Regarding water, rather than spending a lot of money on an RO system, (and if it's available near you) Spotless water is an excellent choice and much cheaper than bottled water. I sent a sample to Murphy's just to confirm it was suitable. It's an Ideal starting point. There are two outlets in Swindon !
I use spotless too big improvement also cheap and works well for sanitizer. And use 50/50 ish when cip cleaning seems to stop / reduce the white residue from the cleaner.
+1 for Spotless, if you get a few referrals they end up paying you for water. I put £20 credit on over two years ago, have used 2-300l and my balance is nearly £50!
Great video! Would love to see a bit more of the brew footage, explaining the different steps, especially if you are planning on using different systems for each brew.
Well done video! I have brewed several hazies over the years, and this video is loaded with good information that is also in a format useful for novice brewers. 🍻
As a frequent NEIPA brewer and an even more frequent mocker of BJCP guidelines, their suggested FG stats make my teeth itch. A FG of 1.010-1.015 would preclude a large proportion of the "big" commercially-made NEIPAs, and almost all big hazy doubles, from being "to style"! Beers finishing north of 1.020 are pretty common in the commercial NEIPA world...
A brilliant video and another that was full of information that was presented in a clear and concise way! 👍👍👍 I would love Jo to write a recipe for a bitter which has a good balance of malt and hops but maybe slightly more prominent on the hop side. Thank you guys and all the best!👍👍👍
Porter please! The malt bill is really important but you can also have some interesting hop combinations - love the variations which The Kernel create with their Export India Porter. I once tried to recreate Põhjala’s peel and bean imperial porter. Let’s just say it was more ‘clown’ than ‘clone’. 🤣
I must start watching your videos later in the day, as I want to pour one right now but it's a bit early in the day for me. Oh sod it, it's the weekend, Cheers🍻
Stiffo 21b is the old 2015 category for NEIPA, it was moved to 21c (Hazy IPA) category in 2021. Unfortunately the BJCP aren't good at cleaning their web pages up and refer to a lot of the old guidelines. I found out the hard way in the UK nationals when I placed it in 21b accidentally. After searching BJCP new England IPA In Google. The descriptors I don't think have changed mind.
I’m really loving the WHC dry yeasts, especially Saturated. I do however struggle to get saturated to attenuate into the estimated range, I’m consistently getting 70%. I’m direct pitching at the instructed rate and fermenting in range. Any tips or shall I just change the attenuation in Brewfather, stop worrying and relax with a homebrew?
0.5ml - It can clear beer out but with the high amount of adjuncts and then the haze positive yeast it's not made it drop out, this may alter a touch over a little time in the keg.... if it lasts! 😋
Hmm ... the first in this series was the West Coast American IPA, the second is the East Coast one. A distinction without a difference?! I'm sure there is more variety in store down the line ...
The last malt name you said was very unclear as you both said it at the same time, I've tried to reply and listen a few times but can't hear what it was, can you let us know please? Thank you
You gave us the percentages of the malts (nice) but you didn't give us the total grain bill.....please! I'm also assuming that this is a 23 litre brew (important info!)?
@@themaltmiller8438 this is not true. lots of videos on this. why do you need to open the FV? Just connect gas to gas to equalise the pressure then liquid on FV. Push out the air with beer and then connect to keg. Where is air getting in?
Keep these going, love the inspiration 🍻
Glad you like them!
Regarding water, rather than spending a lot of money on an RO system, (and if it's available near you) Spotless water is an excellent choice and much cheaper than bottled water. I sent a sample to Murphy's just to confirm it was suitable. It's an Ideal starting point.
There are two outlets in Swindon !
Came here to say this, I'm lucky to be about 5-10 mins drive away. Always put my source as RO water and it made a huge difference to my beers.
Great point! These are a good way to get going with RO and then if you get on with it well and wanted too, you can pick up our small RO system for £59
I use spotless too big improvement also cheap and works well for sanitizer. And use 50/50 ish when cip cleaning seems to stop / reduce the white residue from the cleaner.
+1 for Spotless, if you get a few referrals they end up paying you for water. I put £20 credit on over two years ago, have used 2-300l and my balance is nearly £50!
Thanks for this. Never heard of it and got one just near me in SE London. Will give it a go next brew! Send referral links if that's a thing
Great video! Would love to see a bit more of the brew footage, explaining the different steps, especially if you are planning on using different systems for each brew.
Well done video! I have brewed several hazies over the years, and this video is loaded with good information that is also in a format useful for novice brewers. 🍻
Maybe go for an English IPA combining old school british hops with some of the newer local breds, but still match BJCP guidelines.
Good shout! Harlequin!!!
@@themaltmiller8438 yep, you got me right!
My suggestion for what to brew next: Munich Helles ... there's no place to hide with this!
Fabulous stuff - thoroughly enjoyed this ... and timely: I'm thinking of brewing a NEIPA in a couple of weeks ... take my money :D
My suggestion is a wheat beer. Robs favourite style.
That beer looks absolutely delicious. I wish I had smellovision!!!!!
As a frequent NEIPA brewer and an even more frequent mocker of BJCP guidelines, their suggested FG stats make my teeth itch. A FG of 1.010-1.015 would preclude a large proportion of the "big" commercially-made NEIPAs, and almost all big hazy doubles, from being "to style"! Beers finishing north of 1.020 are pretty common in the commercial NEIPA world...
A brilliant video and another that was full of information that was presented in a clear and concise way!
👍👍👍
I would love Jo to write a recipe for a bitter which has a good balance of malt and hops but maybe slightly more prominent on the hop side.
Thank you guys and all the best!👍👍👍
Great suggestion!
literaly just did my first all grain NEIPA today. Great to see it
Nice work!
Porter please! The malt bill is really important but you can also have some interesting hop combinations - love the variations which The Kernel create with their Export India Porter. I once tried to recreate Põhjala’s peel and bean imperial porter. Let’s just say it was more ‘clown’ than ‘clone’. 🤣
I must start watching your videos later in the day, as I want to pour one right now but it's a bit early in the day for me. Oh sod it, it's the weekend, Cheers🍻
Have fun!
Next beer should be a German Helles 😘
Good call!!
Stiffo 21b is the old 2015 category for NEIPA, it was moved to 21c (Hazy IPA) category in 2021. Unfortunately the BJCP aren't good at cleaning their web pages up and refer to a lot of the old guidelines. I found out the hard way in the UK nationals when I placed it in 21b accidentally. After searching BJCP new England IPA In Google. The descriptors I don't think have changed mind.
Another great video. I need to try a hopstand after whirlpooling like you've suggested.
I presume you dropped the yeast out before dry hopping?
That is correct
American Light Lager next please 😊
I’m really loving the WHC dry yeasts, especially Saturated. I do however struggle to get saturated to attenuate into the estimated range, I’m consistently getting 70%. I’m direct pitching at the instructed rate and fermenting in range. Any tips or shall I just change the attenuation in Brewfather, stop worrying and relax with a homebrew?
Are you adding yeast nutrients?
@@themaltmiller8438I’m not but I’ll give that a try, cheers
On the recipe the aroma hops as listed state 80g each, but the hops given for whirlpool and dry hop only add up to 70g each...
Thanks for the spot! Should have been 50g each on the DH, fixed!
How much NBC clarity did you use? Surprised it didnt clear the beer.
0.5ml - It can clear beer out but with the high amount of adjuncts and then the haze positive yeast it's not made it drop out, this may alter a touch over a little time in the keg.... if it lasts! 😋
Where can l get the verdant water profil?
It's on this recipe page - www.themaltmiller.co.uk/product/verdant-even-sharks-need-water-neipa/
Hmm ... the first in this series was the West Coast American IPA, the second is the East Coast one. A distinction without a difference?! I'm sure there is more variety in store down the line ...
Rest assured, for the next one we’re coming back over the Atlantic 😉
The last malt name you said was very unclear as you both said it at the same time, I've tried to reply and listen a few times but can't hear what it was, can you let us know please? Thank you
Recipe on the site has;
Crisp Small Batch No.7 - Chit Malt
Simpsons Malt - Wheat Malt
TMM Oat Flakes 20
@@bigsqueegie thanks mate
I have had to come to terms with the fact that I am just too cheap with my hops to brew NEIPAs
If you have the ability to rouse your dry hops whilst in the FV you can increase your efficiency from them significantly.
You gave us the percentages of the malts (nice) but you didn't give us the total grain bill.....please! I'm also assuming that this is a 23 litre brew (important info!)?
6.75kg, 23L Batch! 😉
Why push the beer out the fermzilla with co2? Why not use gravity? Save the gas!
Gravity will mean we have to open the FV and as such risk oxidisation of the finished beer.
@@themaltmiller8438 this is not true. lots of videos on this. why do you need to open the FV? Just connect gas to gas to equalise the pressure then liquid on FV. Push out the air with beer and then connect to keg. Where is air getting in?
@@themaltmiller8438 ua-cam.com/video/qOBS7_ViiH0/v-deo.html