Love it m8👍Really brilliant explaining and a great video. Just waiting for my delivery of grains. Happy Homebrewing from Newcastle UK. Bri 🍺👍
@ItsReck12 жыл бұрын
I keep a hazy on tap consistently. I dialed in the recipe I love and have just been changing the yeast every iteration and make note of the characteristics. So far my favorite oddly enough has been Safale K-97. Super impressed with that yeast for a hazy.
@TheBruSho2 жыл бұрын
Wow I wouldn’t expect that! I’m gonna have to try that one out thanks!
@Rubio_Eric2 жыл бұрын
I haven't tried a bunch of different yeasts but so far my favorite is the ol tried and true Wyeast III London Ale 1318
@brasserienuka81712 жыл бұрын
same ive been impressed by K-97 ! rly good result on a full hazy pale ale with only sabro !
@dennispagel86452 жыл бұрын
@@brasserienuka8171 what was your grain bill with the sabro
@andrewbarker11902 жыл бұрын
In a similar vein I threw nottingham and some left over coopers can yeast into a neipa fwk I'd made a few times...those yeasts made the best example yet, nudging out verdant and new england.
@TheApartmentBrewer2 жыл бұрын
Nice pool! I think its a very personalized style that everyone really has a different opinion on about what tastes the best. I've found that I prefer NEIPAs that don't have any hops added during the boil since the whirlpool will still impart some perceived bitterness. Great overview of everything!
@TheBruSho2 жыл бұрын
For sure! It’s on of those weird styles that has some particulars but a lot of room to experiment and try different things. Pretty fun stuff
@MinnesotaFats2 жыл бұрын
Just got back from a trip and had some amazing neipas. Watching vids to psych me up to make a neipa this weekend. BruSho is my first stop!
@colin_g16 күн бұрын
I tried a super hop heavy recipe, with whirlpool and 8oz of dry hopping. The hop burn was real, but I decided to leave the beer alone for another week or two in the pressurized keg, and sure enough it mellowed out to a super aromatic, flavorful beer!
@markbrown26152 жыл бұрын
I did some experiments over the winter with NEIPAs and concerning yeast- Coastal Haze was my #2 choice. Cosmic Punch by Omega was my favorite.
@TheBruSho2 жыл бұрын
I really liked coastal haze, first time using it for this video but usually one of the many omega strains is my go to for hazy, cheers
@candiceregina20102 жыл бұрын
S-33 is a great dry yeast option for NEIPAs. It’s a ferry fruity compliment to citrus forward hops. I usually do El Dorado/Rakau/Motueka and I recently kegged a Mistral/Rakau/ Topaz NEIPA
@TheBruSho2 жыл бұрын
I’ll have to try s33 out, your not the first person to say that and now I’m curious
@garyelderman12296 ай бұрын
Thanks much. Your opening description is so on point. I mostly like and brew lagers like Viennas and Pils. But the's the odd NEIPA that i find delicious. The hard part is finding a good place to start recipe wise. As for dry hopping I'll use the sous vide magnets to drop hops in a bag 1 by 1. Great video.
@AreYouFor862 жыл бұрын
I use all my hops in the whirlpool. I love using Voss Kveik for an added orange citrus note too. I dry hopped once but I didn't like the flavor it added. Sticking to just whirlpool from now on.
@TheBruSho2 жыл бұрын
Voss is a perfect strain for hazys. Love that citrus kick at warm temps!
@Rubio_Eric2 жыл бұрын
No dry hops?
@humzilla7077 ай бұрын
Ferment and serve in the keg with spunding valve and floating dip tube is the hot ticket for hazys and a lot less work.
@dotbstudios2 жыл бұрын
A couple things: -Campden can add a sulfur flavor and aroma when added during kegging/bottling. I've had to dump a couple batches because of this. -Flip top bottles are worse than crown cap bottles when bottling a NEIPA. I did an experiment where the same batch was bottled both ways and the crown cap bottles lasted much longer than the flip tops.
@TheBruSho2 жыл бұрын
Great call outs! I didn’t even think about the flip tops being as issue (was b-roll from another video). Thanks for that!
@chopperaxon61712 жыл бұрын
Try changing the gasket or washer regularly on the swing cap. I have some 18 month old Strong Ales in these type of bottles that pour with a firm micro bubble head.
@dotbstudios2 жыл бұрын
@@chopperaxon6171 It was brand new gaskets. The NEIPAs in flip top bottles were clearly more oxidized after four weeks when compared to the crown caps. Not much difference after two weeks though. I think even if the bottle holds CO2 pressure, the partial pressure of oxygen in the bottle is pretty much zero, and oxygen can diffuse in. Crown caps have a special material that helps minimize this diffusion I guess 🤷♂️
@d.jensen8992 жыл бұрын
Thanks for the Video. What I do is to Ferment under pressure with kveik . 7-8 PSI. Then do the transport to the keg with co2 where I also do the dry hop with a hop sock. Every day once for 4 days I roll the keg for 2 minuttes. After the 4 days the beer get transportet to a clean co2 filled keg with co2 pressure. Never get in touch with O2. I will try a batch with wirlpool addition instead of dryhop. Thanks again.
@michaelc17293 ай бұрын
great stuff. took me years to get to the same point, wish I had seen this video back then.
@killswitchh Жыл бұрын
I'm using food grade magnets to put 6oz hops in a mesh bag, then add it to the wall of the fermenter during the fermentation rack. Then I don't need to open the fermenter lid to dry hop, I can just release the magnet on the outside.
@theronjclark2 жыл бұрын
you always give the best info..in the most understandable way.....🤘thank you
@TheBruSho2 жыл бұрын
Thank you Theron! Cheers man!
@johnsikking4891 Жыл бұрын
Love that ball glass. Recipe looks delicious , I will have to give this one a try.
@Nusbizz Жыл бұрын
Spot on vid. I personally still dry hop, purging headspace with co2 and works well. At first I made mistakes transferring to a keg where I only purged gas a couple times by blowing off co2. I’ve found the filling with sani and displacing with co2 trick works well. So sad to lose a great beer to oxidation lol. Cheers! Great content.
@AdamKeele Жыл бұрын
I find to make a good beer regardless of style, you should do a cold crash. If you aren’t getting stable haze with a cold crash, you aren’t doing it right. I’ve done this in the pro world and it still works. There is a debate of whether you want some yeast in suspension that will have a lot of hop flavor and some of the best NEIPAs I’ve had will have a good amount of settling in the can, so I’ve adopted a more mild cold conditioning for this style which is only 36°F rather than as cold to freezing as you can get (usually 32-30°, but that’s with glycol jackets w/ ~28° coming out of the chiller in very insulated piping).
@TwistedTerrain Жыл бұрын
I love your version of this NEIPA. I have taken a little from your recipe and adapted it to my own. I make one that is a sweeter style with a lot of stone and citrus fruit hops. Very juicy!
@LeeOfBent2 жыл бұрын
Looks great! I'm gonna try this recipe out for my next batch. Love your videos, I always learn something new, be it new (to me) equipment or recipes. Thanks for sharing!
@TheBruSho2 жыл бұрын
Hey thanks for that! Appreciate your support 🍻
@rockspider6922 жыл бұрын
Thanks bruh. I always love your videos. I made a NEIPA that was really good and was eventually brewed commercially as part of the competition I won.
@TheBruSho2 жыл бұрын
That’s awesome!! Must have been a damn fine hazy
@CranstonSnordd Жыл бұрын
Great video dude. High quality content and camera work. I can tell you love this stuff.
@RegicideBrewing2 жыл бұрын
Trent, as usual, your videos are amazing and help out brewers such as myself. I actually have a NEIPA planned for my next batch, and this video has great advice. I didn’t think to do a closed transfer. I am also not clear about dry hopping. Most recipes online seem to be doing a lot of dry hopping. Do you just recommend doing just a hopstand? I have a recipe I’ve crafted that calls for 4 days and 10 days of dry hopping. This being my first NEIPA, I don’t want to accidentally create hop burn. Please help and cheers!
@petmensan2 жыл бұрын
Dry hopping is fine, it just needs to be done in a way that doesn't allow oxygen into the fermenter. Some people have used hop bags with magnets so they can release them from the outside, that seems like a good idea. I wouldn't try a NEIPA unless you can avoid all cold side oxidation, or I guess I should say I wouldn't try it again.
@TheBruSho2 жыл бұрын
Agree with petmensan. But do whatever works for you. I find that a whirlpool addition is just easier for me.
@patrickryan20234 ай бұрын
I kegged this recipe today. Trying to force carb so it’s ready for the NC State game tonight! Thanks for the video!🍺🍺
@EricJD19663 ай бұрын
Ran across this as looking for NEIPA recipe. What did you think of your beer? Would you recommend the recipe?
@beetsbyhometownbrew9744 күн бұрын
@@EricJD1966 I didn't follow the same recipe, and I was doing a 6.25 gallon batch size, but I did borrow the water profile, and it's both hazy, and a juice bomb.
@gerardnatale23872 жыл бұрын
I also use a gas- in post attached to a stopper to do pressure transfers. I've learn to hold on to it and keep an eye on the regulator. One time the pressure went over 5 psi and the stopper blew off like a champagne cork. It scared the hell out of me but I've got it down pat now. Nice vid! Thanks!
@TheBruSho2 жыл бұрын
Haha I bet that would scare ya. Thanks for the tip and heads up!
@brentgill69812 жыл бұрын
On the keg is the gas line side just attached to a hose to let the co2 pressure escape?
@HOMEBREW4LIFE2 жыл бұрын
Loved this one!
@TheBruSho2 жыл бұрын
Thanks braj!
@pmhartel2 жыл бұрын
Great tips! All those poolside shots have me looking forward to summer. My plan for this year is to do a series of NEIPAs to iterate on a recipe I brewed last year. There are so many thoughts on everything related to NEIPAs I wanted to try em out for myself.
@TheBruSho2 жыл бұрын
That sounds like an awesome idea! You'll have to post about your findings
@TheBruSho2 жыл бұрын
If you’re about to brew a hazy let me know what hops you’ll be using! 🍻
@NikitaVorontsov2 жыл бұрын
Went in with 430g in total Mosaic Callista Galaxy
@ItsReck12 жыл бұрын
Citra, mosaic, and Amarillo. Citra boil and dry hop(after high krausen), mosaic boil and dry hop(during high krausen), and Amarillo boil. End with about 45 IBUs on the hazy.
@BrandonHocky9 ай бұрын
Could you put a cartouche on top of the beer in the fermenter to prevent oxidisation when bottling?
@deemlor2 жыл бұрын
Thanks man! Every single dry hopped beer I've made has been spoiled by diacetyl or some other defect, so from now on I'm just going to go big on the whirlpool. Cheers!
@TheBruSho2 жыл бұрын
Hopefully that helps! Best of luck
@JusBrewing2 жыл бұрын
My next brew will be a NEIPA that I'll be doing some tests on, thanks for the help!
@TheBruSho2 жыл бұрын
Excited to see your take on one, or many!
@bulldog97082 жыл бұрын
Good suggestion using a carbonation cap on a bung, I will try that one.
@TheBruSho2 жыл бұрын
Thanks, love finding new ways to use an old tool
@BrandonHocky9 ай бұрын
Would it be worth filling the bottling wand with water first before bottling and emptying it once attached to the spigot to prevent air bubbles rippling up through the beer just before bottling?
@rodrigochristoff10 ай бұрын
Thanks for The tips about oxidation, Maybe The best video. I have a question, i understand about The cold crash, how you cool down Your beer , like.6 degrees per Day? And whats your opinion about The aeration during The mash, for me have no sense because after we have The primary fermentation absorving The oxigen…. But i see a lot of peoples Talking about That. And about the Flaked oats, some brewers says tha Contain mg And use malted oats.
@RecipeswithBen2 жыл бұрын
Have you heard of or tried Phantasm Powder? Also for this style I think fermenting in a keg works great and if you want to dry hop place it place the hops in a bag with a food grade magnet and drop it in when you are ready to dry hop. Also for easy of transferring to a second keg for serving a float tip would help.
@TheBruSho2 жыл бұрын
I haven’t I’ll look into that. And totally agree about fermenting in kegs/pressure fermenting. Great point!
@RecipeswithBen2 жыл бұрын
@@TheBruSho I had it in a NEIPA style beer this past weekend. Apparently it is a grape skin extract that adds thiol precursor which enhance tropical fruit aromas. Havent seen it commercially available for homebrewers but looks pretty cool.
@Quinny13942 жыл бұрын
I made a session oat cream IPA last year, can't remember what I used in it but turned out great, I bottle all my brews and it was fine, tasted creamy with tropical fruits, resinous etc. was 4.5% and 13 IBUs haven't made a hazy since but I think I will soon.
@TheBruSho2 жыл бұрын
That sounds really interesting! A little orange/citrus flavor from hops would be fantastic
@Quinny13942 жыл бұрын
@@TheBruSho deffinatley yes, blood orange was one I picked out. Also had help finishing the batch within 6 weeks 🤣 my mum liked it too. I think she must have drank a 6 pack out of it and she hardly drinks. Lol. May have to see if I can find the recipe, if you want it I can give it to ya. And I might brew it again in a bigger batch, made 19 litres last time but I think I'd need to do a 25lt batch next time aha.
@tufaznail Жыл бұрын
Love the taste of many of these NE IPAs and I love the ABV. I do however get the worst friggin headaches from these things. If I spend a night drinking them. I can be sure I'll be rocking a migraine all next day.
@rachelmalin88512 жыл бұрын
Love the way you explain everything! 🍺
@alvaradobrewhouse63872 жыл бұрын
Sweet video my dude! I just brewed a tropical hazie IPA with El Dorado, Vic Secret, Galaxy and Magnum and damn it came our tasty. Couple of minor tweaks and this beer will be ready for prime time. Thanks for knowledge drop man, your content is always appreciated. Cheers!
@TheBruSho2 жыл бұрын
Sounds like a winning combo! Pumped you found a recipe that works for you!
@ytuser13082011 Жыл бұрын
Fantastic job and possibly awesome beer! :)
@curtpick6282 жыл бұрын
Looks wonderful Trent!
@cmcurran52 жыл бұрын
Picked up two pounds of galaxy when it went on sale. Can’t wait to try it.
@TheBruSho2 жыл бұрын
Yumm love me some galaxy! Have fun
@davyboy5552 жыл бұрын
Thanks so much for the video, really enjoyed it mate
@TheBruSho2 жыл бұрын
Thanks for watching, glad you liked it!
@TroubleBrewing2 жыл бұрын
Awesome video! I always just whirlpool my hops for NEIPA's also I do dry hop but only on high krausen. Also I have heard the Potassium Metabisulfite is the GOAT with NEIPA's never tried it personally but I may do that on the next one. Last note, closed transfers are the bomb but only if you purge the keg correctly. Alot of guys just plug in some Co2 and burp the keg for a minute or two and I have always felt weary of that since you are just increasing the mix of co2 and o2 but never completely removing the o2. Pushing starsan out is the only way you can guarantee you are filling the keg with co2. Cheers!
@TheBruSho2 жыл бұрын
Thanks for the tips Matt! I completely agree about pushing the starsan out. But admittedly I can be lazy sometimes. I should definitely be doing that more on this style haha
@SteveBenson2 жыл бұрын
Agree on pushing the starsan out. The next level pro move is to plan way ahead and push this starsan out with the fermenting beer.
@TheAlchemistsBrewery2 жыл бұрын
I ditched dry hopping. No more oxidation. Just put all the hops in the whirlpool...
@TheBruSho2 жыл бұрын
Same here! Loving the results
@stephenprentiss10212 жыл бұрын
I just had a raw ale get oxidized in some of my swingtop bottles because secondary didn't pick up quick enough. I'll probably get a pack of bottling yeast the next time I try it and see if that helps.
@TheBruSho2 жыл бұрын
Bummer! Let me know if that ends up working better for you
@wd63582 жыл бұрын
how would you add the ascorbic acid to the fermenter without introducing oxygen? could I dump it into the fermenter before I add the CO2 to the top of the fermenter when doing a closed transfer?
@TheBruSho2 жыл бұрын
Yeah exactly, I think that would be the best way.
@NikitaVorontsov2 жыл бұрын
Holy Crap what's going on with Hazy season right now! ApartmentBrewer, then you, i've got one carbing up in the Keg right now as well! 😂
@TheBruSho2 жыл бұрын
Haha must be that time of year!
@NikitaVorontsov2 жыл бұрын
@@TheBruSho you might be right, love the orange juice look you managed to get going on!
@TheBruSho2 жыл бұрын
@@NikitaVorontsov crazy right? And I feel like I use a lot less hops than a typical recipe I’ve seen
@judson_brews2 жыл бұрын
I have a question regarding transfer from kettle to fermenter. Dump it all in or syphon wort leaving hops/trub behind? thank you
@TheBruSho2 жыл бұрын
I generally dump most of it, leaving only the gnarliest stuff behind. But that’s just me, I’ve read it help kick start fermentation when there’s a bit of trub in your fermenter.
@Rubio_Eric2 жыл бұрын
I dump it all....most the trub will sink to the bottom of the fermentor anyways
@christymacgearailt91492 жыл бұрын
Really good video. Well explained. I'm like Pavlov's dog watching it. What is the total weight of the grain bill? Would love try this. Thanks and keep up the great work.
@MB-ho8ns2 жыл бұрын
can you fill us in on the exact amounts of the salts to add to 7 gals of distilled water?
@benscarpino43832 жыл бұрын
Awesome video! Such a delicate style. But I've really enjoyed trying to get it right, and tips like these are super helpful. Also, if you want to avoid oxidation during cold crash, a super easy/cheap solution is to check out the Cold Crash Guardian from Brew Hardware. Basically an easier version of the balloon hack. Cheers!
@TheBruSho2 жыл бұрын
Ohh interesting I’ll have to check that out. Thanks for sharing!
@gregwisinski78702 жыл бұрын
I have brewed a neipa twice now, my first oxidized badly, my second one I used 3g of ascorbic in the mash, the one time for dry hop, and some more for bottling, no oxidation. Hop burn is an issue, it seems to take about 20 days in the bottle to go away. Amarillo and Cashmere hops were used in both batches.
@TheBruSho2 жыл бұрын
Love to hear about your experience with ascorbic, I have that little baggy but haven’t used it yet. Mainly use sulfites but now I’ll have to give it a go!
@MATTW3R4 ай бұрын
What about the clean up time for yeast? After 1 week fermentation do I need to leave it sit for a while?
@TheBruSho4 ай бұрын
Depends on the fermentation health. Usually 1 week is plenty of time but if you can take a sample you can get a better idea if any off flavors need more time to fix themselves
@MATTW3R4 ай бұрын
@@TheBruSho okay thanks I’ll try it out I’m new to this hobby
@TheBruSho4 ай бұрын
@@MATTW3R welcome to the hobby. Just have fun and keep learning!
@codebowl2 жыл бұрын
I just brewed my first NEIPA on my clawhammer, so far the color looks nice in the fermenter but I am quite afraid of oxidization when bottling/kegging after watching this video. I will have to try your recipe once I get my kegging system setup. I am buying an entire setup and extra brewing supplies this evening but it will be a few weeks as I will need to buy a regulator or two and some other supplies to get it up and running fully.
@TheBruSho2 жыл бұрын
Haha didn’t mean to scare you but oxidation is definitely something to be mindful of but once you get your keg setup it should be pretty easy!
@jonathanelliott8423 Жыл бұрын
For people that dont have the capability to close transfer, I've had good success using my co2 tank to put a blanket of co2 on top of the beer and have had no issues with oxidation. Same when transferring to the keg. Just tested out transferring from fermenter to sanke and no problem as well.
@Jwils082 жыл бұрын
How well a yeast flocs doesn't really correlate to a stable haze. Omega Yeast and others just recently spoke on this. Strain does matter, but more important is dry hop timing.
@TheBruSho2 жыл бұрын
Good point and I’ll have to read up on that more!
@Muted_Mic4 ай бұрын
I have started making my hazy's with no boil.
@Astro-ck6mh Жыл бұрын
I cold crashed my last NEIPA, but using a fermzilla and a slight pressure in the fermenter (around 5PSI), there is zero risk of oxygen being drawn back in during the cold crash because it remains under pressure!
@TheBruSho Жыл бұрын
Smart trick!
@Dogstickfetch2 жыл бұрын
excellent video dude!!!!!
@TheBruSho2 жыл бұрын
Thank you!! 🍻
@adrianaguilar418210 ай бұрын
Saludos desde Argentina éxitos 🎉
@Hellbrews2 жыл бұрын
Great advise ! Cheers amigo ! 🍻🍻
@TheBruSho2 жыл бұрын
Thanks man!
@Mikkogram Жыл бұрын
Most New Gen NEIPA lack bitterness IMO. All taste the same and become the industry lager of the craft beer industry
@ElementaryBrewingCo2 жыл бұрын
Hey is that your new pad? Looks rad! And that beer looks soooo good!!!! I do enjoy a good NEIPA!!!
@TheBruSho2 жыл бұрын
Hey! Yup new spot. Still trying to figure the best setup for brew days but just gotta make do with what I got for now. Cheers man!
@dennispagel86452 жыл бұрын
do you have the recipe from the one you brewed in the main picture. that looks amazing!!!
@TheBruSho2 жыл бұрын
Recipe is in the description!
@bobendsley2354 ай бұрын
What are the measurements for each of the water additives in grams?
@DaMarkez842 жыл бұрын
Hey TheBrewShow. Very inspiring video, will try to brew it in a week. What's the total weight of the grain's that you use? I also want to try this and go for 20L, so I would go for around 13lbs. Do I get it right that I should add the Warrior when the liquid boils and keep it boiling for 30 minutes? Afterwards cooling down to 175ºF and add the other hops for 15 minutes during whirlpool before cooling it down?
@dariuszgrabowski952 жыл бұрын
Well, good job done ! I brew NEIPA as the main beer style and wonder about two aspects you mentioned - no Cold Crash, does it really destroy the beer ? - sugar/glucose directly to the bottle, does it really matter if you blow your fermenter with Co2 before bottling ? Thank you :)
@TheBruSho2 жыл бұрын
Thanks! Cold crashing, no it doesn't necessarily destroy it but if you dont have good cold crashing technique then you will get an oxidized beer likely. And as far as co2 in bottle, i've heard it helps but I havent experimented with this myself
@pfunk10sp Жыл бұрын
@@TheBruSho I cold crash with the same anvil but I quickly take out the airlock and plug the hole with a plug and it works fine. I also use ascorbic acid in the keg and I noticed a difference
@jesseo15622 жыл бұрын
Amazing video! Can you share information for where to get the cap you are using for the closed transfer?
@TheBruSho2 жыл бұрын
Check out my Home Brew Tools video. Linked in the cards to this video!
@jesseo15622 жыл бұрын
@@TheBruSho Thanks for this! Also, with the closed transfer, you don't need a Spunding Valve? You just release pressure and that is good to go?
@TheBruSho2 жыл бұрын
@@jesseo1562 I guess if you want to be extra sure you could use a spunding valve so co2 exiting the keg is only going one way but I personally think it’s ok to just use PRV
@twiztedplayer5358 Жыл бұрын
No need dor threadtape. Just use the silicone gaskets. Also, grab some o clamps for the condenser.. they are leaky boys. Last thing, the instructions suck. If you use the thumper, make sure you attach the small copper pipe on the intake. The pictures look like they attach it to the condenser. Boiler isnt great on electric cook tops as it is bowed out. It is a juggle balancing the water intake and outake from the condensor... after all that, I am pulling nice 83% abv for my sanitiser 😊
@barrysbuzz2 жыл бұрын
Thanks for the advise and recipe. I ahve had a few failures due to 02. Next will will be this version. You measurements say 5.5gallons (20.8L) A bit confused by this. 5.5g is 25 L. Or am I missing something?
@TheBruSho2 жыл бұрын
I probably did some bad math/conversion. So I’m the US and everything I based off imperial, then I convert to help metric folks. But thanks for the catch!
@matex1182 жыл бұрын
Very good video !
@TheBruSho2 жыл бұрын
Thank you! 🍻
@jeffhendley95642 жыл бұрын
Excellent video but I am in the remedial water chemistry class. You said add: CA 136, MG 12, Na 40, CL 202,SO4 101, HCo3.Do you means grams? ie, 136 grams of CA?
@TheBruSho2 жыл бұрын
Thanks and I meant Parts per million or PPM
@jeffhendley95642 жыл бұрын
Thanks. BTW, I have watched a million videos on beer making and your channel is one of the top two in my opinion. Im sure you would like to know the other one: David Heath-Homebrew. You are in good company.
@chopperaxon61712 жыл бұрын
As a Brit I love hoppy beers and DIPA, but when I got tasting the IPA's from the USA I was smitten. So tasty and more-ish. But why drink it out of a jamjar? Did you run out of proper glasses?
@TheBruSho2 жыл бұрын
Hahah I have plenty of glassware but wanted to try something funky for this one
@PartyTimeBrewing2 жыл бұрын
Looking like a great idea to get on the go for summer. I need to up my no oxygen transfer game! Also, what is a butt-load of hops in metric? Cheers!
@TheBruSho2 жыл бұрын
Soggy-bottoms load?
@PartyTimeBrewing2 жыл бұрын
@@TheBruSho Makes sense!
@stevenstone3074 ай бұрын
Your water salts, does the target change for the amount of water you're using? Are yours suitable for 5 gallon batches only?
@TheBruSho4 ай бұрын
Yes the volume does impact how much to use. A recipe calculator will help you figure out how much to use for your recipe/size
@stevenstone3074 ай бұрын
@@TheBruSho sorry, do you mean those elements, like 202 calcium 101 sulfate should become something like 40/20 for 1 gallon? Thanks!
@TheBruSho4 ай бұрын
@@stevenstone307 Sorry I meant in grams/measurement. The Ratio or parts per million (ppm) do not change. you just scale the total amount to fit those ratios or ppm
@stevenstone3074 ай бұрын
@@TheBruSho awesome thank you!! I’ll be following this recipe as soon as I get some CO2
@shpak_aq Жыл бұрын
Nice!
@EmilGustavssonUp2 жыл бұрын
Great video. Just a question here. Does releasing the pressure from the keg not filling it with oxygen again? :) Thanks
@TheBruSho2 жыл бұрын
I don’t think so since the air is moving out. But you could use a spunding valve on the gas post instead to be extra safe
@EmilGustavssonUp2 жыл бұрын
@@TheBruSho super thank you!!
@CarlPapa882 жыл бұрын
So still being @ 50IBU, it is bitter, right?
@hackattack78112 жыл бұрын
Im going to try this recipe out. To get to 175F for the whirlpool hops do you use a wort chiller or just let it reach temp on its own? Thanks
@TheBruSho2 жыл бұрын
Wort chiller would be a great way to get down fast, or you can wait if you have patience
@hackattack78112 жыл бұрын
@@TheBruSho thanks. This is my next brew. I got all the ingredients just figuring out when. Thanks for the recipe
@tman93382 жыл бұрын
How many lbs was your total grain bill ?? Kettle size and amount of strike water ?? Want to try in 8gal kettle
@TheBruSho2 жыл бұрын
Lbs will depend on your efficiency but you can use a 8 gal kettle, you might need to reserve some water to sparge with after the mash
@birdybro94032 жыл бұрын
Mmmmmmm Beeralicious!🍻
@TheBruSho2 жыл бұрын
😋🍻
@mleukus Жыл бұрын
how much ascorbic acid in a 5 gal keg?
@kingquesoIV2 жыл бұрын
why does it matter how flocculating the yeast is. The haze shouldnt be coming from suspended yeast, correct? The haze are polyphenols?
@TheBruSho2 жыл бұрын
Your right. Definitely the least important factor on this list.
@Green99Tiger2 жыл бұрын
Do you actually test these recipes multiple times before the videos or is it mainly based on research?
@TheBruSho2 жыл бұрын
Some more than others. This one I’ve been working on. But some of the more wild ones I do it’s a swing for the fences haha
@suburban915 ай бұрын
Hi. What Micron on your spider ? Thanks
@TheBruSho5 ай бұрын
Not sure exactly, 300 likely
@Iam11th1111 ай бұрын
спасибо!
@sebazpolska37122 жыл бұрын
And what about the pH and carbonation levels? Does Anyone knows what is the Perfect pH and carbonrate for NEIPA?
@TheBruSho2 жыл бұрын
ph of mash around 5.2 and carbonation around 10 psi. But carbonation is really up to your preference on how bubbly you want it.
@superslyko123 Жыл бұрын
So I used the recipe you provided, then I entered everything in BeerSmith 3. The end result looked NOTHING like your finished product. Inputting your OG, FG, Color, & IBUs changed the volume of grains & hops needed. Oh no! What to do? Shall I stick with BeerSmith since it adjusts for equipment & water? I hate to change anything before I brew a recipe. Your brew looks awfully sweet as is.
@TheBruSho Жыл бұрын
I would aim for the OG, FG, IBUs I gave and it’s ok if the amounts of grains and hops are different. As long as the end result is similar. That’s why I normally don’t like giving amounts of grains and stuff since everyone’s system is a little different
@jalawlis19902 жыл бұрын
Are the numbers next to the minerals milligrams?
@TheBruSho2 жыл бұрын
Parts per million
@OPzMassivPr0z2 жыл бұрын
Will this grain recipe work with any hops of my choice? Thanks!
@TheBruSho2 жыл бұрын
For sure, I’d just say pick the fruitiest most tropical ones you can find. But any combo can work
@OPzMassivPr0z2 жыл бұрын
@@TheBruSho thinking idaho 7, talus and Citra. Thoughts?
@TheBruSho2 жыл бұрын
@@OPzMassivPr0z Sounds like a great combo
@RedHotBagel2 жыл бұрын
Honestly: Fermeting in a Keg takes care of most of the issues with oxygen, getting air sucked in while cold crashing etc... I'd just recommend people do that. Perfect setup, imho: Get 2 Kegs, in one swap the dip tube for a floating dip tube, or cut/bend the dip tube, so it doesn't reach all the way to the bottom. That's the keg you'll ferment in. Put the wort in the keg, put 10 psi of pressure on it, put on a spunding valve and release pressure to 4 psi. Fill the other keg with star san, hook the output of the spunding value on the fermentation keg up to the gas end of the star san keg and let the CO2 push out the star san into a bucket or your cleaning keg. Wait until the wildest part of the fermentation is over, tighten the spunding value to around 25psi and let it ride out. To dry hop, release the pressure on the keg and put the hops in. The CO2 coming out of solution because of the pressure drop will help keep oxygen out. Flush headspace with CO2, let it stand for 2 days - I feel like more contact time will not get more good stuff out of the hops. Put the keg in the fridge and cold crash for 2 days. Now you can transfer to the already pured and CO2 filled keg, leaving behind all the hops, yeast and trub in the other keg. Only downside is that you'll not get a full keg of NEIPA out of this - unless you have one of these bigger kegs to ferment in or transfer into a smaller one :D.
@TheBruSho2 жыл бұрын
Completely agree! It saves a lot of the headache. And if beginners get started with pressure fermenting then they are off to a great start!
@jafarym772 жыл бұрын
You are very right about fermenting in the keg. I own a 7.5 gallons kegmenter and it has been a life saver for me when it comes to cold crushing and closed transfers. And the best part is I get full keg of beer ALL the time 😁😁😁
@abidingdude2226 ай бұрын
1:05 😂😂😂
@Audard2 жыл бұрын
The real key is not to put your hops in a hop basket while whirlpooling and do not put your hops into some sack when dry hopping. You want full contact with every pellet to get the maximum from your hops. For Yeast, Verdant IPA is my go too. It adds a lot of hazy and the perfect NEIPA flavour.
@marcelbester49992 жыл бұрын
Hi guy. Are your salts measured in grams? Thanks.
@TheBruSho2 жыл бұрын
Yes usually since it’s such small amounts needed
@marcelbester49992 жыл бұрын
@@TheBruSho brilliant. Thanks for the reply. Looking forward to trying this beer out. It looks like sunshine in a glass. Absolutely amazing. Thanks again. Pröst
@calder13 Жыл бұрын
No dry hop at all? Fermentation drives off so many of the aroma/flavor compounds from any whirlpool or hopstand that you do
@TheBruSho Жыл бұрын
Like I said, do what you like! This turned out great to me
@calder13 Жыл бұрын
@@TheBruSho yeah not saying it doesn’t work, just pointing out the hop character you get on the end will be different. Probably not as bright as it could be. It would be interesting to compare a beer made this way aside a beer with a dry hop added. As an aside, are you aware of any of the breweries making the best hazies are doing so without a dry hop? Talking Hill Farmstead, Treehouse, Alchemist, etc. I’d be very interested to find out.
@TheBruSho Жыл бұрын
@@calder13 That might be a topic worth covering at some point!
@Shreddah Жыл бұрын
I agree, I made a post calling this a poverty neipa. Perhaps this was a bit too harsh, since he obviously brewed a beer he liked and was content with - which is the most important. BUT if we want to brew the BEST neipa homebrew, I think most would agree that a dry hop is absolutely necessary. This beer recipe uses less hops than what is used in the official Sierra Nevada Pale Ale recipe!
@calindaclayton-nguyen94152 жыл бұрын
How do I get the recipe for New England IPA Calinda 🙏
@TheBruSho2 жыл бұрын
Recipe is in the description!
@mls_332 жыл бұрын
Only a 4oz whirlpool and no dry hops? 😅 I use 12-16oz in my hazies 😎
@TheBruSho2 жыл бұрын
Dang! Well as long as your enjoying it then I don’t see an issue with it! 🍻
@mls_332 жыл бұрын
@@TheBruSho I love it aggressively hoppy! Usually do 6-8 whirlpool and hotside total, then the remainder in two dry hops, one 2-3 days before packaging and one in the keg before closed transfer
@drigfamous2 жыл бұрын
Is that Fanta?
@Rubio_Eric2 жыл бұрын
We have a gluten-free brewery that refuses to brew a hazy. Makes me sad.
@TheBruSho2 жыл бұрын
Sorry to hear that, you'll have to brew your own!
@tylerb60812 жыл бұрын
If you're BJCP, you call it a Hazy IPA. NEIPA got the snub in 2021