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One of my favorite NEIPAs ever was Vic Secret, but that was a few years ago. Often described as a less intense Galaxy.

Comment of the year right here

I soft crashed to 60 for 48 hours and added the hops at that temp. I didn't want to go much cooler because I've had hops completely drop out in the 50's and not add much aroma. I used to soft crash to 50 and let it rise back to 60 before adding hops, but learned from this thread that doing so...

The flaked wheat was supposed to be flaked oats lol, I scooped from the wrong bin by mistake.

I think you nailed it with the term Juicy IPA. I was definitely surprised by the appearance as well, but also how it much it seemingly impacted the flavor and mouthfeel. It's weirdly crisp for finishing at 1.019.

How so? Gelatin is more of a west coast process, but even that is something I picked up on this thread to try to speed up conditioning time. My west coast recipe uses pretty different grain, water, and yeast.

Not so hazy IPA report: 9 lb 2 row 5 lb pils 3 lb flaked wheat 0.75 lb wheat 0.25 lb honey malt 1 oz Amarillo 15 min (13 IBU) 1 oz Strata 5 min (7 IBU) 1 oz Amarillo whirlpool (175 for 30 min) 1 oz Strata whirlpool (175 for 30 min) 2 oz El Dorado whirlpool (175 for 30 min) 4 oz Strata dry hop...

I recently brewed a NEIPA with just 4 oz of Nectaron along with Columbus and Citra and it had the craziest hop burn I ever experienced, it finally settled down but it took like 6 weeks. Now I think of Nectaron as being similar to Galaxy, so I will either use it very sparingly, or be more careful...

I just sampled my Strata/Amarillo/El Dorado IPA. Its definitely needs more conditioning time but I'm intrigued by the flavor... lots of strawberry and watermelon. In general, I like Amarillo but its not punchy. I think its good to round out other hops and add kind of a smooth peachy/floral element.

Have you brewed the Melcher St. recipe as is before? If not, I would consider maybe not changing anything. I've had such good results with that recipe including two medals for a Citra version (40/50) and Mosaic version (39/50). Also great results with Vic Secret and HBC 586. Not to say you...

Could you share some tasting notes? I just brewed an Amarillo/El Dorado/Strata IPA, I also just had a really good local Amarillo/Strata IPA so I'm trying to piece it all together.

I've brewed the recipe from Sierra Nevada's website. When I scaled to my system, I ended up with about 55 IBU, but it tasted nearly identical to the real thing (maybe better because the SNPA I bought was kind of old). If you're going to brew this, definitely use Chico, its the namesake of where...

Makes perfect sense, no different than using a keg and same level of oxygen exposure as dry hopping in a single fermonster but with the benefit of being able to really shake it. I'll need to think about whether agitation is worth the price of a second fermonster setup.

Yeah good point, you'd need to cut the dip tube short to attempt to rouse just the dry hops. I did not realize you were using a whole separate fermonster to dry hop, smart! What is your process for purging and loading hops into the second one?

Anyone ever consider adding a third keg post to their fermonster? I was thinking I could have a second gas in post connected to an actual dip tube that could be used just to rouse hops after dry hopping. Then the original liquid out post with floating dip tube, and gas in post with no dip tube...

+1 on the lime. I've brewed a Citra/Motueka (1:2) NEIPA twice and its like that classic tropical Citra profile with a really nice limey mojito twist to it, love it.

That's exactly what I did! I found some 4.1's for El Dorado/Strata which was my original idea. That could be interesting because the two hops share very few descriptors. El Dorado: pineapple, pear, watermelon, stone fruit. Strata: strawberry, passion fruit, grapefruit, bubblegum, sage. I do...

I've got 4 oz of El Dorado and 4 oz of El Dorado Lupomax that I want to use in my next NEIPA. I love the watermelon candy sweetness from El Dorado, and I'm looking for 1-2 hops to pair it with as the other 8 oz. Here's what I've got, anyone have recommendations? Amarillo (12 oz) Citra (2 oz)...

Most people here are dry hopping loose, cold crashing so the hops sink to the bottom of the carboy, and then racking the beer off the hops and into the keg, possibly with a floating dip tube and/or a filter to keep any particles out of the keg.

Well just shy of 5 weeks in the keg and my Citra/Nectaron NEIPA is ******* delicious, super pungent dank tropical fruit. A completely different beer than just 2 days ago. Full report and recipe soon.