Yeast Propagation - Update

The less flocculant F1C4 once again mislabeled as FC34

F1C4 bubbling away

As part of my search to nail a fruity and full IPA, I have been trying out many yeast strains. My documentation of the results started with the NEIPA #1 which was brewed with WLP 644 to decent results, but I have now moved on to two hybrid strains produced by homebrewtalk.com member Suregork. As previously noted, the strain propagation is going well. The 1000 ml or so step resulted in mostly spicy Belgian flavors, but the 1500 ml step produced more stone fruit flavors that I have been hoping for. Particularly, F1C4 came out as producing the most fruit forward profile. In addition to this, F1 continues to exhibit more complete and rapid flocculation, as seen in this recent picture (which is the start of the 2000 ml step). For some fun, I took two or so pellets out of the EXP 5256 packet that has been sitting in my freezer for years and dropped them into the F1C4 starter beer. Surprisingly, the flavor profile was very pleasant. Lemon and lime popped up, with a hint of orange. I think that I will use this as the primary hop in my next NEIPA recipe, as it is pretty old at this point. Unfortunately, the bag got water logged at one point and it is a solid block of hop ice (the origin of my surprise).

NEIPA - Round 1

It would be foolish of me to not admit that I adore the currently trendy style of the New England IPA (NEIPA). I've also called this type of beer East Coast IPA or New England Pale, although I will leave any exploration of this particular discussion to the etymologists.  My experience with Aslin Brewing this summer led to my infatuation with these beers, which was then explored with the likes of Tree House, Bissell Brothers, Tired Hands and others. At the risk of seemingly imitating an authority, I have distilled the identifying characteristics:

- Juicy and/or fluffy mouthfeel

- Low bitterness

- "Quaffable" (sometimes I catch myself gulping)

- Saturated hop flavors

- Cloudy appearance (low flocculation)

- Often tropical and fruit flavors

I brewed this while interning north of DC. My mounting experiences at Aslin were the impetus for this recipe. Of note, this is the first brew that I used reverse osmosis water (RO water) with mineral additions, as well as the use of sodium metabisulfate (SMB) after the boil. The goal of the SMB is to reduce hotside hop oxidation as well as a carryover into the prevention of coldside oxidation.

This is a fine beer with plenty of potential. I am satisfied enough with my efforts that I am going to pursue a followup. Bright, herbal and hoppy, the flavors hint at the tropical, but follow through with something more earthy and complex.

NEIPA - 1

Pours from the tap at a good rate with a satisfying layered gurgling. Opaque yet not murky, it appears as pale golden in pictures, yet has a rose tint to it when viewed in person. Medium low head when poured, little to no lacing.

Smell:
Potent, yet not as effervescent as I've come across. There is a bit of the overripe fruit factor that I often find appealing as well as juicy oranges. No noticeable malt component, with perhaps the 644 providing some tropical tang.

Taste:
The tropical fruit aroma gives way an herbal brightness that is reminiscent of strawberry greens and champagne. Barely a hint of malt, which is not surprising. The back end leaves my tongue dry with some pineapple flavor. My father described it as "fruity champagne". I do not disagree.

Mouthfeel:
Woefully thin, but still drinkable and juicy. There is no "mouth full" component to it that I was hoping for. Carbonation is a bit low, although I should note that flat Aslin is still fuller.

Discussion and Thoughts:
For my first attempt at this style with water chemistry, I am not disappointed, but it is not a success. It's very drinkable and flavorful, but not as fruity nor as fluffy as I desired. With more carbonation, it could indeed reach the title of "fruity champagne". I cannot tell if Belma brings anything to the party. I don't understand how to get the mouthfeel any fuller due to the addition of copious adjuncts and high SO4/Cl ratio.

Changes:
I think that I will not use 644 in the future, and instead opt for Conan or other English strains known to produce stonefruit esters. I desire some more chewy mouthfeel and more fruit. Additionally, I suspect the Hallertau Blanc is responsible for the complex and bright herbal flavors in the beer, but I prefer Nelson Sauvin's pungent tropical take on the white wine hop approach.

NEIPA - 1

Recipe Specifics
--------------------
Batch Size (Gal): 3.75
Total Grain (Lbs): 7.32
Anticipated OG: 1.0584
Anticipated SRM: 4.8
Anticipated IBU: 40.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Grain
------
59.3% - Rahr 2-Row Brewers Malt
18.1% - Flaked Oats
10.1% - Munich Malt 10L
10.1% - White Wheat
  2.5% - Carapils

Hops
------
0.47 oz. Bravo (Pellet, 15.20% AA) @ 60 min.
1.33 oz. Belma @ 60 min steep.
0.66 oz. Hallertau Blanc @ 60 min steep.
1.00 oz. Huell Melon @ 60 min steep.

0.66 oz. Citra @ 60 min steep.

2.00 oz. Hallertau Blanc @ dry hop.

1.00 oz. Huell Melon @ dry hop.
3.00 oz. Citra @ dry hop.

Extras
-------
0.25 tsp Yeast Nutrient @ 5 min.

Yeast
------
WLP 644

Water Profile
-------------
Mash pH 5.36, Water Profile ( 98ppm Ca, 0ppm Mg, 0ppm Na, 146ppm SO4, 152ppm Cl )

Mash Schedule
-----------------
Sacch Rest - 60 min @ 156F

Notes
-------
Brewed Lord Knows When

RO water used

Dry hopped in two stages

Post Template

This will be a test of my tasting/brew template. It will be followed as closely as possible at first, with expected changes in the future.

Introduction to beer and post

Description of inspiration and intent

Brew day description, including any particular hardware use/tweak

Brief overview of tasting and impression

Beer Title

Quick description and pouring behavior

Smell:
Overview. Malt, hop, yeast contribution

Taste:
Overview. Malt, hop, yeast contribution

Mouthfeel:
Overview. Thoughts

Discussion and Thoughts:

Changes:

Trying Out A New Blog - Yeast Propagation

I have been brewing for a few years now, and I have decided that it is time to better document my individual brew days and their results. This post will be a test of the new website and the format of the blog. Additionally, I will post some thoughts on my current yeast propagation progress.

I am propagating yeast that I obtained from Suregork via homebrewtalk.com. Two strains came in very small vials (for cheap shipping), and I pitched each of these into separate sanitized beer bottles filled with 1.040 wort boiled from wheat DME. I have been using wheat because it contains more protein than barley and therefore assume it is healthier for the yeast. It is entirely possible that this is false. Strains F1 and F1C4 were then dumped into 1000 ml or so of the same wort and fermented for a few days. This was stepped up to 1500 ml which is now fermenting and assumed to be close to done. Of note, tastings have mainly come across as more Belgian than the assumed Conan peach. F1C4 is more potent and has been flocculating less well than F1. I've included a picture. Although this could be down to fermentation times (F1C4 is often noted as lagging behind F1), I will note that F1 was still more clear than its alter ego many days after complete fermentation of the 1000 ml step.

Note: F1C4 is erroneously labeled as FC34. Whoops

I intend to pitch one or both of these into my next NEIPA, with continued propagation within the flasks of withheld slurry.