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I add whirlfloc to all my brews. Head retention has improved for me.

Are you keg hopping lose or in a screen or bag? Most of my NEIPAs have 14-18oz of hops total per 5 gallon batch (boil, whirlpool, dry hop). If I was using a screen, I would divide 4 oz into two screens as the hops will absorb and expand in the screens. Better utilization dividing that amount up.

I've done the trinity brewers dry yeast blend. It wasn't my favorite compared to just 1318 S04 -92% T58 - 5% WB06 - 3% This is a great thread to go through to see what other yeast blends people are using or dry yeast in general. Others do use liquid as well -...

I'm a fan of A38 Juice - Imperial Organic Yeast WLP002 English Ale - White Labs Yeast I've had good results with GigaYeast Double Pitch - GY054 Vermont IPA Yeast but I know there are a lot of stories about this strain being very finicky. I've used it twice so far and it behaved, but if you go...

I also agree with this statement.

Indeed. I'd say give it a shot! Report back if you try the profile and like it, or dislike it. Cheers!

Whoops mistyped the Ca, suppose to read 129ppm, I edited my post. But I've played around quite a bit with water in my NEIPAs. Was adding lots of salts, little amount of salts, gone up to 300ppm on SO4, then flopped it with Cl. Settled on this. Sorry again for the mistype! I have some...

Here is what I've been happy with based on talks with Scott Janish Water Profile: Ca 139 | Mg 5 | Na 0 | SO4 102 | Cl 169 Gypsum - .55g per gallon Calcium Chloride 1g per gallon Epsom - .2g per gallon (for mash/sparge water) Soft mouthfeel. I do add ~1lb of lactose per 5 gallons as a 5 minute...

What does your water profile look like?

About the 12th time I've brewed and modified this beer. This is a 5.6% version, brewed it for an event. Kicked the keg in under two hours, mouthfeel was on point! Breakfast Club Freedom Type: All Grain Batch Size: 7.85 gal Boil Size: 9.85 gal Boil Time: 60 min End of Boil Vol: 8.70 gal Final...

I've used 002 and absolutely loved it.i would put it on par with 1318 for me.

I can't say I've ever done this on purpose. I have brought a keg of NEIPA to a friends but it was keg hopped (in screen). The shaking in the hour car ride really stirred some hop particles back up, but not in a good way. Now I know if I'm brewing for an event not to keg hop or to transfer to...

About to brew my 10th or so iteration of this beer. I've used WLP001, Imperial A38 Juice, Wyeast 1318. Does anyone have experience using GigaYeast GY054 Vermont IPA yeast? I've heard this strain is finicky; I am looking for a good fermentation temperature schedule for this yeast. Cheers!

I have really been trying to mimic the mouthfeel and texture of Other Half's beers! I'll have to give this a try, their triples are so damn smooth. I was there over this past weekend, their triple mosaic daydream is amazing.

Two great articles http://scottjanish.com/chasing-mouthfeel-softness/ http://scottjanish.com/dextrins-and-mouthfeel/

That's interesting. Is there any insight to the pressure and temp he dry hops at?

Check out this link http://think.gusius.com/diy-keg-floating-dip-tube/ It's a DIY floating dip tube instructable.

Yeah I wanted it to be a session too :( I hate draining beer...happens to the best of us sometimes! Can't wait to rebrew it....have 2 NEIPAs (derived from your recipe) fermenting right now. Simcoe/Galaxy and Citra/Centennial both 1.075 OG....gonna need a session on tap! :hops::mug:

So I forgot to report back in 2 weeks but doing it now. So brew day went as planned, however, reusing my yeast from a previous batch did not go as planned. No activity after 48 hours...ended up using windsor yeast and the beer finished at a 1.001. Very very dry and had an alcoholic taste on...

Yes this is common with the style. Michael Tonsmeire actually recommends conditioning in the serving keg for a week before trying. I'm impatient but I will say the beer will be better after 1-2 weeks of conditioning ~38 degrees.