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Citra/Nelson is the combo with Nelson as far as I'm concerned. I'm sure there are other good ones, but that's a slam dunk.

That's interesting, when I've dry hopped in the 50's I notice my hops just sink right away and I get less aroma overall. Do you think cool + rousing is more important than not sinking? I've actually skipped the soft crash all together a few times lately and didn't really notice a difference in...

Here's my dry hopping routine: Soft crash to 54 degrees for 24 hrs Let it rise back to low-mid 60's for 24 hrs Add dry hop #1 (4 oz citra, 2 oz nectaron) for 24 hrs Add dry hop #2 (2 oz citra, 2 oz nectaron) for 24 hrs Cold crash for 48 hrs Keg Nectaron is from YVH. It's definitely hop burn...

Man I kegged my Citra/Nectaron NEIPA 4.5 weeks ago and it's still undrinkably bitter and harsh. A very similar recipe with all Mosaic was ready way sooner. Anyone else have this experience with Nectaron? I've only had it with Galxaxy, Vic Secret and Idaho 7.

Hey this beer just got a silver in a local competition!

Good question. I guess I was really going for a slightly more modern pliny-esque IPA. This is a style I admit I have a lot of opportunity to improve on. My original starting point was the Mad Fermentationist West Coast IPA, which got me my first ever medal out of 40 IPAs, but its the only...

When I bought my pH meter, I found that the bru'n water estimates were pretty much spot on. I found the meter to be such a pain to use and maintain, that I just trust bru'n water instead. I know this is pretty lazy, and maybe an opportunity to improve my brewing, but man I hate dealing with that...

I, and several others, fill a mylar balloon with co2 and attach that to the gas post on the converted fermonster. I like the simplicity and not having to worry about monitoring the co2 tank, plus then I just leave it on for cold crashing.

You're right, I don't account for whirlpool IBUs. I've read so many different ways of configuring Beersmith settings to get accurate whirlpool IBUs, I just go off of "boil IBUs" alone for my recipes. My IPAs, west coast or hazy, pretty much all have 4-6 oz whirlpool hops, so that contribution is...

My beer does not perfectly fit on this thread, but I've definitely been flirting with the New West Coast IPA unintentionally for years and would love to share it here. 13 lb 2 row 3 lb Vienna 0.5 lb C40 0.5 lb Sugar 0.5 oz Warrior 60 min (20 IBU) 1 oz Simcoe 30 min (26 IBU) 1 oz Citra 10 min...

I also agree with this ratio, I've brewed it twice and its one of my all time favorites.

Soft down to ~50, dry hop at ~60, cold crash to ~38

Single infusion mash at 155. And yeah, I soft crashed to 50 for two days, let it raise closer to room temp for another two days, added dry hop #1, a day later added dry hop #2, started cold crashing a day after that. I didn't soft crash between dry hops. Great point on the single hop. I've had...

Columbus/Mosaic Double NEIPA update: 7 lb 2 row 7 lb pils 3 lb malted oats 2 lb white wheat 1 lb flaked oats 0.5 lb dextrose 0.5 oz Warrior 60 min (18 IBU) 1 oz Columbus 10 min (14 IBU) 1 oz Columbus whirlpool 2 oz Mosaic whirlpool 2 oz Mosaic Lupomax whirlpool 6 oz Mosaic dry hop #1 2 oz...

This is absolutely true for me as well for NEIPAs, I can't seem to mess them up if I tried. If I'm going to be good at one style, I'm glad its NEIPA since commercial versions are so expensive and hit or miss. When it comes to American IPA's and pilsners... I don't come anywhere close to...

I've brewed a ton NEIPAs, pretty much all in the 6.5% to 7% range with ~20 IBU's in the boil, and I've got them dialed in pretty well. I'm going to push my next one into the 8.5% range (all the best NEIPA's are 8-9%, right?) and I'm looking for any tips or things I should keep in mind. My...

Yours looks pretty similar to my attempt a few years ago, I just added vanilla to make it more of a milkshake IPA. It got a gold medal in a local competition and I really enjoyed it. More of a lucious, full bodied NEIPA than some of the overly thick milkshake IPA's I've had. I would just be...

I've used sacc trois on its own once, fermented in the mid 70's and it was way too estery for my taste. I might be a bit sensitive too it, I've had commercial versions with a hint of bubblegum and I don't care for it. Dry Hop fermented cool turned out great though. I'll probably stick with Juice...

Citra/Nelson/Riwaka NEIPA update: 14 lb 2 row 3 lb flaked oats 0.75 lb wheat 0.5 oz Warrior (19 IBU) 2 oz Nelson whirlpool (175 for 30 min) 2 oz Riwaka whirlpool (175 for 30 min) 2 oz Citra whirlpool (175 for 30 min) 2 oz Nelson dry hop 2 oz Riwaka dry hop 4 oz Citra dry hop Imperial Dry Hop...

Please do not use jalapeno or habenero for a Mexican Hot Chocolate Stout. You want ancho and/or guajillo in secondary for the pepper flavor and subtle heat that works so well in that style. Cigar City uses both in Hunahpu, Side Project uses ancho in Abraxas. 1 oz of dried ancho per 5 gallons...