Excellent and informative video as always. Looks like a cracking beer as well. Have you noticed much difference when fermenting NovaLager at higher temperatures under pressure?
I haven’t tried it any higher than 14/15 under pressure, its so quick anyway I am not sure I would want to but I think other people have had good results 👍🏻🍻
Great guide, great recipe, I love beers like this. I agree with your use of noble hops hot side and modern “ipa hops” in the WP and boil. Actually I just did mine with a light WP of sterling and saphir and then the DH w citra mosaic. I think both ways are great methods. But I like the noble WP so I can split the wort into two fermenters and have the other half be an Italian pils with a little noble DH.
@@marklpaulick thanks, I love that idea of splitting the batch and sticking with noble hops in the whirlpool especially with some saphir in the mix 👌🏻🍻
Thanks, Great inspirational video. I often brew a traditional Belgian blond or tripel but then add some new world hops at the whirlpool, I've have some great results. Not yet tried dry hopping a Belgian beer yet, maybe next time. Thanks again and keep up the great videos.
I wonder if you did flameout hops instead of 80C whirlpool it might have dropped clear without the finings? Seems to me cold break forming plus hops is what makes haze. Maybe protein rest plus 90min boil might have made it even clearer. Finings don't bother me but it's a shame it can't be shared with vegan friends.
I use Brausol which is a vegan friendly fining agent, some of those factors may well have helped it clear naturally but there are so many variables that play into haziness and its stability that its hard to pin it down for a recipe that hasn’t been brewed multiple times
Great stuff. I do find Nova lager leaves a full body even though it attenuates well. I have one I packaged in keg about 3 weeks ago that I have to chew before swallowing 😂
Hi, when pressure fermenting do you let the yeast get going for a few days before starting to let the pressure build? I've been setting my pressure from the point I pitch and been having really strong sulphur smell and taste, wondering if the yeast is stressed.
I set the spunding valve from the start and let it build naturally, no issues with lasting sulphur for me that way but most lager yeasts will still be a bit stinky during the fermentation regardless of pressure. Its not an issue at all with Novalager as it doesn’t produce any sulphur
Love the hop choices. Im still yet to be convinced by this style. After brewing this, are you more in favour of this version of IPL? IPL in general seems neither here nor there. Im currently brewing a DNEIPA and am tempted to go for this next… but more tempted towards a full on WC IPA or just an old school proper Czech Pilsner… You may have convinced me…
