider.
Hey Leo - thanks SO MUCH for all the tips! We'll look into your findings and will definitely be doing more investigations and reading around it. I think, in retrospect, we don't need that additional hop addition during ferment so we're going to test that first.
Ultimate dopeness, gents! Now I just have to get my pressure transfer setup. Hope this Lallemand yeast is available Stateside. All the best from DC 👍🏽🍻
Well done. Thanks for sharing. Just the way you filled the bottle you created lots of oxidation which the professional maybe noticed and was probably not present in your keg. A stop valve bottle filler to the bottle bottom would've done the job.
Instead of forcing C02 in during the dry hop, could you just attach a hop bag with a magnet to the top and release the magnet when you want to add in your second additions?
Thanks guys I really enjoyed watching that and I am almost on the verge having a go with a NEIPA. The one thing I was hoping to see but it wasn't shown in detail was the closed transfer from fermenter to keg, or have you covered that in a previous video ?
So you purged with co2 before opening the lid AND after throwing your hops in? Stupid question maybe but could you explain the purging steps a little bit? The beer looks great btw!
Awesome video, will definitely be brewing! Would love to see more about the SodaStream c02 gizmo you briefly showed. Do you have a video on the assembly and parts for that?
hey can u guys do a video on how to homebrew? Now that there's another lockdown, i'm tempted but i have no idea where to start? i did try homebrewing about 10 yrs ago when i was a student but it was one of those starter kits, & i'm looking at something more professional. Any ideas of where to buy decent equipment? Cheers & keep doing those homebrew videos! i'm sure you'll have plenty of time during 2nd lockdown!
Hey James. We have plans for some videos on this theme but it will take a while to happen because of lockdown. In the meantime Malt Miller is far and away the best homebrew store (if you are UK based) and they have lots of great videos and blogs. If you send us a slightly more precise question - budget and such - we can answer it in our Friday podcast too!
![How to Brew the BEST New England IPA [Ultimate Hazy IPA Tips & Recipe]](http://i.ytimg.com/vi/XLQ8bkzLU00/mqdefault.jpg)
Hey everyone! After we showed our lovely sponsors Lallemand the video they sent us some VERY IN DEPTH thoughts on biotranformation. To summarise, there is no real need to add additional hops during active fermention as the process is already happening anyway thanks to the whirlpool addition. This is especially true of the Verdant Ale yeast, which is high in B-Lyase which helps chop down those flavour compounds into others. Sounds like we need to do a blind taste test....
If I don't add them the beer ends up clear instead of hazy.
No way?! It should still be hazy! What yeast and what malt bill?
Fancy some scotch eggs?
I highly recommend getting a Kegland fermzilla for Niepa's you can completely get rid of any oxygen exposure for very minimal cost.
What about if you’re using a hop spider? That would reduce the amount of hop matter going into the fermenter and in turn affect the biotransformation you would think.
more home brewing videos!!!!!!!!
You got it.
@@TheCraftBeerChannel Philly Sour from Lallemand looks like a fun yeast to try too
Love the homebrew series! Johnny, with your micromini CO2 tank, its time to start collecting gas from your ferment. Hook your airlock out to your keg's out post, then send your kegs 'in' post to an airlock bucket. The whole fermentation should produce enough CO2 to dilute your keg's CO2 down to very, very near 0ppm. Once fermentation is done, gravity drain the beer to the keg, but hook the gas out from the keg back to your fermenter as it drains for a completely closed transfer without using ANY external gas!
BRIAN! Love this tip, thanks! We'll be looking into it. We didn't show the transfer as we don't have that bit perfected so we'll try this for sure.
I learned a great hack from the Apartment Brewer I use magnets and ball bearings I put the bearings in my hop bags then pull the magnets when want to hop the beer..... works everytime
The happiness on your face says everything about that homebrewed beer. Cheers and congratulations!
Some notes I hope will help others to brew this fantastic beer. Firstly, I have a 35L Brewzilla V3 and Brewfather suggested 25.65L of water for the mash of this grain bill. This was at the absolute limit for the little Brewzilla (as I stirred grain leaked through the malt pipe handle holes) so next time I’ll be making a slightly smaller batch. Secondly I skipped the first dry hop, because I used whole hops I had so much hop matter in suspension from the whirlpool additions I didn’t feel I needed to add any biotransformation additions during active fermentation and dumped the whole dry hop in at 15C on day 8, well after fermentation had finished, this appears to be what Verdant were suggesting in the previous video. As an aside, this yeast is nuts, fermentation had finished after 48 hours but I left it for the full 8 days the last 3 of which were at 22C, then chilled to 15C, added all the dry hops and continued to chill to 0C for 3 days. I also have a Fermzilla, so fermentation was at 5PSI and the dry hops were added from the bottom jar after having been thoroughly purged with CO2. Transfer was also completed under pressure into a keg that was first filled to the brim with Starsan and then emptied by flushing out with CO2... and yet I still detected the vaguest hint of oxidation, go figure. Even so, this is the best beer I have ever made and head and shoulders better than most commercially available tinned NEIPA’s, but the hop aroma does fade fast, I would say you need to drink this within 2 weeks, hence why I’m happy to make a slightly smaller batch next time. One change I will be making to the recipe is to add some lactose since this crazy yeast finished a 1.001 leaving this beer a little dry for my taste.
Hey Clvie thanks for all the additional info! Crazy you got to 1.001 - that shouldn't have happened! This beer usually checks out at around 1.011 at the most! Perhaps you mashed a little low?
That "shut up James" bit was well implemented, simple and funny. You hold a truly special post in the beer world, somewhere between actualized professional and plain-out beer fanatic.
Love this video and watched it several times. You lads are great. A great tip I learned from other Brewers was to put your hops in a mesh bag and suspend them at the top of the fermenter with earth magnets. That way you can lower the hops into the wort at the desired time. This eliminates the need to open the lid and allow O2 in and also avoid any vegetal flavours from having the hops exposed to the work for lengthy period of time.
9:45 - "Haze for days", brilliant.
This is easily the best thing I've seen all week!! So pleased with the result you got. Fair play to verdant too for the great feedback. Fantastic looking beer and a thoroughly brilliant watch. Definately my highlight of the week!!!
You should definitely do homebrewing videos more often. I really love this two episodes!
Cheers! We have LOTS more homebrewing in the pipeline as these have been so popular
@@TheCraftBeerChannel good news
Just took a pour of this one day after kegging. I've been attempting to make NEIPA's since I got into homebrewing and I've always fallen short of what I was shooting for. Put together a recipe similar to yours and what Verdant has published, took care with O2 (pumped CO2 up through spigot during dry hop and also for rousing hops) and I have to say, I think I finally nailed it. Have some hop bite but that's to be expected a day or two into conditioning. This should be amazing in a few more days!
The colour of that home brew is Amazing. Proper Hazy. 👌
Loving the homebrew videos. There's nothing better than making your own banging beer. You NEIPA looked lush. Keep them coming.
Great job, mate! The oxidation in the bottle may have been, in part at least, the actual bottling of the beer. If you find yourself bottling quite often for this kind of stuff, which it looks like you do, I would definitely recommend a counter-pressure bottle filler.
I use a TapCooler but KegLand has one as well as others. It allows you to easily purge the bottle of oxygen, replace it with pressurized CO2 and fill the bottles with your beer without excessive foaming or introducing any oxygen.
Again, nice job on this NEIPA - looked delicious!
Thanks Josh - we actually never really bottle but are looking into the best techniques and will do a vid soon
Superstar pulls through with the recipe! Cheers very much!
Sweet Ska brewing shirt! Their hazy and tropical variation are pretty solid examples of the New England style as well!
I replicated your recipe as best as I could, and was thrilled with the result, absolutely what I’ve been aiming for. Hoping my next attempt does not let me down.
Great Information Brother 😎✌️😁
Great video, some excellent info and I just love how genuinely excited you guys were when you tried it, and saw James' feedback and reaction. Great stuff!
Nice work boys - your ear-to-ear grins say it all. Lallemand are my go-to yeast and I've brewed several NEIPAs with their East Coast variety. Now got hold of this Verdant one and can't wait to get brewing in the next couple of days. Cheers!
Epic! Looking forward to trying out a neipa once I have a way to keg my home brews
Terrific Work gents! Jonny, your reactions to James' critique were priceless! Looks like we'll deserved praise. I've got my first ever brew day coming up in a couple of weeks. Don't think we'll be trying a NEIPA just yet...
Love it! That made me want to drink a NEIPA immediately. We need more home brewing videos!
We have LOTS more coming!
Congrats on the great beer! I love those homebrewing videos. Please make more of them!
looks delicious!
@6:44 this nerdy vibe is priceless
Well done guys! The oxidation James tasted most likely came from transferring into bottles. The hop burn will subside. Love verdant beer, glad to see my home town represented!
Try carbonation caps - these are a better way of purging bottles and filling without oxidation.
Visually in the glass it looked fantastic.
Loved the video! Can’t wait to try the recipe and the process to add CO2 to avoid oxidation.
Excellent work Jonny! I love the way Brad looks at you after tasting the beer, bro love and astonishment in his eyes. Great video as always!
I finish this recipe todays !!! love taste , love hops ! perfect recipe I am happy !!!! thanks for video Long life CBC!
Our pleasure!
Your a true artist my friend.
Stoked for this part 2 This is exactly why I love home brew these moments and experiences !
How can you get a dude happy. Well brew a real good neipa. Hats off to you, its damn hard to make. And the smile on your face tell enough
Aside from the drums and beers that I'm crazy about, I love your channel Jonny. Big fans ! Cheers and greeting from Bangkok 🍺💙
Great these guys. Love the vids. Also the podcast is boss too. Keep up the good work. 🍻
Great Video I started home brewing occasionally over the last year and I can decide if I want to spend more money on better equipment or if it would be better to just spend it on expensive craft instead.
4:40 - I've been meaning to search out one of those Sodastream adapters, cool!
James is so great, I loved his honest and informative feedback on the beer. Shame he didn't get to try it fresh off the keg! Really enjoying the homebrew videos you're doing, but it's super dangerous - all I want to do is buy more kit!
Yes!! Thanks a lot. Saturday is Brewday.
Great job! Glad it worked out so well for you. I will need to check to see if my local store has that yeast. I would have never thought of the co2 trick when adding the hops. That's the type of thing that makes you appreciate expensive equipment made just for such things.
Ah yes, was waiting on part II
Loved these two videos chaps 👌🏻 Was sipping a Headband whilst watching this second part, made it all the more exciting 🍻👌🏻
awesome results -great vid as usual! well done! send some juice to berlin! :)
Amazing 👍👍
Nice job guys! It looks amazing. Highly recommend one of your famous brewery tour trips to the beer scene here in western New York. Am enjoying a nice Pilsner from the Ellicottville brewing company as I write this. Keep up the good work. You guys are the Lennon and Mcartney of craft beer!
Hey man, great video! I like it a lot and really wonder how it tastes. I only have two questions:
1. Do you have an inline filter or something between your fermenter and keg or how do you prevent the hop residue from getting into your keg (and possibly creating astringency/hop burn over time)?
2. Do you also mill the flaked wheat and the flaked oats or only the malted grains?
Thanks in advance and keep up the good work!!
Nice video, really enjoyed the thought put into it and the detail you guys went to - especially with the hop choices. I've noticed a marked improvement in my beers in terms of astringency when I stopped doing the mid-fermentation dry hop. Instead I would 'soft crash' to 14 degrees, drop the yeast then dry hop. I reckon that astringency will be gone in a coupe of weeks. Absolutely no affiliation but something like a Fermzilla would be a really good upgrade to eliminate 02 as much as possible during dry hopping & transfers. Cheers!
Thanks Fergal! Yep we are looking into upgrades v soon
Can’t wait to try the Verdant yeast. Thanks.
I've watched and studied this video and your blog post/recipe a million times. Brew day went smooth, ended up over 1080! not sure how that happened...but I have my NEIPA with Verdant yeast bubbling away right now. I'm sticking with the single dry hop, forcing co2 up through the spigot and dumping them in after fermentation ends. I know you guys opted not to use a fine mesh bag for the dry hop, should I do the same? I'm afraid of the spigot clogging up during my closed transfer... Also, what should the co2 regulator be set to when forcing co2 up through the beer, like 1psi?
Your look of excitement is awesome. This brew looks amazing!
Just got a sachet from my LHBS. Super stoked to try it out this weekend.
Brewing kombucha tea at the minute and holy crap the peach, mango, pineapple aroma is off the charts. Made me think of watching your previous video in this series.
Sounds delicious! We should give that a go on the channel once we have brewed all the styles in the world.
@@TheCraftBeerChannel That sounds like a good watch to me. Though you'll be a while yet if your brewing all the beer styles first.
Brilliant! Bring on some more Homebrew vids!
Very interesting water profile. I normally always go for a 2:1 (cl:so4) in NEIPAs, but I’m definitely gonna try keeping the so4 on the low side and bump the Na on my next one 🍻
Great video, cheers! 🍻🤘
It looks fantastic! It has a great colour. I wish I could taste it!
Awesome, going to try this recipe when I can get hold of that yeast. Will also try the co2 purging method when dry hopping. Would love to see more of these high quality home brewing videos with input from the pros. Cheers!
Good to know! We have lots in the pipeline!
Well done guys! Looks delicious 😋
Some great things to consider for the next time I brew a NEIPA up, thanks fellas!
Great work, chaps. I’m loving the home brew videos at the moment.
Fantastic!!!!!!!
Nice Ska Brewing shirt!! I live pretty close to them, great brewery.
Oooh I've been looking forward to this vid. More home brewing please
very nice video. we also have done the most famous neipa from Australia . if you like neipa check this out th-cam.com/video/O9EWphbBfhI/w-d-xo.html
Great video series. I’m new to your channel but was interested in this new yeast. I’m brewing my first batch of NEIPA this weekend and will be pitching the Verdant strain. Looking forward to it.
What psi did you bubble up at? Could the same effect be accomplished with a blichman gun in a ball lock fermenter?
No answer?
Probably time to invest in a Kegland all rounder or something : ) Loved this video btw : ) Cheers
Got the yeast yesterday at LHBS! Can't wait to brew this!
Nice work and great video.🍻✋🏻
jonny ur expressions are funny.........
Is your recipe available in American units? The beer looks amazing and I would absolutely love to give it a go. My mouth was watering watching you pour this beer.
More of that! I’d love to see you brewing a RIS like Luscious from The Alchemist. Winter is Coming!
Thanks so much for these two videos. I consider myself an experienced homebrewer, and am always learning. It was fantastic to hear about the 3 hop buckets (I know that was last ep), i'll be using that for my next NEIPA which I plan on brewing soon, as I have felt that my NEIPAS have come out a bit single noted. Your's looked stunning, and i'm keen to attempt to brew the same beer. I just need to get some pineapple.. I mean Bru1.
Thanks Ashley - great to hear we've added a new way to think about brewing! Let us know if you give the recipe ago, BRU-1 is such a great hop.
More home brewing videooos!!!!!!!!!! 😁🤗🙌
love the ska shirt!
I'm sure you already know about them, but check out carbonation caps. A nice cheap way to bottle from the keg without oxidation.
I made a Helles just before that heatwave, that was a stressful fermentation. Congrats on the beer Jonny!
Yikes, did your fridge cope?!
@@TheCraftBeerChannel It did struggle, got up to 13 degrees for a few days, but finished beer was fine.
Love yours videos
I wish I was a test subject of your home brewed beer. Well done with trying this and succeed in it.
Cheers boys. Thanks for all the hard work! ;-)
Great videos. I use only kveik for my neipas now. I add hops in whirlpool and then dry hop at the end of fermentation. I think bio transformation is bunk
Oh biotransformation is VERY real, the debate is whether you need to add more hops during ferment or simply to have plenty in there already from the whirlpool. We are going to do a video to test this.
The Craft Beer Channel im not super into ipa so i dont stress it too much though. Look forward to seeing more of your videos
The Craft Beer Channel it sounds like only certain compounds in hops- and some hops have different concentrations- work with bio transformation.
This is also very true
That was a very informative series, keen to tackle a NEIPA again. Please can you tell me which bottled water you bought as I struggle with very hard water which isn't great for this style of beer. Thank you!
the bottling gave it that 10% oxidation for sure
Not purging the hose before putting on the fermenter aswell..
I made a hazy and bottled it with natural carbing. It was super oxidized. I agree the past comments added the oxidation
Needs a counter-pressure bottle filler.
Would of helped if they hadn't had used a party tap to fill the bottles.
lmao
trying to think why yours was dryer than Verdant... I think to get a longer finish you'd do little things like a higher mash temperature and checking you mash PH. Biggggggg help on oxidation is to add ASCORBIC ACID to your when you dryhop. It will scrub any remaining oxygen very well! Cheers!
Yeah definitely some tweaks to the mash as well as less time on the hops whichcadded some astringency
As far as I'm aware, biotransformation mainly occurs in geraniol to citronellol, linalool to terpineol, though myrcene, caryophyllene, and humulene are also noted. So if your hops don't have much of these available then you won't get much of a difference from it. There is evidence to suggest that during the lag phase, the yeast may convert some of these compounds into yeast biomass. The graphs of concentration vs time show that pretty much all aroma oils reduce during active fermentation. So adding the hops before the lag phase may "waste" the aroma as much as you gain from biotransformation, at least from an empirical chemical concentration perspective. It's also interesting that stirring the beer whilst dry hopping increases saturation, and most of that happens in the first 24 hours. After 4 days you can be losing aroma. Apparently the yeast can act like a fining agent to pull hop oils out of the beer, so waiting until after the bulk of the yeast has settled may leave more in your beer. Pellets perform better than cones. And they get higher extraction rates if not restrained in a bag.
You can also loose a lot of aroma from the CO2 stripping the volatile compounds out of the beer as it ferments. So waiting until peak fermentation is over makes sense. All that aroma in the room is aroma not in your beer. Though Brulosophy did an experiment on this and it came back non significant, which is hard to believe given the empirical evidence of hop oil concentration removed by fermentation.
I suppose it could depend on the fermentation temperature, specific yeast used, and and rate of fermentation.
As far as oxygen exposure from your dry hop: I try to dry hop after fermentation has peaked, but before it's finished, and I dust the hops with some dextrose to ensure there is something for the yeast to eat in order to metabolise the oxygen before it damages the beer.
No problems so far, but also no stellar results. Though my water chemistry is strongly weighted towards malt forward beers, so that may be playing a significant role.
You can also save money by using your spent dry hop as 60/90 minute bittering additions. Works a treat. Tried doing a big west coast IPA using only spent dry hops. Turns out that's a bad idea since all the aroma is gone, it tastes like generic hop. Not terrible, just no fruit or floral notes at all.
I've experimented with a little metabisulphate to combat oxidation with some perceived but not confirmed success. Ascorbic acid (vitamin C) removes oxygen by converting into hydrogen peroxide, which sadly is also an oxidising agent, so this needs to be removed too by sulphur dioxide levels, SMB, or maybe brewtan B? So Ascorbic acid isn't a recommended addition to beer. SMB could help, but there are allergy issues to consider.
Hey Leo - thanks SO MUCH for all the tips! We'll look into your findings and will definitely be doing more investigations and reading around it. I think, in retrospect, we don't need that additional hop addition during ferment so we're going to test that first.
That method of adding CO2 through the tap is genius but would have absolutely terrified me 😅 new regulators aren't cheap! Glad it went well.
After purging the hose with co2 you could lift the regulator above the level of beer in the fermenter just befor you open the valve...
Ultimate dopeness, gents! Now I just have to get my pressure transfer setup. Hope this Lallemand yeast is available Stateside. All the best from DC 👍🏽🍻
Well done. Thanks for sharing. Just the way you filled the bottle you created lots of oxidation which the professional maybe noticed and was probably not present in your keg. A stop valve bottle filler to the bottle bottom would've done the job.
Yep, 100%. We were in a rush and wish we'd at least used a tube!
They said this yeast is coming to my country this week, can't wait to try it!
Hi Jonny... great video - congratulations! I was wondering where you got your beer glass with your logo printed on it?
Keep the great videos coming!
As in who made it? We went with Festival Glass for this one.
well done with the brew though......
Instead of forcing C02 in during the dry hop, could you just attach a hop bag with a magnet to the top and release the magnet when you want to add in your second additions?
100% you could! Though rousing the dry hop is also important.
Thanks guys I really enjoyed watching that and I am almost on the verge having a go with a NEIPA. The one thing I was hoping to see but it wasn't shown in detail was the closed transfer from fermenter to keg, or have you covered that in a previous video ?
Hey - we havent perfected our methods yet for this so didnt show it but will soon as we can!
So you purged with co2 before opening the lid AND after throwing your hops in? Stupid question maybe but could you explain the purging steps a little bit? The beer looks great btw!
hi from Craig I got grainfather g60. have you got the New England IPA recipe. you video was very good
Theres a link in the description! Just scale it up! It is also on the grainfather app
Excellent Video & glad it turned out well for you. Question: how did you stop air flowing in to the top of the fermenter when transferring to the keg?
Awesome video, will definitely be brewing! Would love to see more about the SodaStream c02 gizmo you briefly showed. Do you have a video on the assembly and parts for that?
hey can u guys do a video on how to homebrew? Now that there's another lockdown, i'm tempted but i have no idea where to start? i did try homebrewing about 10 yrs ago when i was a student but it was one of those starter kits, & i'm looking at something more professional. Any ideas of where to buy decent equipment? Cheers & keep doing those homebrew videos! i'm sure you'll have plenty of time during 2nd lockdown!
Hey James. We have plans for some videos on this theme but it will take a while to happen because of lockdown. In the meantime Malt Miller is far and away the best homebrew store (if you are UK based) and they have lots of great videos and blogs. If you send us a slightly more precise question - budget and such - we can answer it in our Friday podcast too!
DUDES! Where is the recipe for this? Looks so good!
craftbeerchannel.com/lallemand-verdant-homebrew-new-england-ipa-recipe/