Oxygen molecule: Oh hello you delicious brew! New England IPA: I guess I’ll die

If there is one lesson that stands out amongst all the stuff your channel has taught me, it is to be patient. So far every time you initially thought you had a problem with a beer, be it infection, stuck ferment or bad characteristics, it has been time and time again that seems to resolve all. The lacing on this brew is gorgeous.

I love how well you are explaining your thought process of making this beer! Great video!

ha, i have this video written down as well. Stealing the recipe!

It’s all about a fun enjoyable hobby. There is no “right” or “wrong” way. It’s about a different path that leads to who knows where. It’s all about the journey. Very enjoyable video. Cheers!

It’s funny how much hazy/neipa has changed since heddy topper. I remember it has a hoppy beer but now most are “juicy”. It’s a great beer but in my opinion it’s like Cuban cigars. Great rep because they were so hard to get. Great video!

3" tri clamp sight glass glass 40.00 3" triclamp butterfly valve 45.00 3" ball lock style pressure cap 40.00 and then clamps and gaskets.

Really liked this video and I hope you do more like this. You do a great job explaining your thought process and even if it wasn't a perfect clone, there was a lot of great information here.

Thank you. Great video. You make the most entertaining grain to glass videos. Very complete! I love not waiting for the follow up tasting video that never gets made. A big thank you for that big plus. Relax, Don't worry, have a home brew. Cheers Jim

Very nice..... heady is my favorite from the Alchemist. Your heavy hopper sounds great Cheers Steve

Monday morning video with my coffee... yumm Excellent as always! Cheers

Greatly appreciate your take on making the Heady Topper. I live on the west coast and unfortunately that means I don't have access to Heady Topper IPA. Having recently heard about it I thought to myself, "If I can't have the real thing, maybe I can make something close." Obviously no one has perfected the recipe and no one will with the way the pick their hops each year, but even a slight taste of the highly renown Heady Topper sounds like a fun challenge to take on. And who knows, maybe someday I'll be able to make my way out to try the real thing. Until then, I look forward to making a variation of the beer that you made here. Cheers!

Dude I’m literally brewing a Heady Topper clone this week! Great timing!

Was so pumped for this one after it was announced on Instagram a few weeks ago! Great video!

Elusive beer now made accessible at home! Nicely done will have to try this out 🍻

This is the video I've been waiting for since you got that fermenter and you did not disappoint!!! I can't wait to try out these lessons!

"We're not going to do that!" Lol

I’ve had this a couple days ago. Very crisp and tasty

Rousing is great for dry hopping, it does slightly scrub your beer however, which means some of those whirlpool hops get scrubbed out. Just something to keep in mind!

I was waiting on this video before brewing my attempt. Started the brew day an hour after the video was uploaded, and I was amazed at just how green the wort was from all the hops! Thanks for the tips, especially regarding realistic expectations for clone beers. Really excited to see how this one tastes in 28 days!

Super over-hyped is so true. When it first came out you could not get it outside of Burlington. I made one trip to B-town (3h each way) to get as many 4 packs as I could going from store to store as they were limiting to 1 4 pack. I was able to get 4 of the 4 packs to drive home with. What a way to spend 6 hours of driving lol. Now I can get it locally but the price kills me. Have to give them credit for being the first though.

Hop creep is dependent on hop variety. Cascade and Amarillo are the currently known worst offenders due to the high concentration of dextrin hydrolyzing enzymes. Apparently Mosaic is the opposite end of the scale. The research on it is incomplete, so as far as I'm aware we don't have a chart of all hop varieties dextrin hydrolyzing enzyme content.

That’s a ton of hops and water profile ingredients

Great video. Maybe you only had a can of Heady, but having it side by side at the end of the video would be fun. I also really appreciate your tasting notes. Heady is a very unique beer. For sure drastically different from modern interpretations of NE IPA. More of a unique take on West Coast than what "NE IPA" is these tastes for context.

I’ve had this before but I can’t remember how it tasted?! I was always wondering how they bring up the IBUs that high without taking away from the balance… WOW Lots of hops in whirlpool …that will definitely give it the flavor …then the dry hop…nice! Great video! Thanks for sharing! Cheers!

Adding this to the list of to brews. 🍻

Glad I finally watched this video! I have heard (from Kimmich) that gen 2-10 of Conan is better than first gen so I wonder if doing a starter for a bit then pitching off that would increase the character. I personally just pitched Barbarian straight from the pack and liked everything about it so who knows. With regards to the crazy sulfate ratio I wonder if you could achieve the character with some Epsom salts to cut down on the calcium and keep your sulfate high but your calcium lower to prevent chalkiness. I went as high as 350ppm with sulfate in a somewhat Heady Topperish clone and it did get chalky from all that gypsum. We got a beer in the (pro) tanks with the Omega version of Conan (DIPA) with Simcoe and Bru-1 so I'll let you know in a few weeks how that turns out. Still haven't had Heady but the Platonic Ideal of it still weighs heavy on my IPA recipes to this day. Cheers, and great video!

Great video as usual. FYI the whole you have to drink Heady or Focal from the can thing is just a clever marketing ploy by the brewer!

Topper isn't easy to get ahold of here in the PNW, but when I had some cans early this year I noticed a lemony characteristic that outweighed the other hop flavors. Maybe a shift in the hop bill towards more Amarillo and lemon drop would get closer?

Great vid, fun to follow! Brewing my first hazy DIPA in the next couple weeks. Question on water profile-- the 20g of gypsum in your recipe leads me to think that maybe it's actually 400ppm of SO2 rather than Chloride-- I feel like 2g of CaCl wouldn't get you to 400ppm of Chloride in your target profile, and you wouldn't really perceive the taste of gypsum at 71ppm sulfate. Am I out to lunch, or is there maybe a mixing up of numbers?

Great video, 2 questions… - noticed you don’t use the hop spider. Hard to clean or too many hops? - why the random beer can crack sounds?

Not sure why i laughed so hard watching you put in all that yeast nutrient

Dry hopping under pressure is easy the price is not. For around 150.00 your done though and will have awesome components.

Wonderful job! Also, I always wondered what would happen if you added a crap ton of a single mineral salt. I guess the verdict is in for gypsum.

Great video mate !

If you enjoy Heady Topper you should give Sip of Sunshine a shot from Lawson’s Finest, just a town over from the Alchemist.

Somewhere I read that the alchemist does not use wheat malt anymore because his wife is celiac. so I guess carapils/carafoam would help for that

I'll be EVEN MORE impressed, if you can do this with Pliny The Elder.

The brewery that I work at, takes ~4 weeks from making the beer through to packaging it. I wouldn't be surprised if heady topper took that long, I know other 'hype hazy' ipas that take that long.

The Alchemist has some really nice beers

That water profile! 🤯🤯

I’ve been trying to get my hands on a can of this for a while!! Maybe I’ll just brew a clone 😂

Bet you can cut the time in half by using kveik yeast

If it’s Hazy and yella you’re all good there fella If it’s sad looking and brown you’re in oxidation town.

Nice video! Only one thing is that I read an article with the heady topper headbrewer saying he does not use adjuncts in it. Maybe he was just faking...who knows.

Regarding tweaks: what about just forgoing the dextrose entirely rather than raising the mash temp and/or adding dextrin?

Could you help me scale to 1 bbl .. I currently use brewfather.. not real confident on the water additions

Question! There seems to be very little adjuncts in this recipe like most Hazy IPAs. Does this mean that this beer is less susceptible to oxidation? I want to brew a more bitter hazy ipa but I do not have a kegging system which is why I haven’t brewed one yet! Would this recipe do well in bottles?

Nice!!!!!!! 👍🏻👍🏻🍺

If remaking this, would you use the same mineral additions?

Great video. Do you know what kind of hop the Hopshot extract was? Thanks

Was interested in that comment about making a diacetyl bomb! I've always soft crashed to 55 to drop most of the yeast out of suspension at the end of fermentation and then transferred to a keg where I dry hop at that same temperature. I usually leave it for like two days, cold crash, and then transfer to a serving keg immediately... Haven't had issues with diacetyl yet, but was curious on your opinions of this process!

The alchemist opened the door for unbelievable beers. Second heady is better then the first. Is there a local shop you buy from, or online?

how was your conditioning during the 2-3 weeks. Did you add CO2 during this time?

What would be the recommendation if you can't get a hold of any 'hop shots' ? Is there a calculation I can do to get the equivalent in pellets? or perhaps cryo if more appropriate?

How do you like the clawhammer compared to your “indoor system” (rims) that you used in previous videos? Are you finding similar efficiencies with the full volume mash’s? Cheers!

second time watching this one. One question on the water profile.How do you go about finding the amount of each additive to add

fantastic video. I just did not get when you start the carbonation. After 28 days?

10/1/23 Summit.. check it out.. I'm going try a bit in an American wheat.😉

Hey, I brewed a beer with pacific jade, which made my wort super acidic. So I adjusted with bicarbonate of sodium, but I exagerated, now it taste of sodium. What can I do to save that 5 gallons of beer? I need the suggestion of an expert. Please

Heady topper was hyped and good beer until they scaled then it never tasted the same. Love your take on it man

Oral use not recommended? But you have to try it don't you? =) I've never used a hop shot, but I think I would have to taste it... for science.

looked awesome. so i'm asking,how do you know about the syringe? lol

You can’t clone it exactly because he has access to the best ingredients and advanced equipment

Mmm, chalky beer. Pass.