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It's normal when you don't use enough hops.

You're going to have to use ALOT more hops. Typical NEIPA recipe will have 10+ ounces in total. Mostly in whirlpool and dryhop.

@Leblais https://www.williamsbrewing.com/Top-Draw-Beer-Pick-Up-Tube-P4643.aspx

I've used the cereal killer for about 4 years now. No complaints, but I don't have anything else to compare it to. Think it was $99

Going to be difficult to replicate given the difference in quality of hops available to us.

Has anyone used this as a seemingly cheaper and similar alternative to the CBDS? https://www.williamsbrewing.com/Top-Draw-Beer-Pick-Up-Tube-P4643.aspx

Imperial is a powerhouse. Probably don't even need to worry about it.

Your OG is low, but is your volume high?

Wait longer than four days to judge your beer and make drastic changes.

There's a whole lot of people in the treehouse yeast thread that would love to figure out how you're getting that bubblegum flavor

Not sure what styles you are making, but kveik yeast is great for not having temp control. Very clean yeast with temp range upwards of 100 degrees

I'm doing a columbus, centennial, HBC 342 one this week. Love buying the cheap pounders on MoreBeers Hop Market. I truly think the yeast is the catalyst of these styles. Every hop combo I've done comes out tasting very similar. Short of doing something like an all Galaxy or Nelson hop bill.

How much lactose are you using? Are you confident in your mash temp? (don't think you listed it)

Sorry didn’t know multiple opinions weren’t allowed. I’d never reuse a yeast cake containing bacteria that wasn’t killed off by boiling. I’ll see myself out, Lord of HBT

Who did I disagree with? I re-affirmed what everyone else said after he acknowledged it wasn’t boiled after souring. You feel better now? Move along

If there was no boiling after souring, I wouldn't advise doing it.

If you can get the Swanson's capsule, that's about 1 capsule per gallon.

Has the gravity changed? If there's only bacteria present, the gravity shouldn't change. If there's wild yeast, then it's a different story. Matt is right about oxygen. It's best to purge the headspace with c02 prior to sealing.

That is a lot of crystal for an IPA. I can't speak for Viking crystal malts, but I know their "2 row" is much darker than other brands, so that might be true for the crystals as well. But if you like a maltier IPA, it's all up to your personal preference. Also all IPAs should be dryhopped

I saw that in the Malt Madness results. Congrats!