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Has anyone here tried fermenting and serving a NEIPA from the same keg? I had been curious about trying it for a long time and finally did it with a Cold IPA a few months ago. It was came out fantastic and now I’m thinking about doing it with a NEIPA I have fermenting. I can’t imagine why it...

I'm looking for advice from those who have tried fermenting in kegs and adding dry hops to the serving keg before its flushed with fermentation co2. I think maybe it @VirginiaHops1 who said he did it this way? My concern was that its sort of like opening your bag of hops and leaving them on...

As for the cold ipa vs ipl thing, I don’t care so much. But I’ve had a lot of IPL from Jack’s Abby and other places and they’re usually darker, maltier, and more lagery. This is closer to a traditional west coast ipa, IMO. Mind you, I’ve never had a commercial example.

Alright well I really like this a lot. A lot a lot. It’s really just a super clean west coast ipa. It’s 6.6% but it feels light and I could easily drink bunch. A crushable, crisp, hoppy, tasty beer. Exactly what I hoped for. It’s so hot & muggy outside so I can’t get a pic without the...

Right. Typo in the first paragraph, correct later in the post.

I shoot for 5.2. Usually 3-7ml of 88% lactic in the mash. I use RO. I use one of those milwaukee units with the temp probe and just do it hot. I think that adjusts to room temp equivalent???? Or maybe I'm doing it wrong.

Thanks, @pshankstar, I think I'm going to sit this one out and keep an eye out for the next one.

Perfect, thanks. I do a similar progression with other yeasts but with 6- 8 degrees cooler. Seems most pros do it warm like you. I’ll give it a try.

Gonna try A24 for the first time. What temp do you all suggest?

Which local NEIPAs have you liked? I find aslin to be sort of hit or miss, but I haven’t had a lot of their stuff. Astrolab in Silver Spring and Other Half DC are really the only local NEIPAs I go for. I do hit Sapwood a few times a year, too.

So one thing that has been driving me crazy is my FGs. For the longest time, I thought my NEIPAs were finishing too low. My first 3 were Braufessors recipe from this thread. This was 2017-2018. Using Gigayeast GY-54. I really liked these beers and just found that they didn't quite have...

I've been using a Hockhurz for my last few. 144/160 then mash out. I think I do 30min and 45min respectively, but will probably try extending the beta rest 144 to help get my OG down a bit. The only real difference I noticed on my NEIPAs was improved foam from the 160 step. Until recently...

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The middle one was brewed about 3 months ago and definitely had a bit of oxidation that I did not detect when it was fresh. The other two were brewed 2 months ago and never tasted good. Oh well, they're down the drain now and I've got a Cold IPA carbing up, a hoppy american wheat boiling...

I’ve made 4-5 straight NEIPAs, tweaking the mash bill to find something to settle on. First two or three were pretty good. Then I did a split batch to compare 1318 to 095. I’ve got my last 3 on tap right now. I try to do a full BJCP style scoring of all my beers. So I finally got around to...

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That last post has the finished pictures! I use a grainfather so there’s no big kettles to see ;) Here’s an action pic taken a few minutes ago of what will eventually be one of my 4 to share.

Great, thanks. I'd love to join in on this. I don't think I meet the iTrader requirement, though. Not sure how to prove I'm not a flake, haha. I mean, I can prove that I take my brewing seriously, lol: Basement Bar and Brewery

Do you use lactose? Burley Oak has this series they call J.R.E.A.M. with lactose and all sorts of crazy flavors. Its unbelievable how they can pack so many different flavors into a beverage. The put out flavors that sound absolutely bizarre like Pineapple Coconut French Toast. Some breweries...

If the draft is Aug 23, when's a reasonable ship date? I'll have 3 different kegs ready by labor day and could probably get a 4th ready within a week of that.