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Nikita, hi from Russia. You must help me))) Give some advice. 1.) How many days this beer stays in the fermenter before moving to the keg? 2.) I use the same method of close transportation. The beer in the fermenter (remainings) is gold and flavoury. After 2-3 days i fill the glass bottles and wait 3-5 days more before tasting first one. And voila, the beer becomes darker and the flavour dissapears. As oxidation signs. Where can be the problem?
Hey 1 - I’d say I kept it in the fermenter just until it finished so maybe a week or so? 2 - if it gets oxidised like that it sounds like there’s excess oxygen somewhere coming in
Hey, heres a bit of a hack i use. Wash and sanitise your keg then once the ferment is reqlly getting going hook a air line from the fermzilla to your keg liquid post, then the spunding valve to the co2 line of your keg. The fermenter will fill your keg up with co2 without wasting your bottle of co2 and will also be same pressure as your fermenter, so you wont get a sudden rush when you transfer liquid :)
That's a cool idea! I sometimes do that when I remember to push starsan out via the CO2, but making the pressure equal that way is a cool trick, thanks
About head retention, rinsing the glass with clean water before pour might help. Soap oils that might be coating the glass reduce head retention apparently. I've noticed better head retention when I rinsed my glass before pour
A simple question I just cannot figure out. Since the pressure in the keg and the fermenter is same, why the beer is pushed from the fermenter to the keg?
Effectively it works like a standard siphon. Once the transfer begins and the siphon has started, the liquid will keep getting pulled. As the CO2 is replaced, the pressure on the siphon remains and so it will keep getting pulled from the fermenter.
Haha! So funny you lost the part where there could be a problem in the process! :) I guess the yeast cake clogged the collection container and the hops never went in to the fermenter. Thats what happened to me at least. So a Hop Bong was my next step for dry hopping. And the closed transfer can be hard to get going to! :)
Don’t worry about head retention after the intitial pour it will dissipate due to the proteins in the final beer. As long as u have bubbles coming up on the side of the glass there’s carbonation. Neipas and I brew a lot of em have like a imp stout th8ng where once the beer is poured and there’s a nice head it never reforms. Idk why my guess is just ph, mash ingredients etc
Have you tried to cold crash before transfering to the keg? I'm doing a 3 days cold crash and it really helped with the hop burn and hazyness is not affected too much. I'm doing around 15g/liter of dry hop, cheers!
And about the head retention I'd try to increase the wheat malt and maybe reduce the oats although mine has almost the same percentage of oats (6%) but a good head
Unfortunately I lack the facilities for a proper cold crash so I sort of just let it fall to outside ambient, and that's usually best I can do :) Maybe keeping it in the keg for a week let it cold crash there and thats what reduced the hop burn like you said!
I'm curious about whether next time you'd drop the yeast out, then clean the yeast collection container, add the hops, co2 purge and then dry hop? I hear, but cannot myself test, that hop oils are sticky and bond to the surface of the yeast. So when we transfer we leave a lot of hop aroma behind trapped in the yeast cake.
That’s an interesting thought although I can’t say that the aroma was muted at all, I think the biggest worry is normally just oxidation and maybe in a commercial setting that’s a worry (sort of like worrying about leaving things on lees too long) but seems to be fine in a home brew setting
Hey just wondering if I was trying this in a fermzilla AR and used magnets and hop bags for dry hop.. Do you have to get the hops out at some point? Was thinking of just serving out of the all rounder itself as a keg...?
Great video mate! Brilliant to see an un-oxidised NEIPA can be achieved at home! I was just wondering what was your final volume of drinakble beer in the keg?
Thanks very much! Aye it took a fair bit of fiddling with the settings of what to preserve where but looks like one of The best things for it I’ve found is using the Fermzilla, filling the keg with starsan and purging with CO2, and then closed loop transferring to keg! I reckon total volume of drinkable was somewhere around 17L after all the hop matter had settled to the bottom before transferring
@@NikitaVorontsov Brilliant to hear that Nikita! 17L of good quality NEIPA is a great return from the 45 quid kit. I'm gonna have to get a fermzilla to replicate this now!
Nice looking beer! Did you loose the footage or did you not want to film your problems as you lost footage of the two points I always struggled with, with the fermzilla! I spent hours last night unclogging the filter! Anyway keep the videos up I enjoy watching 👍🏻
Thanks! Funnily enough genuinely lost haha, it cut halfway and decided to not record properly. The filter didn’t clog at all, but I wonder if that’s because I have a floating dip tube! Thanks :) appreciate it
Man, I just watched a few of your videos and we are one and the same as far as brewing goes! I just brewed ESNW and i'm waiting for the hop burn to subside. This is the first brew i've made where when I transferred to the keg I got huge smells of guava. Mine isn't as orange as your but the ingredients were local. The head is the same. I can't really get any malt taste but it's improving as the hop burn goes down. The body isn't really chewy though so not sure what happened there. Also doing a kveik marzen this week myself. Thanks for reading and keep it up!
That’s great news! It’s a really good kit imo, packed with flavour! You’re gonna love it once hop burn goes away :D No idea about the chewiness, maybe slight temp differences? Nah doubt that would contribute that much Let me know how the Märzen gets on! Cheers :)
I recently had a horror bottling experience with a pressure fermented neipa…blocked post. Made a hell of a mess, had to add priming sugar, bit of oxidation issues as you’d imagine. It also meant I bottled a lot of yeast AND hop particulate. Pouring the beer carefully off the ‘trub’ in each bottle, delicious. Pour roughly, get a little trub into the beer…incredible increase is bitterness and hop burn. If I were you, cold crash the beer prior to kegging, so the yeast and hops drop hard and pack down…then drink from day 1.
Thank you! That’s correct colour and opaqueness will be from the grains, specifically higher protein grains like oats and wheat, from the hop additions, and from the specific type of yeast. Some yeast are worse flocculators than others. Cheers!
Totally worth watching until the very end for that final clip 😂. Another great video- really makes me want another Even Sharks. Also, thanks for sending us a few of your beers- all great beers but the Roggenbier was my surprise favourite 👌. We’ll have to reciprocate by sending you a few of ours soon. In the meantime, keep the awesome videos coming! Ed (Brew Bros)
Haha thanks very much! Even Sharks really is a cracking pint! And you’re welcome glad you enjoyed them! Roggenbier was a definite one I had no clue how it would turn out!
@Nikita Vorontsov turned our amazing Easily the best neipa and maybe even beer I've brewed so far , only problem is now I'm going to probably have to have it on tap regularly This one sets the bar almost too high
Looking good, been meaning to brew this one for a while. Out of interest, where did you get the red gas hose you were using during the transfer? I've been using the semi rigid Valpar gas/beer lines but am looking for something with a little more flexibility for jobs like this.
Thanks very much! Think it was just something like this that I used: amzn.to/3to81T7 It's quite flexible, I do like it! Wish it fit into my Duotight fittings!
Hi Nikita, well done for all the videos, quick question do you add the salt for the water profile to the mash water or do you calculate it on the sparge as well? Cheers
Thanks very much! To be honest while oxygen affects aroma and colour, taste is still somewhat similar even with some oxygen exposure so might still be worth doing :)
@@NikitaVorontsov Hmm yea you make a good point. Surely would still be drinkable either way, though, to my understanding, with reduced shelf life? Nevertheless, I don't think my next brew will be a NEIPA, as I currently have an APA which is turned hoppy as hell (would almost call it an American IPA at this point) which I fermented with Kveik :) Thinking of a pseudo lager next for something "easier to drink". If you wanna check out the "APA" its a brewdog expermintal called "Hop fiction". Google "hop fiction recipe" will give you the hole thing. Very pleased with the result of that one. Keep up the good work!
@@matheosmattsson2811 Basically exactly that! Still delicious and drinkable, just need to drink it quicker! Pseudo Lager definitly sounds like a good idea especially if you're a fan of Kveik! You can check out my Pseudo-Lager video if you need any tips :)
@@NikitaVorontsov Haha already did mate. Very nice vid that too (y) I have done two kveik brews lately with great success, and I am a fan. Though, as it is not "as warm" anymore, I am not sure if kveik would be my best bet anymore this summer. I tested kveik out mid summer as it was about 30 degrees in my apartment :P It still is above 20, but Kveik prefers around 30 I believe, so I am not sure what would be the better choice in around 20-24. Kveik or some ale yeast (US-05). Without any temperature control, I kinda have to comply with the climate so to speak :P What do you think? Do you have any experience of fermenting kveik at 20-25? I too am impatient, but I rather wait 1.5 weeks than have a shit beer, if those are the options :P
@@matheosmattsson2811 I’ve found it to slow down and start stalling (personally) sub 25. I think W34/70 can withstand ale temperatures for a lager yeast?
Just discovered your channel! Great video. I used the Sharks Need Water recipe as my base and tweaked it. I use Citra, Azacca and El Dorado as my hops and it's really, really good! Happy to share the recipe if you want to try it and see what you think! I see you're using the brewzilla too. how do you find it for efficiency? I've been having a few issues with mine. Are you calculating your mash water volumes or do you just use a standard 23L for each batch? Cheers!
Thanks so much! Oh wow, I actually made an NEIPA with Azacca and El Dorado a year ago and that was absolutely incredible! Different mash bill though I believe. Happy to see the recipe :) Brewzilla has been good, i've taken a few steps to ensure good efficiency namely getting a fine crush for the grain, adding oat husks to properly sparge, and (I know this is controversial) sometimes really giving the grains a good stir at the end of the sparge to squeeze some extra wort out. I know people like to tout "Oh but that releases tannins" or whatever but i've never picked up on anything like this personally. Cheers!
@@NikitaVorontsov i have never experienced any issues with squeezing the grains either. I'll give the oat husks a try! I also saw on another video of yours that you think the temperature reading is slightly out on the brewzilla too. I'm going to pick up a digital thermometer and check mine. Well my recipe for my NEIPA is as follows; 4kg extra pale 2 row 1kg golden promise 0.5kg carapils 0.5kg flaked oats 0.5kg flaked wheat pre boil gravity 1.063 30 minute boil just a few pellets of Citra in at 30 minutes (a local brewer to me told me this helps release hop flavour of the later editions. This is the head brewer at Moonraker in California who make incredible NEIPA's so i trust his advice completely!) 57g each of citra, el dorado and azacca for a 20 minute whirlpool at 82 celcius. pitched 1/2 packet of Kveik Voss and fermented at 35c. I'm told that only pitching half a packet brings out even more tropical flavours and on tasting it I have to agree with the person who gave me this advice! dry hopped at high krausen (around 8 hours after pitching!) with another 57g each of citra, el dorado and azacca. I really think water profile is key on a NEIPA too so here's the profile I used; in ppm calcium 100 magnesium 18 sodium 16 sulfate 93 chloride 185 If you end up brewing this would love to see what you think of it. Cheers and keep up the good work with the content! Loving it
@@westcoastbestcoast7683 That sounds fantastic! I'll definitely give this a look when I revisit NEIPA's. Voss Kveik especially sounds really fun to use for a NEIPA. As for getting a digital thermometer I highly recommend it! It's the only reason I noticed my temperature disparity.
No pressure for this one, but thats mainly because I wanted to emphasise esters and fermenting under pressure would surpress them. I just have a spunding valve on it, but set to 0 psi
@@hmmy92 should be in the video but essentially I started fermenting without using the yeast collection jar, then when it came time to dry hop I added my hops into the jar, attached it to the Fernzilla, purged it with cO2 by attaching a screw on quick disconnect, then opened the butterfly valve!
Such a good video. Great dialogue and you are clearly in touch with the fellow homebrew community. +1 subscriber right here :) Definitely going to give this a try.
Thanks for watching, commenting, liking, and/or subscribing!
Consider joining as a channel member and supporting the channel, any support is hugely appreciated!
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Nikita, hi from Russia. You must help me))) Give some advice.
1.) How many days this beer stays in the fermenter before moving to the keg?
2.) I use the same method of close transportation. The beer in the fermenter (remainings) is gold and flavoury.
After 2-3 days i fill the glass bottles and wait 3-5 days more before tasting first one.
And voila, the beer becomes darker and the flavour dissapears. As oxidation signs.
Where can be the problem?
Hey
1 - I’d say I kept it in the fermenter just until it finished so maybe a week or so?
2 - if it gets oxidised like that it sounds like there’s excess oxygen somewhere coming in
To fix the hop burn I recommend cold crash, removing yeast and dry hopping still at cold crash temp for 1 day before transfer.
Hop burn started to go away after a week or two in the kegerator luckily, but you're right a better cold crash would have been better!
Hey, heres a bit of a hack i use.
Wash and sanitise your keg then once the ferment is reqlly getting going hook a air line from the fermzilla to your keg liquid post, then the spunding valve to the co2 line of your keg. The fermenter will fill your keg up with co2 without wasting your bottle of co2 and will also be same pressure as your fermenter, so you wont get a sudden rush when you transfer liquid :)
That's a cool idea! I sometimes do that when I remember to push starsan out via the CO2, but making the pressure equal that way is a cool trick, thanks
About head retention, rinsing the glass with clean water before pour might help. Soap oils that might be coating the glass reduce head retention apparently. I've noticed better head retention when I rinsed my glass before pour
Thank you that's a great tip!
A simple question I just cannot figure out. Since the pressure in the keg and the fermenter is same, why the beer is pushed from the fermenter to the keg?
Effectively it works like a standard siphon. Once the transfer begins and the siphon has started, the liquid will keep getting pulled. As the CO2 is replaced, the pressure on the siphon remains and so it will keep getting pulled from the fermenter.
Haha! So funny you lost the part where there could be a problem in the process! :) I guess the yeast cake clogged the collection container and the hops never went in to the fermenter. Thats what happened to me at least. So a Hop Bong was my next step for dry hopping. And the closed transfer can be hard to get going to! :)
I thought NEIPAs have poor head retention because of the gigantic load of hop oils in them. Glad to see I’m not the only one who encountered this!
You may very well be right on that!
Don’t worry about head retention after the intitial pour it will dissipate due to the proteins in the final beer. As long as u have bubbles coming up on the side of the glass there’s carbonation. Neipas and I brew a lot of em have like a imp stout th8ng where once the beer is poured and there’s a nice head it never reforms. Idk why my guess is just ph, mash ingredients etc
That’s very interesting thanks very much! Yeah still had bubbles absolutely fine!
Have you tried to cold crash before transfering to the keg? I'm doing a 3 days cold crash and it really helped with the hop burn and hazyness is not affected too much. I'm doing around 15g/liter of dry hop, cheers!
And about the head retention I'd try to increase the wheat malt and maybe reduce the oats although mine has almost the same percentage of oats (6%) but a good head
Unfortunately I lack the facilities for a proper cold crash so I sort of just let it fall to outside ambient, and that's usually best I can do :)
Maybe keeping it in the keg for a week let it cold crash there and thats what reduced the hop burn like you said!
@@rafaelpestano7436 That's a good idea, thanks!
I'm curious about whether next time you'd drop the yeast out, then clean the yeast collection container, add the hops, co2 purge and then dry hop? I hear, but cannot myself test, that hop oils are sticky and bond to the surface of the yeast. So when we transfer we leave a lot of hop aroma behind trapped in the yeast cake.
That’s an interesting thought although I can’t say that the aroma was muted at all, I think the biggest worry is normally just oxidation and maybe in a commercial setting that’s a worry (sort of like worrying about leaving things on lees too long) but seems to be fine in a home brew setting
Agree, also when yeast eat hops they create bad astringent flavours
Hey just wondering if I was trying this in a fermzilla AR and used magnets and hop bags for dry hop.. Do you have to get the hops out at some point? Was thinking of just serving out of the all rounder itself as a keg...?
Oh nah I’d definitely keep the hops in, only time I took the hops out was when I took the beer out into the keg instead haha
Good Job .. Please, Let met me know,. Did You ferment it under pressure? Could You tell me how many bar/psi you've use? Thanks , Cheers from Brazil.
Thanks! I didn’t ferment this one under pressure as I wanted to make sure there were fruity eaters produced from the yeast!
Great video mate! Brilliant to see an un-oxidised NEIPA can be achieved at home! I was just wondering what was your final volume of drinakble beer in the keg?
Thanks very much! Aye it took a fair bit of fiddling with the settings of what to preserve where but looks like one of The best things for it I’ve found is using the Fermzilla, filling the keg with starsan and purging with CO2, and then closed loop transferring to keg!
I reckon total volume of drinkable was somewhere around 17L after all the hop matter had settled to the bottom before transferring
@@NikitaVorontsov Brilliant to hear that Nikita! 17L of good quality NEIPA is a great return from the 45 quid kit. I'm gonna have to get a fermzilla to replicate this now!
@@ryansmith5126 definitely do! I’ve found the fermzilla to be one of the best purchases I’ve made towards brewing better beer
Nice looking beer!
Did you loose the footage or did you not want to film your problems as you lost footage of the two points I always struggled with, with the fermzilla! I spent hours last night unclogging the filter!
Anyway keep the videos up I enjoy watching 👍🏻
Thanks!
Funnily enough genuinely lost haha, it cut halfway and decided to not record properly.
The filter didn’t clog at all, but I wonder if that’s because I have a floating dip tube!
Thanks :) appreciate it
“Even Sharks Need Water” is the best It’s Always Sunny in Philadelphia reference. Lol looks like a delicious beer as well
It really was! Cheers
Man, I just watched a few of your videos and we are one and the same as far as brewing goes! I just brewed ESNW and i'm waiting for the hop burn to subside. This is the first brew i've made where when I transferred to the keg I got huge smells of guava. Mine isn't as orange as your but the ingredients were local. The head is the same. I can't really get any malt taste but it's improving as the hop burn goes down. The body isn't really chewy though so not sure what happened there. Also doing a kveik marzen this week myself. Thanks for reading and keep it up!
That’s great news! It’s a really good kit imo, packed with flavour! You’re gonna love it once hop burn goes away :D
No idea about the chewiness, maybe slight temp differences? Nah doubt that would contribute that much
Let me know how the Märzen gets on!
Cheers :)
I recently had a horror bottling experience with a pressure fermented neipa…blocked post. Made a hell of a mess, had to add priming sugar, bit of oxidation issues as you’d imagine. It also meant I bottled a lot of yeast AND hop particulate. Pouring the beer carefully off the ‘trub’ in each bottle, delicious. Pour roughly, get a little trub into the beer…incredible increase is bitterness and hop burn. If I were you, cold crash the beer prior to kegging, so the yeast and hops drop hard and pack down…then drink from day 1.
That looks AMAZING 👍🍻
Thanks very much!
Looks amazing! What's the glassware model?
Thanks! Not too sure found it on Amazon
Great content. Is the color and opaqueness due to the exact grains and hop amounts? Cheers from Chicago!
Thank you!
That’s correct colour and opaqueness will be from the grains, specifically higher protein grains like oats and wheat, from the hop additions, and from the specific type of yeast. Some yeast are worse flocculators than others.
Cheers!
solid video braj!
Thanks man! Appreciate it :)
Totally worth watching until the very end for that final clip 😂. Another great video- really makes me want another Even Sharks. Also, thanks for sending us a few of your beers- all great beers but the Roggenbier was my surprise favourite 👌. We’ll have to reciprocate by sending you a few of ours soon. In the meantime, keep the awesome videos coming! Ed (Brew Bros)
Haha thanks very much! Even Sharks really is a cracking pint!
And you’re welcome glad you enjoyed them! Roggenbier was a definite one I had no clue how it would turn out!
Brewing this as we speak , very nervous as I've wanted to try this for a while .
Your video is the guide I'll be using
Let me know how it turns out :)
@Nikita Vorontsov turned our amazing
Easily the best neipa and maybe even beer I've brewed so far , only problem is now I'm going to probably have to have it on tap regularly
This one sets the bar almost too high
Love this video! Had to turn the volume up full blast though so I could hear.
Thanks very much! Yeah I’ve identified the audio issue so should be all fixed for future videos thankfully!
What's the name of your glass ? Love it!
I just searched for an IPA glass on Amazon :)
I have brewed this recently, and it is a fantastic beer. Got the same hazy beer like you, and the colour is the same.
It’s such a fantastic beer! Beautiful colour incredible mouth feel!
Looking good, been meaning to brew this one for a while. Out of interest, where did you get the red gas hose you were using during the transfer? I've been using the semi rigid Valpar gas/beer lines but am looking for something with a little more flexibility for jobs like this.
Thanks very much!
Think it was just something like this that I used: amzn.to/3to81T7
It's quite flexible, I do like it! Wish it fit into my Duotight fittings!
@@NikitaVorontsov perfect, thanks!
@@bdavies5000 no prob!
Looks tasty! As for head retention, I'd add more wheat :)
Thanks for the tip!
Can you link your sweet shirt?
Ofcourse! Which one?
Hi Nikita, well done for all the videos, quick question do you add the salt for the water profile to the mash water or do you calculate it on the sparge as well? Cheers
I Just add it all in the mash but calculated for both I think?
I’ve brewed this twice. It’s awesome
Awesome!
Sounds delicious man.
Thanks!
Brilliant video mate. Wish I could do NEIPAs too but my current equipment don't really allow it :P
Thanks very much!
To be honest while oxygen affects aroma and colour, taste is still somewhat similar even with some oxygen exposure so might still be worth doing :)
@@NikitaVorontsov Hmm yea you make a good point. Surely would still be drinkable either way, though, to my understanding, with reduced shelf life?
Nevertheless, I don't think my next brew will be a NEIPA, as I currently have an APA which is turned hoppy as hell (would almost call it an American IPA at this point) which I fermented with Kveik :) Thinking of a pseudo lager next for something "easier to drink". If you wanna check out the "APA" its a brewdog expermintal called "Hop fiction". Google "hop fiction recipe" will give you the hole thing. Very pleased with the result of that one.
Keep up the good work!
@@matheosmattsson2811 Basically exactly that! Still delicious and drinkable, just need to drink it quicker!
Pseudo Lager definitly sounds like a good idea especially if you're a fan of Kveik!
You can check out my Pseudo-Lager video if you need any tips :)
@@NikitaVorontsov Haha already did mate. Very nice vid that too (y) I have done two kveik brews lately with great success, and I am a fan. Though, as it is not "as warm" anymore, I am not sure if kveik would be my best bet anymore this summer. I tested kveik out mid summer as it was about 30 degrees in my apartment :P It still is above 20, but Kveik prefers around 30 I believe, so I am not sure what would be the better choice in around 20-24. Kveik or some ale yeast (US-05). Without any temperature control, I kinda have to comply with the climate so to speak :P What do you think? Do you have any experience of fermenting kveik at 20-25? I too am impatient, but I rather wait 1.5 weeks than have a shit beer, if those are the options :P
@@matheosmattsson2811 I’ve found it to slow down and start stalling (personally) sub 25. I think W34/70 can withstand ale temperatures for a lager yeast?
Just discovered your channel! Great video. I used the Sharks Need Water recipe as my base and tweaked it. I use Citra, Azacca and El Dorado as my hops and it's really, really good! Happy to share the recipe if you want to try it and see what you think! I see you're using the brewzilla too. how do you find it for efficiency? I've been having a few issues with mine. Are you calculating your mash water volumes or do you just use a standard 23L for each batch? Cheers!
i like your hop selections. i did one very similar
Thanks so much!
Oh wow, I actually made an NEIPA with Azacca and El Dorado a year ago and that was absolutely incredible! Different mash bill though I believe.
Happy to see the recipe :)
Brewzilla has been good, i've taken a few steps to ensure good efficiency namely getting a fine crush for the grain, adding oat husks to properly sparge, and (I know this is controversial) sometimes really giving the grains a good stir at the end of the sparge to squeeze some extra wort out. I know people like to tout "Oh but that releases tannins" or whatever but i've never picked up on anything like this personally.
Cheers!
@@NikitaVorontsov i have never experienced any issues with squeezing the grains either. I'll give the oat husks a try! I also saw on another video of yours that you think the temperature reading is slightly out on the brewzilla too. I'm going to pick up a digital thermometer and check mine.
Well my recipe for my NEIPA is as follows;
4kg extra pale 2 row
1kg golden promise
0.5kg carapils
0.5kg flaked oats
0.5kg flaked wheat
pre boil gravity 1.063
30 minute boil
just a few pellets of Citra in at 30 minutes (a local brewer to me told me this helps release hop flavour of the later editions. This is the head brewer at Moonraker in California who make incredible NEIPA's so i trust his advice completely!)
57g each of citra, el dorado and azacca for a 20 minute whirlpool at 82 celcius.
pitched 1/2 packet of Kveik Voss and fermented at 35c. I'm told that only pitching half a packet brings out even more tropical flavours and on tasting it I have to agree with the person who gave me this advice!
dry hopped at high krausen (around 8 hours after pitching!) with another 57g each of citra, el dorado and azacca.
I really think water profile is key on a NEIPA too so here's the profile I used;
in ppm
calcium 100
magnesium 18
sodium 16
sulfate 93
chloride 185
If you end up brewing this would love to see what you think of it. Cheers and keep up the good work with the content! Loving it
should have added, expected post boil 1.067 and final gravity of 1.015. suggest leaving the dry hops for 3-6 days for maximum flavour uptake
@@westcoastbestcoast7683 That sounds fantastic! I'll definitely give this a look when I revisit NEIPA's. Voss Kveik especially sounds really fun to use for a NEIPA.
As for getting a digital thermometer I highly recommend it! It's the only reason I noticed my temperature disparity.
Great video!
Thanks!
New sub 👌
Thanks so much!
beautiful !!
Thank you!
Do you ferment under pressure? I didn't see any airlock
No pressure for this one, but thats mainly because I wanted to emphasise esters and fermenting under pressure would surpress them. I just have a spunding valve on it, but set to 0 psi
@@NikitaVorontsov how did you dry hop in fermzilla?
@@hmmy92 should be in the video but essentially I started fermenting without using the yeast collection jar, then when it came time to dry hop I added my hops into the jar, attached it to the Fernzilla, purged it with cO2 by attaching a screw on quick disconnect, then opened the butterfly valve!
@@NikitaVorontsov man I saw it on video and totally forget it. thank you
@@hmmy92 No problem :)
When Nikita has no Russian accent :-)
And this 'British accent' sounds so fake 🤥
Wait what? 😂
@@NikitaVorontsov too good, to be true 🤪 nevermind, just being jealous. Keep up the good work.
@@adiliux3043 haha that took me off guard, never thought my accent would be contentious! Cheers
Я, не черта не понял
Use kveik yeast ?
I have tried making NEIPA with Kveik and it does work, Voss in particularly does!
@@NikitaVorontsov Wow 😳 thanks. 👏👏👏👏
Such a good video. Great dialogue and you are clearly in touch with the fellow homebrew community. +1 subscriber right here :) Definitely going to give this a try.
Much appreciated!
That beer looks like orange juice! good job!
Thanks! I thought so as well haha, tastes like it too!