I held off on a brew day post for this brew as I brewed it specifically for Homebrew Talk. It was a post specifically about New England IPA. I shared my insights, tips, and brewed a sample batch. The recipe was loosely based on my previous Haze for Daze.. As there are several commercial beers named Haze for Daze. I came up with a new name for this brew. Oh, and somehow I ended up adding 43% more hops.
When a beer is dry hopped for too long, or too much dry hops are added the beer can take on a grassy flavor. There is a line where too much is too much. This beer was right on the edge. It was on the edge of the cliff. It’s tippy toes were just over the edge. It was looking down as tiny pebbles crumbled off the edge and fell into the abyss below.
The snow on the ground indicates it was bottled awhile ago. |
The beer poured a hazy deep gold color. There was a thick, frothy white head with excellent retention and left a beautiful lacing on the glass.
Eamon, my manager at Modern Homebrew Emporium examines my Queue Juice. |
- The flavor of NE IPAs fall off so quickly I will never make a batch larger than three gallons unless it is for an event like Ales over ALS or jamboree.
- There is a point of diminishing returns with dry hop additions. This beer had a really nice hop flavor and aroma, but if I dialed back and dialed in the amount of hops I add the beer would be smoother. In future batches I will work to find that sweet spot.
- If entering an IPA in a competition the beer has no chance if it is not at the peak of freshness. I planned out The Anti-Chris perfectly at it placed at the Worts’ competition. I suspected freshness would be an issue for Queue Juice and entered the beer as a bit of a lark when I saw the special NE IPA category.
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