The Hot Pepper said:
We were talking about yeast being left in the packaging, from Aslin ...
I think that's what you might be thinking about ...
I have since learned why it's there ...
It's because a shit-ton of the desirable flavors/smells from NEIPA's are oils plastered to the yeast ...
Rack off the yeast, and those oils get left behind, but also, once the yeast are gone, the staling reactions pick up the pace significantly, in particular because of the known interaction of hop oils and the proteins that are in solution from all of the oats/wheat ... it's a specific kind of polyphenol haze ...
The magic is the balancing of hop polyphenols versus malt polyphenols ...
That's one of the advanced concepts if trying to get close to Hill Farmstead or Treehouse ... from what I'm told ... which does check out with the stuff I've been reading ...
I've got a bead on the orange flavor too, now ...
Miller has done a lot of research on glycosides because it's critical to their being able to produce a beer in a clear bottle ...
I've been reading through white papers of theirs, and have learned some pretty dope shit that I've bounced off the yeast folks, and Wayne from CCB ...
The glycoside and especially aglycone manipulation is the lever to the fruit juice likeness ...
The rest is the well-known stuff, chloride to sulfate ratio that we've discussed, certain hops that we've discussed, and 18-40% oats/wheat/spelt etc ...
On the process side, it's about whirlpool time and temp, knowing there will be IBU creep and therefor keeping the bittering charge small, and rocking out the hop-bursting ...
Besides using the right yeasts - one's that are known to facilitate biotransformation along with the contributions of the hops ...
So ... that's a NEIPA ... the whole deal.
The gotcha is the dry-hopping after you've done everything else right, not blowing off the tasty, tasty volatiles to CO2 scrubbing, and ensuring ZERO OXIDATION once your off the yeast - because that'll KILL YOU.
