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Thanks fella, will check it out.

Cool, I'll just use the acid adjustments in Bru'n and see how I go.

Is there any easy way (or perhaps calculator) to help calculate Acid additions in the boil for pH adjustment? I've read some of your posts regarding optimal boil pH for hop utilisation and wanted a method to easily calculate during brewday.

My IPA which recently won the state competition: Bittering: Chinook Whirlpool: Chinook and Mosaic Dry Hop: Vic Secret & Mosaic (Cryo)

Looking great guys, need to smash out another batch of this beer again soon. I often experiment with different hop combos but largely stick with the same base recipe. Will provide any feedback when I do.

Post a pic of what it looks like in the glass!

Looking great, hope it turns out well for you. Would be nice to get it finishing at least down to 1.016, but regardless you'll still have a nice beer on your hand. Let us know how it goes.

I'm in Australia, but a few stores sell it. I bought 250ml through a commercial supplier. I've never had a real issue with diacetyl at home, but appreciate it's use as one more thing I don't have to worry about. Has worked particularly well in lager production as well.

ALDC enzyme anyone?

I almost exclusively keg these days, so don't have any tips. I'd be very, very cautious trying to bottle conditioning a NEIPA (due to oxidisation). I'd typically target a normal ale type of carbonation level, or perhaps even a little bit lower, eg. 2.2-2.4 vol. What type of fermenter do you...

Yummy, hop soup!

Correction; I've made a 6% IPA that was all El Dorado in the dry hop and it was an absolute melon bomb. Once again, I think crop variation comes into play here. But I distinctly remember it tasting like a honeydew melon lolly.

Agree with the above, I personally love El Dorado. It's a fantastic hop with a very unique profile that works especially well in IPA's. I've never skewed my hop addititons as El Dorado dominant, but works very well when blended with other tropical hops. Nice! Always satisfying nailing your...

I guess it's all seasonal/crop variation as well. My latest batch of Vic Secret is incredible and throws massive tropical fruit, even when used in very high amounts. One of my favourite IPA's of the last year has been the following: http://maltyboy.com/recipes/hop-duster-ipa/ Keen to hear how...

The hop additions you've suggested will work well I think. Vic Secret is magical in the dry hop, so go large on that. I'd probably go with either the 1098 or WLP005. Let us know how you go :)

Sounds great! Vic Secret is a wonderful hop, especially when used in the whirlpool and especially in the dry hop. With such a high cohumulone content, I'll often reserve the majority of it for a dry hop.

Anyone made a batch and have any feedback?

Motueka would work well here, if you do brew it please let me know how you go! FYI this beer is now 5 weeks old and still drinking pretty fresh, but I'm now picking up a bit of lychee and apricot. The 'haze' is very persistent and essentially looks identical to the day it was kegged.

As it's only a very small bittering charge that will add little to no flavour, use whatever you like. Warrior, Magnum, CTZ and Simcoe are good options.

Note: Full details of the recipe, procedure, and photos available here as a blog post http://maltyboy.com/recipes/galaxy-simcoe-el-dorado-neipa/ ---------------------- Recipe ----------------------- When brewing very heavily dry hopped beers you’ll want to increase the overall batch size to...