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DocAnna

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Did I mention NEIPAs are annoying? Way out with numbers OG 1.07 rather than 1.078 and 20.5 l in the fermenter not 22 - I used the efficiencies I use for a normal beer but should have down rated them to take account of the high gravity.

Ah well- at least I’ve found the solution to the pump filter blocking - remove the filter 😀 - the hops are in my tea balls so they don’t block the pump.

All tucked up nice though - go do your thing verdant beasties 😊.

8A32A791-61FE-41BE-842D-3096D26D7A39.jpeg


Now to cook tea.
 

Buffers brewery

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Hi doc. I've done a couple of NEIPAs now and other recipes containing oats and my efficiency always takes a hit of -5% to -10%. I blame the oats so up the base malt to compensate. I squeeze my mash routinely at the end. I remember seeing a YouTube brewing video where the guy was doing a BIAB and talking about to squeeze or not to squeeze. His mantra was "squeeze it like it owes you money" 😂
 

RoomWithABrew

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Anna You'll be needing an electronic refractometer, a few drops, cools in seconds. very accurate and easy to read. I just use the hydrometer for old times sake at OG and its same as refractometer.
My efficiency improved with runnier mash and less sparge on my 70 litre guten I also use glucanase which helps a lot with flow. No need for hulls.
Cut fingers again, do I need to open the surgery?
 

DocAnna

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Ah ...oops. I wondered why my NEIPA wasn't doing anything much fermenting and have just discovered that my inkbird was set at 1.8 deg C not 18 deg C ashock1 . This could be genius, could be disaster.. guess we'll find out in a few weeks. It's now set for 18 C which it's going to take a good day to reach I suspect.
 

Buffers brewery

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Ah ...oops. I wondered why my NEIPA wasn't doing anything much fermenting and have just discovered that my inkbird was set at 1.8 deg C not 18 deg C ashock1 . This could be genius, could be disaster.. guess we'll find out in a few weeks. It's now set for 18 C which it's going to take a good day to reach I suspect.
I think you might have posted this in the wrong thread….

:laugh8:
 

Buffers brewery

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I’ve found the Verdant IPA yeast a pretty reliable animal and started my (2) NEIPAs at 20C and it’s done and dusted in 5 days. It does say on the tin that it’s working range is 18C to 23C so perhaps the doc is going for a slow start and a frantic finish, upping the temperature to 20 or 22 for the last few days?
 

DocAnna

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I’ve found the Verdant IPA yeast a pretty reliable animal and started my (2) NEIPAs at 20C and it’s done and dusted in 5 days. It does say on the tin that it’s working range is 18C to 23C so perhaps the doc is going for a slow start and a frantic finish, upping the temperature to 20 or 22 for the last few days?
You are right in part, start at 18 for 5 days, then increase to 22 for 3 days, drop to 15 deg for dry hopping and chill... well that was the idea anyway before I cold crashed within 24 hours of pitching, and messed up on the timing for the lager.. so I'll be rethinking this. The lager will take up all the space in my temperature controlled fridge/fermenter, and the NEIPA was to cold crash when the lagers were having a diacetyl rest at ambient temperature but that's a week and a half away. Hmm..🤨
 
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