Hazy Double IPA, Cryo Hops, and Canning!
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- Опубліковано 28 гру 2024
- Mike and Scott discuss our first canned beer: Cloud Palace! It's a hazy DIPA dry-hopped with Citra and Simcoe (including pellets and Yakima Chief LupulN2 Cryo pellets). Scott gets into the science of hop processing and what science says is different about impact of these concentrated hops on the beer.
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I love watching your videos. I wish more breweries would do this kind of stuff. I can't wait to pick up cans today. Cheers!
Great video ,what a delight to see Scotts reaction for his first tasting from the can. Must be so rewarding making beers you love .Keep up the great work
That's how a really good teaching video is made. Thanks so much for spreading your knowledge and passion
Thank you guys for posting these videos and being so open the details of your work! I am in the process of opening a small brewery/tasting room in NJ and I find this info both educational and inspiring. I'm looking forward to taking a ride down to check out your place some time soon!
Cheers, say hi when you do!
I love watching the both of you talking about beer. I have followed both of your blogs, which has helped me as a home brewer. The beer looks fantastic! When can I expect distribution to reach the Midwest? LOL!! Cheers guys!
Great videos these ive watched them all quiet a few times and learn more each time ..great explanations for why things happen
Great video gentlemen! Very fun to listen to you guys talk science behind hops. Really looking forward to the new book! Any hints on what your "house" yeast is?
It's a Boddingtons equivalent from a smaller local lab (RVA). Similar to 1318 etc., just a little richer.
I love the color and haze! good job filling your first can! I am a bit sad I dont know much about the hops in the US so thanks for the excellent explanations! Have you thought about putting the hops of dryhopping in a sack (like you would do it with smoked wood chips) so all the leaves and green stuff stays out of the actual beer?
I did at home, but at this scale it becomes difficult unless you are putting the sacks into another tank, purging with CO2, and then transferring the beer into the tank. There are some breweries that dry hop that way, but for us the added cleaning time and risk of oxidation isn't worth it.
Interesting stuff and a good watch as always. I'd like to get something like Cloud Palace made at some point but I'm not sure how easy it would be for us to sell (I'm the brewer not the sales dude). We're a fairly traditional English brewery in Yorkshire so hazy DIPAs and NIPAs are few and far between although next week I'll be making a new hazy session IPA (4.5% - suits our market and duty better) which I'm really looking forward to. I think it'd be great in cans but I reckon it'll be bottles only for this run.
Certainly different drinking cultures. My favorite beer we do is a similar beer to this, but at 4.8% with all Citra dry hopping. All things equal I'd rather drink two pints than one. That said, these DIPAs are what seem to get most beer drinkers excited (bigger flavors, sweetness, and more alcohol...). Best of luck - luckily English yeast works great for them (our house yeast was originally from Boddingtons).
@@sapwoodcellars8378 Thanks, hopefully it all goes well. I must admit I do enjoy trying the big DIPAs for the very reasons you said. But yeah in the long run I'd rather have a couple of pints than just one big flavourful one.
How do you dry hop?
I have been having a hard time at home since starting to use a conical fermenter. Even at 3 lb/bbl dry hop rates of cheater hops with LAIII, I feel that I don’t get much aroma. After I package, the trub at bottom of tank smells amazing... the beer less so.
What are your thoughts on waiting until fermentation is done (to prevent CO2 scrub aroma loss, and possibly yeast pulling out oils when floccing out?) before dry hopping? Do you all recirculate your dry hop additions?
Thanks for the great content. Cheers!
For most of our beers we'll "soft-crash" into the 50s and drop the yeast before dry hopping. We burp with CO2 from the bottom of the tank each day to get the hops back into suspension. Recirculating works, but can just be riskier in terms of introducing oxygen.
Sapwood Cellars thank you! Rooting for your guys continued success. Cheers.
Nice video and the beer sounds great! How would you guys suggest to adjust the pH during the dry hop process in the homebrew scale, is lactic acid way to go, and when it should be added? Cheers!
It would depend on what you are trying to accomplish. Dosing the finished beer to taste is the easiest/safest approach. I prefer phosphoric as it is more flavor neutral, but in such a flavorful beer lactic can work.
How could I get my hands on your beers? I live in Quebec and I am really interested in what you guys doing.
Pretty much your only two options are travel or trade... not much of the beer leaves the tasting room.
Just a wild guess but I'm assuming no option to ship this liquid gold to New Zealand....
Doubt it would survive the trip well anyway.
Sounds good is this vegan?
Scott is vegan, and so are all of our beers!
Question: why have you called the brewery 'Sapwood Cellars'? Are you cellaring your IPAs? The word has more of a connection with wine. I don't know, it seems kind of old fashioned and pretentious to me.
The other "side" of our production is sour beers, already about 40 oak barrels filled on our way to ~100. We're doing plenty of things with wine grapes/juice in beer too, today we tapped a DIPA with Lambrusco. Plan on making ciders too later this fall!