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Anyone tried using WLP007? I just kegged a batch in this style and used it for the first time. It was a quick worker. Went from 1.056 to 1.009 in 3 days. Left in fermenter for 2 weeks. I also mashed at 153 with 33% being wheat. Way clearer in clarity than the other yeasts I have used. Gonna...

I wouldn’t dump it. Give it 4-5 weeks. I think they are better at 4-6 weeks rather than 2-3. i find 2-3 un-drinkable at times. It improves greatly in the keg at room temp.

I tapped keg of most recent NE IPA. However this was meant to be more of a Pale Ale. 5.5 Gallon. 5.5% ABV. I did 80% 2-Row. 15% white wheat. 5% 15L. Hopped with Columbus and Citra at a total of 7.5oz. (4oz dry Hop). S04 yeast. Fermented around 62/63. This is exactly 5 weeks from brew day...

I have never worried about the amount of trub making it in. Haven’t felt it adds anything negative or positive. Brulosophy did an experiment over trub/no trub and the results came out negligible that anyone could tell a difference in blind taste tests.

On tap- NEIPA w/ Columbus and Citra. And. Hoppy Blonde Ale w Citra, Topaz, Mosaic.

Thanks for quick responses and apologies for subject change.

Question for the group- has anyone used a Hop filter in transferring beer from fermenter to keg? Like putting the filter around the bottom of your hose/tubing? This would be with the idea to capture any trub/hops and get the most beer out of the fermenter. I’m wondering if the keg filter would...

I don’t have a great setup like seen above. I’ll say in my experience you have to be fairly reckless to lose a batch(in this style) to oxidation. When I rack to keg, I turn on Co2 and then bleed out a few times. Then I crack lid enough for tubing, run tubing to bottom of keg. Making sure no...

Always have seen folks talk about the off flavors like listed above you get from keg hopping. Not had it myself. Not Measuring what is achievable on a commercial scale as it’s a hobby still at this point. Brulosophy did a great article on keg hopping over a long period of Time. Had no issues...

This looks delicious. Nice!!

They may not call it a NEIPA. But it definitely is. Looked at Pinthouse Facebook page and why they have pictures from in 2015 is not the same beer as today. This is the style to a T. Based on untapped what was and what is now, has changed.

Definitely have tasted the hop burn folks are describing. i keg Hop regularly and don’t have this issue using different yeast strains. However, one that comes to mind on a commercial scale is Pinthouse Pizza Electric Jellyfish. It is a brewpub in austin. That beer is a NeIPA and burned to the...

Long time viewing of this thread, but wanted to add my experience in hopes to help others trying to achieve the style. I have used 1318, OMEGA DIPA and S04 with this style. I prefer to use S04. I get a cleaner hop profile and don’t feel hops are being taken by yeast or grain. Most...