Brewing New England IPAs with Michael Tonsmeire - BeerSmith Podcast

[@vinyasa99]

Catching up on some old videos. This one was great. It reinforced my basic understanding of NEIPAs and made me thirsty. I should have been drinking one while I was watching; won't make that mistake again. I was at Sapwood Cellars last weekend and had a few of the current NEIPAs. Very nice.

[@s4011722]

Excellent chat. Michael is always so forthcoming and generous with his knowledge. I'd love to try some of his beers one day. Him and Charlie Bamforth are the best of the regular guests on this show IMO.

[@ericovieira2035]

Thanks Brad! Learned a lot from Michael.

[@JeffGlackin]

Great episode! Michael is always a great guest. I always learn something every time I hear him speak. I am looking forward to a roadtrip to Sapwood

[@eg6199]

Awesome episode! Great guest.

[@johno7617]

I use kveik to speed everything up for homebrewed neipas. Ready faster and i do my best to limit oxygen but dont stress it. Also i DONT add protein to make it hazy. Never had it turn green or grey etc

[@BEERNBBQBYLARRY]

Great discussion on NE IPA. I made my first a couple weeks ago before watching this, and my guestimate recipe is pretty close to what Michael tips offered. Whoo hoo. Can't wait to drink it!

[@BEERNBBQBYLARRY]

Oh yes. Spring is here, and I'm looking for a new lawn mower ale recipe to do. A cream ale would be a great candidate. Hopefully I can get it done in the next month of two while reviewing either the new Brewie+ that is coming out soon, or while using the upcoming and revamped Grainfather Glycol Chiller and related fermenter alongside the Grainfather.

[@BEERNBBQBYLARRY]

send them my way. Use the contact form on my website to reach me if you don't already have my email.

[@MrDinkinflicka]

Great video. Michael is one of my top brewers. A couple overlooked hops you guys didn't mention. Medusa Rakau Enigma Waimea. Also thought I'd mention treehouse julius is 65 ibu also old nation m-43 65 ibu as well. I think bittering under 50 to 60 ibu in the boil is a mistake. Also Julius is very medium body. Final gravity is around 1.014 so I'd keep mash temp around 153. All the best beers I've had recently,Transient Homes Speciation Jolly Pumpkin Treehouse, have been keg/bottle conditioned. It's become the most common trait of top notch beer I encounter. There's definitely something to it. Even outside big stouts and wild fermentation.

[@echardcore]

Excellent comment on not chasing the haze. It comes naturally. My go-to NEIPA is the Double Sip of Sunshine recipe. It comes out perfect. See: beerandbrewing.com/lawsons-double-sunshine-ipa-recipe/. Also love the description of the appearance as "glowing" and not murky or muddy. This is how I have been describing it to people. Phlegmy, gelatinous attempts immediately turn me off and usually don't taste good.

[@brokentreebrewingco7034]

interesting to notice how much has changed in just the last couple years.

[@LiquidCrushable]

It's about time!!!!!! cant wait for my beersmith software to accurately help brew these beer! flame out temp sensitive hop additions. oat and wheat additions to help haze.

[@dustinbasurto7371]

Fining agents?

[@ejcandrin]

No good homebrewed NEIPA? JC and Nate both devised their iconic recipes as homebrewers. Shaun still bottle conditions. Lots of contradictory evidence to that claim.

[@bumpy-isms]

Use some old Fuggle hops and make a cheesecake ipa 😉

[@briancook3187]

Decent episode, but it would be great to get the pioneer/expert John Kimmich from the Alchemist to talk about the style.

[@henrywitherow1262]

Brian Cook many many other experts on this style these days

[@edplow5917]

why are you on a loop with your videos???they should be chained on a assending loop.ed

[@mackenziewhethers1257]

New England=/= northeast. The style was developed in new england, therefore it is a new england IPA. calling it a northeast IPA is incorrect.

[@cheshirehomebrew]

First