So I am cooking up another brew inspirations post. This time it will be a NEIPA! Is this seasonal?? Well for the US an IPA is probably always in season. So... Here is what happened.
I had a pilsner from a local brewery that had been dry hopped with mandarina bavaria, but it also seemed to have been whirlpooled with it as well. It had so much citris flavor jumping out of it that I was really taken aback by it. I really thought hard about how I could retain so much delicate hop oil in a beer post fermentation with an ale yeast strain. For me it seems like it always is lost in the fermentation. So the more I thought about it I came to a conclusion: why not just do a whirlpool in water and pour that water in the keg post fementation and then transfer on top of that? IS THIS MADNESS? Well we will soon find out. This NEIPA is currently fermenting, it has no boil hops, only whirlpool, dry hop, and post fermentation whirlpool.
Let me know your thoughts on this and what process you would deploy to accomplish it. I am torn between a standard whirlpool in a small pot or using our french press. I will post the full brew inspirations as well as the recipe once I have tasted it.
P.S. I am not the first to think of this. There is some limited information online about people trying this.