NEIPA Fermentation Explained: Dry Hop Creep, ALDC & Oxygen Free Dry Hopping - Part 2

Added: 2026-06-04

[00:00:00]Hello brewers. Hello YouTube. Welcome back to the channel. I'm Sam, head brewer of Flaming Glar Brewing Co. # only brewer. Today we're going to talk about Alfraceta lactate decarbox. We're going to touch a little bit on dry hop creep. I'd like to do a whole video on that. So leave a comment if you want to see that. We're going to show you how we dry hop our neer. So first using bio transformation and then hopping on cold finished beer at 10°. We're also going to show you how we rouse the beer and how we mitigate any oxygen ingress. So, we got a bit to cover in this video.

[00:00:35]Hopefully, it doesn't put you to sleep.

[00:00:36]Hopefully, it's entertaining. See how we go. Let's rip into it, brewers. Let's go.

[00:00:53]First thing we're going to do, brewers, is take a sample.

[00:00:57]Just going to run a bit of fresh beer out. Fresh young beer at the moment.

[00:01:03]Let's go to the desk brewers. Now we're going to recheck our pH just to make sure we've got that drop. We're at 43 from 5.2. Now we're going to check our specific gravity.

[00:01:19]1064 I think from memory. And 4 days in we're at 10 21. So, we've had a really good drop. Nice healthy fermentation.

[00:01:30]So, we just tasted the beer. Tastes good. What would be expected in 4 days of fermentation, you should always taste your beer brewers so you know at each stage what the beer should taste like.

[00:01:39]Aro is good. The ladies are doing their thing. We're ready to dry hop. This dry hop will be on the east. It's only a kilo of each. So, if you want to brew this at home, follow along. This is what we're going to do. 0.83 g per liter.

[00:01:55]I'm going to prep the hops. Let's go.

[00:01:57]All right, we got our bucket brewers.

[00:01:59]It's been soaking in parasitic acid for 10 minutes. So is the funnel. And now we're just going to ethanol the sheet out of it. All right, so our ethanol's evaporated off. Now we're going to weigh out our hops. Like I said, three additions. Citra, Elorado, Nectron.

[00:02:19]So it's a combination of New Zealand hops and US hops. And obviously we had the Galaxy and the Whirlpool. Aussies, mate. Good LA. Good on you, mate. We're always going to give our hops a sniff.

[00:02:31]Big sniffer in there. Get your beak in there, brewers, and have a good sniff.

[00:02:37]We're looking for mainly oxidized hop compound. Smell like palmesan cheese.

[00:02:43]That's when the alpha acids have oxidized. They smell like palmesan cheese. So you always want fresh hops going into your ne 1 kilo exactly brewers. You know the score is when we replicate a recipe all we can really control is our numbers cuz these are agricultural products. So they vary from batch to batch, acre to acre, hectare to hectare depends where you live, mate.

[00:03:15]It's yum. Another kilo.

[00:03:18]This is entertaining. Some of my favorite hot tier brewers.

[00:03:23]All right, last kilo.

[00:03:28]99.

[00:03:33]Beautiful. 3 kilos. Let's do this thing.

[00:03:36]First thing we're going to do is we're going to pop off our CO2. So, give that a couple of pops till we see that CO2 smoke. Then we're going to introduce the CO2.

[00:03:48]What we're doing, we're filling up that 30% head space in between the beer or the young beer and the top of the uni tank. Our beer lines about here, 30% above. We're going to create that CO2 blanket across the beer, protect it from any oxygen ingress, and it's going to blow out the blower farm. So, in the CIP, fill the head space. We're going to let it run for a bit. While we're letting that run, we're going to get rid of that remaining parasitic acid on the funnel. And then we're going to coat it with 70% ethanol the whole way around.

[00:04:23]And we're just going to let that evaporate off. Let's do this thing.

[00:04:26]Let's dry hot. See if this camera follows. Up we go. Following it is safety first. Never step on the top run of your ladder.

[00:04:38]All right, just going to crack that dry hop port now. Now we're going to give it a mist.

[00:04:48]Just ethanol the air. You know, does it do anything? We'll never know.

[00:04:56]All right.

[00:04:59]So, now we're just going to hold that that pressure on the top of that dry hot port. You can hear that CO2 starting to leak out now. So, we're just going to remove it. quick as we can.

[00:05:10]In go the hop.

[00:05:15]Remember, we got that CO2 blanket across. You can see that positive pressure cuz it's blowing the hop dust and nose.

[00:05:26]All right. So, we're just going to put that port back on and let the pressure build up. You see that was seconds and that pressurees back out. Shows you how much CO2 is in the head space. Then we're just going to give it a bang off and again off. And that's going to clear uh any dust or debris between your silicon gasket and the dry hot port as well. Then we're just going to give it a quick sneak back on. And you watch that ethanol blow out. Beautiful. Perfect. One more thing you want to do is right dry hop. So we know we've dry hopped. So just let that CO2 run um until you faint. No, I'm joking. Just let that CO2 run for a minute and clean up after you sell off your grubs. That's going to sit now until day 10. So that'll be 6 days of the hops. So the yeast will rouse the hops up, change the flavor compounds, give off good aromomas and fruity aromomas, and then what they'll do, they'll start to precipitate out to the bottom of the cone. So we'll just pump up that head pressure. So we'll take that 3 kilos out of the tank. Then we'll release the pressure, and then we'll finish off fermentation. It'll be another 4 days after day 10. Two weeks in total. We're here day 10 brewers. I'm going to show you how we dump the cone.

[00:06:39]We do a video on how to dump a cone.

[00:06:41]I'll put the link in the description below or Clary will. One of us will.

[00:06:44]Basically, what we're going to do is remove any yeast that's flocked out. And then any of those uh bio transformation hops, we're going to pull off the beer, too. Don't say pull off. We're going to remove from the beer.

[00:07:04]Now I you know Once we've removed the hops brewers, we're then going to bleed the tank back.

[00:07:48]So we have don't have any positive pressure in the tank other than what the yeast have created between the air lock.

[00:07:55]All right, that's it brewers. We'll come back four more days when fermentation's complete.

[00:08:00]All done. Let's go cleaning the tank. Hey, this is entertaining brewers. Okay, brewers, before we talk about alpha acetal lactate decaroxillays, we need to know why you use them. So, what happens when we dry hop on our finished beer? So, we've finished ferment primary fermentation all done and dusted. We're going to add our hops again. And they've got enzymes in them, beta amalayise and alpha amalayise. And they work from a range of 1° C to 60°.

[00:08:38]So dry hop creep occurs when we have these enzymes change the complex sugars into fermentable sugars. We also have suspended yeast in our finished beer, especially this low fauculating yeast S33.

[00:08:53]And what happens when your beer is not stored correctly? The yeast will reactivate and all these new fermentable sugars are sitting there ready to be consumed by the ladies. What happens?

[00:09:04]You get a secondary fermentation in the package and that's not what we want. The only real way to stop it completely is pasteurize your beer. We're a craft brewery. We don't believe in pasteurizing beer. It just degrades the hop flavor. And this is such a hop forward beer. We don't want to pasteurize our beer. so much flavor that you get from the yeast and mouth fill and all sorts of uh bonuses of not pasteurizing. I think they outweigh the decision to pasteurize your beer. It's just got to be stored right. We have terms and conditions with all our suppliers that it has to be stored cold to prevent this dry hop creep. It's an unintended fermentation. So, when it's been stored wrong, the yeast will wake up and they've got all these fermentable sugars to eat. So, the ladies go to town on that. And what they do, they produce diacetyl again. How are we going to fix that brewers? We're going to use our fraetal lactate decarbox. As we add our 15 kilos to the fermenta, we're going to add our alphacetal lactate decaroxilase 2 g per hectill. It is an enzyme that inhibits the production of alphaeta lactate. An aphrocetal lactate is the precursor to diiaol. The way the aphrocetylactate decarbox works is the yeast will produce or attempt to produce aphrocetal lactate. The enzyme which is active in the finished product will attach to the aphroetal lactate and it'll turn it directly into acettoan which is a flavor compound undetectable by humans.

[00:10:39]Hop creeps a crazy phenomenon which it does a lot of other things too. It over attenuates your beer, so you lose mouth fill. You produce more alcohol, so your ABV has to reflect what's in the product. So that's why we always say store craft beer cold. You want to keep your beer stored between 1 and 4° C. And this will stop that secondary fermentation. But the problem is as you know when you sell beer or when you have to ship it via Australia Post which takes 47 years to get a [ __ ] beer to someone. So you don't know the conditions that the beer stored. Uh so we need to prevent that production of alpha acetyl lactate because it is the precursor to diaol. Back into the dumping of lacone. Okay brewers we're back. It is day 16. 14 days of fermentation. Cold crashed to 10°. Left it overnight. I dumped the cone yesterday on day 15. We're going to dump the cone again. Let's do it.

[00:12:15]We're slowly bleeding the uh head pressure down to zero brewers. Now we're going to open up our blowoff arm. We're going to introduce our CO2 in our brewers.

[00:12:28]This is the reason we left our blowoff arm on and our blowoff bucket with the parasitic acid. We're going to pump that up to 5 psi. That's going to give us a blanket of CO2 to protect the beer. We have 5 lb set on the reg. So, we're running up through the CIP arm. Filling the head space with 5 lb of CO2 coming out the blowoff arm and into the blowoff bucket. So, there's no chance we can have any oxygen ingress. We have a positive pressure in the uni tank.

[00:12:56]Everything prepped.

[00:13:01]Okay, we're just going to hold the dry hop port down.

[00:13:05]Going to have our funnel ready to go.

[00:13:07]I'm just going to let that 5 lb pop off.

[00:13:11]Just like that.

[00:13:13]Add our Neckron. 5 kilos.

[00:13:22]You can see the positive pressure in the uni tank.

[00:13:30]Just going to pop that lid on.

[00:13:34]Build up the pressure in the tank again and just clear off any hop debris as well. Next is Citra 5 kilos.

[00:13:48]Positive pressure in the tank.

[00:13:54]Same again. Have a rest. Let that CO2 build up.

[00:14:00]Clear out the debris.

[00:14:06]All right, last 5 kilos.

[00:14:20]Build up that pressure again.

[00:14:25]This time we're going to clean off our dry hot port and our gasket.

[00:14:55]just going to write dry hop again cuz this is a double dry hopped New England IPA brewers. Next step after our big charge of dry hop so 15 grams per liter we're going to add our fraetal lactate decarboxilase.

[00:15:12]So this is an enzyme hence the name decaroxylise.

[00:15:17]That's how we know it's an enzyme.

[00:15:19]This enzyme is produced by a submerged fermentation using basillus bacteria.

[00:15:26]What happens? The basillus bacteria are a massive producer of this particular enzyme and it is then harvested and then filtered and then put into a little bottle like this for commercial use in brewing. And what it does, it stops the formation of alpha acetal lactate which is the precursor to diiaol. Dose rate 2 g per hectol. We're going to put it straight into the fermenttor after that dry hop. So brewers it is 2 g by weight per hectaler. So after we've dumped the cone twice we have 1150 11.5 hectal time 2 g per hectal equals 23 g by weight. Got a sanitized beaker here.

[00:16:18]Now we're going to go over to the fermenttor and add it the same way we added our dry hop. So, we're going to have that positive pressure in the tank.

[00:16:24]Pour it in. Close the tank. Rouse the beer. Going to mix it. Beautiful. Let's go.

[00:16:33]Got our alpha acetal lactate decaroxil to go in. 23 g.

[00:17:00]Just going to ride on our fermenta again. So we know triple A.

[00:17:06]Close off that blowoff arm. That blowoff arm can be packed away now. We shouldn't have to touch that again. And that's it.

[00:17:12]Now we're just going to rouse that beer and mix it up. We're going to show you how we do that now. Let's go.

[00:17:19]Okay, this is our little experiment brewers to replicate when you dry hop cold, what happens to the hops.

[00:17:27]So, I've just got some ice water here.

[00:17:30]We're at 10.4.

[00:17:33]This is a representation of our fermenttor sitting at 10°.

[00:17:39]And what we're going to do is we're going to dry hop. So, we're going to throw in the hops and watch what happens.

[00:17:47]They'll initially float in the product in the beer, but then what happens? They start to get water logged. In this case, water logged with beer. And then they'll start to sink to the bottom of the ferment as you can see. So this is effectively happening in the fermenttor at the moment. The hops 50% straight away sunk to the bottom of the fermenttor. The other 50% are floating. So, we're going to wait about 2 hours and 95% of the hops would have precipitated out into the bottom of the beer and that's not what we want. We want to mix those hops.

[00:18:20]So, we want to rouse. It's called rousing when you're in the fermenttor.

[00:18:23]We don't want to introduce any doo. And we just want to rouse those hops. So, what we need to rouse a fermenttor is tri clamp te clamps.

[00:18:40]That was loud and obnoxious. Silicon gaskets.

[00:18:45]Sample port.

[00:18:47]We're going to soak this in parasitic acid.

[00:18:50]All these parts you can buy at Kegland. If you use the link in the description below, you'll receive a discount and will help us grow the channel. Cheers, brewers. You can see how 50% or more of the hops have dropped to the bottom, precipitated out of the product to the bottom. Okay, brewers. Now, we're going to replicate blowing CO2 through the racking arm at 40 lb and what it'll do to the hops that we've just added and how it mixes it through the beer without adding any oxygen.

[00:19:37]This is like a science class.

[00:19:41]See what it's done to the hop debris.

[00:19:48]That's what we're doing. We're rousing the fermenttor. The ethanol from the beer will help extract oils out, but we want to get a nice mix through the beer.

[00:19:56]And this is how we do it. The recipe calls for 3 days, but we'll see how we go. We're going to rouse it every day.

[00:20:03]Every day. Rouse. Every day.

[00:20:07]That was a bit aggressive. That's about 300 PSI. All right. Now, brewers, let me show you how we rouse a fermenttor.

[00:20:16]All right, brewers. We've got everything set up. Now, we're going to rouse this fermenttor. All right. Just like when we dump the cone.

[00:20:23]2% parasitic acid, 2% parasitic acid, ethanol.

[00:20:35]All these components have been soaking for 10 minutes.

[00:20:41]Going to add our Tpiece nice and tight on the clamps.

[00:21:08]Sample port.

[00:21:12]Finally quick connect.

[00:21:25]So, if you don't have if you're a home brewer and don't have a DA meter, which I wouldn't expect you to have a DA meter if you're a home brewer, but we'll just time this for you brewers and see how long it takes till we have 0% oxygen. So, you can do it at home the same way without the DA meter.

[00:22:18]So, I'm going to shut that off. We know we got no oxygen in here. We got 40 lb running into the tank.

[00:22:26]And we're just going to let it rip.

[00:22:28]Hiya.

[00:22:31]Just like that. And then you want to shut it off quite quick so we get no product push back. And again, you can hear that tank blowing up if Joe wasn't carrying on out there.

[00:22:49]So, we're just rousing that, mixing that ferment exactly as we were on the little table experiment in the tank. I'll get close to it. See if you can hear it. I'm not making love to the tank, but all right, that'll do. So, brewers, 1 minute on that configuration will give us no oxygen in there at all. and you can be confident to rouse your fermenttor. 1 minute 9 seconds, brewers.

[00:23:20]One more for good luck. Hya.

[00:23:23]Okay, brewers. Day 17. We've tasted our beer. Tasted our beer. Tasted our beer.

[00:23:30]Roused our beer. Roused our beer. And we're very happy with it. So, we cold crashed day 17. Now we're back at day 18 and we dumped the cone. So, we've got the cone dumper 5000 all hooked up, ready to go. We're going to dump those hops.

[00:24:20]Okay, that's it brewers. Hops are cleared off.

[00:24:26]Beautiful. Back tomorrow. Do it again.

[00:24:32]Okay, brewers.

[00:24:35]second dump of the cone.

[00:24:40]Today, we're also going to clear the racking arm.

[00:24:48]So, we're going to dump the cone into the cone number 5000 there.

[00:24:52]And then we're also going to carbonate today, brewers.

[00:24:56]We're going to carbonate to 2.6 volume volumes today. It's a little bit lower than what we usually do, especially when a beer is going to package.

[00:25:03]And that's going to help with our mouth feel as well.

[00:25:19]Beautiful clean up. All right, brewers.

[00:25:22]We're ready to carbonate. So, we're going to carbonate at 2.6 volume volumes today. So, what do we do? We set our head pressure in the uni tank through the sponging valve to 8 psi on our gauge. So remember, carbonation is just a temperature, pressure, volume, and you will achieve perfect carbonation every time. So for 2.6 volume volumes, you want to set the Uni Tank head pressure to 8 PSI.

[00:25:56]We're at.5°. So, we know our tent.5° 8 psi and 5.1 g per liter is going to give us 2.6 volumes. So, we've got our CO2 set up on the scales. Set our sponging valve.

[00:26:20]Add our parasitic acid to this funing valve. Our sunny So we got a nice flow through. We got 30 lb set on the reg. So we got 8 lb set on the pressure gauge spuning valve set. We know the uni tank is at.5 by the PT 100 sensor.

[00:26:39]So we know off our PT 100 sensor on the Uni tank that we're at.5°. Come over here to the sponging valve brewers. It's set 8 lb.5° and we've got our scales set up for our bottle. And we want 5.1 grams per liter at 30 pound going in.

[00:26:59]And our start is 67.2 brewers.

[00:27:06]Start 67.20.

[00:27:11]And because we're done brewers, we're always using the calculator.

[00:27:15]Target 62.10.

[00:27:19]That's how it's done. brewers.

[00:27:21]Temperature, pressure, volume, carbonation. Link in the description below on how to carbonate a beer. Full video. RIP into it, brewers. Let's go.

[00:28:08]All right, bros. That's us. This is the neer. Looking beautiful. Nice thick mouth feel, great aroma.

[00:28:20]Ah, great head retention.

[00:28:23]And that's it, brewers. That's how you brew the Neper.

[00:28:27]Just finishing off the edit and we're heading to China on Monday, so it's late Friday afternoon. Finish the edit, get this posted. Thanks so much for watching. Really appreciate the support of the channel. Like and subscribe if you haven't already. Hope it helps.

[00:28:42]Remember head retention, mouth feel are the main things for the neer. Remember the limitations of the alphraetal lactate decarboxillayase. It doesn't prevent dry hop creep but it'll help us with dry hop creep. It'll stop that formation of diaol in the package beer.

[00:28:59]Hope it helps. See you on the next vid.

[00:29:01]Hurroo.

[00:29:03]We're out.