The last update on this blog was last year in September? On contrary to my blogging, I have been brewing regularly as usual. Lately I have been making split batches to test out different stuffs.
With the hype around town on NEIPA, I did a split 10 gal batch gose/NEIPA. It was a 50/50 two row and white wheat malt. Gose isn’t supposed to have huge late hop addition, so this time around I did a no boil gose. The other option is to drain off 1/2 the batch for flameout whirlpool hops, and cool the other 1/2 for gose. For no boil, it was easier. Since I did BIAB, I just increased the temperature to 170 deg F, and then lifted the bag and drained the grains while siphoning off 5 gals of wort into the fermenter. 170 deg F should be enough to pasteurize any unwanted bugs. I let it cool to 100 deg F in ambient temperature before pitching l. plantarum from neutral flavored goodbelly oats drink. It soured within a day and that’s when I pitched Belle Saison after it naturally cooled to 70 deg ambient temp.
The other 5 gals I did what you would do to make NEIPA, a low bittering charge at 60 mins, and huge amounts of aromatic hops at flameout. Then cooled and pitched WY 1318 at around 68 deg F and kept it there for the entire fermentation. 2 days into active fermentation, I dry hopped NEIPA with citra and mosaic, and gose with citra and coriander. Yes, coriander will go through the same kind of biotransformation as hops.
Both beers finished fermenting within a week and were ready to drink within 2 weeks!
Another 2 beers I did within a brew were Saisons. I received Sigmund’s Voss kveik (fermentation temp range 70 to 100 deg F!) from the Yeast Bay and decided to see how it performs in Saisons. The grist is pretty simple, 70% pils, 25% white wheat, 5% munich. I also got some new hops called Loral from Yakima Hops and decided to see how they do in Saisons as well. I already built up WY 3724 from a petit saison, and this will be my baseline for comparison with Voss kveik. I pitched the kveik at 96 deg F! I cooled the other 5 gal wort further down to 70 deg before moving it onto the 3724 yeast cake built up by the petit saison. Both are fermenting happily at ambient of ~80 deg (pretty hot lately for spring). The lag time is ridiculously short, both beers had thick krausen within 6 hours post pitch! I had to add some fermcap to prevent a potential blowover.
My upcoming 2 beers 1 brew will be a split batch between hefeweizen and yet another NEIPA. Plan on having 50/50 two row and white wheat again. I’ll do my low bittering charge at 60 mins, then rack off 5 gals to another pot for flameout hopping, and cool the other half to hefeweizen pitching temperature.
Then, I should have enough beer for Jazz Fest, with Vienna Lager, Czech Dark Lager, Brown Ale, NEIPA, Amanda’s Kombucha all already on tap. Petit saison and an ordinary bitter are waiting in line to get on tap. Can’t wait!
Which one is the homebrew NEIPA?!
Salty Daddy Brewing 