I brew 5-6 NEIPA's a year and always switch up the hop combinations, but I find that they all taste nearly identical. Certain hops claims to have notes of pineapple, peach, stonefruit, etc. , but I do not get that experience. Is it my process, or are my 43 year old taste buds losing it?
In both of the below processes, I keep o2 exposure to a minimum and the beers remain looking like OJ until the keg kicks
My most common NEIPA process:
1. Mash at around 154F for 60 minutes
2. Boil for 30 minutes
3. Whirlpool a few oz of hops at 160-170 for 30 minutes
4. Chill to 95F when using Kveik
5. Ferment until I reach FG
6. Add a dry hops to the keg, commando, and put it in my kegerator
7. Begin drinking after a few days
I recently did a batch using Verdant yeast and made slight changes:
1. Mash at around 154F for 60 minutes
2. Boil for 30 minutes
3. Whirlpool a few oz of hops at 160-170 for 30 minutes
4. Chill to 68F when using Verdant
5. Added a few oz of hops at high krausen
6. Ferment until FG reached
7. Waited 3 more days
8. Add a dry hops to the keg, commando, and put it in my kegerator
9. Begin drinking after a few days
Do I need more time for fermentation, more time dry hopping warm?
In both of the below processes, I keep o2 exposure to a minimum and the beers remain looking like OJ until the keg kicks
My most common NEIPA process:
1. Mash at around 154F for 60 minutes
2. Boil for 30 minutes
3. Whirlpool a few oz of hops at 160-170 for 30 minutes
4. Chill to 95F when using Kveik
5. Ferment until I reach FG
6. Add a dry hops to the keg, commando, and put it in my kegerator
7. Begin drinking after a few days
I recently did a batch using Verdant yeast and made slight changes:
1. Mash at around 154F for 60 minutes
2. Boil for 30 minutes
3. Whirlpool a few oz of hops at 160-170 for 30 minutes
4. Chill to 68F when using Verdant
5. Added a few oz of hops at high krausen
6. Ferment until FG reached
7. Waited 3 more days
8. Add a dry hops to the keg, commando, and put it in my kegerator
9. Begin drinking after a few days
Do I need more time for fermentation, more time dry hopping warm?
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