😍😍 Nick D here, so glad you liked that beer (and thanks for the feedback again)! and so glad you've made an even better version! Strata is still my favorite NEIPA hop, and LOVE the blended yeast idea. I haven't used dry hop but did a L3 / Citrus blend with Verdant IPA (Lallemand) and Imperial Citrus. Definitely a great way to add complexity to a style we've probably all made a few times already. I have to make another session NEIPA for the holidays, so will definitely put to use some of what you've learned and found here! Just bought some cryo hops a few days ago just for it.
Awesome!! I had no idea you rebranded but I'm very glad you saw this! I think your citrus/verdant blend would likely have been very similar. It definitely added complexity and was something I wish I discussed more in this video. Glad you're still making awesome beer!
@@TheApartmentBrewer Absolutely! And if anyone else is interested in learning more about NEIPA yeasts & combinations, check out the one and only video on my channel (shameless plug). Oh, and +1000 on your improvement idea of Golden Naked Oats. I accidentally ordered some instead of regular malted oats a few months ago, but loved the results. Since then i've used them in every hazy i've made in small quantities :) Cheers!
Brewing my first Session Neipa tomorrow. Thanks for the great video, it backed my ideas I had. Added 4% honey biscuit malt and 50/50 flaked / naked oats. No wheat. Looking forward to it
Ive. watched dozens of your videos this is by far my fav , looking forward to making a session-able hazy, i will add a bit more oats , wheat and go just simcoe and citra 1 stage dry hop like its the end of days
Greetings from Brazil and first congratulations for the channel. A trend we're seeing around here is a style we call BRALE, basically it's a beer based on malts of adjuncts from a cream ale, with an IBU up to 20, and lots of DH. Refreshing and with a lot of hop aroma and flavor.
Appreciate the feedback Curt! This one definitely has a lot of potential and like I said, the hop combo is awesome, just needs a little malt and water tweaking. Cheers!
This was a great video and i learned a lot. In July i did a old school session pale ale. I used munich as base malt and some melanoidin and carapils and wheat. Hopped with cascade and mosaic at 15min, 5min and 30min whirlpool. Yeast was verdant IPA. The result was very surprising. Came out at 2,5abv and 40ibu. The color was like an english brown but hazy, looked rather weird. The first weeks it had an amazing hop aroma which mellowed out by now. I also found it a lot too mineraly, had so4 at 200, cl at 100... omg. The taste of the dark malt was pretty delicious tho. If i would do it again i would reduce minerals to 40/60 and ibu to 30. And remove the wheat for more clarity. Cheers 🍻
Session NEIPA honestly sounds better than a regular strong one at least nowadays! I appreciate having a few beers and being able to walk afterwards! Shame the mouthfeel was off the mark but the hop choice sounds like it gave really nice notes!
Done horsing around with pressure fermenting 4G batches in Corneys. Saw your link for all rounder and it should speed up SPLATCH batches. Plan to do 5G in all rounder and 2nd batch in bucket. Also started doing 3G batch with 3rd running for friends with no taste bud. They Luv it …..
At first I read the title as "Saison IPA" and was a bit flustered and excited at the same time. Then I saw the real one and laughed a bit. On a side note, I brewed a session "Belgian dubbel" and it came out GREAT! I have to agree with you, there are a ton of styles of beer that can be brewed as a hybrid/modification of the BJCP standard.
Hmm, well I imagine it wouldn't be too bad as a sort of cross between a Brut IPA and a Belgian IPA haha - interesting idea! Session Belgians can be very good though!
Little tip: cbc made a video about neipas and had an interview with a brewery and they stated that whirlpool additions basically works just the same as additions at high krausen. So no need to risk opening it up. The last addition can be done with a magnet too.
Man that haze is insane! Beautiful looking beer and interesting experiment trying to make it sessionable. I’m all about that session life whenever I’m out drinking
Nice looking beer bro!!! I’ve been brewing for sometime now and can totally understand what you mean by how the beer was flinty or mineraly!! Sometimes it takes one or two more times to dial it in .
You've absolutely nailed the colour on this. What SRM did you aim for? I've tried a few session hazy IPAs before but they came out too yellow for my liking, not the nice golden colour that you got here.
Beautiful beer and great vid as always. I liked your DDH schedule and might try leaving the keg at room temp after beer is done. I'm also doing DDH and the 2nd dry hop when the FG goes below 1020. I raise the temp to 21/22C for 2 days and then cold crash for 3 days and finally transfer (with 2g of ascorbic acid in the keg). Drinking my 7th NEIPA while watching your vid, cheers!
Awesome! Yeah I like to do that last room temp rest for a few days in most beers as it's just a good insurance in case you keg too fast, gives the yeast a little extra time to clean up
Thanks for the great content as always! You are my go to channel when finding recipes. My dad and I are kegging this recipe today and I liked your idea of using the floating dip tube/filter. My question - how does that work with the closed transfer? All the hop matter just gets trapped inside the filter and then you purge it out after you hook her up to the tap? I'm worried about clogging it up.
I was concerned about that too, but I really didn't have any issues. Most of the hop matter settled in the conical section of the fermenter so I don't think all that much made it into the keg in the first place. Bagging the dry hops helped a lot as well.
Nice! My first try at a Session Hazy with WLP013 fell flat. I have made a few nice Hazy Pale Ale style beers with Voss. I have it on my list to try a "Session Hazy IPA" with S-33. I think the mouthfeel and sweetness that yeast leaves behind would be a great fit.
I think Voss would be fantastic for this style! Haven't brewed with S33 though, but after a little research that probably would work quite well, but might be a bit "belgiany" depends if you like that sort of thing
That's a nice looking beer. I've got an IPL kit coming from NB with Strata in it I think. I turned my fermentation chamber into a kegerator, so it's going to be lagers for me for the next few months.
Try substituting spelt malt for the white wheat! That might get you close to the flavor profile you're looking for while still leaving a pillowy mouthfeel.
You gotta try some "Next Gen" hops being released around the world for a NEIPA. Berry forward stuff like Monroe, Barbe Rouge, African Queen, and Pacific Gem
Hey man I love the content I watch everything you put out. I love how you critique yourself. Have you thought about making a video of you rebrewing making the corrections you talk about. You’re clearly educated on all your processes but it’s be awesome to see you rebrew it and see how you’re able to adjust your recipe to hit the high marks you set for yourself. Keep the videos coming
I might start to do that sort of thing at some point. I don't want people to get bored of me brewing the same recipe over and over but there's no better way to perfect a recipe! I'm glad you enjoy everything though, thank you!
Maybe if you just did a video where you discuss some of the things you have rebrewed could do 3-4 beers in one video just a fellow brewer/fan you’re killing it
Did a NEIPA with whirlpool additions at 60 celsius 8g/litre, two dry hops both 8g/litre It is still so bitter and harsh, I thought it would be the sweet and juiciest NEIPA. There is definitely more than 40 IBUs, a lot of plant bitterness, little hop burn and also a bit over-carbonated. 6,6%ABV edit: I was also thinking it might have something to do with Vic Secret's overwhelmingly high co-humulene content
A little column A, a little column B? I imagine it will smooth out a bit with time, but thats another reason to use cryo if you can. I bet it will get easier drinking with a little time
just a humble note - afaik pH measurement should be done at room temp (about 20-25C). You did it at 44C which seems a little bit high - not only it gives a "distorted" value, it also shortens the lifespan of your pH probe ..
This seems to be a debated topic since I've been lambasted for measuring it both at room temp and at mash temp lol. At this point I prefer to measure hot since I trust the ATC on the Apera probe a lot, and it gives me a faster reaction time should I need to correct the pH. Thanks though!
@@TheApartmentBrewer Honestly believe ATC is for something different & wort should be cooled down to room temp (according to all sources I've read till now). Two small glasses stored in the freezer will lower temp of the small sample in a matter of "several" seconds - pretty fast. BTW I have the same Apera 60 as you do :-) Great tool .. a nice video. Thank you !
Love the video really fascinating and look delicious, how did you come up with the water parameters? Is there a formula or is it a bit of trial and error. I'm new to the home brewing and in trying to learn as much as I can. Cheers
There's definitely some wiggle room on it. I've got a water chem video that goes into more detail but usually with a hazy IPA I try to go for about 2:1 or 3:1 Cl to SO4 ratio and a high amount of calcium. Think I overdid it a bit here but now I know!
First off I love your videos and you are making great videos. Thank you! I just got my clawhammer system (10 gal, 240) and noticed you mentioned several times that you adjusted your clawhammer system. I believe the temp control. How did you do this? Thanks again for great content.
Great video! But I am left with questions. Specifically how would you recommend adjusting your water Chemistry? Did you do an oxygen free transfer to secondary and how did you filter out the hop matter? This is not covered in your recipe. Cheers!
Are you asking about how I add salts or what changes I would make to the water profile I gave? The latter is covered at the end of the video. I did do a closed pressure transfer to the keg and I use a floating dip tube with a hop screen attachment to keep out hop material. Honestly there wasn't all that much hop material with the cryo hops which was nice!
@@TheApartmentBrewer ah, the part I missed was the floating dip tube with hop screen. Your discussion about adjusting water chemistry was not specific as to ppm as I recall but I will watch again! Thanks.
Can you elaborate a bit about the ascorbic acid addition in the mash? I have never done it or used it, but always thought it was supposed to be used when kegging?
You can use it kegging too, but I'm actually gonna point you to Genus Brewing, which is where I got the technique from. Check out their TH-cam channel, they have a video on why they put it in the mash.
Speaking of high ABV beers, I need to take a stab at replicating the New Belgium Tripel with Honey and Orange, though I'd like to also take it down a few points on the ABV, bottled at 10%. Did you just scale back the grain evenly to get session strength?
Yummmmm, that sounds awesome. For making a weaker version of a strong beer you'll want to scale the grain back but also the hops as well, since they will be more apparent with less alcohol
What are your thoughts for the bio trans dry hopping? Seems like the guys on general homebrew disc are leaning more towards dry hopping when ferm is done.
The post fermentation dry hop is the way it used to be done in west coast IPAs and pale ales, but with a hazy you really should do an early dry hop. Thats part of where you get a stable haze from. It's responsible for the "juicy" flavors and if you incorporate a second dry hop post fermentation you'll get the benefit of both the juiciness and the haze as well as the awesome aromatics of a post fermentation dry hop.
Hey Steve, beer looks awesome! Gonna have to break through my reluctance to give the neipa a try. Quick question, just switched from bottling and kegged my first beer, decided to be patient and let it card naturally. You said you had it ready over night so obviously force carbonated. My question it what method do you use for that. Cheers and hope you have a great Thanksgiving.
Do it! Yup, I force carbed by turning my regulator up to about 40-50 PSI and then just shaking the keg for about 5 minutes to dissolve CO2. Then I let it settle overnight and turned the regulator back to serving pressure in the morning. Works great in a hazy beer since you don't need to worry about clarity.
@@TheApartmentBrewer Awesome thank you very much for the information, you're the man. Next beer may be a hazy and gonna give the force carbonation a try along with it.
I got everything on amazon, and I also bought them in bulk to last for years. I put everything I use in one place here if you're interested - www.amazon.com/shop/theapartmentbrewer?listId=1N3Y3JQ5INC03
omg when you said the bit about AB Inbev i freaked a bit. I've disliked that brand since they sold to a foreign company an the most recent high profile drama has made me avoid them entirely. i just placed a $2000 order with them an really didnt wanna have to deal with the hassle of cancelling it now. glad theyre back in the hands of americans who give a shit. whew
Mr Apartment! When will you brew a Swedish beer? Your channel has been active now for ages yet you still have not brewed one! This is outragous! How dare you!
![[LIVE] : ONE ลุมพินี 89 | คู่เอก "ยอดไอคิว vs คิริลล์"](http://i.ytimg.com/vi/Z3vYkHJ_5Ig/mqdefault.jpg)
😍😍 Nick D here, so glad you liked that beer (and thanks for the feedback again)! and so glad you've made an even better version! Strata is still my favorite NEIPA hop, and LOVE the blended yeast idea. I haven't used dry hop but did a L3 / Citrus blend with Verdant IPA (Lallemand) and Imperial Citrus. Definitely a great way to add complexity to a style we've probably all made a few times already.
I have to make another session NEIPA for the holidays, so will definitely put to use some of what you've learned and found here! Just bought some cryo hops a few days ago just for it.
Awesome!! I had no idea you rebranded but I'm very glad you saw this! I think your citrus/verdant blend would likely have been very similar. It definitely added complexity and was something I wish I discussed more in this video. Glad you're still making awesome beer!
@@TheApartmentBrewer Absolutely!
And if anyone else is interested in learning more about NEIPA yeasts & combinations, check out the one and only video on my channel (shameless plug).
Oh, and +1000 on your improvement idea of Golden Naked Oats. I accidentally ordered some instead of regular malted oats a few months ago, but loved the results. Since then i've used them in every hazy i've made in small quantities :)
Cheers!
The older you get the more you will appreciate session everything.
Yeah, its definitely starting for me haha. There are very few beers that don't work well session strength!
🤣
Agreed
Brewing my first Session Neipa tomorrow. Thanks for the great video, it backed my ideas I had. Added 4% honey biscuit malt and 50/50 flaked / naked oats. No wheat. Looking forward to it
Ive. watched dozens of your videos this is by far my fav , looking forward to making a session-able hazy, i will add a bit more oats , wheat and go just simcoe and citra 1 stage dry hop like its the end of days
Thanks for another great grain-to-glass video.
Greetings from Brazil and first congratulations for the channel. A trend we're seeing around here is a style we call BRALE, basically it's a beer based on malts of adjuncts from a cream ale, with an IBU up to 20, and lots of DH. Refreshing and with a lot of hop aroma and flavor.
Awesome, thanks for sharing!
A good honest review. That's what makes your channel appealing Steve. Tune that recipe in and looks like it will be a winner.
Appreciate the feedback Curt! This one definitely has a lot of potential and like I said, the hop combo is awesome, just needs a little malt and water tweaking. Cheers!
This is magic. You turned grains, hops, water, and yeast into orange juice. Looks great, man! Loving the content lately, Steve.
Thanks man!! It's the magic of homebrewing 😆
This was a great video and i learned a lot. In July i did a old school session pale ale. I used munich as base malt and some melanoidin and carapils and wheat. Hopped with cascade and mosaic at 15min, 5min and 30min whirlpool. Yeast was verdant IPA.
The result was very surprising. Came out at 2,5abv and 40ibu. The color was like an english brown but hazy, looked rather weird. The first weeks it had an amazing hop aroma which mellowed out by now. I also found it a lot too mineraly, had so4 at 200, cl at 100... omg. The taste of the dark malt was pretty delicious tho. If i would do it again i would reduce minerals to 40/60 and ibu to 30. And remove the wheat for more clarity. Cheers 🍻
Session NEIPA honestly sounds better than a regular strong one at least nowadays! I appreciate having a few beers and being able to walk afterwards! Shame the mouthfeel was off the mark but the hop choice sounds like it gave really nice notes!
Nailed it, its nice to have that low abv
The Cryo hops are awesome. I love them. I really find when I filter prior to the keg, it's saved me those clogged poppets.
They do help out quite a bit!
Great video man! I think I’ve binged most of your videos in about two weeks. I’m learning a lot from you. Your videos keep getting better. Cheers!
Wow, thanks! I'm glad I can help you learn!
Done horsing around with pressure fermenting 4G batches in Corneys. Saw your link for all rounder and it should speed up SPLATCH batches. Plan to do 5G in all rounder and 2nd batch in bucket. Also started doing 3G batch with 3rd running for friends with no taste bud. They Luv it …..
At first I read the title as "Saison IPA" and was a bit flustered and excited at the same time. Then I saw the real one and laughed a bit. On a side note, I brewed a session "Belgian dubbel" and it came out GREAT! I have to agree with you, there are a ton of styles of beer that can be brewed as a hybrid/modification of the BJCP standard.
Hmm, well I imagine it wouldn't be too bad as a sort of cross between a Brut IPA and a Belgian IPA haha - interesting idea! Session Belgians can be very good though!
Little tip: cbc made a video about neipas and had an interview with a brewery and they stated that whirlpool additions basically works just the same as additions at high krausen. So no need to risk opening it up. The last addition can be done with a magnet too.
Man that haze is insane! Beautiful looking beer and interesting experiment trying to make it sessionable. I’m all about that session life whenever I’m out drinking
Thanks man! I've been much more into session beers now, but there will be some strong ones coming this winter!
Looks great bud. Learn a lot from your videos.
Thanks, glad you enjoyed it and glad I can help out!
Strata is INSANE, so glad to see it highlighted here
Such a great hop!
Liquid gold, orange juice!!!!
Nice job man 👍🏻👍🏻
🍺🍺
Thanks Tom!!
Nice looking beer. I haven’t made a hazy beer yet. Thanks for the helpful tips on brewing one.🍺
Thanks! They're a lot of fun to make and they definitely get a bit easier the more of them you make!
Nice looking beer bro!!! I’ve been brewing for sometime now and can totally understand what you mean by how the beer was flinty or mineraly!! Sometimes it takes one or two more times to dial it in .
Thanks man!
Looks like straight up juice!!!! Good looking beer dude, cheers!
Thanks Brian! Its not too bad!
You've absolutely nailed the colour on this. What SRM did you aim for? I've tried a few session hazy IPAs before but they came out too yellow for my liking, not the nice golden colour that you got here.
Beautiful beer and great vid as always. I liked your DDH schedule and might try leaving the keg at room temp after beer is done. I'm also doing DDH and the 2nd dry hop when the FG goes below 1020. I raise the temp to 21/22C for 2 days and then cold crash for 3 days and finally transfer (with 2g of ascorbic acid in the keg). Drinking my 7th NEIPA while watching your vid, cheers!
Awesome! Yeah I like to do that last room temp rest for a few days in most beers as it's just a good insurance in case you keg too fast, gives the yeast a little extra time to clean up
that haze looks perfect
Thanks man! It's thiccc
great video braj! i just brewed with mosaic last week (it's been awhile)
Good stuff! Still one of my favorites
Made a Cold IPA 4.7 was unintentionally hazy. People loved it
Well I guess that works out!
Thanks for the great content as always! You are my go to channel when finding recipes. My dad and I are kegging this recipe today and I liked your idea of using the floating dip tube/filter. My question - how does that work with the closed transfer? All the hop matter just gets trapped inside the filter and then you purge it out after you hook her up to the tap? I'm worried about clogging it up.
I was concerned about that too, but I really didn't have any issues. Most of the hop matter settled in the conical section of the fermenter so I don't think all that much made it into the keg in the first place. Bagging the dry hops helped a lot as well.
Do yo brew it again in the future? With some tweaks? Less mineraly? Maybe 5%abv.? Strata and huell melon hops would be great😍✌️
Nice! My first try at a Session Hazy with WLP013 fell flat. I have made a few nice Hazy Pale Ale style beers with Voss. I have it on my list to try a "Session Hazy IPA" with S-33. I think the mouthfeel and sweetness that yeast leaves behind would be a great fit.
I think Voss would be fantastic for this style! Haven't brewed with S33 though, but after a little research that probably would work quite well, but might be a bit "belgiany" depends if you like that sort of thing
That's a nice looking beer. I've got an IPL kit coming from NB with Strata in it I think. I turned my fermentation chamber into a kegerator, so it's going to be lagers for me for the next few months.
Good stuff! Enjoy the IPL, those are great beers!
Try substituting spelt malt for the white wheat! That might get you close to the flavor profile you're looking for while still leaving a pillowy mouthfeel.
I've been looking to do that but it's so hard to find here, I wanted to try it out a few brews back but I couldn't even find it on northern brewer!
@@TheApartmentBrewer Yeah I feel ya. Luckily I'm close enough to a MoreBeer location and just ordered from them.
Appreciate it the time and effort 💯 🙏 🙌 thanks
Thanks for watching!
You gotta try some "Next Gen" hops being released around the world for a NEIPA. Berry forward stuff like Monroe, Barbe Rouge, African Queen, and Pacific Gem
I would like to brew with them!
This looks like a juice bomb!!! A session hazy is on my yo brew list
Its worth making!!
Hey man I love the content I watch everything you put out. I love how you critique yourself. Have you thought about making a video of you rebrewing making the corrections you talk about. You’re clearly educated on all your processes but it’s be awesome to see you rebrew it and see how you’re able to adjust your recipe to hit the high marks you set for yourself. Keep the videos coming
I might start to do that sort of thing at some point. I don't want people to get bored of me brewing the same recipe over and over but there's no better way to perfect a recipe! I'm glad you enjoy everything though, thank you!
Maybe if you just did a video where you discuss some of the things you have rebrewed could do 3-4 beers in one video just a fellow brewer/fan you’re killing it
I'll keep it in mind! Definitely would be great to master one recipe. Thanks!
Did a NEIPA with whirlpool additions at 60 celsius 8g/litre, two dry hops both 8g/litre
It is still so bitter and harsh, I thought it would be the sweet and juiciest NEIPA. There is definitely more than 40 IBUs, a lot of plant bitterness, little hop burn and also a bit over-carbonated. 6,6%ABV
edit: I was also thinking it might have something to do with Vic Secret's overwhelmingly high co-humulene content
A little column A, a little column B? I imagine it will smooth out a bit with time, but thats another reason to use cryo if you can. I bet it will get easier drinking with a little time
just a humble note - afaik pH measurement should be done at room temp (about 20-25C). You did it at 44C which seems a little bit high - not only it gives a "distorted" value, it also shortens the lifespan of your pH probe ..
This seems to be a debated topic since I've been lambasted for measuring it both at room temp and at mash temp lol. At this point I prefer to measure hot since I trust the ATC on the Apera probe a lot, and it gives me a faster reaction time should I need to correct the pH. Thanks though!
@@TheApartmentBrewer Honestly believe ATC is for something different & wort should be cooled down to room temp (according to all sources I've read till now). Two small glasses stored in the freezer will lower temp of the small sample in a matter of "several" seconds - pretty fast.
BTW I have the same Apera 60 as you do :-) Great tool .. a nice video. Thank you !
Sounds awesome but I have a hard time spending high dollar hops on a session. Any lower priced hop options??? Malaria Bavaria / Simcoe??
Plenty! Both of those would be great, Columbus is good in NEIPAs as well and it's dirt cheap
Nice Video!!! Useful one!!
Love the video really fascinating and look delicious, how did you come up with the water parameters? Is there a formula or is it a bit of trial and error. I'm new to the home brewing and in trying to learn as much as I can. Cheers
There's definitely some wiggle room on it. I've got a water chem video that goes into more detail but usually with a hazy IPA I try to go for about 2:1 or 3:1 Cl to SO4 ratio and a high amount of calcium. Think I overdid it a bit here but now I know!
DO A LO CAL IPA NEXT!
Did you describe this beer as "flinty"?... Like Michigan?
With notes of toxins and scandal!!
First off I love your videos and you are making great videos. Thank you! I just got my clawhammer system (10 gal, 240) and noticed you mentioned several times that you adjusted your clawhammer system. I believe the temp control. How did you do this? Thanks again for great content.
There is a setting in the controller menu for it. Go to IP --> SC and then set the offset from there
I am thinking about getting a Clawhammer system. You don’t mention the sparge step. Do you sparge?
I usually don't do a sparge since I'm pretty happy with the efficiency I get without one. That being said its easy enough to sparge with it
Great video! But I am left with questions. Specifically how would you recommend adjusting your water Chemistry? Did you do an oxygen free transfer to secondary and how did you filter out the hop matter? This is not covered in your recipe. Cheers!
Are you asking about how I add salts or what changes I would make to the water profile I gave? The latter is covered at the end of the video. I did do a closed pressure transfer to the keg and I use a floating dip tube with a hop screen attachment to keep out hop material. Honestly there wasn't all that much hop material with the cryo hops which was nice!
@@TheApartmentBrewer ah, the part I missed was the floating dip tube with hop screen. Your discussion about adjusting water chemistry was not specific as to ppm as I recall but I will watch again! Thanks.
Any chance to get a crowd sourced apartmentbrewer beer using your best recipe?
Would be cool, but I dont think I'm gonna go that route. Thanks anyway!
Can you elaborate a bit about the ascorbic acid addition in the mash? I have never done it or used it, but always thought it was supposed to be used when kegging?
You can use it kegging too, but I'm actually gonna point you to Genus Brewing, which is where I got the technique from. Check out their TH-cam channel, they have a video on why they put it in the mash.
Speaking of high ABV beers, I need to take a stab at replicating the New Belgium Tripel with Honey and Orange, though I'd like to also take it down a few points on the ABV, bottled at 10%. Did you just scale back the grain evenly to get session strength?
Yummmmm, that sounds awesome. For making a weaker version of a strong beer you'll want to scale the grain back but also the hops as well, since they will be more apparent with less alcohol
@@TheApartmentBrewer Sounds good, I'll report back when I get around to this
He also mashed at a higher temp to get some sweetness .... I've seen this done in a number of session beers to make up for the smaller grain bill.
@@TheApartmentBrewer might use your tripel recipe as a base but without the added sugar to keep the abv lower
@@TheApartmentBrewer scale back hops 1:1 with the grain or scale back more?
What are your thoughts for the bio trans dry hopping? Seems like the guys on general homebrew disc are leaning more towards dry hopping when ferm is done.
The post fermentation dry hop is the way it used to be done in west coast IPAs and pale ales, but with a hazy you really should do an early dry hop. Thats part of where you get a stable haze from. It's responsible for the "juicy" flavors and if you incorporate a second dry hop post fermentation you'll get the benefit of both the juiciness and the haze as well as the awesome aromatics of a post fermentation dry hop.
Are you going to take a second shot at some of the brews that you weren't happy with?
Perhaps eventually. I like to keep variety but it would be great to master a particular recipe
Hey Steve, beer looks awesome! Gonna have to break through my reluctance to give the neipa a try. Quick question, just switched from bottling and kegged my first beer, decided to be patient and let it card naturally. You said you had it ready over night so obviously force carbonated. My question it what method do you use for that. Cheers and hope you have a great Thanksgiving.
Do it! Yup, I force carbed by turning my regulator up to about 40-50 PSI and then just shaking the keg for about 5 minutes to dissolve CO2. Then I let it settle overnight and turned the regulator back to serving pressure in the morning. Works great in a hazy beer since you don't need to worry about clarity.
@@TheApartmentBrewer Awesome thank you very much for the information, you're the man. Next beer may be a hazy and gonna give the force carbonation a try along with it.
Enjoy!
That's one very juicy looking IPA!
Thanks! Its not the juiciest I've made but its up there
Can you start adding temperatures in celcius for the rest of the world who doesn't use fahrenheit?
All the temps have Celsius conversions already...
Do you have a link to where you get your water chemistry supplies?
I got everything on amazon, and I also bought them in bulk to last for years. I put everything I use in one place here if you're interested - www.amazon.com/shop/theapartmentbrewer?listId=1N3Y3JQ5INC03
omg when you said the bit about AB Inbev i freaked a bit. I've disliked that brand since they sold to a foreign company an the most recent high profile drama has made me avoid them entirely. i just placed a $2000 order with them an really didnt wanna have to deal with the hassle of cancelling it now. glad theyre back in the hands of americans who give a shit. whew
How did you carbonate it over night?
50 psi in the kegerator plus a little shake
Did u wash any of the sac yeast for a future NEIPA?
Nah, its relatively easy for me to get fresh yeast so I don't always keep it
Ascorbic acid in the mash. If you know, you know
This guy gets it
Looks almost like Orange Juice...
Mr Apartment! When will you brew a Swedish beer? Your channel has been active now for ages yet you still have not brewed one! This is outragous! How dare you!
How dare I indeed! Give me a suggestion and I'll try it out!
Mmmmm, juicy...