Great video, thank you for making it! The excitement I get from brewing has always been the joy of discovery and questioning what I know (or think I know) with each successive batch. This mindset has led us to something unique over time that is very difficult to duplicate. It's all about what you want the outcome to be for yourself. Every set-up is different and so every recipe and process must be adjusted accordingly. 90% of the fun is filling in the blanks! The recipe that is here will produce a solid beer if followed directly, but it will produce a *great* beer if you pay close attention and iterate to your liking. 🍻
Thanks for watching!! I completely agree, the best way to make great beer is to iterate until you've got what you like perfectly. That's why I always try to find room for improvement, even if it's just tweaking something to my particular liking. Thanks for the comment and for the inspiration!
I just brewed this, pretty much straight up the recipe as described except kept under pressure for the entire ferment and fermented a bit warmer. It’s hands down the best NEIPA I’ve ever brewed. I feel like I’ve finally unlocked something I’ve been tinkering with for over a year… the color, mouthfeel, aroma, taste. I’m blown away. Thank you, Tree House 🙇♂️. Thank you, ApartmentBrewer 🙌🏼.
Such a flex off the jump by pouring that can of Treehouse. Try as I might, even the shadiest sources can't ship me any of that. And my skills are nowhere good enough to brew my own.
I’ve got this one fermenting right now. My approach is slightly different from yours but not by much. I pitched a 2L starter at 70F and let it free rise. I’m also using ascorbic acid to hopefully help ward off any oxidation.
Looking at your water profile I see you add 3g of Epsom Salt and 3g of Sodium Chloride (table salt) using BrewFather for a recipe build it doesn’t count Sodium Chloride in any of their water profiles…Curious as to what major effect of using both Epsom Salt and Table Salt with the water chemistry of a beer and how you calculated the amount of Sodium Chloride (table salt) to use? Would you say using both Epsom Salt and Sodium Chloride common in a Hazy Style IPA? Any feedback would be greatly appreciated!
Hey, great vid thanks for sharing. When you say purged keg, do you have a process for this? I just made a sweet neipa and purged my keg with co2 gas, pulling the pin lock 7times before direct transferring. After about 8 days, my beer is darkening. Thinking of maybe filling keg with sani then purging that out with co2, seems to be the consensus. Idk.. kinda bummed lol.
Yes, you'll typically want to fill your keg with sanitizer solution, then cap it and push out the sanitizer with CO2. Then there's only CO2 in the keg for when you closed transfer. If you can closed transfer it will help a lot, otherwise try to saturate the keg with CO2
I’ve watched all Treehouse episodes and especially the episode where Nate talks about how they brewed this beer and it goes against everything that I thought I knew about brewing NEIPAs. I’m gonna start using new methods from this day forward. Good work Steve I’ll be brewing up my similar recipe soon. Cheers 🍻
I've also been watching their videos and I'm glad you put this out. How much of a difference do you think a closed transfer makes? Did your carbonation take a lot less time as well?
Just tapped a fresh keg of this, went with Citra/Mosaic/Galaxy, went with a 6 gallon batch to hopefully account for the hop saturation, but pushed my brew system, so ended up a bit lower at 6.4%. This is definitely the best hazy I've ever made. I also pressurized to ~10 psi after dry hop, fermented at 65 and then dropped to 59 a day or two before dry hop. Close transferred to the keg on day 4 of the dry hop, I loose hop and use a bouncer inline filter, also used an oxygen free hop dropper to cut down on oxygen exposure as much as I could. I just cannot believe how great it is, can't wait to try with different hops and tweak things a bit!
Big Fan of your channel since 2020 here :) please consider upgrading your microphone or adjusting some parameters if you're using a good one already. High Tones are completely missing on that video, i just had to max my Equalizers High Tones to hear anything you said ^^
Looking at your water profile I see you add 3g of Epsom Salt and 3g of Sodium Chloride (table salt) using BrewFather for a recipe build it doesn’t count Sodium Chloride in any of their water profiles…Curious as to what major effect of using both Epsom Salt and Table Salt with the water chemistry of a beer and how you calculated the amount of Sodium Chloride (table salt) to use? Would you say using both Epsom Salt and Sodium Chloride common in a Hazy Style IPA? Any feedback would be greatly appreciated!
Before the Tree House recipe episode came out, I watching their amazing trip to Australia and was inspired to make a Hazy using Galaxy . My grain bill was pretty close to this recipe and I used mostly Galaxy with Amarillo. I dry hopped during the cold crash and It came out great. I'll have to try it again with the exact recipe next time. Great thinking to make this video! I'm glad that your still discovering new stuff. Thank you! Cheers!
Thanks for this recipe/video (amongst all your other videos). Just kegged this recipe and did a small sample pour (still undercarbed). Only thing I did different was took your advice on the potential improvement notes. I increased the dryhop amount to 20g/L and threw in some galaxy into the mix as well. There's still no hop burn with the additional boost to the dry hop amount! I definitely see where treehouse was coming from when suggesting to pay attention and make adjustments and you'll find an amazing beer here. There are a few things I will tweak when I re-brew this in a few weeks. Having said that, this base recipe pumps out an absolutely beautiful (color), juicy, crush-able 7.1% hazy with a super pillowy mouthfeel that is spot on.
Great video. I don't have a way to ferment under pressure. Can I still soft crash around 59 degrees when adding the dry hops without worrying about creating a vacuum? Thanks.
That will create oxygen suckback unfortunately. Try getting some ALDC and add that to the beer at yeast pitch then you won't have to worry about hop creep. Then you won't need to drop the temp at all during fermentation
Went full bore for my first homebrew using this recipe last week. I was able to finally taste it this week - turned out waaaay better than I expected; can't wait for carbonation to fully set in. I went with London Fog since it was available at the time, forgot to sieve my wort, dry hopped during active fermentation and still managed to come up with something light in color, hazy and most importantly, drinkable. Super appreciate your channel (as well as Treehouse's) for making this recipe accessible for a first time brewer. I learned a lot through the process and want to continue experimenting while using this recipe as a base. Cheers!
I saw Nate's original video and I appreciate you filling in some of the gaps with your own experience. I am excited to give this a try. Also, In the video description, it does appear that the text describing the fermentation plan is a copy/paste of your previous Hazy IPA video and does not match the instructions you give during this video.
Something I don’t understand. Why do you spund during the dry hop when there’s no fermentation going on? Is that just in case hop creep picks up? I would think that the small amount of CO2 you added during the purge would just be quickly absorbed by the beer. Aka, why not dry hop with the CO2 tank attached?
Really it's so that I can capture any CO2 from any additional fermentation and then so that I can keep some pressure in there before cold crashing so there's no Oxygen pickup and I don't implode my fermenter. I don't like to keep the tank on the fermenter but that's just a personal thing, nothing wrong with that approach
Hi, the brewfather recipe says to use 2 packages of yeast for a 5 gallon batch (or in my case 2.2pkg after correction for my setup). The Wyeast packaging says 1 is good for up to 5 gallon, so am I missing something about doubling the amount of yeast for this type of beer?
Thanks for the great videos, you along with Martin from the homebrew challenge have Inspired me to move on to all grain brewing. Keep making the great videos- Liam from Wales
One question… How did you add the hops to your fermenter when dry hopping? Do you put the hops in a bag and use magnets to stick them to the top of the fermenter or do you just open up the top and dump them in? My concern is oxidation if I just open up the top and dump in the hops.
Depends on what kind of fermenter you're working with. With the conical I have here I can blow CO2 up through the bottom port and keep O2 out that way while just dumping in the hops, with other kinds of fermenters I'd recommend the magnet method.
Brewed this a few days after they dropped that video. Tried to get cute and switch the hops up, was shooting for a big pineapple/tropical fruit note with Galaxy, BRU-1 and YQH-1320. Also used some lalbrew New England yeast as it was about to expire and didn’t want to waste it. Can’t figure out where I screwed it up but I’m not getting much juice at all. Yours also has a much more orange color than mine did. Glad to see you had success, maybe I should follow it more closely next time.
That verdant yeast is fabulous for NEIPA- I have made four batches with it and it gives such a citrus punch, I highly recommend it and it is also good for room temp fermentation with no temp control
This is amazing! Thanks for sharing those tiny details that are sometimes hard to figure out as a newbie. Wondering if you had the opportunity to try some Fidens or Troon? IMHO these guys produce the best haze ever (TH doesn't even get close to their level) and I would love to learn how they do it 😄
Cryo hops help prevent that by reducing the amount of vegetal material in the beer. I would recommend if you aren't going the cryo route, try to get the beer off the hops after 3-5 days maximum
Thanks for sharing Mr Apartment Brewer I love all you videos very inspirational for brewers. I have a question? I just brew this recipe exactly as you instructed. however my final beer came out a little dry with a hint of a leather finish, maybe because of the dryness. Do you know what contributes to this? I used distilled water for this batch. For my next batch I will be using RO water. Do you think I should cut back on Calcium Chloride? Thanks Luis Happy brewing
Thanks for sharing your experience, I am going to brew it tomorrow, i usually do the verdant water profile : 23:1 CL S04, ill follow the water profile you are using, it's also rougly what i found online, cheers !
I am relatively new to homebrewing and figured I have enough knowledge and equipment to make a neipa, which is my favorite style along with pilsner. Well, I made this and my son did a blind test with a Sierra Hazy Little Thing....hands down my brew was better but I had to use Verdant because my local store doesn't carry Wyeast. I have subsequently purchased 1318 online and will make a full 5 gal using that and compare. You are correct....maybe a little more dry hopping that would be crazy good. Thank you for the recipe.
Finally brewed this 3 days ago, thanks to you dude! Thank you for another amazing video, it's been super fun watching you grow over the years. Also really interesting to know how much was learnt from this recipe too - on paper, it doesn't tick any of those usual NEIPA boxes that we're used to! I am super intrigued to see how this turns out. My mouth was honestly watering when you went in for the tasting, looks so damn good! Split batch, swapped out Amarillo for Azacca. Bigger batch under Nottingham (limited availability of yeast in Indonesia...so I am actually one of those that has a 'weird' reason for not having access to London Ale III :D) Smaller batch under Kveik Voss in a corny - started spunding today, blasted to FG in less than 30 hours...might dry hop alot sooner than anticipated! Cheers buddy, looking forward to the next video!
I'm planning to brew this on the weekend. This beer will be the first time I make a starter and I am a bit confused how many cells to target. The online calculators suggest up to 1 million cells/ml/degree P, but if my math is correct it seems TAB only pitched about half of that here. What would people who have made this recipe suggest? Thanks!
Don't get too wrapped around the axle on cell counts. For a 7% beer like this as long as you make a 1 L starter with a fresh pack of yeast you'll be fine.
Hi, just to jump on your comment about M66. I ve used the grain bill ( lighter for 1,061 density) and water specs, and just hopstand 1/3 and late DH 2/3 at 14c for 3 days ( 200+400 g for 23l) . The final Gravity has been reached in less than 48h! I was a verdant IPA afficionados but M66 is much better for hopheads! 78% atuneation for 67c Mash temp. Get a try, you will not bé dissapointed. That s not my first attempt with this yeast and will not be the last!
I had already planned to brew this recipe this weekend and then I found your video. i love your reaction to the tasting at the end. I am so excited and I hope that I can do the recipe justice
Steve, I’ve been noticing that all my favorite clone recipes seem to dry hop at 1 oz/gal. Even Vinnie’s own recipe for Pliny. Do you notice this? I know commercial breweries get better utilization but these recipes are supposedly scaled. Then there’s the camp who says you need to load the hell out of your NEIPAs (like 32 g/l). What gives?
There's some debate about the shellhammer limit of about 1 oz per gallon. Basically the idea is that if you exceed that limit you either get diminishing returns where you're basically wasting money or you start to get more bad off flavors than good. I usually try to keep it at around the shellhammer limit but in this case I was attempting to follow tree houses recipe to the T.
More or less. I definitely can agree with the diminishing returns with higher dry hopping rates because I have exceeded that limit plenty of times in the past.
Whats your take on so many breweries now selling ne / hazy ipas consistent with hop burn and having to sit on hazies for weeks in hopes the burn goes away or balances out? ive come to the point where its frustrating to the point i dont buy their beers anymore...hell its pushing me away from haies all together we went from drink fresh to sit on the cans for a week or more whether it be north park hazies or most west coast haze ive tried...even monkish, deep fried beers etc
This is my first video I've watched from you and I definitely want to give this recipe a try! Have you heard of Fidens Brewing? They're in Albany New York and they just opened up a taproom, they make some pretty awesome beers.
Thanks for this Steve! I recently brewed this using Voss to ferment. It was good but there was a little hop bite in the background. I think this was probably due to the higher temperature at which I dry hopped. I have another batch in the fermenter using Helio Gazer. I have high hopes (and lower hopping temps) for this beer. Cheers! 🍻
@@treehousebrewco I just kegged the Helio Gazer version. It’s not carbed but it’s quite intense. I’d love to see you give these thiolized strains a go. A
Nice!! If you haven't seen their yeast comparison video yet, go check it out. Nate does a split batch between 5 yeasts and I'm pretty sure Voss and helio gazer are in there
Not sure if you are talking about converting to mg/L, which is 1 to 1 or if you're wondering how I get the grams of each salt to add. For the latter, I just use an online calculator from brewers friend
Completely new to brewing, can you please clarify this? 60 min - Add 0.55 oz (16g) Magnum (13% AA) 20 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA) 0 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA) does 60min mean at time 60, or at time 0 for 60min? 0min: is that at the beginning or end? The order seams like 60min is first for 60min but it could also mean at time 60min. Thanks
No worries - think of it as a countdown timer for the boil. Once you start the 60 minute boil, add your 60 min addition, then after 40 minutes have gone by and the timer says 20 min, throw in your 20 min addition, etc, until the 0 min mark. Then throw in your 0 min hops and turn off the heat
This is awesome. Hands down one of my TOP 5 favorite breweries. last time I was in NE i didn't get a chance to go to it. wished there was distribution down here in FL.
Thanks so much for the video! Exactly what I was looking for as I'm obsessed with hazy IPAs. From previous comments, it sounds like FG should be reached relatively quickly during primary fermentation? I brewed this on Saturday and I'm fermenting in a 6 gallon Big Bubbler plastic fermenter and I'm tracking gravity with a RAPT pill (Kegland product as I use a Brewzilla). My OG was close at 1.073 and over the past 2 days, the gravity has settled in at 1.032 (now day 4). This is the first time I've used the RAPT pill to monitor and I'm not sure if it is affected by the foam? In your experience, does this seem correct? I'm hoping for a further drop in gravity over the next 3 - 8 days, but seems like that may not happen. I'd be curious to hear how quickly your batch dropped to FG of 1.018 (if you were constantly monitoring). Of note, my fermentation volume was unusually low (4.7 gallons vs. 5.5 expected gallons), but as above, OG was very close to target. And I used 2 packets of London Ale III to assure vigorous fermentation. Thanks in advance for any thoughts.
Floating hydrometers are almost always a little off for final gravity, but they do help you know when you've reached your final gravity. I would double check your final gravity with a traditional Hydrometer. This hit FG in a week for me.
I’ve never been bowled over by hazies, but was looking for a change and thought I would try this. ABS doesn’t carry Lamont malt, so I’m improvising with 1/2 American 2- row and 1/2 Epihany Urspring fest malt. Everything else should be similar. Is it the Lamont malt that gives it the orang color? Brewed yesterday.. excited for how it will turn out.
Hey, I'm new to the brewing and I've got just basic equipment (running batches on the buckets!). Can I still make it work? My wife loves hazy and you stand for quality so it must be perfect! I want to try it, but these buckets ... If it's possible to still make it good, what would be the difference if I can't pressurize my fermenter? Thanks!
You can make it work, but its quite tough in a bucket. The biggest challenge would be the dry hopping and the packaging since thats where you are most likely to pick up oxygen. Try to dry hop earlier than I did to avoid axidation. If you can keg the beer do your absolute best to purge the keg with CO2 several times prior to transferring. Add 5g ascorbic acid at packaging as well and that will help as well. If all else fails, drink it quickly! Its definitely not impossible to make this with basic equipment but it is certainly more challenging.
Thanks for this recipe/video (amongst all your other videos). Just kegged this recipe and did a small sample pour (still undercarbed). Only thing I did different was took your advice on the potential improvement notes. I increased the dryhop amount to 20g/L and threw in some galaxy into the mix as well. There's still no hop burn with the additional boost to the dry hop amount! I definitely see where treehouse was coming from when suggesting to pay attention and make adjustments and you'll find an amazing beer here. There are a few things I will tweak when I re-brew this in a few weeks. Having said that, this base recipe pumps out an absolutely beautiful (color), juicy, crush-able 7.1% hazy with a super pillowy mouthfeel that is spot on.
Do you CO2 purge the hops before adding? You can't get it all, but if you put them in a bag and purge with CO2, then add while purging the FV you can dropDO a little. Like a poor man's dryhop cannon
Sounds very promising. It baffles me though that a 5 day dry hop time at 15c doesn’t create ‘grassy’ flavours. I don’t know if I’d have the confidence to try! I usually do 36hrs max.
I just brewed this beer and put in on tap about 2 weeks ago. I have noticed that despite pressure fermenting and close transferring the hop profile has steadily decrease over time while on tap. Maybe next time I will try added ascorbic acid to the mash
@@indiekiduk i will have to figure out how to do that as I ferment in a keg and the only way to drop the yeast would be to transfer to a second keg but thanks for the tip
@@indiekiduk I think that would be ok for any other style but transferring from a plastic fermenter (not being a fermzilla) would lead to oxygen exposure which is a killer for this style IMO
@@RecipeswithBen oxygen exposure actually only matters after dry-hopping. However it's possible to do closed transfer from any plastic fermenter that has an airlock hole and a tap to a keg there are a few youtube videos on it.
Brewed this last Friday and it went well. Was fermenting strongly by Saturday morning and pretty much at terminal gravity by Sunday afternoon. Now, I am trying to wrap my head around "hop creep" and the best way to deal with it. I could soft crash to 60 F before dry hopping and then cold crash before transferring to a keg (like Steve did). However, if it turns out good - I will probably bottle some of it and enter it into a homebrew competition. If the bottles sit at room temperature - could this cause a second fermentation and lead to Diacetyl? Is pasteurization of the bottles a good option? Or, should I NOT soft crash to 60 F and dry hop at 68 F and just let it ferment longer hoping the remaining yeast can remove the Diacetyl? Or, should I do something else? What do you think?
If the bottles sit at room temp after this process they may develop hop creep related diacetyl. I would recommend bottling from the keg with a counterpressure bottle filler if you can since this is the smoothest way to avoid many issues.
I don't hate them but they're just not my thing. Though this one with its boil additions and true bitterness I'd probably enjoy. I do love Heady and how bitter that actually is, which ironically isn't a true neipa according to some "purists" lol. Good video as usual. And a request: I did a search on your videos and didn't find a vid for California Common..assuming I didn't miss it somewhere, that's my request for a future vid (Anchor Steam is one of my desert island beers).
Nothing wrong with not liking a particular beer style! Heady is one of my all time favorite beers but I'd say the style has evolved out of beers like heady topper and morphed into sweeter ones. Cal common is on my list!
Brewed a version of this today. Little different, but mostly the same and thank you for this video. Can't wait for it, I have different hops, Belma, Galaxy, Amarillo, same dry hops though. Marris otter for base malt.. Really wanted to get mecca grade, used their malt before, it's top notch! Verdant yeast. I'm excited for this beer. This video and Treehouse's were the inspirations but this was the push to brew!
Oh man, when I was in Boston last year I couldn’t get over to Treehouse (Trillium was great though) so I just picked up the ingredients for this one from my LHBS yesterday. Looking forward to it. A bit nervous, it’s the most expensive brew I’ve made 😂
Hello! One more nice video recipe. I've been watching you video recipes for a while. How about sparge water, how much did you use? Or you didn't use it?
Hi there and thanks you for your videos. I'm new to homebrew and your channel is a very good source of knowledge for me ! Regarding the recipe, i have two questions due to fermatation in bucket : i cant add pressure during the dry hop, should i adjust the temperature ? And i cant dump yeast from the bucket, should i transfert to an other bucket to dry hop without yeast why the risk of oxydation or should i dry hop with the yeast in the original bucket ? Thanks alot for content and contributors in comment :)
I'm glad I can help you make great beer at home! If you're brewing this in a bucket, I'd just recommend leaving everything in the same bucket and dry hopping earlier. You'll probably get hop creep with this method but the risk of oxidation is much lower. To fix the hop creep, just let it stay in the bucket for another week to metabolize the Diacetyl. I highly recommend against using a bucket to ferment NEIPAs though, they tend to let a lot of oxygen in. Good luck!
Just got this in the keg 3 days ago; the next day it was very tasty. Missed the numbers just a bit (OG of 1.070 vs. 1.072). Made a 1.5L starter for the yeast, and fermentation was very vigorous. Used MO for the pale malt, since I had 50 lb of it on hand. All told, seems to be a winner, and one I'll likely make again before too long.
If I do not have access to a fermenter with a bottom dump, should I rack to a secondary vessel to get the beer off the yeast cake or simply leave everything as is? I have a feeling I'll be risking a lot of oxygenation like that. I've got an Fermzilla all-rounder and a couple of SS Brewtech brewbuckets to use, but none of those have an option to dump yeast.
Easiest answer to that question is closed transfer to a keg to dry hop. But in all honesty you may not experience hop creep by leaving the yeast in there as long as you keep that temp down
Great video! Did you not allow carbonation build naturally because of the open dry hop way? Or is it another reason (that even with a purged hop drop tube, you wouldn’t want natural carb)?
I have an IPA in the fermenter right now and it's almost time for a cold crash. I will try cold dry hopping in this beer. I'm curious about the results 🍻
Get some practice in, if you can serve it in a keg I'd say go for it. Practice will make perfect later and you will find out how best to fight the oxygen problem for your particular situation.
The mineral content of the spring water I use is only about 5-15 ppm for the important brewing minerals, which is negligible for the water profile we are building up to here.
I saw where you adjusted to avoid hop creep. Considering how complicated this brew is/was why not use amylase enzyme(s) to fight that? As far as yeasts this seems like the London V thiol yeast should put you over the top.
Very thorough as usual Steve! I will definitely be trying this one out. If you haven’t already, shoot down RT3 to their Sandwich location on the Cape. Great waterfront spot.
Looks delicious, thank you. Cryo hops - thanks for that tip.I am intimidated by the massive amounts of dry hops in some NEIPA recipes. This addresses that problem. Cannot wait to brew this. CHEERS
