Clouds In My Coffee

[BrewBama (Dwain)]

Only certain yeasts have a high enough enzyme activity to make the effort worthwhile.

Fermentis recommends S-04, S-33, and K-97 as good choices but not -05.  Best yeast for New England IPA - NEIPA - Fermentis

Bry-97, Belle Saison, and New England IPA from Lallemand have been reported as good choices also. https://www.lallemandbrewing.com/wp-content/uploads/2017/03/LAL-bestpractices-Biotransformation-digital-1.pdf

Also, there’s a lot of discussion out there of when to pitch hops in fermentation. It’s all over the map.

The general consensus has landed at ~3 days before full attenuation then package the beer quickly under low O2 conditions to preserve the effort. The idea is CO2 generated during fermentation actually scrubs hop flavors from the beer. But pitching later, as activity is subsiding has less scrubbing effect but still gives protection by yeast activity from the O2 uptake potential from opening the fermenter.  Leaving it sit idle in a fermenter after activity is complete is not recommended.

…and, I understand some tasting panels preferred traditional dry hopped beers over those hopped during active fermentation suggesting this technique is not a silver bullet.

Anyway, have fun experimenting!

[denny]

@BrewBama

Only certain yeasts have a high enough enzyme activity to make the effort worthwhile.

Fermentis recommends S-04, S-33, and K-97 as good choices but not -05.  Best yeast for New England IPA - NEIPA - Fermentis

Bry-97, Belle Saison, and New England IPA from Lallemand have been reported as good choices also. https://www.lallemandbrewing.com/wp-content/uploads/2017/03/LAL-bestpractices-Biotransformation-digital-1.pdf

Also, there’s a lot of discussion out there of when to pitch hops in fermentation. It’s all over the map.

The general consensus has landed at ~3 days before full attenuation then package the beer quickly under low O2 conditions to preserve the effort. The idea is CO2 generated during fermentation actually scrubs hop flavors from the beer. But pitching later, as activity is subsiding has less scrubbing effect but still gives protection by yeast activity from the O2 uptake potential from opening the fermenter.  Leaving it sit idle in a fermenter after activity is complete is not recommended.

…and, I understand some tasting panels preferred traditional dry hopped beers over those hopped during active fermentation suggesting this technique is not a silver bullet.

Anyway, have fun experimenting!

Sent from my iPad using Tapatalk

After discussing the 48 hour cold dry hop ,method on the podcast, we heard from commercial breweries who have done to that for their NEIPA.

[system]

@BrewBama

Only certain yeasts have a high enough enzyme activity to make the effort worthwhile.

Fermentis recommends S-04, S-33, and K-97 as good choices but not -05.  Best yeast for New England IPA - NEIPA - Fermentis

Bry-97, Belle Saison, and New England IPA from Lallemand have been reported as good choices also. https://www.lallemandbrewing.com/wp-content/uploads/2017/03/LAL-bestpractices-Biotransformation-digital-1.pdf

Also, there’s a lot of discussion out there of when to pitch hops in fermentation. It’s all over the map.

The general consensus has landed at ~3 days before full attenuation then package the beer quickly under low O2 conditions to preserve the effort. The idea is CO2 generated during fermentation actually scrubs hop flavors from the beer. But pitching later, as activity is subsiding has less scrubbing effect but still gives protection by yeast activity from the O2 uptake potential from opening the fermenter.  Leaving it sit idle in a fermenter after activity is complete is not recommended.

…and, I understand some tasting panels preferred traditional dry hopped beers over those hopped during active fermentation suggesting this technique is not a silver bullet.

Anyway, have fun experimenting!

Sent from my iPad using Tapatalk

Thanks !, S-04 it is.
Tossing .5 oz at the beginning of fermentation, and taste for myself
what goes on.  Thanks for the tips.

[erockrph]

@BrewBama

Only certain yeasts have a high enough enzyme activity to make the effort worthwhile.

Fermentis recommends S-04, S-33, and K-97 as good choices but not -05.  Best yeast for New England IPA - NEIPA - Fermentis

Bry-97, Belle Saison, and New England IPA from Lallemand have been reported as good choices also. https://www.lallemandbrewing.com/wp-content/uploads/2017/03/LAL-bestpractices-Biotransformation-digital-1.pdf

Also, there’s a lot of discussion out there of when to pitch hops in fermentation. It’s all over the map.

The general consensus has landed at ~3 days before full attenuation then package the beer quickly under low O2 conditions to preserve the effort. The idea is CO2 generated during fermentation actually scrubs hop flavors from the beer. But pitching later, as activity is subsiding has less scrubbing effect but still gives protection by yeast activity from the O2 uptake potential from opening the fermenter.  Leaving it sit idle in a fermenter after activity is complete is not recommended.

…and, I understand some tasting panels preferred traditional dry hopped beers over those hopped during active fermentation suggesting this technique is not a silver bullet.

Anyway, have fun experimenting!

Sent from my iPad using Tapatalk

I haven’t tried it yet, but Lallemand reports that their Köln yeast is also capable of performing hop biotransformation as well:

https://www.lallemandbrewing.com/en/united-states/product-details/lalbrew-koln-kolsch-style-ale-yeast/

[system]

@erockrph

@BrewBama

Only certain yeasts have a high enough enzyme activity to make the effort worthwhile.

Fermentis recommends S-04, S-33, and K-97 as good choices but not -05.  Best yeast for New England IPA - NEIPA - Fermentis

Bry-97, Belle Saison, and New England IPA from Lallemand have been reported as good choices also. https://www.lallemandbrewing.com/wp-content/uploads/2017/03/LAL-bestpractices-Biotransformation-digital-1.pdf

Also, there’s a lot of discussion out there of when to pitch hops in fermentation. It’s all over the map.

The general consensus has landed at ~3 days before full attenuation then package the beer quickly under low O2 conditions to preserve the effort. The idea is CO2 generated during fermentation actually scrubs hop flavors from the beer. But pitching later, as activity is subsiding has less scrubbing effect but still gives protection by yeast activity from the O2 uptake potential from opening the fermenter.  Leaving it sit idle in a fermenter after activity is complete is not recommended.

…and, I understand some tasting panels preferred traditional dry hopped beers over those hopped during active fermentation suggesting this technique is not a silver bullet.

Anyway, have fun experimenting!

Sent from my iPad using Tapatalk

I haven’t tried it yet, but Lallemand reports that their Köln yeast is also capable of performing hop biotransformation as well:

https://www.lallemandbrewing.com/en/united-states/product-details/lalbrew-koln-kolsch-style-ale-yeast/

Thanks, will give it a try sometime this fall/winter.
Added to my brew-cue.

[BrewBama (Dwain)]

@erockrph

I haven’t tried it yet, but Lallemand reports that their Köln yeast is also capable of performing hop biotransformation as well:

https://www.lallemandbrewing.com/en/united-states/product-details/lalbrew-koln-kolsch-style-ale-yeast/

I remember that now. Makes sense given K-97 has the gene.

[system]

First taste using BRY-97 yeast, Simcoe & Amarillo hops.
It’s still hazy, not concerned. However the passion fruit
taste is overpowering, from the Simcoe ? I could do without.  It’s a very
good beer (nice change, not great), but not what I’m looking for in a beer.

.5 oz Centennial-Pellets @60min, 1 oz Amarillo-Pellets @ 10min, and 1 oz Simcoe-Pellets @ 5min.
Hop spider removed after boil. Simcoe seems to overpower the malt, perhaps 1 oz was too much for a 4.25 gallon batch.
Satisfied for getting the hop flavor, have to figure out which one I like, and back it off a bit.

It tastes as if I’m biting into a passion fruit, I’ll call it Passion Ale.
It may be the yeast making the hops very pronounced.
Magnum and Nugget are up next, never tried those.
Galena is on my list to try also, for futures batches.

[system]

@erockrph

@BrewBama

Only certain yeasts have a high enough enzyme activity to make the effort worthwhile.

Fermentis recommends S-04, S-33, and K-97 as good choices but not -05.  Best yeast for New England IPA - NEIPA - Fermentis

Bry-97, Belle Saison, and New England IPA from Lallemand have been reported as good choices also. https://www.lallemandbrewing.com/wp-content/uploads/2017/03/LAL-bestpractices-Biotransformation-digital-1.pdf

Also, there’s a lot of discussion out there of when to pitch hops in fermentation. It’s all over the map.

The general consensus has landed at ~3 days before full attenuation then package the beer quickly under low O2 conditions to preserve the effort. The idea is CO2 generated during fermentation actually scrubs hop flavors from the beer. But pitching later, as activity is subsiding has less scrubbing effect but still gives protection by yeast activity from the O2 uptake potential from opening the fermenter.  Leaving it sit idle in a fermenter after activity is complete is not recommended.

…and, I understand some tasting panels preferred traditional dry hopped beers over those hopped during active fermentation suggesting this technique is not a silver bullet.

Anyway, have fun experimenting!

Sent from my iPad using Tapatalk

I haven’t tried it yet, but Lallemand reports that their Köln yeast is also capable of performing hop biotransformation as well:

https://www.lallemandbrewing.com/en/united-states/product-details/lalbrew-koln-kolsch-style-ale-yeast/

Their pitching rate calculator is two packets for 4.25 gal, 4.5% ABV