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Taste Notes

http://scottjanish.com/dry-hop-best-practices-using-science-as-a-guide-for-process-and-recipe-development/ • Dry hop at cool temperatures, 50–58°F (10–14°C), to improve foam and to reduce excessive hydrocarbon extraction, polyphenols, and hop creep. • For increased hop-saturated flavor to pair and balance heavy dry hopping rates, consider using hops high in total survivable compounds, (i.e., hop-derived esters, thiols, and oxygen-containing monoterpene alcohols) in the whirlpool, such as Idaho 7™, Mosaic®, Bravo, Citra®, Millennium, Mount Hood, Ekuanot®, and Simcoe®, as well as brewing practices that promote hop oil retention. • Minimize the oxygen exposure to the beer when dry hoping by purging the dry hops with CO2 before dropping them into the fermentor. Likewise, adding them to a closed, purged tank, such as with a hop doser, will prevent eruptions and beer showers. Once primary fermentation is complete, I do a soft crash. This is where you drop the temperature a few degrees to force the yeast to stop working and settle out. (https://www.brewcabin.com/hazy-ipa/) Doing a soft crash allows me to harvest the yeast for my next batch and avoid hop creep when I dry-hop the beer. “Hop creep” is a phenomenon when you dry hop after fermentation, and MORE fermentation happens.

Notes

=A good rule of thumb is to start with 200 ppm chloride and 100 ppm sulfate. As for calcium, keep it at 100 ppm for good yeast health. Magnesium can affect your beer’s flavor profile. Higher magnesium is adding astringency to your flavor profile while lower magnesium is for bitterness. 20 ppm magnesium is a good start. =The ideal range for your mash pH should be between 5.2 to 5.6. =Mashing in a temperature between 67.22°C to 68.89°C should give your NEIPA a sweeter and softer finish. Mashing in a temperature between 64.44°C to 65.56°C will lead to a drier and crispier finish. =Adding hops at the end of the kettle boil helps preserve the delicate aromas and flavors in your hops. This is also called whirlpool hopping. The ideal temperature to whirlpool hops for a NEIPA is 76.67°C. If you go higher, you might extract excess bitterness. Whirlpool your hops for a good 20 to 30 mins. MASKERON: Mislim da Sabro bolje funkcionira u nekoj kombinaciji nego solo. Od ovih navedenih možda Azzaca baš bi bila fora. Galaxy koristim samo u DH nikad hot side, to je kurva od hmelja, može zajebat samo tako da bude harsh. Sad imam Neipu u tanku u Makarskoj, danas je bio Sabro DH 1, sutra idem ja tamo na DH2 Talus i DH3 ide Galaxy....a tako me strah tog hmelja. Ako je dobar onda je bomba ako nije zelenjava i harš na 300...uff Nelson isto samo DH Citra ok za sve. Što se tiče slada imaš dosta raznih pahuljica. Preko 30% to je baš dosta... Ja se držim oko 20% i sa Verdantom imat češ hazy bez problema. Ja sam s njime lani na HBP dobio Hazy bez kapi pahuljica i sa biofine-om...show hahaha Znam raditi dosta baznih Neipa sa pola-pola baze. Recimo Pilsner i Maris DH Zavisi kako ih radiš.... Ja ne pretjerujem sa puno g/l meni je 15g samo DDH sasvim ok. Tu jbg igra ulogu kakav je hmelj. Je li vrečica otvorena, koliko itd... Radim kratki DDH na 14°c Sve duže od 3-4 dana je rizik E sad ovako.... Ja radim na način da prvi DH to jest ovaj rani (za biotransformaciju) radim samo radi Hop Creep@ To zavisi od SG na kraju burne fermentacije... Kad je pri kraju ubacim samo malo hmelja, samo da fermentacija završi jer hmelj ima isto enzima koje kvasac koristi. To je samo tipa 20-30g na 20L To i ne računam za DH Nakon što onda fermentacija je gotova skidam pivo sa kvasca, spuštam temp i onda ide DDH