This was great! Thanks for brewing, and for picking up the glass. We definitely aim for more bitterness than is typical of many recent IPA makers. All the best, and happy brewing!

@CascadesHomebrew

4 ай бұрын

I am glad you enjoyed the video! I am really enjoying having this beer on tap. I suspect London Ale III would have left a bit more sweetness than the Bootleg blend. I also suspect I am not getting the same quality hops as you guys are able to get. I have a New Zealand trip planned and I am fitting in a few days in Nelson inspired by your videos. Cheers!

thanks for all the links very helpful!

This is on my list! Looks amazing

Great video. I've brewed a ton of NEIPA's and agree that the process is key. London ale III is the only yeast I use now having tried several and each brew I move more heavily towards biotransform hops added after 24 hrs (for 5 days) and less of the whirlpool and 2nd dry hop. Whirlpool for me just seems a waste of hops and too much 2nd dry hopping often leads to hop burn. Biotransform gives a great bang for your buck - for me at least

@CascadesHomebrew

4 ай бұрын

Thanks for the input. I do think my best Hazy was with London Ale III, but I have mostly used Verdant lately for the price and ease of use. At some point I want to cycle back to a side by side. I could make overbuilt starters with LAIII and get several batches out of one pack.

My Treehouse Stout has been in the keg for a week and a half and is great - lots of depth of coffee and chocolate flavor. After that success, I might have to try this one!

@CascadesHomebrew

4 ай бұрын

That Tree House Stout recipe is one that I will be brewing again. It ended up with a very nice blend of roast, sweet, chocolate and coffee flavors. It was wonderful as brewed, but would also be a good base for additions like vanilla, coffee, nuts, etc.

@grahamhawes7089

4 ай бұрын

@@CascadesHomebrew agreed. My brew day wasn’t super efficient so I ended up at 6% ABV. I want to re-brew with some extra base malt and get it up to 7% with the same FG (1.019), I think it’ll be even better with the extra richness and sweetness.

Much beer to drink for you. Cheers!

Nicely done!! Was that a 15 gallon boil kettle? I’m with you on the recipe, I’m skeptical of that small hop load on the hot side, I say we have better recipes than Nate! Better hops! More oats! Great work and cheers!

@CascadesHomebrew

4 ай бұрын

I acquired the kettle a year ago from a local club member getting out of the hobby. It seems to max out at 16 gals.

You pulled out that pint glass and I sighed in disbelief.. nice head fake! Those treehouse glasses are nice

Great video! I always seem to get weird vegetal flavors in my hazy IPAs when I dry hop with 8 oz or more in a 6 gallon batch. That's even with doing a soft crash to 55F before adding the dry hop (All Rounder fermenter with pressure kit). I've started to back off my dry hop charges and load up the aroma and whirlpool additions, and it tastes a lot better. Curious if anyone else is experiencing the same thing.

@CascadesHomebrew

4 ай бұрын

Thanks! I feel like my best results have been with around 6 oz in a whirlpool and around 6 oz in a dry hop. I have been wanting to play with concentrated products like Cryo. Some of the hop oil products look rather expensive.

Ah, I was wondering what happened with the other 5 gallons. I knew that there's some sort of split batch happening somewhere...

I'm always curious about dry hopping on the cold side and the risk of oxygen. Would you say dropping to 14°c, dumping in the hops and just close it up? Does any C02 need to be added to purge the vessel?

@CascadesHomebrew

4 ай бұрын

Good question. There are $300 hop droppers designed to dry hop with minimal oxygen exposure, but that seems way overkill to me. Some people do a CO2 purge cycle, and I have tried that myself. With my Fermonster fermenters, I usually just pop off the stopper, and pour in the hops using a funnel to help. Is there enough oxygen getting in during that 10 second window to cause any damage? I would be more cautious if I had to remove a large lid. Suspending the hops to the lid with food safe magnets is another option that I have tried a few times with success.

@UndisclosedGamer1

4 ай бұрын

@CascadesHomebrew I use a pressure fermenter but I have to open the lid when dry hopping. I just worry that oxygen will ruin the beer if I don't end up purging afterwards with C02