awesome video! ive done a hazy ipa before but you really need those adjuncts to help you have a very thiccc looking hazy. i hope since then youve tried the beer again! also, id recommend getting the Bru'n water program for your water chemistry. get a water report on your water if youre using tap and build on up! im going to attempt a hazy DIPA this weekend so im excited for it. cheers !
For the Perfect Color you seeking, try this: 70% pilsner malt 15% white wheat malt 15% flaked oats Use a VERMONT ale, the Conan yeast floculation is very low and contribute to a permanent Hazy!! As well the Dry Hopping on super active fermentation, in this case, polyphenols will bondings with proteins and maximize the hazy and its stability. In Overall, just a mix of a several things that you may attempt and certainly you succeed! Cheers from Brazil
Finally, a homebrew video ! I actually had the same issue when I brewed my first NEIPA. However, I bottled and swirled the last 1/4 of the bottle and it made it look more like a “hazy”.
Hop Head if you haven’t already, bump up your wheat, oat and flaked barley content to ~20% of your grist. Of that percent, work in torrified wheat and don’t forget and hand full or two of rice hauls!
I love brewing hazys. Looks like yours got a little darker after you kegged it, I hope it's not oxidized! Just put a coconut hazy in the fermenter, we'll see how that comes out soon. Great video, cheers!
Pretty sure my strike water was 6 gallons, Sparge was 3 gallons. Preboil volume was 7. Your own volumes will need to be adjusted based on your burner and how fast it dissolves the water volume.
I hope you’ll respond. I have been on a ipa kick but having issue with the keg from all the hops. With my current batch I am using hop bags. Where is that filtration system from???
I got it on Amazon, but it looks like it is no longer available. I’d check your local homebrew supply store. This is the product description. “3/8" Hose Barb in-Line Strainer with 50 mesh Stainless Steel Filter Screen”
Appreciate the video. But you are wasting a TON of $$ on hops. Dr. Tom Shellhammer (a hop scientist at Oregon State) did a study and determined the hop saturation point. Anything beyond 1.1 oz per gallon is undetectable. You only need 5 oz of dry hops for a NEIPA. I don’t think it looks too oxidized. You seem to have pretty good practices of eliminating cold-side O2. One thing I’ve done that helps is I keg early and let it finish fermenting in the keg. I keg at 6 days and add second DH addition in a stainless dry hopper. Also people swear by using SMB (sodium metabisulfate) in theory hazys and that scavenges O2. You can look at some photo comparisons and the SMB beer definitely keeps its light color. Cheers...
Dry hopping especially with a neipa is different. I've done side by sides with 1 oz and 3oz per gallon and anyone could easily guess in a triangle test
@@adamlowery7489 Got it. I was going off of your recipe that has 10 oz of DH. I've never gone near that high. Even at 6 oz. I've thought that maybe I need to cut back a bit so I've settled at 5 oz DH as my personal sweet spot. I think that 10 oz of DH may be contributing to oxidation as hops have O2 in them. Just a guess. Fighting cold-side oxidation on NEIPA is a never-ending battle. I'm definitely going to use SMB on my next one. This pic convinced me. i0.wp.com/brulosophy.com/wp-content/uploads/2019/09/11_coldsideoxidationsmbatpackaging_glasses2weeks.jpeg?resize=768%2C432
@@LetsHaveSomeBeer No prob. If you do that. Transfer a little early and let it finish it's last few gravity points in the keg. You get a little extra O2 purging. I just burp it a little each day...I don't have a spunding valve. It makes a big difference in how long it stays bright and fresher tasting. Cheers.
Could you please elaborate? I don’t claim to be a professional brewer and ask for feedback in all my videos. If I’m doing something incorrectly, I’d like to know so I can correct it in the future.
Let's Have Some Beer Bro, this was nearly a year ago… many TH-cam videos have been watched since. I can’t remember exactly what it was. Not going to watch the entire thing again.
The beer looks like American homebrew style moonshiners beer. It's pretty much impossible to produce ale and lager by soaking high modified malt in hot water for an hour. It is chemically and enzymatically impossible.
How is it any different then what breweries do? There are literally comps for home brewers at breweries , winner gets to make the same batch on the breweries system.. So would that mean the brewery is selling not beer?
DIPAs are just the most flavorful beers in the world. I don't drink anything else anymore. LOVE EM!
They are tasty!
Its all about zymurgy, thats why Milwaukee had so many Breweries years ago--their water. Good educational & entertaining video. Thumbs up !
awesome video! ive done a hazy ipa before but you really need those adjuncts to help you have a very thiccc looking hazy. i hope since then youve tried the beer again! also, id recommend getting the Bru'n water program for your water chemistry. get a water report on your water if youre using tap and build on up! im going to attempt a hazy DIPA this weekend so im excited for it. cheers !
For the Perfect Color you seeking, try this:
70% pilsner malt
15% white wheat malt
15% flaked oats
Use a VERMONT ale, the Conan yeast floculation is very low and contribute to a permanent Hazy!! As well the Dry Hopping on super active fermentation, in this case, polyphenols will bondings with proteins and maximize the hazy and its stability. In Overall, just a mix of a several things that you may attempt and certainly you succeed! Cheers from Brazil
Love the video thanks man 🤙new to brewing and definitely didn't know the marble trick! You're the man!
Great video, That 🐕, so funny the looks 🤣
No secondary ! Straight to keg :)
Finally, a homebrew video !
I actually had the same issue when I brewed my first NEIPA. However, I bottled and swirled the last 1/4 of the bottle and it made it look more like a “hazy”.
On a side note, you guys should totally collab with @HOMEBREW 4 LIFE
Hop Head if you haven’t already, bump up your wheat, oat and flaked barley content to ~20% of your grist. Of that percent, work in torrified wheat and don’t forget and hand full or two of rice hauls!
I love brewing hazys. Looks like yours got a little darker after you kegged it, I hope it's not oxidized! Just put a coconut hazy in the fermenter, we'll see how that comes out soon. Great video, cheers!
That is a must have shirt. Great video!
Looks epic from here
little dog on the sofa gives the silent skeptical eye: "it hasn't passed my test yet!"
How many gallons of strike water? Did you sparge. And what was your total preboil volume?
Pretty sure my strike water was 6 gallons, Sparge was 3 gallons. Preboil volume was 7. Your own volumes will need to be adjusted based on your burner and how fast it dissolves the water volume.
I hope you’ll respond. I have been on a ipa kick but having issue with the keg from all the hops. With my current batch I am using hop bags. Where is that filtration system from???
I got it on Amazon, but it looks like it is no longer available. I’d check your local homebrew supply store. This is the product description. “3/8" Hose Barb in-Line Strainer with 50 mesh Stainless Steel Filter Screen”
I found one for you!
Bouncer inline beer filter (Classic) www.amazon.com/dp/B01JWO5RK2/ref=cm_sw_r_cp_api_glt_fabc_J3DJKWYYRXT8W6ZK4Y4W
When you put your wort into the fermentor, do you also put the hops that are accumulated in the bottom of the wort?
How did you guys sparge?
I typically do a fly sparge. I just dump the sparge water in with a pot.
Looks good man
So the colour your looking for is green??
What makes you think I want green beer?
Appreciate the video. But you are wasting a TON of $$ on hops. Dr. Tom Shellhammer (a hop scientist at Oregon State) did a study and determined the hop saturation point. Anything beyond 1.1 oz per gallon is undetectable. You only need 5 oz of dry hops for a NEIPA. I don’t think it looks too oxidized. You seem to have pretty good practices of eliminating cold-side O2.
One thing I’ve done that helps is I keg early and let it finish fermenting in the keg. I keg at 6 days and add second DH addition in a stainless dry hopper.
Also people swear by using SMB (sodium metabisulfate) in theory hazys and that scavenges O2. You can look at some photo comparisons and the SMB beer definitely keeps its light color.
Cheers...
Dry hopping especially with a neipa is different. I've done side by sides with 1 oz and 3oz per gallon and anyone could easily guess in a triangle test
@@adamlowery7489 This was specific to dry-hopping. But as long as you enjoy it that's all that matters.
@@jonathanwilliams1974 didn't notice that was only dry hopping. I'd agree with that. My max dry hop is normally 6 oz so pretty spot on.
@@adamlowery7489 Got it. I was going off of your recipe that has 10 oz of DH. I've never gone near that high. Even at 6 oz. I've thought that maybe I need to cut back a bit so I've settled at 5 oz DH as my personal sweet spot. I think that 10 oz of DH may be contributing to oxidation as hops have O2 in them. Just a guess. Fighting cold-side oxidation on NEIPA is a never-ending battle. I'm definitely going to use SMB on my next one. This pic convinced me.
i0.wp.com/brulosophy.com/wp-content/uploads/2019/09/11_coldsideoxidationsmbatpackaging_glasses2weeks.jpeg?resize=768%2C432
@@LetsHaveSomeBeer No prob. If you do that. Transfer a little early and let it finish it's last few gravity points in the keg. You get a little extra O2 purging. I just burp it a little each day...I don't have a spunding valve. It makes a big difference in how long it stays bright and fresher tasting. Cheers.
Nice beer zombie shirt
So frustrating to watch false information being pushed out...
Could you please elaborate? I don’t claim to be a professional brewer and ask for feedback in all my videos. If I’m doing something incorrectly, I’d like to know so I can correct it in the future.
Let's Have Some Beer Bro, this was nearly a year ago… many TH-cam videos have been watched since. I can’t remember exactly what it was. Not going to watch the entire thing again.
@@dcross375 so .....nothing. k got it
timin770 I am sure there was something. Like I said, not suffering through it again.
@@dcross375 let me know if you ever find out lol
The beer looks like American homebrew style moonshiners beer. It's pretty much impossible to produce ale and lager by soaking high modified malt in hot water for an hour. It is chemically and enzymatically impossible.
How is it any different then what breweries do? There are literally comps for home brewers at breweries , winner gets to make the same batch on the breweries system.. So would that mean the brewery is selling not beer?
super oxidized