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Hopefully right place for this. I ferment in a 7 cu ft chest freezer controlled by an inkbird 308 and heated with a seedling mat. When you don't have anything in your fermentation chamber, what temp do you leave it at? Mine sits in my garage that is not climate controlled, I usually just leave...

Do you feel like anything is missing from not adding a dry hop addition? When you make it again will you omit the dry hop again?

I can post my Bru'n water sheet when I get home from work today. Cant remember off the top of my head. Dry hopped mine last night, had like 4.2oz of citra left in my bag so used it all. Checked FG as well, was 1.020 with an expected of 1.019. So pretty good there. Hydro sample smelled great...

Don't worry about the hydro sample taste, all my NEIPAs taste like bitter garbage in the sample. Cold, carb'd up in the keg, the flavor completely changes.

Brewed this 5 days ago, using Braufessor's recipe, got a little better efficiency than I expected and ended with 1.078 OG, pitched a healthy starter of 007, cant wait to try this one as Ive never had the actual thing.

Try a full volume mash with a super fine crush.

I have also done a TenFidy clone in my 16gal kettle. Efficiency dropped about 13% but still managed a 1.102 OG.

I brewed a NEIPA as my first batch, all grain Biab. I brewed Braufessors recipe swapping azacca for galaxy. Came out awesome! I don't know why everyone wants to make it seem like brewing this beer is so much more complicated than brewing a "normal" ipa. You dry hop earlier....ok. You also don't...

Yes I'm well aware how yeast starters work, but since he gave very little information you made a bunch of assumptions for an under pitch. How do you know this wasn't a 1g batch? How do you know he didn't use a calculator and step up his starters? You don't, thanks for the lesson though.

How would you know they under pitched without knowing the size of the batch, the size of the starter, what yeast was used......? You shouldn't have much of a lag phase or under pitch with a starter....that's the point of making one

I use BMB for fermentation, I don't understand how anyone thinks these are difficult to clean. The lids aren't great but it takes what, like 4 seconds to put a weight on the lid? They work fine for me.

el dorado and azacca will go nice together. if you really want a nice aroma/flavor you might want to consider a whirlpool/steep @170', 1oz of each for 20-30 min and also a dry hop 1oz of each, 4-5 days before packaging

Solid recipe to start with above... OP, have you had a commercial beer that had the characteristics of what you are looking to make, that would help in knowing which direction to go.

I subbed Azacca for Galaxy on my first one because I couldn't get Galaxy, I actually liked that version a little better than C/M/G

Yes you can do a partial volume mash and then sparge, but like others have said, you will probably need between 7-8 gal preboil volume to end up with around 5.5 gal into your fermenter, it will be tight but doable if you are good with heat management to avoid a boil over. Why not scale down to 3...

I believe 05 is chico strain

don't dump it, hasn't even been a week, give it some time

It sounds like you are asking how many times the yeast can be used, not how large of a batch you can make. I asked a similar question recently and the answer is "it depends". You can use it until you get a mutation that causes a characteristic in the beer that you dislike, then start with a...

I am normally in the high 70s for efficiency using full volume biab, I did a tenfidy clone a few months ago and I was in the low 60s for efficiency. Most my grainbills are between 14-16lbs, the stout was around 24-25, cant remember exactly w/o my notes.

Go to your grocery stores bakery department, ask for empty icing buckets. Food grade, gasket lids, free