re: Homebrewing Thread: Volume II

Take that, wife who now likes the juicy IPAs I brew!

Guys, just wanted to give y’all a heads up that the Sabro hops that Bug has referenced are the real deal. Tasted my latest 100% Sabro NEIPA yesterday at bottling/kegging.



Holy shite. The intense candy peach ring aroma I got when whirpooling and dry hopping really comes through in the palate. It is AMAZING. If you want candied peach in a beer. This one does it. Ordered another pound of the 2018 crop from Yakima Valley as soon as I tasted it.

So are y'all fermenting over fruit or other additives on these neipas?

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So are y'all fermenting over fruit or other additives on these neipas?

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Some do, I don’t. I like the hops to be the focal point of my NEIPAs.

But typically most people aren't fermenting on fruit unless otherwise stated, right? I know that a lot of fruity flavors can be developed with just hops, like many of the straight up neipas that have as much dank as fruit flavor. On the other hand I have had some that are much more fruit forward in the style of ghost or spibdletap. I like both and am not judging. I just wish I knew so that I can make what I set out to.

Man, I’ve done both with great results. It’s really honestly what you’re trying to achieve with the beer. I’m pretty sure some of the local giants have been putting a lot of straight purée into their NEIPA’s and sours that they try to play off as non-fruited. If you want a true fruit flavor, fruit is a great way to go. If you want some complex, but not straightforward fruit flavor, hops can get you there.

The people that swear by one or the other are just being stubborn. You can make great beer with either or both!

Just experiment or let us all know what you’re going for, and I’m sure you’ll get great insight into how to get there.

Here’s the link I first used when I started adding fruit to my beers.

AHA Fruit in Beer

I used that for a few beers then have since just started feeling it out by tasting the fruit and sort of guessing how intense I wanted the flavor to come through. This link is a great baseline though as different fruit definitely vary based on strength of flavor.

Posted this in the FBD thread yesterday

Did some measurements of some sour beers yeserday. Smaller fermenters are 10 months old, larger fermenter is 4 months old. All are tasting pretty good right now. 10 month olds are ready for bottle or fruit.



FG on Wicked Weed dregs is 1.006
FG on FS #1 is 1.005
FG on Solera (large fermenter) is 1.010 right now. Has some heavy notes of Pineapple and peaches.

The smaller fermenters are really good. Not sure if or what fruit to use with them yet. WW sour was so clean. The FS#1 had a dry oaky taste to it. I fruited Gen 1 of the WW dregs with raspberries. Gen 1 of FS #1 was not fruited.

I don’t use quite that much flaked adjunct, but I do like a solid pound of each of those, and I substitute ~3 lbs of your 9 base grain with some low Lovibond adjunct grains to give the simple malt bill of a NEIPA a touch of light complexity. Think biscuity/cookieness.

I won’t give you the exact grain bill because it’s one of the only ones I came up with entirely without looking at other recipes, and it’s turned out to be something special.

I can say the Sabro NEIPA I posted about was an offshoot of my traditional NEIPA grain bill in that Brewstock was out of 2 row in between Kyle selling it and Oliver buying it, so I substituted the 2 row and my other adjunct malts with 6 row and a touch (see .25# Crystal I forget what Lovibond malt). It was a bit darker than I like to normally go, but flavor was pretty on point. Second time I used all 6 as the base malt in a beer, and it’s the second time I really liked what it gave me.

As long as you’re doing >10% flaked adjuncts, a generally light base grain, keeping your hops <180°, using a medium-low floc yeast, and dry hopping around 4-5 ounces for a 5 gallon batch, you should end up with something great.

Are you using RO/DI water? Building up Ca, Cl, SO4? Because that’s also a huge part of making this style taste like the professionals do.

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VitoAndolini

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Are you doing a biotrans hop addition? This is where you add hops about 3 days into fermentation. The idea is that the oils in the hops cling to the yeast cells, which prevents the cells from dropping out of suspension.