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Safale S-04 would be a classic dry English yeast, and should be as widely available as US-05. Nottingham is also widely available (but to me is a little crisper, more lager-like, hop-forward). Your other bet would be to obtain a liquid strain you like and keep a culture going.

That will be interesting to hear about! I’ve thought about doing something similar but never gotten motivated. The experiment I am thinking about trying this month is splitting a 3 gallon batch of wort, and doing a different single 60 minute hop addition to each, to see if bittering hops really...

I would just paint the glass container you found, maybe with Plasti-Dip.

Never give up on CloveBomb2019!

This was using a frozen product called Fruit In Hand (the fruit was also no-boil, I guess!). Hops were Azacca in the kettle and Mosaic in the fermenter.

Most recent no-boil hazy IPA. This one had 3/4 gallon of mango and passionfruit puree (this was the first pour from the keg, so there is a bit of fruit sediment). Came out really pleasant — dry and tart from the fermented fruit, and a nice pungent hop aroma from the 12 oz of Mosaic and Azacca...

Oh, I assumed Mandarina Bavaria was a patented strain! That’s great. My US state of Oregon has very strict import regulations for living hop material, probably because it’s such an important crop here. I have to source rhizomes or crowns from local sources. I was delighted to find Comet...

Oh, you’re getting *fancy* now? Haha. But seriously, I can vouch for the continued deliciousness of well preserved 2017 hops at the current moment. Especially since you’re going to blast through that pound in one or two batches of NEIPA, not let it linger in your fridge for another year.

Here’s some: https://www.yakimavalleyhops.com/2017_El_Dorado_Pellets_p/hopseldorado1-2017crop.htm

https://hopsdirect.com/products/el-dorado-type-90-hop-pellets?variant=31911838273 Oops, looks like they sold out. I picked some up at that price.

Some of the less expensive hops I’ve been using lately for NEIPAs have been Mandarina Bavaria, Azacca, Idaho-7, El Dorado, and Summit, which can all often be found for $5-12 a lb.

Two really interesting varieties I’ve only seen available recently are Comet and Sorachi Ace.

I’ve found it to be a little stronger and more aromatic than the African beans I normally roast, so I’ve been dosing it slightly lower. It’s an interesting and tasty roast (and I’m intrigued by the strawberry vs the blueberry I nearly always taste in the African beans).

I had lactose in the last one and it pushed it a bit too far into the sweet side. I can always dose the keg if needed (I set up a jumper for connecting a soda bottle with a carbonation cap to the liquid post of the serving keg).

Just brewed my third no-boil NEIPA. This was Golden Promise and 2.5 lbs of flaked oats, mashed to around 1.060, then heated to 180 and whirlpooled for 40 minutes with 5 oz of Mosaic. Into the fermenting keg with 3 oz of Mosaic and 3 oz of Azacca, with a big pitch of Sacch Trois, along with a...

Roasted these interesting Yemeni Mokha Harasi beans from Sweet Maria the other day. The chaff was unusually persistent, and made it hard to tell how dark they were getting. I roasted a bit darker than I planned (maybe around Full City), but they’re still very fruit forward, with a lot of...

You mean just a cold steep? Or are you mashing with base malt?

No extract. Mostly Golden Promise and a ton of flaked oats.

My no boil NEIPAs have involved heating the wort to 190° or so after the mash to sanitize, then whirlpooling hops usually at two different temps (e.g., 180° and 140°) to get some IBUs and flavor. It seems like it would be challenging to get there with no heat at all.

Oh... you didn’t even heat the wort? It was a cool dry hop only?