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Great question. I did CTZ @ 60 min for about 67 IBU and didn't have any incognito so I went with 1oz/gal WP. For DH - that's the total fermenter volume before hops. I'm definitely going to throw some Incognito in next time (prob Citra), I think Nelson isn't too big on survivables.

After a couple of attempts, finally nailed something that represents the new west coast IPAs I've tried. Grist: basically sorta mostly dead with Pils, carafa, and 5% Vienna only because I'm submitting this to a comp. Hops: Simcoe/Nelson hot side, Simcoe/Mosaic cold side. Flavor: Heaps of bitter...

That's awesome and love to hear! People can be one way on video and another way in person. I'm frankly surprised about the DH values being 3-4lb/bbl because most of their beers seem more yeast-forward than hops. Although it depends, I'd say Julius and Doubleganger definitely taste more yeast...

That's awesome, good to hear about the process. I haven't had much luck with extended aging and oak cubes (way too many tannins get extracted, tastes like sucking on a piece of oak and takes years to mellow). Is this the original recipe or a different beer? Also curious about the size and...

Nice man, one of my favorite hop combos! I was planning on brewing the same combo up next.

So yes, it does have survivables, but the flavors that survive taste like "cooked hops" to me, which isn't the best in a hazy. It's super resinous and not much fruit.

I did get a ton of flavor from a Simcoe/Mosaic WP on a west coast IPA recently. Tasted it pre-DH and it was delicious already. Nonetheless, something I haven't seen before is where NZ hops fit into the Survivables chart... Nelson much lower than Nectaron on the totem pole here, but it's still...

I've been tinkering with the idea of using specific hops only on hot side and others only on cold side. I feel like I've always made hazies with 2-3 hops and used them both on hot and cold side, but some hops don't express well on hot side and some don't express well on cold side. Anyone have...

Assuming you go 2oz/gallon, so using Talus as 15-20% of your DH would come out very good. Alone it has a very broad range from Dole pineapple can to tropical guava to rosebush to green pepper. I never found it to be woody (daughter of Sabro) although maybe got a hint of coconut once or twice...

Thanks! I honestly haven't paid attention to boil times vs haze, but I think it can be improved with a colder DH for sure. I DH'ed at the tail end of ferm, 70F or so. WP was 170F for about 30 min. DH'ing at 40's or 50F should also be in line with what they do at The Alchemist, I was just short...

My take on Heady came out awesome! 65% 2-row 30% Golden Promise 5% Sugar 40 IBU Hop Shot @ 60 min 10 IBU CTZ @ 60 min 2oz Amarillo @ 5 min Whirlpool 2oz Amarillo 2oz Simcoe 2oz Strata DH (for 4 gal) 6oz YVH Simcoe 2oz Roy Farms Strata Yeast: @bootlegbiology Classic New England at 73F OG...

Hey friend, none of those hops really jump out to me as NEIPA hops, outside of maybe Sabro, but as your recipe is, it may be decent. I'd look to find some Mosaic/Simcoe/Amarillo/Citra etc. NZ hops are great too. Recipe - increase your dry hop to around 2oz/gallon and change up the grain bill...

If you're able to ship the Chugger pump to IL, happy to grab it for $70!

If you haven't played a game called Overcooked, I think you'll love it. You basically scramble to make multiple dishes at the same time while dodging obstacles, sometimes with multiple people involved. It can make or break friendships 😂

Coffee is a pretty powerful adjunct, it can easily overpower others, especially with contact time of more than 48 hours. On the good side though, intense levels of coffee will usually drop off to a more pleasant coffee flavors within a month or two, so just sit on this beer for a little while...

How much are you guys trimming off the tube? It's hard to see what's happening in the keg, but I could see there being a tiny bit of slack.

I only ferment in kegs with floating dips, but I do run into this quite a bit when transferring. I have to lean the keg a bit to get the tube to pick up the beer. The closer to the bottom I get, the more I have to lean the keg in different directions. One of the kegs has a tube with a little...

That's a bangin' hop combo, too. One of my favorites. I also love the variation of it with Motueka/Waimea/Citra. Going to be making something similar soon.

I saw a few of those comments, people are bonkers. And not even a mention of sitting for a few weeks, they enjoy the bitterness. It's like the next cool hot sauce... but you can drink it straight! :rock:

There's a big freshness component to these beers as well. It sounds like you want to let them sit for a month before trying, so maybe @couchsending had them fresh and you had them at a few weeks old? Same thing with a couple of breweries in my area, I know which ones are great if you let them...