Tasting our Cloudwater DIPA collab! (pt 3) | The Craft Beer Channel



It’s the moment of truth as we throw over 300g of Citra, Mosaic, Amarillo and Motueka hops into our New England DIPA and then take the beer up to Dig Brew in Birmingham to do a taste test. Unfortunately, things do NOT go to plan….

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35 comments

  1. Great series of videos Jonny – this is the type of beer I reaaally want to make well. So a question about dry hopping – do you dump the dry hops out of the fermenter along with the yeast through the yeast dump valve on the GF conical? I’ve got that fermenter and had an epic fail when I put the dry hops straight in, as the spindle clogged, so I’ve used a hop sock since and sense this constrains the hops too much and I don’t get great extraction from them.

  2. would love to attempt something like this, however, you lost me at high FG. I can't stand the sweeter NEIPA's and need mine dry and with a 60min hop addition. I would have to maybe use something like a kveik strain for a drier finish

  3. Oh Johny, a simple cooler with some freezer packs would have saved the day. Lesson learned. I’m enjoying an ipa from foam brewers of Burlington Vermont. I believe you boys have been there. The beer is called “arc of petals”. Your glass from the keg at least looks a lot better

  4. Great example of how challenging these types of beers are to make. Currently experimenting with Spectrum to get around the massive losses, issues with O2 and clogging I was getting with dry hopping in the GF conical (I can't afford the space or cost to chill it enough to cold crash). Moved on to using a keg with a filter on the dip tube as a secondary/DH system which was good but loads of losses again. Let's see if Spectrum works!

    Q: Always wondered about how you go about properly clearing the headspace with CO2. Did you use some sort of special attachment onto the sample tube and bubble up through there?

  5. There's a few different "cryo" processes that you can use on hops. Turns out a lot of the technology is transferable from the marijuana industry. One option is to dissolve the oils in liquid CO2 at high pressure leaving the vegetal matter behind, then evaporate the CO2 leaving the oils like I guess is how they make incognito?

    The other option is to freeze the hops with something like dry ice to make the oils hard and brittle and then shake them to let the brittle frozen hop oil "powder" break into pieces and fall out.

  6. Some ALDC would help prevent the diacetyl from hop creep in that situation, malt Miller recently started selling this stuff on the home brew scale.
    I was told about the use of ALDC by Drop Project

  7. If you ever make your way to Northern California, you really owe it to yourselves to go to Knee Deep Brewery in the pine foothills of Auburn, about 25 miles North East of Sacramento, the states capitol. Their art with IPAs Is Unmatched. I've been a big fan of IPAs for over 20 years, and I can guarantee for sure you would be amazed!! My wife and I recently retired to Arkansas, and I really miss that place… They don't make very good IPAs in Arkansas… Good luck with your hazy DIPA!

  8. your hop burn might actually be astringency from hop oil stuck to yeast, that doesn't usually fade but if it does then the yeast will drag the oils down like a fining agent. This all can be avoided with longer cold crash, dump yeast (or transfer), then dry hop when as much of yeast is gone as possible. The result is pure juice! What an amazing surprise seeing Kyle very cool he was over in UK

  9. Another awesome video! You guys should try an experiment with ascorbic acid. I bottle NEIPA frequently, always add 3-5 grams of boiled ascorbic acid with priming sugar. It is incredible at preventing oxidation. I've even tested blasting it out a spigot with no bottling wand.

  10. Really glad you left in the bottle tasting, sparked an interesting dialogue and is also a situation a lot of homebrewers have found themselves in I'm sure.

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