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Bottled this 3 weeks ago. I used a 3:2:1 ratio of Citra / El Dorado / Galaxy. It tastes much better now than when I took the hydrometer sample. I crashed to 50F for 2 days before dry hopping, then dry hopped at 60F for 3 days before bottling. No hop burn when using this method. I think next...

It will be a little more difficult with a carboy. What I do is bottle at soft crash temperatures (~60 degrees F), which also helps keep the gunk at the bottom. Add the sugar solution and stir very gently and slowly until you feel the sugar is dispersed decently. You should only be stirring in...

Try dry hopping in a large bag and see if you notice any difference in flavor/aroma. I would think filtering in the bottling bucket could introduce some O2 at the start of the transfer. Once the bag is submerged, it should be OK though. For batch priming, I tried not mixing the sugar solution...

I dry hop with a 5 gallon BIAB bag so it allows plenty of room for extraction (it floats on the entire top of the beer). Do not use a small bag as you will lose significant flavor/aroma (I've tried that too). I used to toss the hops in loose, but all that did was increase hop burn and...

Yep, they do. And like you said, it's CO2 headspace so nothing to worry about. :mug:

I made an 11% tripel with WLP530. It had no problem carbonating up at all. As cswis86 said, Belgian yeast strains can typically handle high ABV no problem.

I've been bottling my heavily hopped NEIPA's for years with no color degradation, even months after. The tips here are pretty spot on. - Bottle directly from fermenter with a bottling wand - Batch prime in fermenter, wait 15-30 minutes for yeast to wake up before bottling - Purge bottle before...

Looks good. How do you split the dry hop dosages?

I just brewed a new batch after a little hiatus. Is the consensus to do a hard crash (lower temps) instead of a soft crash these days? It looks like people are really experimenting with dry hop temps now too. On this last batch I changed it up by crashing lower than I used to (50F) and dry...

It's possible. I can say that a few years ago when I first started brewing these, the head retention was awful (never had a problem with haze staying though). Over the years I have refined my process and head retention had continued to get better, despite me using more oats than in the past. I...

I use 15% flaked oats normally and the head retention lasts for the entire time it takes me to drink the beer (~15 minutes). Also, I have not noticed the beer clearing no matter how long I wait. So maybe the real factor is process and not ingredients :)

Honestly, I have used different amounts of flaked barley, oats, and white wheat in these beers and have not noticed much of a difference. I think as long as you have a decent amount of flaked adjuncts, it will basically produce the same beer. I have not tried malted oats, but I may on my next...

My current batch of 1318 I've had going for about 3 years. Still tastes the same as what I remember when it was fresh.

Here's my latest... 2-row 75.5% Flaked Oats 15% White Wheat 7.5% Honey Malt 2%

Made another batch of this after taking a break to brew some other styles. It came out fantastic. Man, I really missed having this beer around. None of the NEIPA's I can get from local breweries come close. I made a few tweaks. I soft crashed to 60 F for 24 hours and then dry hopped in a BIAB...

I think there may be some truth to yeast bringing down hop oils when dropping, based on my personal observations. But if you don't cold crash and ferment on a 10 day schedule, your beer will still have plenty of yeast in suspension. I just use a large glass and get all the yeast on the bottom...

Definitely want to try this recipe. I may just do all PB2 though. Thanks for sharing. I have been wondering how to get a lot of peanut butter flavor in a stout.

Did you do any sanitizing of the peanut butter? Seems like you could risk infection by going through that de-oiling process and just tossing it in.

Taste the starter. You will immediately know if it's bad. I make this a practice with every starter.

I have good results with dry hopping 4 days before racking.