![]() To put this into perspective, the charge was nearly the equivalent of a 10-ounce dry hop of all Eukenot in a 5-gallon batch, assuming we’re doubling the charge amount due to the nature of Cryo being more potent. I’m sure they would have mellowed with conditioning, but regardless it’s not what I was going for and not something I would recommend unless you were brewing a habanero-style beer. Eukenot displayed a very polarizing herbal and cracked peppercorn flavor that ended up being very prominent in the final beers. ![]() Luckily, I sampled and recorded my tasting notes on these beers BEFORE I dry hopped. This is something that later proved to be a big mistake…HUGE (if you catch this reference give yourself a high five). I dry hopped the beers with 1 ounce each of Cryo Eukenot on day 7. So at this point, I’ve tried just about all of White Labs heavy hitters for the style. Both were high on my list and strains I would highly recommend. On top of this, I’ve experimented with WLP007 and WLP644 in NEIPAs. So I guess a lot of these aren’t technically new strains as I’ve dabbled in them in the past through other yeast providers, that being said I’ve never used the White Labs rendition of any of these strains before. This is the GY054 Vermont Ale equivalent, which I’ve previously used and really liked. Something I’m very familiar with and have used numerous times.īurlington Ale WLP095: Also known as the famous Alchemist strain. London Fog WLP066: From everything I’ve read this is White Labs 1318 equivalent strain. A recommendation from some other homebrewers for the style. Something I’ve heard performs well in NEIPAs.Įast Coast Ale WLP008: Described as possessing some of the similar clean profile as WLP001 but with some more esters. I’ve never used this basic ale strain in a NEIPA style beer before.Įnglish Ale WLP002: Described by White Labs as a classic ESB strain from one of England’s largest independent breweries. I was eager to see how this would compare to the rest. The Yeastįor this experiment I went with the following strains:Ĭalifornia Ale WLP001: The classic Chico strain that would serve as my control yeast. I attempted to steep some flaked oats as well, although it’s really tough to say if it added any value at all. If I were to try this again, I would absolutely save all extract for the final 15 minutes of the boil to keep them as light as possible. ![]() ![]() These beers definitely came out much darker than expected and likely messed with my general perception of them down the line. I’ve read extract NEIPAs can easily turn out darker due to the darkening behavior of boiling extracts. I added half just at the start of the boil and the remainder in the last 15 minutes. Following some general guidelines/recipes I read online, I used golden light DME and Bavarian wheat DME. I wanted to speed up the process as much as possible and I figured this would also be an interesting attempt at an extract hazy IPA. I decided to use dry malt extract for the first time in YEARS. If you’re looking at these beers pictured above and are asking yourself what the heck did he just brew? Please read on because those are indeed not oxidized beers. I cut some corners this time around and actually learned a thing or two. I brewed 5 gallons of wort, added a 50-50 4-ounce whirlpool addition of Citra and Motueka, and split the batch into 5 separate 1-gallon glass carboys. This time around I evaluated 5 White Labs strains as possible contenders for NEIPAs. The Experiment Wort just after pitching yeast. This was definitely the peak of each of the samples as they only degraded from non-closed transfers/oxidation. In hindsight, I was honestly able to get a better idea of how these strains performed by simply tasting fresh fermenter samples. Sounds lazy and not ideal but bottling 5 different 1-gallon beers is a pain and I’m not sure I saw a tremendous amount of value out of the extra effort. Instead, my goal was to skip bottling and sample these beers warm right out of the fermenter. I was not interested in actually packaging or carbonating the beers. This time around I tried to simplify the process and really just focus on the yeast itself. They were NEIPAs, so there was obviously a level of risk it would happen. If you read my last post you’ll see I bottled and naturally carbonated all 5 beers and was JUST able to sample the beers before they became totally oxidized. After doing my original 5 yeast NEIPA split batch experiment, I was really curious to try it again with 5 *new* strains.
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