David - As Grainfather owners we can’t thank you enough for your videos. We’re still newbies with just over a dozen brews under our belts. We always watch your video(s) the day before a brew and sometimes the day of. Your calm demeanor and thorough explanations are why we still brew or at least why it’s still fun for us. We have no doubt avoided issues and other pitfalls that would make brewing seem daunting instead of the great fun experience that it is. We thank you for sharing with us, teaching us and mentoring us. We are brewers for life. Thanks, god bless and cheers from MO.

@DavidHeathHomebrew

4 жыл бұрын

Many thanks for your very positive feedback, much appreciated :) More coming each week :)

Brilliant, thanks for taking the time to make these beautifully detailed videos.

@DavidHeathHomebrew

4 жыл бұрын

Many thanks Clive , much appreciated :)

Another great video David. I really enjoyed the format and content, very helpful!

@DavidHeathHomebrew

5 жыл бұрын

Great to hear Joel, many thanks for your feedback :)

Many thanks David. Terrific content. Yours is my go to channel for inspiration!

@DavidHeathHomebrew

3 жыл бұрын

Great to hear Mark :)

Another great video....you do a spectacular job on all your videos...keep them coming.

@DavidHeathHomebrew

5 жыл бұрын

Many thanks, much appreciated :)

Nice one again David. I always love and appreciate your videos. I’ll be giving this recipe a go for sure. Thank you

@DavidHeathHomebrew

5 жыл бұрын

Great to hear :) More coming soon!

Thanks for adding some clarity to this style of beer. As usual some great tips as well

@DavidHeathHomebrew

5 жыл бұрын

Glad you found it useful shane :)

Thank you David. Your videos are great. They are all easily understandable and very helpful. I really appreciate the time and effort you put into this to bring more people to brew their own beer. Thank you!

@DavidHeathHomebrew

4 жыл бұрын

Much appreciated feedback, thank you :)

Love the video format David. I've added this one to my list after I do your London Porter recipe.

@DavidHeathHomebrew

5 жыл бұрын

Thanks Peter. Yes that Porter, I need to brew that again myself :)

David thanks again for on spec info on this style, as usual your vids are great to watch, the way u say "brew with confidence", really boosts ones confidence...........I really like this line in particular.........cheers and thanks.

@DavidHeathHomebrew

3 жыл бұрын

Great to hear, that you :)

Thanks for another great video. These have been a great help for me as a new home brewer.

@DavidHeathHomebrew

4 жыл бұрын

Glad you enjoyed it :) Many thanks for your feedback :)

Most informative, presented exceptionally well.

@DavidHeathHomebrew

5 жыл бұрын

Thank you Barry :)

That was one of the most informative and useful brewing videos I've seen. Very helpful and I can't wait to test out this recipe and apply these tips. Thanks for the great video. You've got one more subscriber here. Cheers!

@DavidHeathHomebrew

3 жыл бұрын

Great to hear, thank you. I have plenty more style guides like this already on the channel, more coming and much more different content. Enjoy :)

Hello sir, just brewed a batch following your recipe and Damn! that's a good beer! Thanks a mil! Cheers!

@DavidHeathHomebrew

2 жыл бұрын

Cheers Jimmy, a lot of testing goes into refining my recipes.

Great compendium! Thank you for sharing!

@DavidHeathHomebrew

5 жыл бұрын

Great to hear, thank you :)

David - awesome video, as a curious beginner the level of detail and your patient explaantion is greatly appreciated.

@DavidHeathHomebrew

4 жыл бұрын

Many thanks Brendan, much appreciated feedback :)

Amazing video, really appreciate the detail afforded by the extra length

@DavidHeathHomebrew

3 жыл бұрын

Thanks Daniel. The details are important as I see it :)

Excellent! Thank you David

@DavidHeathHomebrew

3 жыл бұрын

Glad you enjoyed it David :)

Excellent as always thank you David 👍

@DavidHeathHomebrew

5 жыл бұрын

Thank you Marty :)

Great video - concise explanations look forward to more

@DavidHeathHomebrew

3 жыл бұрын

Many thanks Jim. I have lots more of these on my channel :)

An excellent video David many thanks !

@DavidHeathHomebrew

5 жыл бұрын

Glad you enjoyed it :) More soon!

Thank you for another great informative video!!!

@DavidHeathHomebrew

5 жыл бұрын

Thank you Felix :)

David, thank you so much for this video!! The in depth style explanation really made me understand how to build a recipe myself. I started with your recipe but my local store didn't have any citra in stock so I used some extra centennial instead. The amount of hop pellets completely clogged my pump though, so it ended up being a long brew day. But thanks to your troubleshooting video I could fix it. Thank you so much for all your help and looking forward to your new videos!!

@DavidHeathHomebrew

4 жыл бұрын

Great to hear, thank you. I believe the way forward for brewers is to understand how to write their own recipes to style. I have covered quite a few already but much more is coming!

Thanks! Great video! Took a lot of notes :) Never made a NEIPA yet, so this will be the first!

@DavidHeathHomebrew

5 жыл бұрын

Great to hear, it is an interesting style for sure :) There is also a great no boil version :- kzread.info/dash/bejne/emlpttSKh7jJo5c.html

Very informative and sheds a lot of light on a beer style I have recently just fallen in love with! Great job, you may have made a homebrewer out of me yet! Cheers!

@DavidHeathHomebrew

5 жыл бұрын

Great to hear :)

Thanks for another great video David, I brewed a similar recipe about 2 months ago, but i did'nt like the result too much. Due to your explanation of the style and recipe I decided to give it another try. Keep up the good work, Skål :)

@DavidHeathHomebrew

5 жыл бұрын

Thanks Benny, glad you enjoyed it :) The ratios of these recipes are pretty vital to find your own sweet spot.

Hi David, love the format off all your recipe videos. I have a basic knowledge of homebrewing in comparison to the knowledge needed to perfect the perfect beer, if such a thing exist? But watching your videos gives me the confidence to experiment instead of just following a recipe. Keep up the great work David. Thanks 👍

@DavidHeathHomebrew

3 жыл бұрын

Great to hear Carl. Following recipes from others can work but I feel that unless the source can explain them then you have to wonder if they just guessed it. The perfect beer does exist but only for the individual. Hence the need to experiment for your own taste.

Hi David! Loved the video👍 The attention to detail shares the goalden nuggets without being too overwhelming. I enjoy the product reviews you have done, its like Consummer Reports magazine meets National Public Radio. I am looking to graduate from DME to all grain brewing soon. I am a home-brewer with a few brews a year under my belt. COVID-19 helped me discover your channel and has given me the confidence to ramp up my brewing and upgrade my gear for a better experience. Living in CT USA, I drink tons of delicious NE IPA. This video has helped me understand the style composition and its composition. Keep up the fantastic work, cheers!🇵🇷🍻 Rudy C.

@DavidHeathHomebrew

3 жыл бұрын

Many thanks Rudy ,all great to hear :) New videos coming every Sunday :)

Thanks for this awesome looking recipe. I've been enjoying NEIPA at my local craft brewery for a while now and I want to try to brew my own. I have written two beer recipes previously but not for NEIPA. This video helped quite a bit and I think this may be my next brew.......Take care, Bluefin.

@DavidHeathHomebrew

4 жыл бұрын

Great to hear :)

Hello David, greetings from Australia. You have inspired me hugely to get into homebrewing. I started my first brew on Friday. It's Vienna Lager from your recipe list. Brewday went fine (little hiccup with mash ph as I might have added more lactic acid..ended up at 5.18 after adding calcium carbonate) and pressure fermentation is going well as well. My next recipe will be the NEIPA. Thanks heaps mate.

@DavidHeathHomebrew

3 жыл бұрын

Great to hear Naresh :) Welcome to the best hobby :)

Great video David

@DavidHeathHomebrew

5 жыл бұрын

Thank you Cris :)

Yes...I have decorated everything within 8 feet of the Grainfather. Still working on that

@DavidHeathHomebrew

7 ай бұрын

.

Just got this on keg, turned out excellent

@DavidHeathHomebrew

3 жыл бұрын

Great to hear :)

Thanks ... great information

@DavidHeathHomebrew

5 жыл бұрын

Thanks Scott :)

Hi David ,another great video. I have just received my Grainfather . Looking forward to trying out some of these recipes now. Still fairly new at it but here's hoping .

@DavidHeathHomebrew

3 жыл бұрын

Great, congratulations. Hope you enjoy the recipes :)

Excellent and very helpful video as usual David, this brew [23 litre version] will be my next and 10th brew on the GF, i've also just ordered 3 x large tea infusers from eBay, another good addition to the brew kit...thanks for sharing...

@DavidHeathHomebrew

5 жыл бұрын

Great to hear Gary :) Sounds like you are making all the right moves :)

@gazhugs

5 жыл бұрын

@@DavidHeathHomebrew Trying to bud, just that there is so much to learn, getting there slowly but surely, and enjoying every minute of it...cheers

@DavidHeathHomebrew

5 жыл бұрын

That's the great thing about this hobby, always more to learn no matter how much experience you have :)

Great video! I followed your advice on the malts. For the hops, I chose my personal favorite combination. Simcoe, Cascade and Saaz. They are also better affordable, since I'm from the Netherlands.

@DavidHeathHomebrew

3 жыл бұрын

Great to hear Rob :)

10:00 I've recently went down the rabbit hole of water chemistry and I must admit I really appreciate the time and effort. I think water chemistry is really important if you want to go from a good beer to a great beer. Thank you David!

@DavidHeathHomebrew

3 жыл бұрын

Great, thank you. Yes, it certainly is worth the time.

@mikebeswick3420

Жыл бұрын

Yes it’s very difficult to get the water profile on people’s recipes.

@mikebeswick3420

Жыл бұрын

Nice to see water additions. It’s so difficult to find water profiles on recipes such as in brewfather etc. Could you help. I’m making a Timothy Taylor clone. I was going to add 200g sulphate to 100g chloride as a final profile.

@DavidHeathHomebrew

Жыл бұрын

I suggest going with the Burton Ale water profile. Google it and you will get the numbers easily :)

Another great video David. I would love to see your beers in a video being either transferred into a keg or bottled and tasted with temperatures for maturation or carbonation, and any other tips and tricks in between like clarification techniques, vessels used etc with a tasting session. Sort of grain to glass video but nothing left out.

@DavidHeathHomebrew

5 жыл бұрын

Thanks Richard. I have covered all of this in previous videos but in a seperate form. The issues behind adding it all into one video are that firstly it makes for very long videos, which the vast majority do not like and also it means that there is too much information in one sitting. On top of this it takes up huge amounts of hard drive space on my computer!

Hi David, your videos are great. I would love to see a basic double IPA recipe, there are so many out there I don't know where to start. Keep up your great work

@DavidHeathHomebrew

5 жыл бұрын

Hi Mel, I already have plans for this style :) thanks for you kind comments, much appreciated :)

Excellent Video. I have made one NEIPA so far and will be using this video as a reference for my next one. My grain bill matched up pretty well with yours, with the exception that I didn't use Munich, but i might next time. I used US-05 but will try US-04 next time. Since I live in New England I figure I should make a proper, consistent NEIPA. My Daughter just came back from a snowboarding trip in Vermont and she's informed me that she has a delivery of Heady Topper for me. :-)

@DavidHeathHomebrew

5 жыл бұрын

Thank you Mike. Using S-04 will be more to style for sure but only you can decide what you prefer. Thats the bottom line really here, same with the munich malt. By going the route you have its a dry version compared to the regular version. Plenty to experiment with, all good fun :)

A very nice video, David. I actually sat here with my brewer's app and wrote a recipe along with your instructions as I haven't really brewed this particular style before. You know me, though. It ended up reasonably different to your recipe :D

@DavidHeathHomebrew

5 жыл бұрын

Thank you. Sure, thats pretty much what this video is about, make it your own :)

Best video style yet- and I’ve seen them all. I would find it helpful if you discussed yeast a bit more. Ie how many sachets and how you pitched ie dry or rehydrated. Keep it up David 🍻

@DavidHeathHomebrew

5 жыл бұрын

Thank you. In regards to S-04 there is no need to rehydrate. For 21L I would use 1 sachet. I put fermentation instructions in the recipe :)

I'm narrowing in on my perfected NEIPA. I use 2row brewers malt as a base, adding light (under 8L) Munich and some CaraBlonde (8L) to achieve body and roundness while keeping the color bright. Flaked grains are Oats, Wheat, and Barley. I use 1 pound of hops; 8oz at ~150°F hopstand and 8oz at High Krausen. The Hopstand is mainly YCH "American Noble" Mosaic (incredible for that purpose) and some Galaxy. High Krausen is 3/4 regular Mosaic and 1/4 galaxy. Yeast has been Kveik because I accidentally got my dad hooked on the stuff. The fruitier the better; currently fermenting one with a home blend of Farmhouse Hornindal and a couple Voss isolates that I'm trying. Pitched at about 95°F and already picking up good speed 7 hours later. Fermenting in an Anvil Bucket Fermenter with extra insulation in an attempt to avoid having to heat it externally. Last batch finished in 6.5 days and carbed 12hrs later, so I'm shooting for that again!

@DavidHeathHomebrew

3 жыл бұрын

Thanks for sharing Ben. As I see it finding your own perfect NEIPA is a great way to go :) I do it style by style. NEIPA is one style where I have various versions though :)

Thank you 😊

@DavidHeathHomebrew

3 жыл бұрын

Glad you found it useful :)

Wicked video! Keep em coming!! We should have you on our show one of these days!

@DavidHeathHomebrew

2 жыл бұрын

Cheers, thank you 🍻🍻🍻

Thanks for the recipe and guide my copy came out really nice very happy with it. The colour isn't quite right it's more brown than a neipe but might be down to oxygen getting to it though when I bottled it

@DavidHeathHomebrew

5 жыл бұрын

Great to hear. Yes this could be oxidisation or simply proteins. As long as it tastes good :)

Your final product looks fantastic, so I'm going to try your recipe this weekend. Although my spreadsheet gives me slightly different numbers; not as high of OG, but I'm not using metric and my brewhouse efficiency isn't as high. Also, I will be using slightly different hops: Mosaic and Citra will be the same, but I will be using El Dorado, Rakau and Idaho 7 (in equivalent total) in the place of Centennial and Amarillo. 2000 ml starter of Wyeast London Ale 1318 will be my yeast selection.

@DavidHeathHomebrew

5 жыл бұрын

Hi Jan, yes there will be some changes with different calcs. Sounds like a nice hop variety there planned. Enjoy:)

Thanks!

@DavidHeathHomebrew

7 ай бұрын

🍻🍻😎

Just wanted to let you know I made your recipe and will be bottling this weekend! (currently on 1016). It is coming out great so far and can't wait for it to be ready!! Your don't happen to have a nice german weissbier recipe as well? Super thanks. Ps. I know this is the wrong video for this, BUT ignore the haters and PLEASE keep making these great videos!!!!

@DavidHeathHomebrew

5 жыл бұрын

Barend Janse van Rensburg Great to hear :) Yes I have one here:- Mandarina Bavarian Hefeweisen Brew with the Grainfather kzread.info/dash/bejne/lXZ33M-NmpivoNo.html I made this video some time ago :) Dont worry, plenty more coming, including recipe writing guides for many more styles.

@barbarian_1016

5 жыл бұрын

@@DavidHeathHomebrew thanks. I had a look at the video, yes that is perfect! I will be making that next pay day 😉.

@DavidHeathHomebrew

5 жыл бұрын

Great, I brew this quite often :)

Thanks David. I have been an IPA drinker for more than 30 years but have been disappointed in the commercial NEIPAs I've tried so it may just be a style that doesn't suite my taste. I do plan to brew one this summer and will adjust my recipe to follow closer to your style.

@DavidHeathHomebrew

3 жыл бұрын

Hi Tim, it is not a style for everyone but like you say there are many poor commercial examples out there. Same with many other styles sadly.

Great video - Very useful - I'm on my 7th NEIPA, with varying results.. It's well worth using a Conan yeast. I'm really loving Imperial Juice. I was using US 05 before that, as I wanted the yeast to stay out of the way... Once I nailed the grain bill, I'm getting consistent haze and softness, so I'm now looking at yeast/hop balance as I think the yeast is as important as the hops in this style to achieve the right balance... London Ale III is another one I'm keen to try. You have to raise the temp towards the end of fermentation though to get Imperial Juice to attenuate fully... Really enhances the stone fruit character as it lends a fruity set of esters of it's own. I tend to use Golden Promise, Maris Otter and Oats (with husks) Wheat Malt... High on Chlorides. Low on sulphates... I also check gravity and add Dextrose as necessary if I want it to be a DIPA. I like my NEIPA reasonably dry. Not sweet. I just whirlpool for 30 mins @ 80. With 150 grams of hops... Seems like a lot. But it works well. I'm sure I'll be shot down in flames with the amounts of hops I use... But meh. I like hops. A hop tea is something I'm definitely going to try. Biotransformation dry hop at high Krausen. Another 150 grams or so. Then dry hop on fermentation complete with around another 150 or so - It's also worth cold-crashing after your dry hop for a day or so - Really helps with transfer - It really doesn't drop clear in my experience, with 1.6 kilos of wheat malt and oats. Plus the biotransformation step keeps a lot of the hop haze present. I usually have around or over 400 grams of hops in total. You do have to let it condition for slightly longer I think (Around 2 weeks in the Keg), but I'm not sure it's true that more than 200g of hops really adds too much hop burn. It depends how hop forward you want it to end up. And I want it very hop forward.. I tend towards Citra, Mosaic, Amarillo and Galaxy - Azacca is also one I'm about to look into - Thinking of losing Citra altogether as I'm finding it rather catty tasting lately - Look up "Purest Green" on the Grainfather recipe app as well as my other recipes before this one to see what I get up to in my Neipa adventures (It's the only style I'm interested in brewing really for now)

@DavidHeathHomebrew

5 жыл бұрын

Great, thanks for the info. I have tried the conan yeast and yes its good stuff. Sadly not everyone can buy it though.

@mzmagister

5 жыл бұрын

Nice recepies. I think I'll use your #2 as basis for my own variation. Thanks for sharing.

@DavidHeathHomebrew

5 жыл бұрын

Great, thank you :)

Hi David, Great video as always. I'm going to brew your recipe in a few weeks. I wondered if you had the specifics for water additions to make to get the recommended chloride and sulfate levels in the brew water. I'm starting with fairly low levels of both in my water supply.

@DavidHeathHomebrew

5 жыл бұрын

Best to use Brun water to make those calcs for what you need.

David- yeast wise, the Lallemand Verdant yeast is amazing for NEIPA. I advise to try it, mine turned out amazing

@DavidHeathHomebrew

3 жыл бұрын

Thanks :) I have one finishing fermentation with it now:)

@DerpDerpDerpDerp

3 жыл бұрын

@@DavidHeathHomebrew How did it go?

@DavidHeathHomebrew

3 жыл бұрын

Amazing :) Check out my Verdant videos :)

Hi David, one more question the mosaic hop mentioned in the recipe is temporary not available in our region. Can you provide merciekes a similar one ?

@DavidHeathHomebrew

2 жыл бұрын

Sure, can you obtain Simcoe?

Hi David, love your vids so thanks for sharing! I’ve got myself a shinny new Grainfather Conical Fermenter, and want to brew a NEIPA soon. I’m a little confused/concerned about dry hoping, and was hoping you could advise. You mention that dry hops shouldn’t stay in the batch for longer than 7 days. For the risk of sounding silly, what’s the best method of removal without oxygenating? Would you dump (along with the yeast) through the bottom valve, or use a bag/tea strainer and “fish” it out from the batch? Also, I’m reading that fermentation time should be drastically reduced in a proper temperature controlled fermenter. How long was this batch in your fermenter?

@DavidHeathHomebrew

5 жыл бұрын

Hey Dean, congrats on the conical fermenter. Some people fish them out. Just be sure that what you use is clean and sanitary. What I usually do is add dry hops near the end of fermentation. That way the end result is good but there is no need to fish them out because you transfer to kegs or bottles before you reach the time you would need to do this :) Also this removes much of the oxidisation risk.

Really nice video Dave. TY very much for giving us the opportunity to enjoy and learn in each video you make. I really like the combination of bitterness and sweet aftertaste. I will use munich to prove it. But I think also, and ask you: could it be interesting to use lactose like in your old Neipa video to increase sweetness? if so, when to add it and quantity? TY

@DavidHeathHomebrew

5 жыл бұрын

Thanks Fernando. Yes I like the sweetness but I think its better to add it via grain/mash steps and yeast statistics than with lactose for many styles. I believe most breweries are moving away from it now but you can follow the guidelines in that video if you want to use it :) Lactose is usually added at around 500g for 25L and added late in the boil.

@TheFlangerSound

5 жыл бұрын

David Heath ok I like the challenge and agree with you :) Regardless of the lactose, how would you modify this recipe specifically to achieve the desired sweetness effect? perhaps adding more munich malt? TY again

@DavidHeathHomebrew

5 жыл бұрын

The easy way is to use a yeast that has a lower attenuation rate. Also mashing high will create a wort that yeast will not be able to fully ferment. 69/70 deg c is ideal.

@TheFlangerSound

5 жыл бұрын

David Heath that sounds very logical. I will try and experiment with different values. TY again master! ;)

Hey David. Love the vid. You mention removing dry hop after 3 days. Could you do this via the outlet valve on the bottom of the grainfather fermenter?

@DavidHeathHomebrew

5 жыл бұрын

Hmm no not really. If you use hop socks then some use string to help with this. I use SS containers and fish them out with a couple of brewing paddles that are clean and sanitary.

Hello David, thanks for the video! I have found the recipe in Grainfather app. However, when I copy it to my recipes, the IBU is suddenly different - more than double the value of of the original. I wonder whether the formula has changed in the app since you made your recipe. When I tried to recreate the recipe myself, the IBU is very high also. Each of the 10 minute additions adds around 20 IBU, which is too much, I think. Any idea why?

@DavidHeathHomebrew

3 жыл бұрын

Hmm that is odd. I would suggest using the IBU levels shown in my recipe in the videos description. Could be a bug but not one I have noticed. Remember to add in your hops AA%, it will be different to mine usually.

Top class video David. Very informative and your insight very gratefully received. Thank you. What would your recommendation be for a NEIPA style which would be ready to drink within 3 weeks please?

@DavidHeathHomebrew

4 жыл бұрын

Thank you, much appreciated:) I usually drink it very early and love it fresh like this. Many others do also but not all. See what you think is the best advice :)

Great video David! I look forward to brewing your suggested recipe this week. Would a OL-061 Voss work with it?

@DavidHeathHomebrew

5 жыл бұрын

Hi Conhuir, Thank you :) Yes that will work nicely :)

Great video as always . To Mel chandra the homebrew company do a fantastic American double ipa kit the best ipa I have ever had here is the link HBC American Double IPA Maskit (23lt) 6.2% HBC American Double IPA Maskit (23lt) 6.2% This homebrew all grain beer has a rich copper colour, is full bodied with a smooth hop character. We have combined three of our favourite American citrus hops to give you this unbelievable well balanced double IPA. Zeus hops give this American Pale Ale its citrus aroma and hoppy finish. An excellent home brew IPA beer which will have you coming back for more. Alcohol 6.2% makes 40 pints. Grain: Maris Otter, Crystal Malt Hops: Nugget, Zeus,...

@DavidHeathHomebrew

5 жыл бұрын

Thank you Jason :)

Thanks David, very interesting! Do you not recommend hop stand additions at a lower temperature range (around 75C) - a lot of recipes I've seen recommend this.

@DavidHeathHomebrew

5 жыл бұрын

Its not that I don't recommend it, I just feel it's better to use a hop tea for an easier and better result. It will also require a cooling spiral rather than the CFC that you get with a GF. I guess many new brewers will not have a spiral at hand.

@skleice

5 жыл бұрын

@@DavidHeathHomebrew I routinely use my CFC to cool to 170°, add hops and then hold for 15-30 min Hop stand. Sometimes I'll run the element to hold temp, other times let the temp free fall. It works quite well. Love the vids btw!

David, I really appreciate your videos. I’m a little late to this one, but would you do a reiterated mash on this one due to the large grain bill or is it still in the range to achieve acceptable efficiency with the Grainfather? Thanks!

@DavidHeathHomebrew

5 жыл бұрын

Thanks Mark. Should be fine in the GF without a reiterated mash. Anything over 7.5kg is where I would consider it.

Hey David! Thanks alot for another inspiring video! As a newbi your videos are very helpful. I just wondered if you could send me the link to the tea strainer you use for the dry hopping? Thanks again!

@DavidHeathHomebrew

4 жыл бұрын

Hi :) Great to hear :) I bought mine on ebay, so thats long gone but you should find something if you search for «large tea strainer»

I love the recipe style videos, it is very well done. How can I bring down the the bitterness to around 30? My friend don't like a bitter beer, so I am making a lot of light lagers. I am going to give this a try and want the best chance for them the like it. Then I can make more interesting beer style

@DavidHeathHomebrew

5 жыл бұрын

Hi, great to hear :) You can alter the bitterness using a recipe calculator. Bitterness is measured in IBU. Though it also balances alcohol. This beer is not a bitter one at all. You should look at this ratio rather than just IBU. Here is more info:- beersmith.com/blog/2009/09/26/balancing-your-beer-with-the-bitterness-ratio/

Hei, Thank you again for a great video. My question is regarding the dry hopping. In your GF recipe it states dry hops 5 days. Does this mean after 5 days, or 5 days to go on fermentation? Also in the video description it states to raise the fermentation temp after 7 days, but on the GF recipe after 10 days. How will the difference in days affect the end result? Thank you. Jason

@DavidHeathHomebrew

5 жыл бұрын

Hi Jason, days of dry hopping are in total. Most will add them on a day that matches to when they will transfer the beer to bottles or kegs. Yeast wise 7-10 days is fine before raising the temps. This is to ensure full attenuation and protect against DMS.

Great video David, really detailed and informative, thanks. I have struggled with hop burn issues in my last 2 batches of NE, and I've come to the conclusion that it may be due to me adding the dry hop at 24 hrs (during bio transformation) and leaving them there for 6 more days, when I keg the beer. I'm considering skipping bio transformation and dry hopping 3 days before kegging, like you suggest, but up until this point I was worried about O2 entering the carboy. What would you recommend?

@DavidHeathHomebrew

3 жыл бұрын

Thank you. Yes, I would suggest adding dry hops late in fermentation. I wait until there is 5-10 gravity points remaining to FG. Add them without splashing within a container or hop sock. The longest I would give contact is 5 days but 3 days is plenty.

@kraghhansen

3 жыл бұрын

@@DavidHeathHomebrew, I am doing this recipe a second time right now. Would you do two dry hop charges or just one at the tail end of fermentation? As far as I remember the Brülosophy guys couldn’t tell two batches apart where one had two and the other one had only one. I am just curious to know your experiences. BR Thomas

Hi David. Thanks for another great video. A quick question. Since I ferment in a Grainfather Fermenter, can I skip the tea infusers and just dump the hops from the yeast valve at the bottom of the fermenter instead? I will of course use the pressure kit when dumping to avoid adding oxygen to the fermenter.

@DavidHeathHomebrew

4 жыл бұрын

Hi, thank you. I would not recommend it. I use the GF conical myself and it can get stuck/clogged in this way.

@larshkj

4 жыл бұрын

OK, see you point. Just ordered 3 XXL stainless steel tea infusers from ebay :) Thanks again, David!

Hi, David. A colleague of mine brewed this, and it was delicious. I’m going to make it myself but twice the size. To prevent “hop burn” with a lot of dry hops, do you recommend using two 30 L fermenters instead of a single 60L?

@DavidHeathHomebrew

Жыл бұрын

Hi Rune, great to hear. I would not worry about hop burn at these levels, just be sure to limit the contact time to max 7 days. I usually work with 3-5 days though.

Lovely video, thanks David - I'm trying to write my own recipe, but the EBC is still too high. Anyway, what's the best way to add the dry hops and minimise any oxidation? and, would cold crashing remove the haze from the beer, which is one of the features of a NEIPA?

@DavidHeathHomebrew

3 жыл бұрын

Thank you :) I always add my dry hops carefully in containers when FG is within 5 points. This is probably not a style to cold crash as you want to keep all the haze in :)

Hi David, I just brewed this recipe with an OG of 1.081 as I like heavy beers. I just hit SG of 1.020 as per your recipe and added my dry hops. I just realised that your recipe lists a FG of 1.020. I suspect it will more likely be around 1.014 or even lower once fermentation finishes (it has slowed now, but is sill going). What is your expected FG for this recipe? I don’t mind the extra ABV for sure, but I was curious whether I will end up with a beer close to your designed intent.

@DavidHeathHomebrew

2 жыл бұрын

Hi Dan, this will change things but probably not the FG unless your ingrediants are different to mine. The balance of the beer will also change, unless you rebalanced the hops to achieve the same BU:GU ratio? If not then the beer will now be less bitter than intended as well as having more alcohol.

Thank you for very informative brewing suggestions! I love this format and will test this recepy later on! If I go for the hop tea meth. what do I miss in caracter or otherwise?

@DavidHeathHomebrew

5 жыл бұрын

Thanks Mats. With the hop tea route there are no losses. You will gain a wider flavour spectrum and use an easier method :)

@matswilliams1058

5 жыл бұрын

David Heath that sounds like a easy decision to me :)

@DavidHeathHomebrew

5 жыл бұрын

Sure is :)

Hi David - Great Video thanks. I'm trying to plug your recipe into Beersmith. I'm new to whirlpooling. What temperature and steep time should i be looking at to hit the IBU?

@DavidHeathHomebrew

4 жыл бұрын

Thank you :) A popular choice would be 80C but you will need to balance the recipe to you own hops AA% to obtain the right results for your ingredients.

Hi David, tried the Fast Lazy and Hazy recipe last month and it turned out great - looking forward to giving this a go, however I am looking for something that is around 4% with the same basic recipe. Will it work out OK if I scale the recipe down by 30% or so, and bump up the Batch Size volume in the GF Recipe Tool?

@DavidHeathHomebrew

5 жыл бұрын

Hey Will, yes that will work. Just make sure the BU:GU ratio is the same after resizing. It is quite buggy at the moment sadly.

@willgriffiths3881

5 жыл бұрын

@@DavidHeathHomebrew excellent, thanks. BU:GU actually went up from .63 to .77. Is that a big jump, or should I make some adjustments.

@DavidHeathHomebrew

5 жыл бұрын

Will Griffiths I figured it would, annoying bug! Adjust the first hop down in qauntity until it is where that ratio should be. Then this will work nicely for the style.

Hi David. I'm planning to brew a neipa with S.G Voss Kveik. What temp should i ferment at if i want the fruity but not the peppery/spicy aspect?

@DavidHeathHomebrew

4 жыл бұрын

Hi :) You are unlikely to get much flavour unless you go high on temps and high on alcohol.

Hello David and thank you for this video! Would you consider using only pilsen, oats and wheats in a NEIPA recipe? Or will it gives a beer with a lack of body?

@DavidHeathHomebrew

2 жыл бұрын

I would certainly try this as a small trial batch first. Body will be no problem at all.

Hi David, are the oats in this recipe just raw oats, or are they flaked/rolled/malted etc.? I have OIO flaked oats available to me. Thanks!

@DavidHeathHomebrew

3 жыл бұрын

Hi, just raw oats. Your flaked oats will work :)

Really enjoy your videos. Would it be possible to show the final product all carbed up in future videos?

@DavidHeathHomebrew

7 ай бұрын

🍻🍻🍻Much appreciated 🍻🍻🍻

David - Do you have any experience with using Saccharomyces "bruxellensis" Trois with this style of beer? I am interested to find out if it adds the the tropical fruit flavours of this style.

@DavidHeathHomebrew

4 жыл бұрын

Sorry but no I have not. I have mostly experimented with different types of kveik with it.

Hi David! I made several beers ( Wit/ HW Mandarina/Tripel/BH Pilsner ) following your receipts with great success using ...a 20 L BM Plus 🤭 Now its time for NEIPA! Be so kind and explain me as a teacher to a scholar what that means 10 min hop stand. Thank you Profesor! Bogdan

@DavidHeathHomebrew

3 жыл бұрын

Great :)

Hi David, thanks for the great video! What is your whirlpool temperature in this recipe? Thanks again!

@DavidHeathHomebrew

2 жыл бұрын

Hi Matti, 80 Deg C 🍻🍻🍻

Im making this right now😁

@DavidHeathHomebrew

5 жыл бұрын

Great :) Enjoy :)

@deegee1921

5 жыл бұрын

This is going to be awesome it smells very fruity. Thanks for the videos.

@DavidHeathHomebrew

5 жыл бұрын

Awesome :)

@deegee1921

5 жыл бұрын

Turned out amazing. Thank you

@DavidHeathHomebrew

5 жыл бұрын

Many thanks for the feedback :) Much appreciated :)

Hi David, can I get the same effect without whirpool or hop tea ? Just by striking hop in certain intervals maybe ?

@DavidHeathHomebrew

3 жыл бұрын

Hi, No, this is all temperature key.

Great video format David, would love to see a DIPA version some time. I brewed a NEIPA last night using this as a guide however despite having liberty bell yeast i grabbed a packet of m44 from the fridge out of habit and pitched that. I also didnt have any “flaked oats” from a HBS, so i picked up some whole rolled oats from the supermarket and used it as 7% of grist without any sparge issues. What are your thoughts on this? Is there any difference between the two as they look the same when comparing to online photos

@DavidHeathHomebrew

5 жыл бұрын

Thanks Ryan :) Yes DIPA will be covered. No problem in what you used. It will work :) The main thing is to use natural oats.

Great video. Thanks David. My question is about to water amount. Can I use standard calculator for Grainfather to calculate mash and sparge water?? Thank you

@DavidHeathHomebrew

5 жыл бұрын

Yes you can :) Glad you enjoyed it Marcin, more coming soon!

Hi David !! Great video !! I was wondering about the dry hop. Normally for NEIPA the thing is about dryhop at early stage, like high krausen right? But, if I get it right, the earliest that you've added hops is at two days. And why removing the hops ? Most of the brewers that I know who brewed a NEIPA are afraid of disturbing and oxygenation while fermenting.

@DavidHeathHomebrew

5 жыл бұрын

Hi Carric, this is a quickly moving style and such there is no "Normal" as such now. Certainly later is becoming more popular than earlier when it comes to dry hop additions....homebrewers just arent moving over with the same speed as commercial brewers .There is no issue around removing the bags during fermentation just be sure to be clean, sanitary and get it done quickly.

Great and very informative. Thank you. I still have a question though, adding hops is 10 minutes before the end of boiling in whirlpool, and then boiling finishes, we give it 10 minutes to "rest", did I get it right? Some recommend to add hops at 83C during chiller cooling, what do you think about it?

@DavidHeathHomebrew

4 жыл бұрын

Yes thats right. Yes there are different temps you can cool down to for different effects. I have a recent video (Brewing bad part 2) that looks at this :)

@nicksymons635

2 жыл бұрын

@@DavidHeathHomebrew Looks tasty David, i'm trying to mock this up in Brewfather for my next brew. It's a bit confusing though, do I set it to hop aroma or boil for usage? I've matched your alpha acids for the hops to start, but it either comes out too low in IBU...or the BU:GU is way over near 1.0. As Stacy mentioned above..... if I set the app to figure we are boiling (while whirlpooling for 10 mins), then rest for 10 mins @180...the BU:GU is super high. Any suggestions most welcome!

@DavidHeathHomebrew

2 жыл бұрын

Yes, different software will do this. Go by gravity and IBU.

Hi David, great informative video. I was wondering if you had any experience with trident & sultan? Was thinking it might work in your neipa?

@DavidHeathHomebrew

3 жыл бұрын

Hi Mark, glad you found this useful. Sadly this is not something I have tried. Can you provide a link to information?

@goldenbolox1

3 жыл бұрын

Thanks David, so I was able to purchase 300g of each here in Australia. I think they seems to have the right characteristics for a NEIPA but not 100% sure whether I can use them together or maybe with another hop as well. Thanks again mate! 🍻 www.hopsteiner.com/trident/ www.hopsteiner.com/blog/one-of-hopsteiners-most-popular-experimental-hops-gets-a-name-sultana-is-here/

Thanks David, great video as always. I brewed something similar but found the end result to be very very sweet (almost sickly sweet) and was wondering if you had any thoughts on where I may have gone wrong? In my version I used 5.5kg (76%) of Pale Malt, 0.5kg (7%) of flaked wheat, 0.5kg (7%) of munich, 0.5kg (7%) of rolled oats and 0.2kg (3%) of crystal. I used no boil additions and went for a large hop stand at 80 degrees. It achieved an OG of 1.078 and a FG of 1.023 fermented using SafAle English Ale S-04. Any insight would be greatly appreciated.

@DavidHeathHomebrew

7 ай бұрын

🍻🍻🍻

Hi David, I've followed your recipe and process meticulously. I'm at the stage of increasing the fermentation temperature up to 21% before cold crashing. I'm planning to bottle the beer, would you batch prime before cold crashing at 21%c and then cold crash, or prime at crash temperatures?

@DavidHeathHomebrew

4 жыл бұрын

Hi Tim, I would prime as you are bottling. It is best to dissolve this sugar separately and add it first to a bottling bucket before transfer. Hope this helps :)

Hi david great video. Im interested in making a patch of neipa, i dont have all the fancy equipment so i have to tune a extract with fleaked oats and wheat and hop tea. Any advice on that, i dont have a clear idea what the end result would be. Thanks

@DavidHeathHomebrew

4 жыл бұрын

That will work just fine. Replace the pale ale with extract and use the rest of the grain in your mash. Easy stuff :)

Hello Master! and thanks again for such detailed video. Not sure if you discussed this topic already in any other of your mind-blowing videos, but this is something I've discussed with friends for long time. What's your opinion regarding hoppy beers, such as this one, where you put a lot of time, money (here in Chile hops are not cheap as they are not locally produced) and effort in adding tons of hops in different stages, when it comes to bottling. I mean, everytime I bottle my productions I cannot avoid losing lots of aroma and even flavor after the natural 1 or 2 weeks period. Do you have any suggestions other than just use a Keg to store (I know this way the end product is way better)?

@DavidHeathHomebrew

3 жыл бұрын

Hi :) Really the best way by far is to ferment under pressure and then serve the beer from the same vessel. So essentially a unitank. No real losses of aroma and the beer will keep for longer as long as you can dump the trub.

Thanks for the great video and the inspiration for my first attempt at a NEIPA. Can you suggest an alternative for S-04 yeast as my supplier is out of stock at the moment?

@DavidHeathHomebrew

5 жыл бұрын

Thanks Ray, great to hear. At just after the 9min stage of the video I list various dry and liquid yeast types that I have tested with very pleasing results that are ideal for this style. I guess your supplier will have at least one of these. Hope you enjoy the end result :)

@rayquinn4800

5 жыл бұрын

Thanks, must've missed that bit 👍

I do particularly like the format you use now for these videos. :-) On the hop tea front, did I understand correctly that all hopping could be done by this method, start to finish?

@DavidHeathHomebrew

5 жыл бұрын

Great to hear Peter. Hop tea replaces just finishing hops/zero minute additions.

@peterscandlyn

5 жыл бұрын

@@DavidHeathHomebrew Thanks David - is there any reason tho' why all hopping can't be carried out by hop tea? First wort even?

@DavidHeathHomebrew

5 жыл бұрын

For some beers sure it can but thats just those with 0 minute additions.

@peterscandlyn

5 жыл бұрын

@@DavidHeathHomebrew Ahh. Thank you.

Another great video once again. I bought some of those tea bags XL sized... since it comes with a short chain ¿what do you recommend to attach to it so I can drop it to the bottom of my fermentor? So then on 3rd day Id just open my speidel and bring out the hop tea bag carefully without introducing any hands inside!

@DavidHeathHomebrew

4 жыл бұрын

Thank you. Ive removed the chains from mine, I had one get stuck. I find it best to add the dry hops when you are close to the end of fermentation. Then you can transfer the beer as finished without needing to remove the hops except for the cleaning of your fermenter.

@hesuus

4 жыл бұрын

David Heath Homebrew Thanks for the answer! ¿Do you recommend immediately carbonate after transfer to keg when finished fermentation/day 3 of dryhop (without cold crash)?

Hi David 7% is a bit too strong for my taste. Can I get it down to about 5.5% by maybe brewing a 23l batch, or should I reduce the fermentables? Thanks, Patrick

@DavidHeathHomebrew

3 жыл бұрын

I would suggest using brewing software to reduce the ABV. What is important though is to rebalance the bitterness. You want the BU:GU to be the same by the end.

Hi David, I'd love to brew your NEIPA. I'm just concerned about the amount of beer you have to put when you bottle. I have read that you have to leave the smallest head space you can to avoid oxidation. What is your opinion? Do you have any advice when it comes to bottle a Neipa? Thanks from France :D

@DavidHeathHomebrew

3 жыл бұрын

Hi, this is actually incorrect information. A myth really. Bottles can be filled to the bottom of the neck without any real concern, commercial bottles being a good example. The vital thing here is to not splash the beer because that will bring in oxidation effects early. So slow fill on the early stage of the bottle filling from the very bottom.

Mash/first wort hop: Personal thing, but I find mash and first wort hop additions hard to control, as it also depends on your ability to extract the un-isomerized acids and how fast you can reach a boil, so final IBU can be a crapshoot. Dry hops: Latest i heard was from Shellhammer, stating you can go up to 8g/L for a balanced dry hop, and going larger than that, you start to extract more herbal aromatics, due to the solubility of the aromatic compunds. 14g/L seems to be the maximum before sensory scores dips. IBUs: Again citing shellhammer here, but emphasis on IBUs in this style should be lessened, as using less fresh hops can impart polyphenolic bitterness at an elevated rate compared to fresher hops. (Do note, polyphenols helps creating the haze effect) Yeast: WLP013 (london ale) and WLP644 (sacch brux) are also well suited yeast strains for the style.

@DavidHeathHomebrew

5 жыл бұрын

IBU in homebrewing is a crapshoot anyway to be fair :) I do like the results of first wort and when I first started brewing this was the main method (showing my age now I guess!) Hop limitation guidelines are not set in stone but what i shared is the general consensus. There will always be those that believe it should be higher and lower. Agreed on the yeast, there is a wide array of strains that suit this style, so plenty to experiment with for sure. That's how I like it :)

Hi, great video. can i make a NEIPA in a mash tun, with a manifold filter, without cloging it during filtering ? thanks !

@DavidHeathHomebrew

3 жыл бұрын

Thank you. I can not say for sure but it should be ok.