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Just brewed my first neipa without any citra...felt weird! It was a clean the freezer out batch. 11G batch size. no bittering 5oz columbus 4oz Simcoe at flameout and 30min WP split into two fermenters and pitched 1318 in both first 5 gallons was DHd with 3.25 amarillo 3.5 mosaic 4.5...

Pre boil, no sulfites, no Purge

Bryan, in your pre-Stout days did you ever measure DO after underletting without sulfites?

What was your estimated SRM (assuming you're using BS or similar)

Nice, I might give the caramunich a whirl this batch

That's a perfect color...what's the grist?

I used flaked rice in an international dark lager I LoDo brewed and I thought the rice came through too much...it had an implied sweetness that the original recipe (sans rice) didn't have. I don't think I'll use flaked rice in my LoDo lagers moving fwd but I can't speak for the other adjuncts

Alchemist in particular focuses on extremely low packaged DO. I know what you're saying though...it does sometimes seem that bottling off the keg at it's peak could work but I have found that shaking a keg and letting it settle will rejuvenate a good ipa

Either really. I have a gas post on my fermonster lid so I can pressurize it a bit and then blow some off thereby purging the tubing and when I disconnect it it stays purged since there are QDs on both ends.

This is veering wildly off track...

Unbelievable timing... I just noticed the exact same thing in my solution last night. Also made with RO water and was clean. pH and Clarity looked fine but I dumped it anyway.

My Midwest Pale

That's where I've been too...nice balance to the juice bombs. It is amazing though how much more work a NEIPA is than even a lager. Its why this thread will seemingly never end. High maintenance SOBs. But I still love them

I have yet to use hop extract but I would worry about it being too sticky to pass through everything. the syringe method may work better for hops extract as there is less to go through, you can make sure it's all pushed through, and it's easier to clean if it is sticky

That's a winning combo

A normal 1.050 or so fermentation can purge a couple of kegs based on the math I've seen so I would guess about half you high krausen time would be sufficient.

I have a fermonster with spigot so I use a tube with a liquid QD on one end and the other goes over the spigot's barb. During racking I also attach a jumper cable from the gas post on the keg to a gas post I added to my fermonster lid so I have a true closed system. For really hoppy beers like...

A few local brewers here in Chicago and a couple of CO brewers I chatted with at GABF

Not sure what you mean but the guys in referring to were talking mash pH.

Some pro brewers whose beers in this style I respect have said they try to get as close to 5.2 as possible in the mash. I don't have the cohones to miss on the other side so I shoot for about 5.25-5.3