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I'm brewing my first batch of NEIPA, and decided to go 50/50 all additions with Citra and Galaxy. I noticed your combo of the two was lighter on the Galaxy. Why?

Any updates? Did it kick back up yet? Any other tasting reviews from anyone that's tried brewing this lately??

I'm going to brew with this strain this weekend.

I just confirmed that the recipe evolved. We were both right :)

What kind of Gravity reader is that? It looks high-tech!

Oh that's interesting....I wonder if they've been refining their recipe. Now someone needs to brew it with 100% citra and report back!

Yes, the small dose of lactose is just for body, not detectable sweetness. It just adds a roundness/weightiness that supports the coconut. Also, one thing I've noticed about this beer is that it should be consumed as quickly as possible. You'll notice the tropical coconut aroma fades...

No, they use Mandarina/Citra/Galaxy.

Sorry for the delayed response - yes, two pounds prior to toasting. For my first batch I carved up 4 raw coconuts (and it took forever!).

Thanks!

Tapping into the extensive knowledge base here. I've been dying to try Cantillon and it's so damn hard to get. I've got a bottle of '16 Dark Lord in the chiller...just waiting for another good home...where it can be loved and appreciated. I found someone that would trade a Fou' Foune for my...

Hi Enemygod, Exactly right. If you keep the percentages the same, then you can increase or decrease depending on your efficiency.

Tiber_Brew - You're absolutely right. I have no idea why I included that in my original recipe. In theory, you should up the grain and target whatever you desire for your OG. In my case, I'd been having some efficiency problems, so I probably did that after I had already purchased my grain...

I tried to warn you guys! It sucks up a TON!

Congrats on a successful brew - it looks tasty!! Thanks for posting your recipe and picture of the final product.

Report back! Crack one of those babies open! Post a tasting video ;)

Hey Nomofett, I hadn't added lactose before this beer. I'm pretty sensitive to residual sweetness in beer...so I didn't want to have a heavy hand. I think the amounts I used give it body and a mouthfeel, without feeling the least bit sweet. I would love to compare the same beer with...

Thanks for getting back to me. Each sour I've done seems like the lacto took off strong and gained a lot of strength over time. Tart like lemonade. It still tastes good, but it seems like it would be a little better if there was more Brett character and less sour acidity. The first few sips...

Hi All, I've brewed a couple sours with decent success over the last couple years. Usually, my process is to throw everything in right at the start of primary (sacch, any bugs I'm using, bottle dregs). My one complaint with my sour beers thus far is that they may be a bit too...

Trying my hand at a Sante Adarius West Ashley clone. I made a saison using the grain bill described in the "Sour Hour" interview with their head brewer. I inoculated it with 60% 3724 and 40% 3711 (Belgian and French saison yeasts). I'll be wrapping it a heat blanket and controlling ferm temp...