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I used to do two whirlpools, one around 165-70, and another around 120 degrees. After reading Janish's latest book (well, most of it so far), I've gone back to just one WP, at 180-75 degrees based on his research. Plus, the 120 degree WP was kind of pointless and no different than a dry hop at...

Here's a solid picture. Body is perfect, mouthfeel is spot on, bittering is where I want it. Only changes I want to make is to drop the munich, and work in a scant amount of honey malt to get a little more color. Also, my other biggest problem with this beer is lack of aroma. I've got about...

To be frank, I know Cerebral (Denver) uses it in some of theirs, and I had never tried it before so I was just trying it out. No cereal mash needed, assuming you've got plenty of diastatic power otherwise (which shouldn't be a problem with these beers). I will say though, if I used it again, I...

That's a really great point I had not considered. Honestly, I don't know that I get much, if any, munich character with everything else going on in the beer. I think I will just go with honey malt, unless I get the calculated SRM I want just from the higher L base malt. Thanks dude!

In some of my earlier NEIPA iterations, I used about 5% light munich and 2% honey malt and nailed the color I wanted. I may drop the munich and just do the honey malt, not sure yet. But also one of the new bulk bags I got is a Rahr 2-row with a significantly higher SRM than the current 2-row and...

I'll report back with a picture later. I like this version better than my first. But it still needs a cock hair more color to it, for my preference. I'll probably add a touch of honey malt in addition to the light munich on the next version. Everything else is spot on though. It's just a little...

For sure, I totally agree. Enough time and cold conditioning will drop most any beer clear.

Glad I am not alone. But I have some buddies, who are damn good brewers, that don't whirlfloc/moss their NEIPAs and it blows my mind. IMHO, these beers should not be hazy due to a bunch of crap (trub, break material, etc.) is in suspension. That's a bad NEIPA.

What was the calculated SRM on that recipe? Looks a tad darker than I would prefer, but could certainly be the lighting. Also, FWIW, I still whirlfloc these beers. I whirlfloc every single beer I brew.

Brewed my second "heavy malted oats" hazyboi this past Wednesday. Made some changes from the first iteration. I dropped the flaked oats completely, dropped the raw wheat, upped the malted oats, and added in a smidge of light munich for color. Here's what I settled on... 49% Malted Oats 40%...

My bad man. My brain is fried.

That 300 is likely ppm (parts per million). But we don't know if that's finished beer (doubtful) or how they're treating the water on brew day.

Definitely this. They're probably on a long draw system and need the added psi to get to the taps.

Apologies if you've listed it already. What's your fermenter setup? Are you cold crashing, and if so, what's your process for that?

I dig the water profile. It's very similar to what I do (86 Sulfate / 219 Chloride) and I have been using this one for a couple years now. I previously started out with 2:1, but after a homebrew club buddy suggested going 3:1, it really helped the mouthfeel on my NEIPAs. I brew with tap water...

Curious where you're going with this because I might learn something. I boil in SS now but started out with aluminum.

Have they still been darkening since you started doing full star san purges?

Yeah, my current sack of Pils (Rahr) is 2 L. What about subbing out the flaked oats for malted oats? Isn't malted 2 L (versus the 2.2 for your flaked)? Not a huge difference, but might help some. IMO you can also drop the carafoam outright.

This beer finished at 1.013. I prefer 1.015-1.016, so this is close enough. Pretty much every time I've used Voss it's attenuated right at 76%.

Super interesting! I was not aware of those comments from Jeff. I overbuild and harvest off my starters, and I've learned at least IME, about five generations is the limit on the blend. But what I found is that it starts to attenuate less. But maybe Jeff referencing later gens producing drier...