Great video, thank you for making it! The excitement I get from brewing has always been the joy of discovery and questioning what I know (or think I know) with each successive batch. This mindset has led us to something unique over time that is very difficult to duplicate. It's all about what you want the outcome to be for yourself. Every set-up is different and so every recipe and process must be adjusted accordingly. 90% of the fun is filling in the blanks! The recipe that is here will produce a solid beer if followed directly, but it will produce a *great* beer if you pay close attention and iterate to your liking. 🍻
Thanks for watching!! I completely agree, the best way to make great beer is to iterate until you've got what you like perfectly. That's why I always try to find room for improvement, even if it's just tweaking something to my particular liking. Thanks for the comment and for the inspiration!
I just brewed this, pretty much straight up the recipe as described except kept under pressure for the entire ferment and fermented a bit warmer. It’s hands down the best NEIPA I’ve ever brewed. I feel like I’ve finally unlocked something I’ve been tinkering with for over a year… the color, mouthfeel, aroma, taste. I’m blown away. Thank you, Tree House 🙇♂️. Thank you, ApartmentBrewer 🙌🏼.
Went full bore for my first homebrew using this recipe last week. I was able to finally taste it this week - turned out waaaay better than I expected; can't wait for carbonation to fully set in. I went with London Fog since it was available at the time, forgot to sieve my wort, dry hopped during active fermentation and still managed to come up with something light in color, hazy and most importantly, drinkable. Super appreciate your channel (as well as Treehouse's) for making this recipe accessible for a first time brewer. I learned a lot through the process and want to continue experimenting while using this recipe as a base. Cheers!
I am relatively new to homebrewing and figured I have enough knowledge and equipment to make a neipa, which is my favorite style along with pilsner. Well, I made this and my son did a blind test with a Sierra Hazy Little Thing....hands down my brew was better but I had to use Verdant because my local store doesn't carry Wyeast. I have subsequently purchased 1318 online and will make a full 5 gal using that and compare. You are correct....maybe a little more dry hopping that would be crazy good. Thank you for the recipe.
Great video as always! I'll have to check out the tree house videos. I made beer this weekend, first of the year. Saison, of course! Keep it up my friend. I'll revisit this vid in about a month when I attempt this. I'm going to do everything in the keg. Oxidation is no joke. I've learned the hard way.
Such a flex off the jump by pouring that can of Treehouse. Try as I might, even the shadiest sources can't ship me any of that. And my skills are nowhere good enough to brew my own.
I’ve got this one fermenting right now. My approach is slightly different from yours but not by much. I pitched a 2L starter at 70F and let it free rise. I’m also using ascorbic acid to hopefully help ward off any oxidation.
Great video! I used Cryo in the dry hop at the 1.75oz dosage and I have a fairly similar setup to yours - BrewBuilt Uni X1 with Spike Pressure kit, etc. (*I actually customized my setup partly based on your videos and I called Spike and told them they owe you some royalties 😅.) Curious what your final yield was on this beer? I put just over 5.5 gallons into the fermenter and finished with 3-3.5 gallons in the keg via a closed transfer with a floating dip tube in the fermenter. The bottom ~2 gallons when I opened up the fermenter to inspect was thick, hop-vegetal sludge that wouldn't move through the floating filter.
I was able to get a full 5 gallons out of this, although just barely. You can't push the hops through a filter when closed transferring since it will clog. Ideally you can dump these before transferring but thats not always the case.
@TheApartmentBrewer - I re-brewed this (with a few more minor tweaks) and got 6.5 into the fermenter. I added int the Brewtools in-line filtration system to the process and ended up with just about 6 gallons in the keg. Combination of a slightly longer cold crash and the filter really help improve the results. Check out that piece of equipment if you get a chance - really nice addition to the kegging process. Cheers!
Great video. I don't have a way to ferment under pressure. Can I still soft crash around 59 degrees when adding the dry hops without worrying about creating a vacuum? Thanks.
That will create oxygen suckback unfortunately. Try getting some ALDC and add that to the beer at yeast pitch then you won't have to worry about hop creep. Then you won't need to drop the temp at all during fermentation
Steve, i brewed this finally. It's a wonderful beer and the Aroma is to die for. My opinion, for me, i would cut the Oatmeal by 1/4lb so that it's not so "slick" feeling on the pallette on the finish. Thanks again for all your hard work. @TheApartmentBrewer
Hey, great vid thanks for sharing. When you say purged keg, do you have a process for this? I just made a sweet neipa and purged my keg with co2 gas, pulling the pin lock 7times before direct transferring. After about 8 days, my beer is darkening. Thinking of maybe filling keg with sani then purging that out with co2, seems to be the consensus. Idk.. kinda bummed lol.
Yes, you'll typically want to fill your keg with sanitizer solution, then cap it and push out the sanitizer with CO2. Then there's only CO2 in the keg for when you closed transfer. If you can closed transfer it will help a lot, otherwise try to saturate the keg with CO2
I’ve watched all Treehouse episodes and especially the episode where Nate talks about how they brewed this beer and it goes against everything that I thought I knew about brewing NEIPAs. I’m gonna start using new methods from this day forward. Good work Steve I’ll be brewing up my similar recipe soon. Cheers 🍻
Just tapped a fresh keg of this, went with Citra/Mosaic/Galaxy, went with a 6 gallon batch to hopefully account for the hop saturation, but pushed my brew system, so ended up a bit lower at 6.4%. This is definitely the best hazy I've ever made. I also pressurized to ~10 psi after dry hop, fermented at 65 and then dropped to 59 a day or two before dry hop. Close transferred to the keg on day 4 of the dry hop, I loose hop and use a bouncer inline filter, also used an oxygen free hop dropper to cut down on oxygen exposure as much as I could. I just cannot believe how great it is, can't wait to try with different hops and tweak things a bit!
I've also been watching their videos and I'm glad you put this out. How much of a difference do you think a closed transfer makes? Did your carbonation take a lot less time as well?
Looking at your water profile I see you add 3g of Epsom Salt and 3g of Sodium Chloride (table salt) using BrewFather for a recipe build it doesn’t count Sodium Chloride in any of their water profiles…Curious as to what major effect of using both Epsom Salt and Table Salt with the water chemistry of a beer and how you calculated the amount of Sodium Chloride (table salt) to use? Would you say using both Epsom Salt and Sodium Chloride common in a Hazy Style IPA? Any feedback would be greatly appreciated!
Looking at your water profile I see you add 3g of Epsom Salt and 3g of Sodium Chloride (table salt) using BrewFather for a recipe build it doesn’t count Sodium Chloride in any of their water profiles…Curious as to what major effect of using both Epsom Salt and Table Salt with the water chemistry of a beer and how you calculated the amount of Sodium Chloride (table salt) to use? Would you say using both Epsom Salt and Sodium Chloride common in a Hazy Style IPA? Any feedback would be greatly appreciated!
Big Fan of your channel since 2020 here :) please consider upgrading your microphone or adjusting some parameters if you're using a good one already. High Tones are completely missing on that video, i just had to max my Equalizers High Tones to hear anything you said ^^
Thanks for this recipe/video (amongst all your other videos). Just kegged this recipe and did a small sample pour (still undercarbed). Only thing I did different was took your advice on the potential improvement notes. I increased the dryhop amount to 20g/L and threw in some galaxy into the mix as well. There's still no hop burn with the additional boost to the dry hop amount! I definitely see where treehouse was coming from when suggesting to pay attention and make adjustments and you'll find an amazing beer here. There are a few things I will tweak when I re-brew this in a few weeks. Having said that, this base recipe pumps out an absolutely beautiful (color), juicy, crush-able 7.1% hazy with a super pillowy mouthfeel that is spot on.
Before the Tree House recipe episode came out, I watching their amazing trip to Australia and was inspired to make a Hazy using Galaxy . My grain bill was pretty close to this recipe and I used mostly Galaxy with Amarillo. I dry hopped during the cold crash and It came out great. I'll have to try it again with the exact recipe next time. Great thinking to make this video! I'm glad that your still discovering new stuff. Thank you! Cheers!
I saw Nate's original video and I appreciate you filling in some of the gaps with your own experience. I am excited to give this a try. Also, In the video description, it does appear that the text describing the fermentation plan is a copy/paste of your previous Hazy IPA video and does not match the instructions you give during this video.
Thanks for sharing Mr Apartment Brewer I love all you videos very inspirational for brewers. I have a question? I just brew this recipe exactly as you instructed. however my final beer came out a little dry with a hint of a leather finish, maybe because of the dryness. Do you know what contributes to this? I used distilled water for this batch. For my next batch I will be using RO water. Do you think I should cut back on Calcium Chloride? Thanks Luis Happy brewing
Finally brewed this 3 days ago, thanks to you dude! Thank you for another amazing video, it's been super fun watching you grow over the years. Also really interesting to know how much was learnt from this recipe too - on paper, it doesn't tick any of those usual NEIPA boxes that we're used to! I am super intrigued to see how this turns out. My mouth was honestly watering when you went in for the tasting, looks so damn good! Split batch, swapped out Amarillo for Azacca. Bigger batch under Nottingham (limited availability of yeast in Indonesia...so I am actually one of those that has a 'weird' reason for not having access to London Ale III :D) Smaller batch under Kveik Voss in a corny - started spunding today, blasted to FG in less than 30 hours...might dry hop alot sooner than anticipated! Cheers buddy, looking forward to the next video!
Thanks for sharing your experience, I am going to brew it tomorrow, i usually do the verdant water profile : 23:1 CL S04, ill follow the water profile you are using, it's also rougly what i found online, cheers !
Something I don’t understand. Why do you spund during the dry hop when there’s no fermentation going on? Is that just in case hop creep picks up? I would think that the small amount of CO2 you added during the purge would just be quickly absorbed by the beer. Aka, why not dry hop with the CO2 tank attached?
Really it's so that I can capture any CO2 from any additional fermentation and then so that I can keep some pressure in there before cold crashing so there's no Oxygen pickup and I don't implode my fermenter. I don't like to keep the tank on the fermenter but that's just a personal thing, nothing wrong with that approach
Hi, the brewfather recipe says to use 2 packages of yeast for a 5 gallon batch (or in my case 2.2pkg after correction for my setup). The Wyeast packaging says 1 is good for up to 5 gallon, so am I missing something about doubling the amount of yeast for this type of beer?
Thanks for the great videos, you along with Martin from the homebrew challenge have Inspired me to move on to all grain brewing. Keep making the great videos- Liam from Wales
Hi, just to jump on your comment about M66. I ve used the grain bill ( lighter for 1,061 density) and water specs, and just hopstand 1/3 and late DH 2/3 at 14c for 3 days ( 200+400 g for 23l) . The final Gravity has been reached in less than 48h! I was a verdant IPA afficionados but M66 is much better for hopheads! 78% atuneation for 67c Mash temp. Get a try, you will not bé dissapointed. That s not my first attempt with this yeast and will not be the last!
This is amazing! Thanks for sharing those tiny details that are sometimes hard to figure out as a newbie. Wondering if you had the opportunity to try some Fidens or Troon? IMHO these guys produce the best haze ever (TH doesn't even get close to their level) and I would love to learn how they do it 😄
One question… How did you add the hops to your fermenter when dry hopping? Do you put the hops in a bag and use magnets to stick them to the top of the fermenter or do you just open up the top and dump them in? My concern is oxidation if I just open up the top and dump in the hops.
Depends on what kind of fermenter you're working with. With the conical I have here I can blow CO2 up through the bottom port and keep O2 out that way while just dumping in the hops, with other kinds of fermenters I'd recommend the magnet method.
This is my first video I've watched from you and I definitely want to give this recipe a try! Have you heard of Fidens Brewing? They're in Albany New York and they just opened up a taproom, they make some pretty awesome beers.
Brewed this a few days after they dropped that video. Tried to get cute and switch the hops up, was shooting for a big pineapple/tropical fruit note with Galaxy, BRU-1 and YQH-1320. Also used some lalbrew New England yeast as it was about to expire and didn’t want to waste it. Can’t figure out where I screwed it up but I’m not getting much juice at all. Yours also has a much more orange color than mine did. Glad to see you had success, maybe I should follow it more closely next time.
That verdant yeast is fabulous for NEIPA- I have made four batches with it and it gives such a citrus punch, I highly recommend it and it is also good for room temp fermentation with no temp control
I had already planned to brew this recipe this weekend and then I found your video. i love your reaction to the tasting at the end. I am so excited and I hope that I can do the recipe justice
Cryo hops help prevent that by reducing the amount of vegetal material in the beer. I would recommend if you aren't going the cryo route, try to get the beer off the hops after 3-5 days maximum
I'm planning to brew this on the weekend. This beer will be the first time I make a starter and I am a bit confused how many cells to target. The online calculators suggest up to 1 million cells/ml/degree P, but if my math is correct it seems TAB only pitched about half of that here. What would people who have made this recipe suggest? Thanks!
Don't get too wrapped around the axle on cell counts. For a 7% beer like this as long as you make a 1 L starter with a fresh pack of yeast you'll be fine.
2 IPAs and it's only april??? Is this the apartment brewer, who does a ton of Belgium beers? Strange times to be living in... Just kidding, keep brewing and keep providing the great information, certainly helps up my brewing game at least
Completely new to brewing, can you please clarify this? 60 min - Add 0.55 oz (16g) Magnum (13% AA) 20 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA) 0 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA) does 60min mean at time 60, or at time 0 for 60min? 0min: is that at the beginning or end? The order seams like 60min is first for 60min but it could also mean at time 60min. Thanks
No worries - think of it as a countdown timer for the boil. Once you start the 60 minute boil, add your 60 min addition, then after 40 minutes have gone by and the timer says 20 min, throw in your 20 min addition, etc, until the 0 min mark. Then throw in your 0 min hops and turn off the heat
Hey, I'm new to the brewing and I've got just basic equipment (running batches on the buckets!). Can I still make it work? My wife loves hazy and you stand for quality so it must be perfect! I want to try it, but these buckets ... If it's possible to still make it good, what would be the difference if I can't pressurize my fermenter? Thanks!
You can make it work, but its quite tough in a bucket. The biggest challenge would be the dry hopping and the packaging since thats where you are most likely to pick up oxygen. Try to dry hop earlier than I did to avoid axidation. If you can keg the beer do your absolute best to purge the keg with CO2 several times prior to transferring. Add 5g ascorbic acid at packaging as well and that will help as well. If all else fails, drink it quickly! Its definitely not impossible to make this with basic equipment but it is certainly more challenging.
I’ve never been bowled over by hazies, but was looking for a change and thought I would try this. ABS doesn’t carry Lamont malt, so I’m improvising with 1/2 American 2- row and 1/2 Epihany Urspring fest malt. Everything else should be similar. Is it the Lamont malt that gives it the orang color? Brewed yesterday.. excited for how it will turn out.
Whats your take on so many breweries now selling ne / hazy ipas consistent with hop burn and having to sit on hazies for weeks in hopes the burn goes away or balances out? ive come to the point where its frustrating to the point i dont buy their beers anymore...hell its pushing me away from haies all together we went from drink fresh to sit on the cans for a week or more whether it be north park hazies or most west coast haze ive tried...even monkish, deep fried beers etc
@@TheApartmentBrewer I've been looking at that and considered it. Are you using the original screen filter in the stock location? I was thinking about adding a stainless 45 to try to get it away from the center cone.
Thanks so much for the video! Exactly what I was looking for as I'm obsessed with hazy IPAs. From previous comments, it sounds like FG should be reached relatively quickly during primary fermentation? I brewed this on Saturday and I'm fermenting in a 6 gallon Big Bubbler plastic fermenter and I'm tracking gravity with a RAPT pill (Kegland product as I use a Brewzilla). My OG was close at 1.073 and over the past 2 days, the gravity has settled in at 1.032 (now day 4). This is the first time I've used the RAPT pill to monitor and I'm not sure if it is affected by the foam? In your experience, does this seem correct? I'm hoping for a further drop in gravity over the next 3 - 8 days, but seems like that may not happen. I'd be curious to hear how quickly your batch dropped to FG of 1.018 (if you were constantly monitoring). Of note, my fermentation volume was unusually low (4.7 gallons vs. 5.5 expected gallons), but as above, OG was very close to target. And I used 2 packets of London Ale III to assure vigorous fermentation. Thanks in advance for any thoughts.
Floating hydrometers are almost always a little off for final gravity, but they do help you know when you've reached your final gravity. I would double check your final gravity with a traditional Hydrometer. This hit FG in a week for me.
Steve, I’ve been noticing that all my favorite clone recipes seem to dry hop at 1 oz/gal. Even Vinnie’s own recipe for Pliny. Do you notice this? I know commercial breweries get better utilization but these recipes are supposedly scaled. Then there’s the camp who says you need to load the hell out of your NEIPAs (like 32 g/l). What gives?
There's some debate about the shellhammer limit of about 1 oz per gallon. Basically the idea is that if you exceed that limit you either get diminishing returns where you're basically wasting money or you start to get more bad off flavors than good. I usually try to keep it at around the shellhammer limit but in this case I was attempting to follow tree houses recipe to the T.
More or less. I definitely can agree with the diminishing returns with higher dry hopping rates because I have exceeded that limit plenty of times in the past.
Thanks for this recipe/video (amongst all your other videos). Just kegged this recipe and did a small sample pour (still undercarbed). Only thing I did different was took your advice on the potential improvement notes. I increased the dryhop amount to 20g/L and threw in some galaxy into the mix as well. There's still no hop burn with the additional boost to the dry hop amount! I definitely see where treehouse was coming from when suggesting to pay attention and make adjustments and you'll find an amazing beer here. There are a few things I will tweak when I re-brew this in a few weeks. Having said that, this base recipe pumps out an absolutely beautiful (color), juicy, crush-able 7.1% hazy with a super pillowy mouthfeel that is spot on.
Hi there and thanks you for your videos. I'm new to homebrew and your channel is a very good source of knowledge for me ! Regarding the recipe, i have two questions due to fermatation in bucket : i cant add pressure during the dry hop, should i adjust the temperature ? And i cant dump yeast from the bucket, should i transfert to an other bucket to dry hop without yeast why the risk of oxydation or should i dry hop with the yeast in the original bucket ? Thanks alot for content and contributors in comment :)
I'm glad I can help you make great beer at home! If you're brewing this in a bucket, I'd just recommend leaving everything in the same bucket and dry hopping earlier. You'll probably get hop creep with this method but the risk of oxidation is much lower. To fix the hop creep, just let it stay in the bucket for another week to metabolize the Diacetyl. I highly recommend against using a bucket to ferment NEIPAs though, they tend to let a lot of oxygen in. Good luck!
Do you CO2 purge the hops before adding? You can't get it all, but if you put them in a bag and purge with CO2, then add while purging the FV you can dropDO a little. Like a poor man's dryhop cannon
This is awesome. Hands down one of my TOP 5 favorite breweries. last time I was in NE i didn't get a chance to go to it. wished there was distribution down here in FL.
Hello! One more nice video recipe. I've been watching you video recipes for a while. How about sparge water, how much did you use? Or you didn't use it?
Not sure if you are talking about converting to mg/L, which is 1 to 1 or if you're wondering how I get the grams of each salt to add. For the latter, I just use an online calculator from brewers friend
Thanks for this Steve! I recently brewed this using Voss to ferment. It was good but there was a little hop bite in the background. I think this was probably due to the higher temperature at which I dry hopped. I have another batch in the fermenter using Helio Gazer. I have high hopes (and lower hopping temps) for this beer. Cheers! 🍻
@@treehousebrewco I just kegged the Helio Gazer version. It’s not carbed but it’s quite intense. I’d love to see you give these thiolized strains a go. A
Nice!! If you haven't seen their yeast comparison video yet, go check it out. Nate does a split batch between 5 yeasts and I'm pretty sure Voss and helio gazer are in there
I don't hate them but they're just not my thing. Though this one with its boil additions and true bitterness I'd probably enjoy. I do love Heady and how bitter that actually is, which ironically isn't a true neipa according to some "purists" lol. Good video as usual. And a request: I did a search on your videos and didn't find a vid for California Common..assuming I didn't miss it somewhere, that's my request for a future vid (Anchor Steam is one of my desert island beers).
Nothing wrong with not liking a particular beer style! Heady is one of my all time favorite beers but I'd say the style has evolved out of beers like heady topper and morphed into sweeter ones. Cal common is on my list!
Great video! Did you not allow carbonation build naturally because of the open dry hop way? Or is it another reason (that even with a purged hop drop tube, you wouldn’t want natural carb)?
Awesome video. I have been struggling on NEIPAs for awhile. I have one currently fermenting in the keg with a blow off tube. I was also planning to hit it with 15 psi on the spunding around day 4-5 towards the end of fermentation, drop it to 60F and throw in my DH charge. Your recipe says to put it on 15psi on day seven but after you have removed the yeast. How would pressure be created in that setting though after fermentation is done and you have removed yeast? Would the hops allow enough fermentation for this? Also, do you think it would be better for me to rack off the yeast cake into the serving keg with my dry hops on day 7 or what i was originally planning was to drop the DH charge into the fermenting keg at that time and then rack off around day 12-14. Thank you so much and keep it up!
At that point I'm adding pressure via a CO2 tank, you may still have some CO2 production from residual fermentation by then but its unlikely to make a huge impact. If you are confident you can rack into a new keg twice without Oxygen exposure I'd say go for it.
@@TheApartmentBrewer Ah ok that makes sense! I just hooked it up to Co2 for a soft crash then DH charge. Will then plan to drop to serving temp and transfer to the serving keg by the floating dip tube that I have installed. Thanks for the feedback!
If I do not have access to a fermenter with a bottom dump, should I rack to a secondary vessel to get the beer off the yeast cake or simply leave everything as is? I have a feeling I'll be risking a lot of oxygenation like that. I've got an Fermzilla all-rounder and a couple of SS Brewtech brewbuckets to use, but none of those have an option to dump yeast.
Easiest answer to that question is closed transfer to a keg to dry hop. But in all honesty you may not experience hop creep by leaving the yeast in there as long as you keep that temp down
Get some practice in, if you can serve it in a keg I'd say go for it. Practice will make perfect later and you will find out how best to fight the oxygen problem for your particular situation.
Brewed this last Friday and it went well. Was fermenting strongly by Saturday morning and pretty much at terminal gravity by Sunday afternoon. Now, I am trying to wrap my head around "hop creep" and the best way to deal with it. I could soft crash to 60 F before dry hopping and then cold crash before transferring to a keg (like Steve did). However, if it turns out good - I will probably bottle some of it and enter it into a homebrew competition. If the bottles sit at room temperature - could this cause a second fermentation and lead to Diacetyl? Is pasteurization of the bottles a good option? Or, should I NOT soft crash to 60 F and dry hop at 68 F and just let it ferment longer hoping the remaining yeast can remove the Diacetyl? Or, should I do something else? What do you think?
If the bottles sit at room temp after this process they may develop hop creep related diacetyl. I would recommend bottling from the keg with a counterpressure bottle filler if you can since this is the smoothest way to avoid many issues.
The mineral content of the spring water I use is only about 5-15 ppm for the important brewing minerals, which is negligible for the water profile we are building up to here.
Brewed a version of this today. Little different, but mostly the same and thank you for this video. Can't wait for it, I have different hops, Belma, Galaxy, Amarillo, same dry hops though. Marris otter for base malt.. Really wanted to get mecca grade, used their malt before, it's top notch! Verdant yeast. I'm excited for this beer. This video and Treehouse's were the inspirations but this was the push to brew!
Sounds very promising. It baffles me though that a 5 day dry hop time at 15c doesn’t create ‘grassy’ flavours. I don’t know if I’d have the confidence to try! I usually do 36hrs max.
Oh man, when I was in Boston last year I couldn’t get over to Treehouse (Trillium was great though) so I just picked up the ingredients for this one from my LHBS yesterday. Looking forward to it. A bit nervous, it’s the most expensive brew I’ve made 😂
Just got this in the keg 3 days ago; the next day it was very tasty. Missed the numbers just a bit (OG of 1.070 vs. 1.072). Made a 1.5L starter for the yeast, and fermentation was very vigorous. Used MO for the pale malt, since I had 50 lb of it on hand. All told, seems to be a winner, and one I'll likely make again before too long.
I just brewed this beer and put in on tap about 2 weeks ago. I have noticed that despite pressure fermenting and close transferring the hop profile has steadily decrease over time while on tap. Maybe next time I will try added ascorbic acid to the mash
@@indiekiduk i will have to figure out how to do that as I ferment in a keg and the only way to drop the yeast would be to transfer to a second keg but thanks for the tip
@@indiekiduk I think that would be ok for any other style but transferring from a plastic fermenter (not being a fermzilla) would lead to oxygen exposure which is a killer for this style IMO
@@RecipeswithBen oxygen exposure actually only matters after dry-hopping. However it's possible to do closed transfer from any plastic fermenter that has an airlock hole and a tap to a keg there are a few youtube videos on it.
Great video, thank you for making it! The excitement I get from brewing has always been the joy of discovery and questioning what I know (or think I know) with each successive batch. This mindset has led us to something unique over time that is very difficult to duplicate. It's all about what you want the outcome to be for yourself. Every set-up is different and so every recipe and process must be adjusted accordingly. 90% of the fun is filling in the blanks! The recipe that is here will produce a solid beer if followed directly, but it will produce a *great* beer if you pay close attention and iterate to your liking. 🍻
Thanks for watching!! I completely agree, the best way to make great beer is to iterate until you've got what you like perfectly. That's why I always try to find room for improvement, even if it's just tweaking something to my particular liking. Thanks for the comment and for the inspiration!
Thanks for sharing some of your genius Treehouse.
I just brewed this as well but with the hops I had. Citra, Galaxy and Bru-1
How does Treehouse add dry hops to their fermenters without worrying about introducing oxygen to the beer?
@@jackhandy7237 Closed systems. Homebrewers can do this too with tools often called hop droppers.
I just brewed this, pretty much straight up the recipe as described except kept under pressure for the entire ferment and fermented a bit warmer. It’s hands down the best NEIPA I’ve ever brewed. I feel like I’ve finally unlocked something I’ve been tinkering with for over a year… the color, mouthfeel, aroma, taste. I’m blown away. Thank you, Tree House 🙇♂️. Thank you, ApartmentBrewer 🙌🏼.
Nick, what yeast did you use? 🙂
What PSI did you spund at?
Went full bore for my first homebrew using this recipe last week. I was able to finally taste it this week - turned out waaaay better than I expected; can't wait for carbonation to fully set in. I went with London Fog since it was available at the time, forgot to sieve my wort, dry hopped during active fermentation and still managed to come up with something light in color, hazy and most importantly, drinkable. Super appreciate your channel (as well as Treehouse's) for making this recipe accessible for a first time brewer. I learned a lot through the process and want to continue experimenting while using this recipe as a base. Cheers!
Great work! If you can brew this and master it you can brew anything!
I am relatively new to homebrewing and figured I have enough knowledge and equipment to make a neipa, which is my favorite style along with pilsner. Well, I made this and my son did a blind test with a Sierra Hazy Little Thing....hands down my brew was better but I had to use Verdant because my local store doesn't carry Wyeast.
I have subsequently purchased 1318 online and will make a full 5 gal using that and compare. You are correct....maybe a little more dry hopping that would be crazy good.
Thank you for the recipe.
I just brewed a Hazy with Amarillo and Sorachi Ace, it's okay, but I gotta try brew this recipe soon
Cheers from the end ;)
Thanks for watching all the way! I don't really like sorachi ace, it's always a bit weird to me. This combo is just basically fruit juice
I have one can of that green beer in the fridge. Just went to the place for my first time after starting to watch their channel a couple months ago.
It's good beer, can be a bit of a hike to pick it up but it's a great experience at the brewery
Great video as always! I'll have to check out the tree house videos. I made beer this weekend, first of the year. Saison, of course! Keep it up my friend. I'll revisit this vid in about a month when I attempt this. I'm going to do everything in the keg. Oxidation is no joke. I've learned the hard way.
They're very well made, and cheers to opening brewing season!
Such a flex off the jump by pouring that can of Treehouse. Try as I might, even the shadiest sources can't ship me any of that. And my skills are nowhere good enough to brew my own.
They're only 45 min away from me so it seemed natural to pick some up for the video haha
I’ve got this one fermenting right now. My approach is slightly different from yours but not by much. I pitched a 2L starter at 70F and let it free rise. I’m also using ascorbic acid to hopefully help ward off any oxidation.
Ascorbic acid is always useful. Added mine in during dry hop actually but again forgot to film it 🤦♂️
@@TheApartmentBrewer I did 1/2 the dose in the mash and I’ll dose with the other 1/2 in the dry hop.
@@TheApartmentBrewer how much ascorbic acid in the dry hop? I have used 3g in mash.
The same is fine, 3-5g
Great video! I used Cryo in the dry hop at the 1.75oz dosage and I have a fairly similar setup to yours - BrewBuilt Uni X1 with Spike Pressure kit, etc. (*I actually customized my setup partly based on your videos and I called Spike and told them they owe you some royalties 😅.) Curious what your final yield was on this beer? I put just over 5.5 gallons into the fermenter and finished with 3-3.5 gallons in the keg via a closed transfer with a floating dip tube in the fermenter. The bottom ~2 gallons when I opened up the fermenter to inspect was thick, hop-vegetal sludge that wouldn't move through the floating filter.
I was able to get a full 5 gallons out of this, although just barely. You can't push the hops through a filter when closed transferring since it will clog. Ideally you can dump these before transferring but thats not always the case.
@@TheApartmentBrewer Gotcha. Thanks for the reply. Really appreciate your videos - Cheers!
@TheApartmentBrewer - I re-brewed this (with a few more minor tweaks) and got 6.5 into the fermenter. I added int the Brewtools in-line filtration system to the process and ended up with just about 6 gallons in the keg. Combination of a slightly longer cold crash and the filter really help improve the results. Check out that piece of equipment if you get a chance - really nice addition to the kegging process. Cheers!
Great video. I don't have a way to ferment under pressure. Can I still soft crash around 59 degrees when adding the dry hops without worrying about creating a vacuum? Thanks.
That will create oxygen suckback unfortunately. Try getting some ALDC and add that to the beer at yeast pitch then you won't have to worry about hop creep. Then you won't need to drop the temp at all during fermentation
Great video
Thanks!
Looks good Steve.
Thanks Curt!
Steve, i brewed this finally. It's a wonderful beer and the Aroma is to die for. My opinion, for me, i would cut the Oatmeal by 1/4lb so that it's not so "slick" feeling on the pallette on the finish. Thanks again for all your hard work.
@TheApartmentBrewer
Very cool! I'm glad you enjoyed the result!
Hey, great vid thanks for sharing. When you say purged keg, do you have a process for this? I just made a sweet neipa and purged my keg with co2 gas, pulling the pin lock 7times before direct transferring. After about 8 days, my beer is darkening. Thinking of maybe filling keg with sani then purging that out with co2, seems to be the consensus. Idk.. kinda bummed lol.
Yes, you'll typically want to fill your keg with sanitizer solution, then cap it and push out the sanitizer with CO2. Then there's only CO2 in the keg for when you closed transfer. If you can closed transfer it will help a lot, otherwise try to saturate the keg with CO2
Great video as always! I’m putting this beer in the list of beers to brew!
I’ve watched all Treehouse episodes and especially the episode where Nate talks about how they brewed this beer and it goes against everything that I thought I knew about brewing NEIPAs. I’m gonna start using new methods from this day forward. Good work Steve I’ll be brewing up my similar recipe soon. Cheers 🍻
It's proof you never stop learning new things in this hobby!
I have no idea how anyone else brews IPA, so this makes sense. 🤣
We're either related somehow, or you've just got the same great taste in avatars! 🤣
need to try this recipe and need to visit one of the treehouses as well
I'd love to see you try it out! If you're ever up here let me know and we will go!
brew it in your own diy treehouse or you're not chill
Just tapped a fresh keg of this, went with Citra/Mosaic/Galaxy, went with a 6 gallon batch to hopefully account for the hop saturation, but pushed my brew system, so ended up a bit lower at 6.4%. This is definitely the best hazy I've ever made. I also pressurized to ~10 psi after dry hop, fermented at 65 and then dropped to 59 a day or two before dry hop. Close transferred to the keg on day 4 of the dry hop, I loose hop and use a bouncer inline filter, also used an oxygen free hop dropper to cut down on oxygen exposure as much as I could. I just cannot believe how great it is, can't wait to try with different hops and tweak things a bit!
Very nice!! I think this is probably the best base recipe to experiment with hop combos on!
I've also been watching their videos and I'm glad you put this out. How much of a difference do you think a closed transfer makes? Did your carbonation take a lot less time as well?
Closed transfer is hugely important with these beers imo.
Ditto. And yeah the unitank is so convenient when it comes to carbonation, it was basically at is estimate 2 vol of co2 by the time I kegged it
I was curious about that recipe they threw up and glad to see you brew it! Still need to try some treehouse beers
If you ever end up out here on the east coast let me know and I'll take you over!
Looking at your water profile I see you add 3g of Epsom Salt and 3g of Sodium Chloride (table salt) using BrewFather for a recipe build it doesn’t count Sodium Chloride in any of their water profiles…Curious as to what major effect of using both Epsom Salt and Table Salt with the water chemistry of a beer and how you calculated the amount of Sodium Chloride (table salt) to use? Would you say using both Epsom Salt and Sodium Chloride common in a Hazy Style IPA? Any feedback would be greatly appreciated!
Looking at your water profile I see you add 3g of Epsom Salt and 3g of Sodium Chloride (table salt) using BrewFather for a recipe build it doesn’t count Sodium Chloride in any of their water profiles…Curious as to what major effect of using both Epsom Salt and Table Salt with the water chemistry of a beer and how you calculated the amount of Sodium Chloride (table salt) to use? Would you say using both Epsom Salt and Sodium Chloride common in a Hazy Style IPA? Any feedback would be greatly appreciated!
Sounds amazing!! Now I am thirsty…time for a beer…Cheers 🍻
It was awesome! Cheers Brian!
Big Fan of your channel since 2020 here :) please consider upgrading your microphone or adjusting some parameters if you're using a good one already. High Tones are completely missing on that video, i just had to max my Equalizers High Tones to hear anything you said ^^
So no dry hopping during the "biotransformation" stage? I thought that was one of the points of using yeasts like 1318 etc?
Thanks for this recipe/video (amongst all your other videos). Just kegged this recipe and did a small sample pour (still undercarbed). Only thing I did different was took your advice on the potential improvement notes. I increased the dryhop amount to 20g/L and threw in some galaxy into the mix as well. There's still no hop burn with the additional boost to the dry hop amount! I definitely see where treehouse was coming from when suggesting to pay attention and make adjustments and you'll find an amazing beer here. There are a few things I will tweak when I re-brew this in a few weeks. Having said that, this base recipe pumps out an absolutely beautiful (color), juicy, crush-able 7.1% hazy with a super pillowy mouthfeel that is spot on.
Really glad you enjoy this beer!
Before the Tree House recipe episode came out, I watching their amazing trip to Australia and was inspired to make a Hazy using Galaxy . My grain bill was pretty close to this recipe and I used mostly Galaxy with Amarillo. I dry hopped during the cold crash and It came out great. I'll have to try it again with the exact recipe next time. Great thinking to make this video! I'm glad that your still discovering new stuff. Thank you! Cheers!
Galaxy is an incredible hop and makes a fantastic ipa on its own! This is a good base for experimenting with hop combos as well!
I saw Nate's original video and I appreciate you filling in some of the gaps with your own experience. I am excited to give this a try. Also, In the video description, it does appear that the text describing the fermentation plan is a copy/paste of your previous Hazy IPA video and does not match the instructions you give during this video.
Glad you enjoyed the video! I appreciate pointing out that mistake in the description box - fixed it!
So mate… we gonna get that 25g/L dry hopped video or what? 😉
Thanks for sharing Mr Apartment Brewer
I love all you videos very inspirational for brewers.
I have a question? I just brew this recipe exactly as you instructed. however my final beer came out a little dry with a hint of a leather finish, maybe because of the dryness. Do you know what contributes to this? I used distilled water for this batch. For my next batch I will be using RO water. Do you think I should cut back on Calcium Chloride? Thanks
Luis
Happy brewing
Finally brewed this 3 days ago, thanks to you dude! Thank you for another amazing video, it's been super fun watching you grow over the years. Also really interesting to know how much was learnt from this recipe too - on paper, it doesn't tick any of those usual NEIPA boxes that we're used to! I am super intrigued to see how this turns out. My mouth was honestly watering when you went in for the tasting, looks so damn good!
Split batch, swapped out Amarillo for Azacca. Bigger batch under Nottingham (limited availability of yeast in Indonesia...so I am actually one of those that has a 'weird' reason for not having access to London Ale III :D)
Smaller batch under Kveik Voss in a corny - started spunding today, blasted to FG in less than 30 hours...might dry hop alot sooner than anticipated!
Cheers buddy, looking forward to the next video!
Thanks for sharing your experience, I am going to brew it tomorrow, i usually do the verdant water profile : 23:1 CL S04, ill follow the water profile you are using, it's also rougly what i found online, cheers !
This will definitely be what I brew next. It sounded so good and can’t wait to experience it myself!
It's a great one!
Something I don’t understand. Why do you spund during the dry hop when there’s no fermentation going on? Is that just in case hop creep picks up? I would think that the small amount of CO2 you added during the purge would just be quickly absorbed by the beer. Aka, why not dry hop with the CO2 tank attached?
Really it's so that I can capture any CO2 from any additional fermentation and then so that I can keep some pressure in there before cold crashing so there's no Oxygen pickup and I don't implode my fermenter. I don't like to keep the tank on the fermenter but that's just a personal thing, nothing wrong with that approach
That's a beautiful looking beer. 1.018 Fg? I always over attenuate.. usually get closer to 1.010.
Me too, but I also usually don't use the carafoam
@@TheApartmentBrewer I even added a pound of maltodextrin in my last hazy. Still got down to 1.013
Thanks for the great tutorial. Excellent content , just to double check for how many days are you fermenting? 13days in total?
thanks
Happy brewing
Hi, the brewfather recipe says to use 2 packages of yeast for a 5 gallon batch (or in my case 2.2pkg after correction for my setup). The Wyeast packaging says 1 is good for up to 5 gallon, so am I missing something about doubling the amount of yeast for this type of beer?
Just due to the higher OG. You'll want that extra yeast!
Thanks for the great videos, you along with Martin from the homebrew challenge have Inspired me to move on to all grain brewing. Keep making the great videos- Liam from Wales
Hope you're enjoying making the jump!
Hi, just to jump on your comment about M66. I ve used the grain bill ( lighter for 1,061 density) and water specs, and just hopstand 1/3 and late DH 2/3 at 14c for 3 days ( 200+400 g for 23l) . The final Gravity has been reached in less than 48h! I was a verdant IPA afficionados but M66 is much better for hopheads! 78% atuneation for 67c Mash temp. Get a try, you will not bé dissapointed. That s not my first attempt with this yeast and will not be the last!
This is amazing! Thanks for sharing those tiny details that are sometimes hard to figure out as a newbie. Wondering if you had the opportunity to try some Fidens or Troon? IMHO these guys produce the best haze ever (TH doesn't even get close to their level) and I would love to learn how they do it 😄
Havent tried those but I will need to look for them!
@@TheApartmentBrewer awesome! Super curious to hear what you think of them, and love your channel! Keep it up 💪
One question… How did you add the hops to your fermenter when dry hopping? Do you put the hops in a bag and use magnets to stick them to the top of the fermenter or do you just open up the top and dump them in? My concern is oxidation if I just open up the top and dump in the hops.
Depends on what kind of fermenter you're working with. With the conical I have here I can blow CO2 up through the bottom port and keep O2 out that way while just dumping in the hops, with other kinds of fermenters I'd recommend the magnet method.
I never knew how complicated the process is. I think I’ll stick to just drinking TH beer
This is my first video I've watched from you and I definitely want to give this recipe a try! Have you heard of Fidens Brewing? They're in Albany New York and they just opened up a taproom, they make some pretty awesome beers.
I'll have to check them out, glad you enjoyed the video!
Brewed this a few days after they dropped that video. Tried to get cute and switch the hops up, was shooting for a big pineapple/tropical fruit note with Galaxy, BRU-1 and YQH-1320. Also used some lalbrew New England yeast as it was about to expire and didn’t want to waste it. Can’t figure out where I screwed it up but I’m not getting much juice at all. Yours also has a much more orange color than mine did. Glad to see you had success, maybe I should follow it more closely next time.
the hop combo is pretty specific for the desired outcome, may be worth trying again!
Might also be a function of the yeast strain and fermentation temps?
The Verdant IPA yeast is supposed to originally be London Ale 3
That verdant yeast is fabulous for NEIPA- I have made four batches with it and it gives such a citrus punch, I highly recommend it and it is also good for room temp fermentation with no temp control
Assuming lupomax can be substituted for cryo?
They are the same thing so yes
i just saw this after buying your nectaron recipe. LOL so your saying this one was better? err lol
Depends on how much you like new Zealand hops
I had already planned to brew this recipe this weekend and then I found your video. i love your reaction to the tasting at the end. I am so excited and I hope that I can do the recipe justice
I made this without the Cryo hops and it turned out super vegetal. Do I have to use Cryo hops to not have that taste, I hate the grassy taste. 😢
Cryo hops help prevent that by reducing the amount of vegetal material in the beer. I would recommend if you aren't going the cryo route, try to get the beer off the hops after 3-5 days maximum
The day 7 dry hop was key for the haze. I will be brewing this one soon, thanks man!
Certainly helps!
love the way you handled this recipie
According to Poland water company the spring water has minerals. Shouldn’t you use distilled water? In your water video you recommend distilled water.
Found the answer in one of your other videos. Thanks!
Glad you were able to find that!
Just finished brew day! Homebrew store doesn’t stock wyeast so went with cosmic punch.
I'm planning to brew this on the weekend. This beer will be the first time I make a starter and I am a bit confused how many cells to target. The online calculators suggest up to 1 million cells/ml/degree P, but if my math is correct it seems TAB only pitched about half of that here. What would people who have made this recipe suggest? Thanks!
Don't get too wrapped around the axle on cell counts. For a 7% beer like this as long as you make a 1 L starter with a fresh pack of yeast you'll be fine.
Cheers! ❤ You man
I'm getting the same ph meter that you have and I've never had one, do you have a video on how to care for the meter?
I don't. But the biggest thing is to never store the probe dry and recalibrate it at least once a month
2 IPAs and it's only april??? Is this the apartment brewer, who does a ton of Belgium beers? Strange times to be living in...
Just kidding, keep brewing and keep providing the great information, certainly helps up my brewing game at least
Haha I like to keep the variety alive! Just brewed a saison so the Belgians aren't done just yet
@@TheApartmentBrewer I love saisons!! Perfect time of year for them
Completely new to brewing, can you please clarify this?
60 min - Add 0.55 oz (16g) Magnum (13% AA)
20 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)
0 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)
does 60min mean at time 60, or at time 0 for 60min? 0min: is that at the beginning or end? The order seams like 60min is first for 60min but it could also mean at time 60min. Thanks
No worries - think of it as a countdown timer for the boil. Once you start the 60 minute boil, add your 60 min addition, then after 40 minutes have gone by and the timer says 20 min, throw in your 20 min addition, etc, until the 0 min mark. Then throw in your 0 min hops and turn off the heat
Great video, Steve!
Thanks guys!
Great video, as you say , mango looking color and consistency, thick juice.
Hey,
I'm new to the brewing and I've got just basic equipment (running batches on the buckets!). Can I still make it work? My wife loves hazy and you stand for quality so it must be perfect! I want to try it, but these buckets ...
If it's possible to still make it good, what would be the difference if I can't pressurize my fermenter?
Thanks!
You can make it work, but its quite tough in a bucket. The biggest challenge would be the dry hopping and the packaging since thats where you are most likely to pick up oxygen. Try to dry hop earlier than I did to avoid axidation. If you can keg the beer do your absolute best to purge the keg with CO2 several times prior to transferring. Add 5g ascorbic acid at packaging as well and that will help as well. If all else fails, drink it quickly! Its definitely not impossible to make this with basic equipment but it is certainly more challenging.
I’ve never been bowled over by hazies, but was looking for a change and thought I would try this. ABS doesn’t carry Lamont malt, so I’m improvising with 1/2 American 2- row and 1/2 Epihany Urspring fest malt. Everything else should be similar. Is it the Lamont malt that gives it the orang color? Brewed yesterday.. excited for how it will turn out.
Best of luck! I think it definitely contributed some color
Whats your take on so many breweries now selling ne / hazy ipas consistent with hop burn and having to sit on hazies for weeks in hopes the burn goes away or balances out?
ive come to the point where its frustrating to the point i dont buy their beers anymore...hell its pushing me away from haies all together
we went from drink fresh to sit on the cans for a week or more
whether it be north park hazies or most west coast haze ive tried...even monkish, deep fried beers etc
I'm with you. A lot of consumers think they're supposed to like Hop burn too. It's a weird thing but these beers still sell like hotcakes
@@TheApartmentBrewer yup. i think they let the hype over take their palate.
I've been brewing with a clawhammer system for several years now, how are you doing a whirlpool with this system??
Using an external whirlpool arm makes it pretty easy to do so. I use the brewhardware spin cycle
@@TheApartmentBrewer I've been looking at that and considered it. Are you using the original screen filter in the stock location? I was thinking about adding a stainless 45 to try to get it away from the center cone.
Nope, took that out. I go into detail on how I set it up in this video if you want to take a closer look - ua-cam.com/video/ZOt5poot6pc/v-deo.html
Just did this recipe and fermented at 27 psi with LA3 and it turned out perfect..
Thanks so much for the video! Exactly what I was looking for as I'm obsessed with hazy IPAs. From previous comments, it sounds like FG should be reached relatively quickly during primary fermentation? I brewed this on Saturday and I'm fermenting in a 6 gallon Big Bubbler plastic fermenter and I'm tracking gravity with a RAPT pill (Kegland product as I use a Brewzilla). My OG was close at 1.073 and over the past 2 days, the gravity has settled in at 1.032 (now day 4). This is the first time I've used the RAPT pill to monitor and I'm not sure if it is affected by the foam? In your experience, does this seem correct? I'm hoping for a further drop in gravity over the next 3 - 8 days, but seems like that may not happen. I'd be curious to hear how quickly your batch dropped to FG of 1.018 (if you were constantly monitoring).
Of note, my fermentation volume was unusually low (4.7 gallons vs. 5.5 expected gallons), but as above, OG was very close to target. And I used 2 packets of London Ale III to assure vigorous fermentation. Thanks in advance for any thoughts.
Floating hydrometers are almost always a little off for final gravity, but they do help you know when you've reached your final gravity. I would double check your final gravity with a traditional Hydrometer. This hit FG in a week for me.
Steve, I’ve been noticing that all my favorite clone recipes seem to dry hop at 1 oz/gal. Even Vinnie’s own recipe for Pliny. Do you notice this? I know commercial breweries get better utilization but these recipes are supposedly scaled. Then there’s the camp who says you need to load the hell out of your NEIPAs (like 32 g/l). What gives?
There's some debate about the shellhammer limit of about 1 oz per gallon. Basically the idea is that if you exceed that limit you either get diminishing returns where you're basically wasting money or you start to get more bad off flavors than good. I usually try to keep it at around the shellhammer limit but in this case I was attempting to follow tree houses recipe to the T.
@@TheApartmentBrewer Thank you! So you’re hopping most of your 7% DIPAs/NEIPAs around 1 oz gal?
More or less. I definitely can agree with the diminishing returns with higher dry hopping rates because I have exceeded that limit plenty of times in the past.
ALDC also stops diacetyl from forming when dry hopping.
Thanks for this recipe/video (amongst all your other videos). Just kegged this recipe and did a small sample pour (still undercarbed). Only thing I did different was took your advice on the potential improvement notes. I increased the dryhop amount to 20g/L and threw in some galaxy into the mix as well. There's still no hop burn with the additional boost to the dry hop amount! I definitely see where treehouse was coming from when suggesting to pay attention and make adjustments and you'll find an amazing beer here. There are a few things I will tweak when I re-brew this in a few weeks. Having said that, this base recipe pumps out an absolutely beautiful (color), juicy, crush-able 7.1% hazy with a super pillowy mouthfeel that is spot on.
That's awesome! I'm glad you enjoyed it so much!
Hi there and thanks you for your videos. I'm new to homebrew and your channel is a very good source of knowledge for me ! Regarding the recipe, i have two questions due to fermatation in bucket : i cant add pressure during the dry hop, should i adjust the temperature ? And i cant dump yeast from the bucket, should i transfert to an other bucket to dry hop without yeast why the risk of oxydation or should i dry hop with the yeast in the original bucket ? Thanks alot for content and contributors in comment :)
I'm glad I can help you make great beer at home! If you're brewing this in a bucket, I'd just recommend leaving everything in the same bucket and dry hopping earlier. You'll probably get hop creep with this method but the risk of oxidation is much lower. To fix the hop creep, just let it stay in the bucket for another week to metabolize the Diacetyl. I highly recommend against using a bucket to ferment NEIPAs though, they tend to let a lot of oxygen in. Good luck!
So what have you been up to the past few years? LOL
Cheers Steve
Cheers! Things took off a bit after 2020 haha
Do you CO2 purge the hops before adding? You can't get it all, but if you put them in a bag and purge with CO2, then add while purging the FV you can dropDO a little.
Like a poor man's dryhop cannon
I haven't, but I was blowing CO2 through as I was tossing them in, ideally they don't bring in any oxidation that way
This is awesome. Hands down one of my TOP 5 favorite breweries. last time I was in NE i didn't get a chance to go to it. wished there was distribution down here in FL.
I’m matching your tree house ipa with a Grimm top knot DIPA. Very tasty. I’m located in Lewiston New York
Sounds great!
Happy New Year. Did you ever rebrew this with a higher hopping rate. Would be great to see the video. Thanks for all of your content. 🍻
Haven't rebrewed it yet, but I know a good number of people have made this in the other comments and have experimented with the hopping rates
Hello! One more nice video recipe. I've been watching you video recipes for a while. How about sparge water, how much did you use? Or you didn't use it?
This recipe is no-sparge!
newb question, how do I convert PPM to grams for water profile
Not sure if you are talking about converting to mg/L, which is 1 to 1 or if you're wondering how I get the grams of each salt to add. For the latter, I just use an online calculator from brewers friend
@@TheApartmentBrewer thank you. Yes looking to conver to grams.
Thanks for this Steve! I recently brewed this using Voss to ferment. It was good but there was a little hop bite in the background. I think this was probably due to the higher temperature at which I dry hopped. I have another batch in the fermenter using Helio Gazer. I have high hopes (and lower hopping temps) for this beer. Cheers! 🍻
embrace the bite
@@treehousebrewco I just kegged the Helio Gazer version. It’s not carbed but it’s quite intense. I’d love to see you give these thiolized strains a go.
A
Nice!! If you haven't seen their yeast comparison video yet, go check it out. Nate does a split batch between 5 yeasts and I'm pretty sure Voss and helio gazer are in there
You mentioned you started with 8 gal at mash in... do you recall what level you were at after sparge/preboil?
I want to say I was somewhere around 6.5-7
Did TH recomend that amount of dh?
Yes, that's scaled to oz/gal from lb/bbl
I don't hate them but they're just not my thing. Though this one with its boil additions and true bitterness I'd probably enjoy. I do love Heady and how bitter that actually is, which ironically isn't a true neipa according to some "purists" lol. Good video as usual. And a request: I did a search on your videos and didn't find a vid for California Common..assuming I didn't miss it somewhere, that's my request for a future vid (Anchor Steam is one of my desert island beers).
Nothing wrong with not liking a particular beer style! Heady is one of my all time favorite beers but I'd say the style has evolved out of beers like heady topper and morphed into sweeter ones. Cal common is on my list!
Great video!
Did you not allow carbonation build naturally because of the open dry hop way?
Or is it another reason (that even with a purged hop drop tube, you wouldn’t want natural carb)?
I wanted to avoid having carbonation in the beer prior to dry hopping...that gets very messy
Awesome video. I have been struggling on NEIPAs for awhile. I have one currently fermenting in the keg with a blow off tube. I was also planning to hit it with 15 psi on the spunding around day 4-5 towards the end of fermentation, drop it to 60F and throw in my DH charge. Your recipe says to put it on 15psi on day seven but after you have removed the yeast. How would pressure be created in that setting though after fermentation is done and you have removed yeast? Would the hops allow enough fermentation for this?
Also, do you think it would be better for me to rack off the yeast cake into the serving keg with my dry hops on day 7 or what i was originally planning was to drop the DH charge into the fermenting keg at that time and then rack off around day 12-14.
Thank you so much and keep it up!
At that point I'm adding pressure via a CO2 tank, you may still have some CO2 production from residual fermentation by then but its unlikely to make a huge impact. If you are confident you can rack into a new keg twice without Oxygen exposure I'd say go for it.
@@TheApartmentBrewer Ah ok that makes sense! I just hooked it up to Co2 for a soft crash then DH charge. Will then plan to drop to serving temp and transfer to the serving keg by the floating dip tube that I have installed. Thanks for the feedback!
If I do not have access to a fermenter with a bottom dump, should I rack to a secondary vessel to get the beer off the yeast cake or simply leave everything as is? I have a feeling I'll be risking a lot of oxygenation like that. I've got an Fermzilla all-rounder and a couple of SS Brewtech brewbuckets to use, but none of those have an option to dump yeast.
Easiest answer to that question is closed transfer to a keg to dry hop. But in all honesty you may not experience hop creep by leaving the yeast in there as long as you keep that temp down
I will say I really want to try making this, but NEIPAs have always been a bit intimidated due to the O2 issues.
Get some practice in, if you can serve it in a keg I'd say go for it. Practice will make perfect later and you will find out how best to fight the oxygen problem for your particular situation.
Brewed this last Friday and it went well. Was fermenting strongly by Saturday morning and pretty much at terminal gravity by Sunday afternoon. Now, I am trying to wrap my head around "hop creep" and the best way to deal with it. I could soft crash to 60 F before dry hopping and then cold crash before transferring to a keg (like Steve did). However, if it turns out good - I will probably bottle some of it and enter it into a homebrew competition. If the bottles sit at room temperature - could this cause a second fermentation and lead to Diacetyl? Is pasteurization of the bottles a good option? Or, should I NOT soft crash to 60 F and dry hop at 68 F and just let it ferment longer hoping the remaining yeast can remove the Diacetyl? Or, should I do something else? What do you think?
If the bottles sit at room temp after this process they may develop hop creep related diacetyl. I would recommend bottling from the keg with a counterpressure bottle filler if you can since this is the smoothest way to avoid many issues.
I have never used cryohops, do you have a video on them? I can’t remember, if not you should do one .
Cryo vs regular
😎👍🏻👍🏻🍺🍺
Haven't made a video on them but I've used them quite a few times now. Big fan.
When it comes to adding brewing salts, doesn't the mineral content of the spring water affect the numbers?
The mineral content of the spring water I use is only about 5-15 ppm for the important brewing minerals, which is negligible for the water profile we are building up to here.
Thank you for the video! You said you cold crash at 35*F, did you also carbonate at this temperature?
So I just let the CO2 in the headspace that was spunded get absorbed into the beer over 24 hours at this temp.
Brewed a version of this today. Little different, but mostly the same and thank you for this video. Can't wait for it, I have different hops, Belma, Galaxy, Amarillo, same dry hops though. Marris otter for base malt.. Really wanted to get mecca grade, used their malt before, it's top notch! Verdant yeast. I'm excited for this beer. This video and Treehouse's were the inspirations but this was the push to brew!
I'm really glad you were able to make it!
Excellent video as always. Thanks
Dude... came out so tastyvhazy... first time in my home brewing career
I guess the water formula did the haze magic.
Thank you!
Great to hear!
Sounds very promising. It baffles me though that a 5 day dry hop time at 15c doesn’t create ‘grassy’ flavours. I don’t know if I’d have the confidence to try! I usually do 36hrs max.
I think that definitely depends on the hops used and the temperature. A higher temp would more likely have that effect
Oh man, when I was in Boston last year I couldn’t get over to Treehouse (Trillium was great though) so I just picked up the ingredients for this one from my LHBS yesterday. Looking forward to it. A bit nervous, it’s the most expensive brew I’ve made 😂
Nice! It is a ton of hops to put in but the results are worth it!
Do you have a video on how to make a yeast starter?
Just got this in the keg 3 days ago; the next day it was very tasty. Missed the numbers just a bit (OG of 1.070 vs. 1.072). Made a 1.5L starter for the yeast, and fermentation was very vigorous. Used MO for the pale malt, since I had 50 lb of it on hand. All told, seems to be a winner, and one I'll likely make again before too long.
Glad you had such a great brew! I want to rebrewv this soon
I just brewed this beer and put in on tap about 2 weeks ago. I have noticed that despite pressure fermenting and close transferring the hop profile has steadily decrease over time while on tap. Maybe next time I will try added ascorbic acid to the mash
Drop yeast before dry hopping prevents yeast dragging hop oils down
@@indiekiduk i will have to figure out how to do that as I ferment in a keg and the only way to drop the yeast would be to transfer to a second keg but thanks for the tip
ferment in any cheap plastic container, then do keg dry hop
@@indiekiduk I think that would be ok for any other style but transferring from a plastic fermenter (not being a fermzilla) would lead to oxygen exposure which is a killer for this style IMO
@@RecipeswithBen oxygen exposure actually only matters after dry-hopping. However it's possible to do closed transfer from any plastic fermenter that has an airlock hole and a tap to a keg there are a few youtube videos on it.
Making my mouth water just looking at it!
It was a delicious one!
Woda o nazwie "polska wiosna", czadowo😁
How was the haze stability on this one? Mine tend to clear up after 3-4 weeks.
Stayed stable the whole time!
Thank you for the content! Is the Mecca malt worth it?
I really enjoyed it!
@@TheApartmentBrewer outstanding! I just purchased a 50# sac of it. Haha
Great video! No sparge?
Thank you! I don't sparge with the clawhammer system