Hi guys, new to the forum here and AHA in general. I think this is the right place to post though!
2 days ago I brewed up a NEIPA. This was my first go at it, and actually had double batched that day. Different recipes but similar process. The first, was a single ipa, where the second was a double. Another big difference between the 2 (sort of) is the first batch was the yeast used; Wyeast London Ale III and WL007. The WL007 was one of the newer style packaging- not sure if that matters to anyone. Everything was thoroughly sanitized.
I think my question is really rooted in how much of an impact do hops that make it through the chiller have on the yeast? For example is it possible that excessive hops running through the chiller and into the fermenter, for it to flocc the yeast prematurely and stall it out in the bottom of the fermenter?
I dont have another WL007 on hand but i do have Wyeast LA3 that I might just pop and dump to see what happens.
Thanks for any insight! -- and any other questions please let me know. I don't have my recipes right in front of me, but when I get home from work I can elaborate further.