Brewing a SUPER JUICY 9% ABV Single Hop NECTARON HAZY DOUBLE IPA

Рет қаралды 24,462

Күн бұрын

This beer is AMAZING. End of story. Curious to try out Nectaron hops I threw together a Hazy DIPA recipe and discovered that they are incredible.
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Recipe on Brewfather: share.brewfather.app/fBkanvje...
Recipe for 5 gallons (19 L) , your efficiency may vary:
"Vibe Check"
9.3% ABV 70 IBU
15 lb Golden Promise (83.3%)
2 lb Flaked Oats (11.1%)
1 lb Dextrose (5.6%)
Mash:
149 F (65 C) for 90 min
Water (ppm): Ca: 128, Mg 9, Na 39, Cl 219, SO4 130, HCO3 0
Add to 8 gal (30 L) spring water: 5g Gypsum, 3g Epsom, 3g NaCl, 10g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.
60 min boil:
60 min - Add 1 oz (28g) Nectaron (10.1% AA) (29 IBU)
20 min - Add 1 oz (28g) Nectaron (10.1% AA) (20 IBU)
10 min - Add 1 oz (28g) Nectaron (10.1% AA) (13 IBU)
Whirlpool 2 oz (56g) Nectaron (10.1% AA) (8 IBU)
Dry hop with 5 oz (140g) Nectaron for 24-28 hrs at 60 0 F(15 C)
OG: 1.084
Yeast: Imperial A04 Barbarian (2L starter)
Ferment at 68 F (20 C) for 7-14 days. Once fermentation is winding down, soft crash to 60 F (15 C) and add dry hops, let sit for 24-28 hrs before cold crashing and transferring to keg.
FG: 1.014
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0:00 Intro and welcome
1:36 Sponsorship segment
3:09 Recipe
10:14 Brew day
13:27 Fermentation plan
17:45 Fermentation follow-up
18:31 Pour and tasting notes
26:12 Potential improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
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Music provided by Epidemic Sound: share.epidemicsound.com/0go1wp
#Nectaron #IPA #hazyipa #DIPA #doubleipa #dryhop #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain

Пікірлер: 168

@TheApartmentBrewer 10 ай бұрын

Go to sponsr.is/zbiotics_apartmentbrewer or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code APARTMENTBREWER at checkout. Thanks to ZBiotics for sponsoring today’s video!

@DenkerNZ 10 ай бұрын

New Zealander here. Nectaron was pretty easy to get was it was still a trial hop here, and was available for many years. It was pretty popular, locally considered the 'NZ Mosaic' - that is a great pairing and single hop. Last year NZ Hops lost exclusive rights to Nelson Sauv, which means growers outside the co-operative could now plant and sell it. As a result, they needed a new cash cow. Nectaron (and now Superdelic) is it. They marketed it hard to the American brewers, even down to how it was named. Previously their hops were named after hop growing regions in NZ, which meant they all had Māori names. Those were hard to market to the American audience, who can't pronounce the names at all. The hard pitch to the American brewers has had quite a negative impact on local hop supplies. NZ is a small country, and produces a relatively tiny amount of hops. As it stands, only a small portion of those hops are earmarked for local distribution. Why sell at a lower price at home when American brewers are frothing at the mouth for the stuff? NZ Hops doesn't even supply to homebrew stores any more: Previously stores could buy these hops in bulk and then repackage into smaller lots. NZ Hops doesn't allow that anymore. They personally supply a limited amount of pre-packaged smaller quantities, as the 'bulk' packages are purely for breweries and (majorly) for export. It means at the homebrew scale these hops are now very expensive and usually just straight up out of stock. Previously our most expensive hops were the popular American varieties (Citra, Mosaic etc.) The prices on those haven't gone down, but ironically that's cheaper to buy now than Nectaron, Superdelic or Nelson Sauv. NZ Hops have also struck a deal with Yakima Valley Hops, allowing YKV to produce Cryo versions of the popular NZ Hops - these products also never make it back to NZ. I can get Cryo Citra but not Cryo NZ Hops here. All of this stuff tends to happen to most NZ commodities. Our economy is export driven, but man does it suck for locals to compete with the export market economy. Can often buy NZ products (Lamb, Beef, Milk, Hops) for cheaper overseas than you can in New Zealand. It's a common complaint here.

@TheApartmentBrewer 10 ай бұрын

Thanks for the background info on all this. Export economics are a PITA but man you guys have amazing hops!

@dneff306 10 ай бұрын

Really good video! Alot of detail with the water profile really appreciate the time you took to thoroughly go over everything!!

@TheApartmentBrewer 10 ай бұрын

Glad it was helpful!

@yovaalvarado9773 10 ай бұрын

fantastic color, thanks for the Ascorbic Acid tip, I have been writing recipes for using this Nectaron Hop, which is very expensive here n Europe, but since I love fruity beers I guess, I'll give it a try

@TheApartmentBrewer 10 ай бұрын

Its a great hop and certainly very expensive, but worth it!

@ElementaryBrewingCo 10 ай бұрын

That color looks beautiful!!! Love Nectaron hops too, cheers 🍻

@TheApartmentBrewer 10 ай бұрын

They are delicious! Cheers Brian!

@TheRubinio1980 Ай бұрын

I have since brewed this recipe three times with the WLP London Fog Ale 066 and must say that this beer is truly fantastic! I did increase the amount of hops during the dry hop eventually and it really is totally awesome now. Very happy with this one thanks for sharing!

@TheApartmentBrewer Ай бұрын

That's awesome to hear!!

@iancrofton4857 10 ай бұрын

Great video as usual, keep up the good work.

@TheApartmentBrewer 10 ай бұрын

Thank you!

@The_Bearded_B 10 ай бұрын

Beer sounds amazing, the voice over sounded good dare I say professional. Love the videos

@TheApartmentBrewer 10 ай бұрын

Good! Glad you enjoyed it!

@gerardnatale2387 10 ай бұрын

I think I will try pairing Verdant dry yeast with Nectaron when I get a chance. Thanks Steve!

@douglasthomas8513 10 ай бұрын

I was planning a Verdant / mosaic smash... may order some nectaron instead

@TheApartmentBrewer 10 ай бұрын

That sounds like a great combo!

@samwilson9660 10 ай бұрын

Just did a Nectaron and Nelson Rye Ipa with Verdant. Would recommend

@jkwynn87 10 ай бұрын

Just brewed two beers using Nectaron. The first was a session hazy with Belma, and now I've got a NZ Pilsner conditioning in my kegerator now. I'll update with how the pilsner turned out!

@TheApartmentBrewer 10 ай бұрын

That sounds great! I could see it working really well in a NZ pilsner as well as a hazy IPA

@jkwynn87 8 ай бұрын

So, little update on the NZ Pilsner w/Nectaron. It just took Gold in the Pale Commonwealth category in the Redcoat Challenge down here in N. TX.

@TheApartmentBrewer 8 ай бұрын

@jkwynn87 congratulations!

@sanbe729 4 ай бұрын

just got some dried and fresh nectaron to make a single hop(almost) pale ale this weekend, 7g green bullet in at first wort, 1kg fresh nectaron in 20min whirlpool and a 200g nectaron dry hop in a 25L batch.

@gvolpe87 10 ай бұрын

Thanks again for sharing your experience, I've already learned a lot from your videos (already subbed)! I recently brewed two Hazy IPAs mostly with Nelson and Nectaron, and a little bit of Citra Cryo on the hot side. One with Verdant IPA and another with WLP4044 (Hazy Daze II), and the former was way better IMO, so I'll continue to use Verdant's yeast for the next brews. Cheers!

@TheApartmentBrewer 10 ай бұрын

Very nice!

@rici_22 10 ай бұрын

Good job! Looks like you nailed it

@TheApartmentBrewer 10 ай бұрын

Thank you!

@mikes1430 10 ай бұрын

I just watched video and I love the color. I wouldn’t change the base malt at all.

@WinSchutten 10 ай бұрын

A dutch craft brewery called Jopen has a monthly edition of craft beer going. Every month they come out with a different specialty beer. My favorite one was one made with specifically pacific hops.. I couldn't quite put a handle on what made it my favorite though. My best guess was that it held the perfect balance between flavor coming from the malt, bitterness from boiled hops and sweetness from unboiled hops.. This definitely sounds like a good attempt to recreate that.

@XkannsenX 10 ай бұрын

i tried nectaron + nelson sauvin in a heavy loaded hazy with voss yeast. Very nice.

@TheApartmentBrewer 10 ай бұрын

Sounds amazing!

@3nunsbrewing640 9 ай бұрын

That looks incredible mate. Great looking beer. I think I might whip one of those bad boys up.

@TheApartmentBrewer 9 ай бұрын

Its delicious!

@russellzauner 10 ай бұрын

That moment when you want to drink a thumbnail

@fromua 5 ай бұрын

Hi, very nice video looks amazing, i have brewed one and waiting for fermentation One question, for carbonation how many psi/bar do you use?

@nb561 10 ай бұрын

I just did a very clear non-hazy maris otter based beer with some nectaron. also had like 4% c40 and some similar amount of carapils plus a dash of Munich- it gave me a juiced up west coast. London fog yeast is a beast - gave me big juicy character but it also cleared up well just with some Irish moss. No haze but silky body. Happy with the nectaron I got

@TheApartmentBrewer 10 ай бұрын

Sounds like a great brew!!

@nb561 10 ай бұрын

Been really fortunate to get my hands on such high quality southern hemi crops lately. Your hazy double sounds so great!

@brewing8094 9 ай бұрын

Nectaron is nice as a single hop IPA , the other new hop been Superdelic works very well in a West Coast IPA with classic hops. Some new types of specialty malts I like using Supernova as a good replacement for crystal malts with less sweetness and ads a good colour depth to many beer styles.

@TheApartmentBrewer 9 ай бұрын

I have to try Superdelic some time!

@sjporr 7 ай бұрын

Really sounds absolutely delicious

@TheApartmentBrewer 7 ай бұрын

It was!

@NixCM 4 ай бұрын

loved necteron when I tried it

@pmhartel 10 ай бұрын

That sounds like a great beer even if I'm not a fan of higher abv. I typically try to stay in the 5-6% range. Also, great tip on the ascorbic acid addiction. Ive been looking for more ways to improve shelf life and fight oxidation. Ascorbic acid is what ive been leaning towards trying.

@TheApartmentBrewer 10 ай бұрын

It works like a charm! Thanks for watching!

@Jango1989 10 ай бұрын

Looks great!

@TheApartmentBrewer 10 ай бұрын

Thank you!

@joelynch889 4 ай бұрын

Nectaron hops are sooo good. Twisted Fate in Danvers has an excellent example called Heroes.

@leroygross9144 10 ай бұрын

I got no problem with the song 👍🍻

@Swordfish1978ca 5 ай бұрын

brewing one right now. Cheers

@ItsReck1 10 ай бұрын

Been using Ascorbic acid for a hot minutes been doing 3 to 5 grams though and using that brewtan b. Really been trying to push shelf stability with the ipas and it seems to have been working. Also Nectaron is a dope hop. Easily the most expensive hop out there so I won’t be doing any single hops with it haha 😂 already use 8 ounces for my hazy ipa with it.

@TheApartmentBrewer 10 ай бұрын

It works well! Yeah I know Nectaron is definitely not cheap, but its a good one.

@andrewcollier3158 2 ай бұрын

Great video and really good level of detail. Like @gerardnatale, I'll be doing this and trying a similar brew with Verdant that I'm using for a clone of Lightbulb - another "WOW!" fruity IPA that I'm trying to re-produce. Keep up the good work and thank you.😁

@HonicBlue 10 ай бұрын

I'm very intrigued about this one. Personally, I'm very sensitive to bitterness, and for the most part detest IPAs with their excessive bitterness. Even "juicy" or "hazy" NE style IPAs are often too bitter for me, and it's very rare for me to find an IPA that is drinkable. When I saw the IBUs for this one on paper, I thought immediately that there is no way I could drink this one, however with your description, it sounds like it might be doable. Thanks for another awesome video, and your new mic sounds great to me.

@TheApartmentBrewer 10 ай бұрын

IBUs are never going to directly correlate to bitterness. This one is definitely not bitter, but if you are very sensitive you might still get some bitterness. If you're concerned about it, just dial it back and it should be fine. Cheers!

@Daniel-zq3wq 10 ай бұрын

Fun fact, the hangover compound that Z-biotics helps your digestion avoid is actually acetaldehyde :D

@Daniel-zq3wq 10 ай бұрын

Although now I feel like I've probably said that before...

@dimash244 9 ай бұрын

i love DIPAs i think i will make this one!

@TheApartmentBrewer 9 ай бұрын

I hope you enjoy it!

@mattwilson5383 10 ай бұрын

Are you taking pre-boil gravity readings with the Smartref or just full send for your boil times then adjusting from them?

@TheApartmentBrewer 10 ай бұрын

Sometimes but usually just full send haha

@seriomarkj 10 ай бұрын

That looks right up my alley, and is this a record neipas for you brewed in a year??

@TheApartmentBrewer 10 ай бұрын

Might be lol

@pascallebreux2941 3 ай бұрын

Are you do a coldcrash after your dh ?

@jeffmorrison8032 10 ай бұрын

When using the Clawhammer System, do you circulate the wort during the boil or boil with top cover off?

@TheApartmentBrewer 10 ай бұрын

I don't run wort through the pump when its boiling, but I do boil with the lid off on the 240V version since it has plenty of power for that.

@UndisclosedGamer1 4 ай бұрын

Do you purge the fermenter with C02 after making the dry hop? I'm using a plastic pressure fermenter.

@TheApartmentBrewer 4 ай бұрын

Ideally yes

@brezj215 10 ай бұрын

Think I’m going to give this a try, sounds delicious. Curious what your thoughts are on acidifying the beer to try and compensate for the pH rise that’s going to happen with the dry hops. I added 5ml of lactic acid to my 7.5oz dry hop and STILL noticed a pH increase, albeit less than it would be. Haven’t tried it yet, so 🤞

@TheApartmentBrewer 10 ай бұрын

Post-boil pre-acidification helps a lot when fighting that dry hop pH increase. I don't know if adding acid after the dry hop helps, but when its done before the hops are way brighter and less muddy.

@HooDooGOODER 10 ай бұрын

Is there a chart or graph to how much hops will raise the ph; or do you just shoot for a avg. 5.1 post boil wort?

@TheVindalloo 10 ай бұрын

That looks like a jummy beer, but I'm going to make that cold ipa of yours first. I've just got a big IPA with strata in my fermzilla, carbonating before bottling. Do you think I can still add some AAcid at 4C?

@TheApartmentBrewer 10 ай бұрын

Nice! You should be good to add ascorbic acid still I think.

@madsteff1097 2 ай бұрын

How do you efficiently remove your dry-hop editions from your conical fermenter? I always have the problem that te hop does not drop down to the bottom in order to remove it and there a lot of hops is left in the beer. Does this have to with the cold crash temperature?

@TheApartmentBrewer 2 ай бұрын

The cold crash helps significantly in getting the hops to gravitate to the bottom of the cone, giving it a day or two at cold crash temps helps a lot

@jakep7547 10 ай бұрын

love your videos! Random (and possibly dumb) question on your fermentation setup - It looks like you have your brewbuilt glycol chiller and heater plugged into the same inkbird controller. Do you find the brewbuilt glycol chiller to still work well when its being controlled by the inkbird and not its own temp probe? I only ask because historically i just swap my prob back and forth between my heat wrap (inkbird) and the chiller, but its a real pain if my target temp is near ambient.

@TheApartmentBrewer 10 ай бұрын

No dumb questions! I have the glycol chiller independent of the inkbird because it uses a different probe. That probe and the inkbird probe (which is only hooked up to heat) both fit well into the thermowell. I just keep it set to the same temp as the inkbird is trying to maintain and its working great. I dont think the glycol chiller would keep the reservoir cold if I powered it via inkbird.

@jakep7547 9 ай бұрын

@@TheApartmentBrewer Wow, that is one heck of a facepalm moment.... I didn't even think to try putting both temp probes into the thermowell together. You sir just made my brewing life so much easier!

@chrismd00 6 ай бұрын

I love doing a SMASH recipe. I did one with Citra and it was such a great IPA! Thanks for the tip on vitamin C (ascorbic acid) as an oxygen scrubber - that's one I hadn't thought of. I have some chemistry background, and I would note: you added a lot of oxygen for fermentation, and when exposed to air, ascorbic acid, a weak reducing agent, degrades, converting oxygen to water. The redox process is accelerated by the presence of metal ions and light. So, you are defeating your oxygenation with ascorbic acid, to some degree, and using it up. How about adding ascorbic acid to the secondary? From the wine industry, It is recommended to add ascorbic acid during bottling, otherwise it oxidises in the presence of air and the oxidation product causes far more significant oxidative alterations in the wine than those resulting from oxygen in the air in the absence of ascorbic acid. I like your new mic BTW.

@herbstava 10 ай бұрын

Maybe I missed it- did you pressurize the ferm chamber after the dry hop? If not, why the change from the previous Tree House brew?

@TheApartmentBrewer 9 ай бұрын

I don't think I did. No particular reason though

@digitaldominatrix 10 ай бұрын

In a future video could you talk about pitching in the entire starter vs decanting and just pitching the yeast cake?

@TheApartmentBrewer 10 ай бұрын

Sure, but I always pitch the whole thing. Why leave any yeast behind? If you're concerned about dilution maybe you can decant if you want but cell count is my chief concern. The starter "beer" never impacts the final beer flavor.

@digitaldominatrix 10 ай бұрын

@@TheApartmentBrewer Yeah dilution is my main concern. Interesting that you don't find it negatively impact the final flavour, Martin Keen if you're watching maybe you could do a brulosophy show episode on it??

@vruychev 10 ай бұрын

This looks so juicy and delicious, I think is the perfect one to introduce my kids to drinking beer hahaha awesome video and yes we like the new mic. Cheers, Steve 🍻🍺

@TheApartmentBrewer 10 ай бұрын

Hahaha nothing like a little adult orange juice

@tman9338 10 ай бұрын

Wow. Super impressed with your efficiency! Using BIAB, any tips on what I can do to improve OG ?? I use 30 lb grist with 2 lbs dextrose and struggle to get 65% efficiency

@TheApartmentBrewer 9 ай бұрын

Finer crush helps, squeeze that bag, and if you need to you can sparge a little to get that extra bit

@dps2137 7 ай бұрын

Looks awesome, I will definitely give it a try. Where did you get your oxygen regulator (12:54)? Also, how many batches are you able to oxygenate with one cylinder?

@TheApartmentBrewer 7 ай бұрын

That's the spike oxygen regulator. With this one I'm able to get 4-67 out of one tank depending on how much I add to each brew

@vidarbentestuen3819 10 ай бұрын

Where did you get that target water (hoppy) profil from?

@TheApartmentBrewer 10 ай бұрын

I developed it myself. Although it is most definitely NOT a hoppy water profile. This would normally be considered a malty one, but because of other elements in the recipe this helps the juicy characteristics come out.

@roydaniel5642 10 ай бұрын

you add the ascorbic acid to the boil? Do you add any during packaging or during the mash?

@TheApartmentBrewer 10 ай бұрын

To the mash

@arturocm9758 2 ай бұрын

What is you preboil pH ?

@4rdzlla 9 ай бұрын

im trying to input this in my new beersmith profile.. I cant even find nectaron hops.. how do i do it?

@TheApartmentBrewer 9 ай бұрын

I think you would need to use the ingredients add-on menu to get them, or add them manually.

@vidarbentestuen3819 9 ай бұрын

Will the small amount of citric acid you add to the mach need to be calculated for ph?

@TheApartmentBrewer 9 ай бұрын

Nope, its not strong enough to impact that. Also citric acid is not ascorbic acid, they are totally different things.

@jt4180 10 ай бұрын

Are you using a dip tube in your kettle? Do you still get a good whirlpool with a dip tube?

@TheApartmentBrewer 10 ай бұрын

Nope, no dip tube but the whirlpool works great!

@RegicideBrewing 7 ай бұрын

Steve: I was heavily influenced by this video to try out a NEIPA using nectaron hops, I have yet to ever to do that or even tried using nectaron hops at all. Thanks for the influence! Here is my recipe for my version: "Queen of the Harpies" Batch: 3.3 gallons Boil: 75 minutes OG: 1.065 FG: 1.013 SRM: 5 IBU: 40 4lbs - Pale Ale Malt (45.1%) 3lbs 10 oz - Pilsner malt (40.9%) 8oz - Flaked Barley (5.6%) 6oz - Acidualated (4.2%) 6oz - Carapils (4.2%) 0.19 oz- Galaxy (15.2% AA) 60 min boil 0.15 oz - Citra (14.5% AA) 20 min boil 0.15 oz - Citra (14.5% AA) 10 min boil 0.50 oz - Citra (14.5% AA) 20 min whirlpool @180F 0.50 oz - Nectaron (11% AA) 20 min whirlpool @180F 1.81 oz - Galaxy 3-day dry hop 1.50 oz - Nectaron 3-day dry hop 0.50 oz - Citra 3-day dry hop 1 pkg Mangrove Jack's M12 Water: Just distilled water, no minerals Came out really good, recommend you mixing up that Nectaron with other hops, I do not regret it at all! Cheers!!

@TheApartmentBrewer 7 ай бұрын

Really glad that it came out so well, cheers!

@kevinm919 10 ай бұрын

i vote for all the hops cold side

@TheApartmentBrewer 10 ай бұрын

Definitely multiple ways to brew a hazy. I've tried that method as well but I think I prefer a fair level of on-paper bitterness to help balance the beer. Otherwise it would be way too sweet for my palate.

@evanc1151 10 ай бұрын

Noticed you went back to only dry hopping for 2-3 days after the the tree house recipe video where a longer contact of 5 days is recommended. Was this intentional? Did the TH recipe get astringent / vegetal with age? Cheers!

@TheApartmentBrewer 10 ай бұрын

It didn't have any of those issues over time, but the biggest difference was a near complete lack of hop burn off a fresher beer using this new method. I'm gonna continue this way I think.

@teerapotjunta8069 8 ай бұрын

Hello i have a question did u sparge water ? Thank u for the answer

@TheApartmentBrewer 8 ай бұрын

Nope. I usually skip that step to save time

@kennethstilwell2694 9 ай бұрын

hey got a question, the soft crash you use at 60 Degrees after 36 to 48 hours. do you bring it back up to 68 to 70 degress after you dry hop?

@TheApartmentBrewer 9 ай бұрын

Generally no. Raising back up to higher temperatures after the dry hop is inviting hop creep to happen. Try to keep it cold, and then package cold and put it right in the kegerator

@kennethstilwell2694 9 ай бұрын

ok my only concern with that is the 36to 48 hours in to fermintation, what if the beer isnt done fermenting?

@TheApartmentBrewer 9 ай бұрын

Sorry, the soft crash is depending on gravity Moreso than time. I'm not sure where I said it was 36 to 48 hours, it should be 36 to 48 hours in duration but shouldn't start until you're almost fully attenuated

@robbrasmussen7568 10 ай бұрын

I made a hazy using only Nectaron several months back. It was fantastic. It was a single IPA loaded with juicy flavor. I will be looking to get I went to your Amazon store page looking for the Apera pH meter that you have been using recently as I am in the market for a new one. I only saw the Beverage Doctor one. I was hoping to order it through your page to help support the channel. Any chance you can add it to the list? As always, thank you for the inspiration and knowledge you provide us!!!!🍻

@TheApartmentBrewer 10 ай бұрын

It's a great hazy IPA hop! I'll update my store, it should be in there.

@TheApartmentBrewer 10 ай бұрын

Here's a link: amzn.to/45Y85ef

@robbrasmussen7568 10 ай бұрын

Thanks Steve! It’s on its way!

@Wulrus_Jones 6 ай бұрын

No problem with clogging the pump with that much hops? Do you take the pump apart to check it afterward?

@TheApartmentBrewer 6 ай бұрын

Never clogged my pump. It gets cleaned after every brew day.

@Wulrus_Jones 6 ай бұрын

Cleaned with pbw or taken apart and cleaned ?

@TheApartmentBrewer 6 ай бұрын

I don't take it apart after every brew day but maybe once every few months

@matthewchow4991 6 ай бұрын

I'd like to see you brew a really good 3-4% beer

@TheApartmentBrewer 6 ай бұрын

Got plenty of those!

@4rdzlla 9 ай бұрын

So I just ordered this recipe. I have a unitank 2.0. I plan on using spunding valve to let the tank pressurize on its own to 10psi and sit there. Even dry hop with my 3" dry hopper. But the question is. If you were gonna do it again, keep the oats 2lbs or 1.5? Lol u mention it but I'm wondering what I should do

@TheApartmentBrewer 9 ай бұрын

Yeah I think I would do that. It depends on how full you want that mouthfeel to be.

@4rdzlla 9 ай бұрын

So 1.5lbs of oats or maybe 1.75? Also u run your chiller to drop the temp immediately after flame out and then stop chilling at 180 and then do whirlpool hops. Or do u just let it drop to 180 on its own?

@TheApartmentBrewer 9 ай бұрын

I find a really short burst with the chiller is enough to drop the temp to 180 so I just do that

@4rdzlla 9 ай бұрын

@@TheApartmentBrewer hmm love the color I hella want to brew this beer.

@SteveD826 10 ай бұрын

How did you chill to 180 without passing all the hop debris through your plate chiller?

@brezj215 10 ай бұрын

Think he might be using a counter flow chiller

@TheApartmentBrewer 10 ай бұрын

Yup, I'm using an exchilerator which will work great for whirlpool hopping. That being said, if you have an independent whirlpool loop seperated from your chiller by a valve, you can whirlpool without chilling. That on its own can take the temp down pretty far without added chilling.

@SteveD826 10 ай бұрын

@@TheApartmentBrewer Cool, thanks. I just use the old immersion chiller I got back when I was doing extract brews when I want to bring the hopped wort down to whirlpool hop temp. I was wondering if there’s another way. I’ll just keep the old piece around for my whirlpool hopped beers. 🍻

@TheApartmentBrewer 10 ай бұрын

That's another great way to do it!

@kjdevault 10 ай бұрын

Looks awesome! I’ve been loving my New Belgium Juice Force. I always add a bit of lime juice to really make the juiciness pop.

@TheApartmentBrewer 10 ай бұрын

Sounds great!

@christianmuckerman8893 10 ай бұрын

What brand of ascorbic acid do you use?

@TheApartmentBrewer 10 ай бұрын

Brand shouldn't matter but I have a tub of nutricost

@mitchellkerkstra1062 8 ай бұрын

I'm still relatively new to homebrewing, but I need to know: are you sparging? I don't think I ever see you doing it in your videos and I'm wondering how you are still getting good efficiency without sparging if that's the case.

@TheApartmentBrewer 8 ай бұрын

Nope, I generally skip the sparge. It's definitely an efficiency boost but it takes a lot of time.

@anthonyincrocci9647 10 ай бұрын

I’m surprised you didn’t use the treehouse hop schedule

@TheApartmentBrewer 10 ай бұрын

I don't want to make the exact same hazy IPA every time haha

@cmcurran5 10 ай бұрын

For 40bucks a lb I’ll take everyone’s word lol

@TheApartmentBrewer 10 ай бұрын

It aint cheap thats for sure lol

@olivercreed 10 ай бұрын

The growers are ramping production year on year here in New Zealand, but demand is crazy for it from craft breweries in the USA and limited supply hence the price 😢 hopefully you’ll see the price drop in the next couple of years 😃

@olivercreed 10 ай бұрын

Great video as always! Nectaron is a powerhouse when used properly like you did. There’s a brand new hop out called Superdelic from the same growers but unsure when that will be available in the USA.

@uborka1987 10 ай бұрын

When I use distilled water and add salts my water become blurry, that's ok or? Noob in homebrew

@TheApartmentBrewer 10 ай бұрын

Nah that's fine

@jdmlong 10 ай бұрын

How do you get 240V outside your house?

@TheApartmentBrewer 10 ай бұрын

Big extension cord, like the kind used for dryers or electric car chargers. I run that from the dryer plug through the window to the outside.

@4rdzlla 8 ай бұрын

I brewed this last night. Preboil I was 1.058 beersmith said 1.061. Preboil volume was on the money. But what went wrong. I almost forgot the dextrose so put it in the last 2 min of boil and stired it. But specific gravity after the boil off and dextrose added is 1.077. How is that even possible???? I'm so mad lol

@4rdzlla 8 ай бұрын

Sounds impossible. But the easydens is accurate

@TheApartmentBrewer 8 ай бұрын

Are you brewing on a different system or with a weaker boil than mine? All systems lose efficiency on higher gravity beers, and I'm sure you will still have a delicious beer in the end.

@4rdzlla 8 ай бұрын

@@TheApartmentBrewer @TheApartmentBrewer I figured it out. Beersmith I had some numbers wrong. Batch size after final boil is 6.25g before transfer. So when I make that the end volume. It comes out 1.077. Which I hit on the nose. Right now after 3 full days it's already at 1.015.

@tommanning7337 10 ай бұрын

Nice 😎👍🏻👍🏻🍺🍺🍺

@ruanmuller3577 5 ай бұрын

Is this a winter or summer beer?

@TheApartmentBrewer 5 ай бұрын

Depends on the season in which you brew it!

@ruanmuller3577 5 ай бұрын

@@TheApartmentBrewer my apologies, sorry that's not what I meant. I meant, can you drink this beer in winter, like a stout, or is it meant for summer days?

@danbrown586 10 ай бұрын

Am I wrong in thinking I could use Mosaic instead for this? Naturally it wouldn't taste the same, but I have a pound of Mosaic I bought when it was on sale at YVH, and I'd rather not spend $40 on a pound of Nectaron...

@TheApartmentBrewer 10 ай бұрын

Not wrong at all! I designed this to be usable for any single hop you'd be interested in trying out in a hazy DIPA

@danbrown586 6 ай бұрын

@@TheApartmentBrewer I was about to say I brewed this a few days back, but realized that almost every major ingredient I used was different, so maybe "inspired by this" would be more accurate--Maris Otter rather than Golden Promise (I had 35 lb of MO on hand), Mosaic rather than Nectaron, and WLP095 rather than Imperial Barbarian. Though it does seem at least that the latter is the same strain of yeast. Hit an OG of 1.087 on Monday, my Tilt Pro is reporting 1.016 right now and it doesn't seem to be done yet. Looking forward to tasting this one.

@16sidvicious 10 ай бұрын

Hi. Have you noticed in the past 1 year the hops lost its quality? I'm from Croatia and all of my fellow brewers noticed the difference. There is no more aroma in hops when dry hopping even with massive amounts. Big problem. Please let me know if you have the same experience or did you noticed the difference. Tnx cheers

@TheApartmentBrewer 10 ай бұрын

If you're using hops that are not properly stored or have been exposed to air they will certainly lose quality. I don't think there is a global difference, but some crop years of hops are more pungent than others.

@mindaugaspranskevicius 6 күн бұрын

You said you use sorbic acid!? Sorbic acid and ascorbic acid (vitaminC) are different things. Sorbic acid is preservative that stops fermentation (bio procesess), while ascorbic acid stops oxidation. I wonder how your fermentation went with sorbic acid added? BTW - you can't add ascorbic acid to mash/boil, as it is "afraid" of high temperatures. Only @dryhopp....

@TheApartmentBrewer 6 күн бұрын

Ascorbic. And it doesn't break down until far above mash temperatures. The point of using it in the mash isn't to scrub oxygen but to reduce reactive oxygen species and reduce future oxidation risk later. It's equally effective to use it in the packaging or dry hopping process