Sounds amazing, what a mouthful!
My mouth is watering at gingerbread sour.
What are you drinking tonight 2020.
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My mouth is watering at gingerbread sour.
Wilko triple ipa it's not bad I put 500g of dme in and 500g of dem sugar used the 10g of first gold hops, its very nice
Tried a glass of my Pelvis Juice last night and will be having a couple of pints tonight, lovely and Juicy has 1 Ltr of OJ, 3 Blood Orange and juices of + 3 Grapefruits and Juices of and 1/2 Ltr of Clementine Juice, Lush
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It was a little sweeter than I would normally go for, still nice but certainly one where a third is nice but a second would be a tad much.
The Shapeshifter was awful to me but the others were all nice. The Easy Peeler would be really good on a hot day- light, fruity, very effervescent. The winner would have to be one of the London Porter or the can of stout. Maybe the can.
An Ankoù
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Harp or Carlsberg? You don't know you're born. We have to make do with a broken teapot with old ditchwater in it and a drop of gravy browning, if we're lucky. At Christmas.
I would have expected that to be quite hazy if its described as juicy through just the amount of hops used to get the juice or from any juice added, mind you if it tastes nice thats ok its when you get a Juice thats not really a Juice
The ingredients list flaked wheat and flaked oats so they put the haze in at the beginning - maybe someone forgot to tell the operations manager to bypass the filtration systems on this brew!
yes it does look like its been filtered to me too. I have never had a problem creating haze with plenty of hops/dryhops and juice which I add to some and let ferment out they are generally hazy to the last couple of pints which may start to clear slightly even over time they stay hazy. I also use oats (plain porridge oats) in all my beers and I think they do not add to haziness unless you use loads as I use them in all my beers and the non-hoppy ones are always clear especially british styles possibly because of the smaller amount of hops and no dry hop
I don’t think I’ve ever had haziness from hops last more than two or three weeks.
I believe that lower percentages of oats give a softer mouthfeel but don’t really haze the beer until you head toward 20%. I’ve just made my first hazy IPA though so I’m certainly no expert in this area.
I believe that lower percentages of oats give a softer mouthfeel but don’t really haze the beer until you head toward 20%. I’ve just made my first hazy IPA though so I’m certainly no expert in this area.
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My understanding is high percentage of flaked oats and wheat plus adding hops at the start of fermentation. I bottle my beer which I think makes it next to impossible to get the Neipa look. It ends up turning brown
I’m going for a hazy IPA rather than a full-on NEIPA so hopefully less likely to suffer the same fate. I’ll be kegging mine but will put some in bottles to see how it turns out and to enter the monthly competition perhaps.
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What grain bill did you go for
Hi Samale the brown colouring usually indicates Oxidisation, does it taste different when it changes color?
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Yes it's oxidizing and it has a major effect on the hops. Which is a nightmare when you consider the cost that goes into making one
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People report like a wet cardboard taste of oxidation. It leaves the beer not very appealing. Like a murky brown puddle and kills flavour
Cheshire Cat
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My Jail Ale clone good beer from Dartmoor brewery.
I never have a problem but technically I am not using a NEIPA yeast just do a hazy IPA don't know if that has a bearing on it. I just do my normal transfer etc infact sometimes I take the hops out I transfer to a second FV to crash for a couple of days. I read off so many having oxidisation issues and can not get my head around it why when so many go to the trouble of closed transfers etc, maybe I am just lucky?
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