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I wasn't attempting a Pliny clone, but my most recent west coast IPA ended up being one of my best and most 'Pliny-like' so I figured I'd share. Great balance of grapefruit, pine and peach coming through strong in the aroma and flavor. Well balanced bitterness, but slightly dry with the high...

Definitely looking forward to that recipe!

Raising just a few degrees higher after your soft crash could make the difference. I've hops drop straight down at 60 but float at 65. I do some very very gentle rocking to drop the hops from floating on the surface, especially if I am trying to add my second dry hop soon.

My latest batch, a "kitchen sink NEIPA". Usually I'll use 2 or 3 hops, this time I went for 7 just for fun. I chose Simcoe, CTZ, and Mosaic on the hot side after reading Janish's survivables article. I like the idea of getting "danker base" to build off of, and save the brighter fruitier...

Any reason you're not doing a whirlpool? I would throw at least 3-4 oz into the whirlpool and then 6-8 oz in the dry hop. I actually just brewed a kitchen sink NEIPA myself. I've had good results with CTZ, Mosaic and Simcoe in the whirlpool and Amarillo, Citra, Idaho 7 and Strata in the dry...

Last time I dry hopped around 50 degrees, they all dropped to the bottom of the carboy right away. Aroma was less pungent than my typical batch. I think it could work if you have a way of suspending or rousing the hops, but since then I always raise back up to 60-65 degrees before dry hopping.

This is good stuff. I stuff crashed before the first addition though, so I'm really just wondering if it's worth doing a second time.

Anyone doing their dry hop in two separate additions and soft crashing in between? I decided to split my dry hop but I'm not sure if its worth trying to get the first dry hop out of suspension first or not.

1. Oxygen is all I can really think of but it sounds like you've got that under control... another thing you could try is to brew the Trillium Melcher Street clone. I think there is something about that 100% CTZ whirlpool and big fruity dry hop (doesn't have to be Mosaic) that really brings...

I've used Juice ~20 times and Barbarian ~10 times. Both great, but I give Juice the slight edge. Only other yeast I've used in a NEIPA was Sacch Trois once and I let it ferment in the mid-upper 70's, but I wasn't a fan of the intense bubblegum esters.

I have not but I'm actually very intent on using Simcoe a lot more in my IPAs, so I will keep that combo in mind. Thanks!

They're not ranked within each category, except for the 1st which was my all time favorite. Pretty much anything that includes Columbus uses the Trillium Melcher St recipe which is all Columbus in the boil and whirlpool, 1 oz of Columbus in the dry hop and 6.5 oz of the other hop in the dry hop.

Also here is an updated tally of the 24 NEIPA hop combos I've tried so far. I ranked them from 1 (favorite) to 5 (least favorite). Keep in mind I've changed more than just the hops on each of these brews, so take it with a grain of salt. Rank Hop Combo 1 Citra, Mosaic, Amarillo...

Citra Mosaic Strata NEIPA update 14 lb 2 row 3 lb flaked oats 0.75 lb wheat 0.25 lb honey malt 0.5 oz Warrior (19 IBU) 2 oz Mosaic whirlpool (185 for 30 min) 2 oz Strata whirlpool (185 for 30 min) 2 oz Citra dry hop 2 oz Mosaic dry hop 4 oz Strata dry hop Imperial Juice gen 1 75:150...

Very good points, I shared those specific combos because they are the ones that have won me medals. I actually have since dialed my 60 min addition down to 20 IBU and I like the difference, although both have been good. I think there's definitely something to be said for layering hop flavor...

1. OP's recipe 2. CTZ at 60 min to 30 IBU, 2 oz each Citra/Mosaic/Idaho 7 in the whirlpool and dry hop 3. CTZ at 60 min to 30 IBU, 3 oz each Citra/Mosaic in the whirlpool, 4 oz citra 3 oz amarillo and 1 oz galaxy dry hop 4. Trillium Melcher Street clone: American IPA - Trilium Melcher Street Clone

I'm drinking this now and I'm really happy with the way it turned out. This has actually gotten me closer to the pilsner I want to drink on a regular basis, regardless of what you want to call it. Its simply hoppier and more exciting. Aroma is that of a really fresh German Pils, with just a...

I don't think dry hopping on day 11 is too late, I would probably do that rather than rush it. Crashing on day 5 seems too soon. I find myself in this situation sometimes for similar reasons, and usually I'll just dry hop without a soft crash. Not ideal, but the beer always turns out well.

Anyone have good luck with a kitchen sink NEIPA? I always pick 1 to 3 hops, but I thought it would be fun to try a whole bunch for once (I see a lot of really good Modern Times beers with 5-6 hops). Current plan is equal parts Citra, Mosaic, Amarillo, CTZ, Simcoe, and Idaho 7.

My lagers are usually ready in 4 weeks. 2 weeks to ferment at 50 degrees, ramping up to 65 towards the end. And then 2 weeks to lager and carb at the same time around 38 degrees. It might come down to the yeast though... I haven't used S-23, but I have noticed that 34/70 takes about a week...