New England–style IPAs are extremely delicate because of the amount of hops in them. If you are transferring the beer to a keg, the keg must be clean and sanitized and purged of all oxygen because any oxygen will oxidize the beer, making it overly bitter and wonky smelling. Steven McConnell offers tips on purging oxygen as you transfer from a carboy, a bucket, and a conical fermentor.
In Craft Beer & Brewing Magazine®'s online course, Brewing New England–Style IPAs, Steven McConnell, co-owner and head brewer for brewery-in-planning Wild Bones Brewing Co. in Morriston, New Jersey, covers the ins and outs of making the hottest style to hit the market in years. In this course, you'll learn what makes these IPAs different from their West Coast and European cousins and everything you need to know to brew one. Plus, you'll get 4 recipes from the pros to get you started.