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2:1 Motueka:Citra is probably a top 5 NEIPA hop combo for me, classic Citra character but with a limey mojito punch. Bright, tropical and crushable.

I'm going a little crazy with the same problem a lot of people in this thread have described. I'm ~120 batches in and this is my first time experiencing it. I've had a pretty strong plastic taste in my last 4 or so batches, the flavor comes on about 3 seconds after taking a sip. The weird...

I'm all set up with this Fermonster rig now, and testing it out with a Founder's Breakfast Stout clone. The Fermonster was such a perfect fit in my fridge, that putting just a little bit of pressure inside of it causes my fridge door to pop open lol. So maybe no dry hopping under the pressure...

Matt is my favorite strong and I'd like to take a stab at recreating it. The complexity of sweet toffee, caramel and apple against the smoke and roasty malt is unlike anything else I've had. Sort of similar to Adam but richer and sweeter. Below are the best starting points I could find...

I owe you a BIG THANKS for asking this question, I just brought home a fermonster and it fits perfectly in my fridge. Time to get some pressure transfers going!

I'll have to try that out, it certainly seems a lot easier than going through the whole gelatin process!

Has anyone figured out a good method to adding gelatin while using this process, assuming you're brewing something like a west coast IPA or lager?

Agree with this. My amber ale is 50/50 cascade/centennial and its won a gold medal.

Rebrewed one of my favorite versions of this recipe that won bronze with a 42.5 a few years ago, this time it won gold with a 40. Definitely a keeper. I like the idea of adding just a touch of really potent hop (Galaxy, Vic Secret, Idaho 7) to the dry hop, and I think the Amarillo helps smooth...

I'd actually be willing to try this once with a tried and true recipe to see how the quality compares, not sure if I'd need a spunding though... Long term I'd really prefer to use a larger carboy to get a full 5 gallons into the keg.

Good point on losing some beer volume. I usually do a 6 oz dry hop for American IPA's and 6-8 oz for Northeast IPA's

Good point... I probably have an extra 0.5 inches as the base of the door. Its pretty uneven up the rest of the door since its already been shredded to hell. I might need to just find a good return policy and see if it fits.

@mongoose33 I'm thinking about getting a Big Mouth Bubbler and trying out this set up. Do you ever have issues with trub or hop sediment getting into the keg? I am particularly concerned with IPAs that have an ~8 oz dry hop. I could imagine propping the fermenter up a few inches right...

After 120 batches in glass carboys, I can no longer bear to watch the oxygen exposure as I rack into my kegs. I need to join the closed transfer team! My problem is that my fridge is slightly too small to fit the Fermonster. Its just under 11 inches deep, and barely fits the standard 6.5 gal...

Definitely fruit beer. I made the mistake of entering my peach milkshake IPA as a NEIPA and got dinged points for entering the wrong category.

I took a stab at the "Oat Cream Ale" style and added some vanilla bean to make it more like a milkshake IPA. This is one of my favorite beers I've brewed in a while, and it took 1st place in the milkshake category of a local IPA competition. Really creamy mouthfeel but not overly thick, tons...

I did the exact same thing! I usually use one to three varieties but I had bunch of 2 oz hop bags that I wanted to get through so I decided to use them all at once. I was inspired by Modern Times, I've had some incredible NEIPAs from them with like 7 varieties. Here's my recipe and notes...

If you've got the hops, I would increase the amount to 1 oz of each variety of in both the whirlpool and dry hop. That will get you closer to a pretty standard hopping rate for this style. A lot of people also seem to have abandoned the active fermentation dry hop, and prefer dry hopping after...

This is some cool ****, thanks for sharing is such detail. I've been really happy with my NEIPA's just using a co2 filled balloon to soft crash and cold crash, and then carefully kegging into a starsan filled & co2 purged kegged. But this makes me wonder if one day I'll take the leap into a...

I really don't pay attention to that stuff to be honest. I know a lot of brewers like to taste along the way, but for me, tasting the beer before its at its prime gives me no indication of what it will taste like in its final form. Maybe I'm missing something! My beers might taste like crap...