NEIPA Yeast Recommendations

[Tess Tickle's Brewery]

So in a couple of weeks I'll be starting my no-expense spared, Christmas NEIPA.

I was going to use Verdant IPA but we have used it a couple of times now and I'm a little bored of it. Does anyone have any recommendations of yeasts that I can substitute with please?

 

[Clint]

Wilko gervin.
Maybe not...perhaps you might try a liquid yeast.

 

[Galena]

If you are up for a liquid yeast, then Greg Hughes suggests Wyeast 1318 London Ale III for his NEIPA recipe, which apparently the White Labs equivalent is WLP 007 Dry English Ale, or if you want to stick with dried yeast then Fermentis SO4

 

[Tess Tickle's Brewery]

They’re so bloody dear Clint - we’ll need a second mortgage

 

[Tess Tickle's Brewery]

Thanks Galena. I will skip the London 3 I think as the verdant stuff is derived from that so might be similar. So4 might be worth a go I guess. The husband has used that and it performed well.

 

[MickDundee]

There are a lot more specialist NEIPA yeasts around now, I don’t think I’d be using S04 (although I’m biased because I hate the stuff).

What about CML Haze? I haven’t tried it yet but I’m thinking of trying that for my next NEIPA. It’s pretty cheap as well.

 

[Galena]

There are a lot more specialist NEIPA yeasts around now, I don’t think I’d be using S04 (although I’m biased because I hate the stuff).

That's true, I have never made a NEIPA so was just quoting from the book, I'm no fan of S04 either but many people are, I guess it's personal so may be worth trying.

 

[Jim Brewster]

I've made a couple of nice New England style ales with US-05 and S-33

Of the two I think I preferred S-33 it is a little bit unique:

Fruity driven strain, gives a high mouthfeel and body to the beer. Ideal for Belgian Ales (Blond, Dubbel, Tripel, Quadrupel Styles) and strong English ales (ex. Imperial Stouts). It is also ideal for New England IPAs

 

[Tess Tickle's Brewery]

Any thoughts on the Lallemand East Coast one?

 

[Galena]

David Heath suggests 1 pack of each of the below, so may give a different result to Verdant alone

1 pkg - Lallemand (LalBrew) Verdant IPA
1 pkg - Lallemand (LalBrew) American West Coast

 

[An Ankoù]

Never made a cloudy, but I think Allison's Easy Bake might give you the effect you want.

Only joking, Lisa.

 

[Galena]

Brew Dudes also suggest London Ale III
RECIPE

 

[Tess Tickle's Brewery]

David Heath suggests 1 pack of each of the below, so may give a different result to Verdant alone

1 pkg - Lallemand (LalBrew) Verdant IPA
1 pkg - Lallemand (LalBrew) American West Coast

Yes I've seen that video - the west coast is to help with attenuation.

 

[Tess Tickle's Brewery]

There are a lot more specialist NEIPA yeasts around now, I don’t think I’d be using S04 (although I’m biased because I hate the stuff).

What about CML Haze? I haven’t tried it yet but I’m thinking of trying that for my next NEIPA. It’s pretty cheap as well.

I used to use a lot of CML wine yeasts - haven't tried their beer yeasts yet though. I was put off after a while because I think (I may be wrong) they just re-package other people's stuff and you don't know what you're getting. Plus the wine yeasts are tiny and it gives the appearance of being cheaper but it actually isn't.

When I make beer, I like to use the same brand of malt where possible, but CML make it impossible to know what brand you're getting. I'm pretty sure they don't have their own malt house, and again (I think) it's re-packaged stuff. If anyone knows better then please let me know.

 

[Hazelwood Brewery]

Try a combo of verdant + Bry-97.

Each is a specialist in the two main bio transformation processes that take place during fermentation. Combine them with a big hopstand addition and a dry hop on day 0 of fermentation (plus another smaller dry hop at the end of fermentation).

 

[Tess Tickle's Brewery]

Try a combo of verdant + Bry-97.

Each is a specialist in the two main bio transformation processes that take place during fermentation. Combine them with a big hopstand addition and a dry hop on day 0 of fermentation (plus another smaller dry hop at the end of fermentation).

That's interesting H, he doesn't mention that in the video, only that he uses the BRY-97 to help with attenuation. Will bear that in mind.

 

[Tess Tickle's Brewery]

How would I dry hop at the end of fermentation without introducing oxygen? I would prefer to do this but never been brave enough. To be fair I think that's what Jim did with his latest brew.

 

[Tess Tickle's Brewery]

To be honest I've been fancying the Lallemand East Coast one and the Imperial Ale Juice one. Perhaps co-pitched with voss. Not sure yet.

 

[chrisb8]

I have used the CML Brexit yeast in a neipa with good results, very tropical fruity

 

[Hazelwood Brewery]

That's interesting H, he doesn't mention that in the video, only that he uses the BRY-97 to help with attenuation. Will bear that in mind.

I did a little research on it. It’s all in my brew-day posts. Maybe start here…

https://www.thehomebrewforum.co.uk/threads/hazelwood-brewday.85203/post-1056264