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I thought the change from IPL to Cold IPA seemed a little unnecessary even though I love Wayfinder, the brewery who defined the new style. But hey, the beers taste good so who really cares at the end at the day?

I just brewed up my Citra/Motueka NEIPA for the second time a few days ago. I rarely repeat, but this was one of my favorites NEIPAs I've ever made. My notes from last time... aroma is super intense, pineapple, lime, peach, floral. Flavor is amazing, mango, lime, peach, floral. Something...

What's the batch size and ABV? That seems like a ton of coffee, so I'm curious how the coffee character comes through in the beer. I recently used 4 oz to dry bean an 8.5% stout and it came through nice. I wouldn't have thought to double or triple that amount.

I don't think a Cold IPA would do well if it was judged under 19B California Common. BJCP actually recommends entering it under 21B Specialty IPA as long as it can be distinguished from 21A.

Yeah, soft crash after fermentation and dry hop seems to be the growing consensus among a lot of brewers. I can't say for sure I've noticed a huge difference since I started doing it, but the logic is sound and the beers haven't gotten worse.

I've definitely enjoyed this recipe more with crystal than without. I love plenty of commercial beers without crystal (RPM, Sticky Hands, Volatile Substance, Pliny) but I can't seem to strike the right balance without it, they don't seem quite round enough. The past several versions of this...

I like the idea of more hot side flavor, and I also like the idea of using a more modern hop for a big punch. I ended up shifting my Simcoe boil addition back to 30 min and adding some Citra Lupo at 10 min. I did one whirlpool at 180. I also abandoned the Centennial & Amarillo in favor of...

I'm looking for some feedback on my West Coast IPA recipe. I've brewed something very similar to this probably twenty times and I'm trying to fine tune it. I'm going for something cripsy with moderate bitterness that has the classic citrus, pine & dank but also has some tropical fruit (kind of...

I've settled on something very similar as others here. Here is a sample assuming I start the process on day 10 after brewing, which might vary a bit. I find that if I dry hop too much below 65 degrees, everything sinks to the bottom pretty quickly. I'm not sure how much that affects the...

I don't think ever given this advice on this site, but I think your dry hop is too big! 11 oz of lupomax in the dry hop is like 22 oz of standard pellets. I think you want to dry hop at 6-8 oz maximum of standard pellets for an ABV this low. Without more alcohol and body to stand up to it...

I would personally do 100% Mosaic, such a good hop on its own. Bitter with something clean at 60 min to 15-30 IBU. 6 oz Mosaic whirlpool, 6-8 oz Mosaic in the dry hop. I personally prefer Simcoe in my west coast IPA's, and I tend to only use Galaxy in very small quantities (1 oz dry hop...

Update on my Vanilla Milkshake IPA (Citra, El Dorado, Vic Secret). Aroma and flavor are passion fruit, orange creamsicle, pineapple and watermelon. The vanilla is very present but blends great with the fruity hops. I actually don't think fruit is necessary for this style, especially considering...

I brewed this using the recipe below and it turned out great. Mouthfeel is kind of light and velvety but its packed with chocolate and coffee goodness. This just got 3rd place in the Spice, Herb or Vegetable Beer category of a local competition. 19.25 lb 2 row 1.25 lb flaked oats 1.2 lb...

I almost exclusively use Centennial, Amarillo, Citra and Simcoe in my west coast style APA's and IPA's. You can do so much with these four hops. I think your recipe looks great, but I would personally double the 15 min addition (then adjust FWH to get back to 36 IBU) and add a ~2oz dry hop of...

I brew this red ale all the time with wy1450 and I can confirm it has a really nice, big, round mouthfeel. I think it would work well in a NEIPA.

What are everyone's thoughts on blowoff is the krausen gets too high using this set up? I use a gas out disconnect with a tube going into a jug of water, but I had a strong ale with crazy krausen clog up the disconnect one time. I had to switch out the lid for one with a regular blowoff tube...

To answer your question simply, go with option 1: scale the ingredients proportionally. Looking at a few recipes I've done from a 5% sweet stout to a 14% imperial stout, the percentage of roasted and caramel malts are about the same. The one thing I would be very cautious about is scaling up...

Here's the plan for tomorrow's NEIPA brew day. I used this grain bill once before and really loved it, this time will be a bit stronger. New hop combo for me, I've used El Dorado and Vic Secret before once each but never together. 12 lb 2 row 3 lb Malted oats 3 lb Flaked oats 0.5 Wheat 1 lb...

I ended brewing this on 11/7/21. I decided to lean most heavily on Mad Fermentationist's recipe with a few tweaks, mainly increasing the smoked malt % by about double (I would rather it be a little too smoky than not get any smoke at all). 14.75 lb 2 row (51%) 5.5 lb Munich (19%) 3 lb...

Anyone using their NEIPA yeast for other styles? I try to reuse my Imperial Juice 3-5 times before buying a new packet, but I'm only brewing NEIPA's with it. I tried an Ordinary Bitter with it and wasn't too crazy about it.