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Please do. I've been told it'll be availabe in NZ in a few weeks, which will be great. what style are you going with? West coast? East coast?

Looks like it's on their website now, which is nice. Looking forward to it being available in the southern hemisphere.

It's definitely an interesting one. we all know that independent breweries will tweak and make minor changes to their recipes over time and batch by batch, sometimes because of harvest quality, AA's etc. I guess the question is, are Stone too big to play with their recipes batch by batch? I...

Following this one. I like to use dry where I can, obv the price point will be key here.

Moueka is a massively under reated hop in an NEIPA IMO. Used with the likes of citra and mosaic, it does wonders, super tropical.

I'd personally god Voss Kveik, or London ESB. (Use Lots of Mosaic if you're using Voss)

any link or information you can share? I'd be itnerested to hear it.

I like Voss with the right hops, but its not ideal for an NEIPA, I've heard good thing from the lallemand dry which i used previously, when used on a west coat style IPA (Voss tends to add a citrus pith bitterness, which would work). hornindal was meh, similar, less citrus. Opshaug (WLP 518)...

I've seen this too, not on my ones, but the odd commercial one, But you can tell there's something wrong - they don't taste as they should. I'm going with oxidation IMO.

Boooooooooooooooo......... I use Kveik almost exclusively these days for my NEIPA's, fast turn around and delicious. I've used Voss, voss Dry (yet to try the Mangrove Jacks version), Hornindal, and Opshaug. The best so far is Opshaug, Voss is too citrusy and a little too bitter. the trick...

so its 1.5% roast barley I'm unsure what the boil down will add to the beer, but assumed 10 points additional (if no then it'll give me an idea for next time). Sadly as well WY1469 isn't available in NZ (I'm gutted, cos this is such an awesome yeast). So I went with WLP023 burton. So I guess...

thats quite the run down - really appreciate the time youtook to write and post on this. It definitely an interesting topic, and may taste like something compeltely different to what the style hybrds im looking at intend, but for all intensive purposes i feel as though its true hybrid between an...

should be plenty of yeast left over to do more than just this beer, so a roasty stout sounds like a good plan. ive used this yeast on a neipa before, and it comes out really really well.

Basically, I want to make a Wee Heavy. But, I will have a perfect yeast cake of WY1469 West Yorkshire, from a Best bitter, that I'd love to use (alternatively I can use this yeast for an NEIPA which works really well). The recipe is super simple. 93% Maris Otter 5% Munich or Vienna (not sure...

speaking of dryhopping, i missed my biotrans dryhop yesterday, fermented out insanely quickly with opshaug kveik (whoops), 2 days since pitching and it went from 1.062 - 1.015 maybe another point or 2 to go but meh, should still be tasty. Especially keen to see what affect the columbus hops...

Kinda what I was thinking. Kveik is pretty sturdy, so it should handle it, but I'll build up a 500, then a 1 litre i think. pitch it Sunday after brewing basically.

My LHBS has a vial of this, which has an expiry of today. Should I make a starter for viability reasons, or just chuck it straight in? Was thinking a small 1-1.5 litre starter.

I don't worry about anything aside from mash pH, unless I'm doing a sour. this is because if you get your mash ph correct, the remainder will fall into line, unless theres an infection, and you can normally tell an infection by taste.

Living in NZ. Motueka is a hop thats is readily and easily available. Funnily enough I've never experimented with it anywehre near enough. But there are numerous breweries here, which use it as a hop in their hazy IPA's. I'm not sure if its for backup flavour or as the main flavour compound, but...

I use it in moderation on this type of beer, is a back up (i.e. 1/4oz) rather than a standing component. my whirlpool and dryhop is: 50g mandarina 30g motueka 10g mosaic