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I would save Nectaron for the dry hop, to get the full quality of the hop. I think a pairing with Citra would make it stand out. Dry hop: Nectaron, Citra. 2:1

Grain: Pale 7 kg, Spelt malt 1 kg, Wheat malt 0.5 kg, DME 0.5 kg. Hot side: Citra, Idaho-7, Mosaic, CTZ, Cascade. 50, 50, 25, 25, 25g PFDH: Strata, Nectaron. 150 g, 150 g. OG: 1072 FG: 1012 Yeast: Verdant + Lallemand NE Aroma: Grapefruit Orange Pine Taste: Dank Pine Grapefruit Mouthfeel...

6 oc points sound like a lot. By adding DH on day 3 it sounds like you avoid hop creep on your "after ferm" additions. By taking the hit up front. Are they equally intensive in hop flavor? If you want to avoid hop creep you should keep your beer below the temperature where your yeast is active...

What yeast? And what dry hop temperature?

Ascorbic acid alone is widely used in Denmark. I follow a national homebrew forum where is it widely adapted in neipas. I asked for experiences with the oxydation problem. One had experienced it once. So it might be a real (but still rare) problem.

I am going to invest in a new PET fermenter with pressure fermentation capability. Should I go with a two fermenter set up and do a closed transfer away from the yeast and into a fermenter with dry hops? Or should I go with a conical fermenter with a 2" butterfly valve in the bottom for dumping...

I have tried both with and without citric acid in addition. Citric acid should increase the effect of the other antioxidants. And if you ask me, it doesn't hurt adding a tiny bit. The taste of citric acid blends fine in a NEIPA. But still ascorbic acid also works just fine alone.

I just dump it in the beer together with the dry hops. It dissolves when I agitate the hops.

Sodium metabisulfite taste awful in beer. I tried is once. When I wanted to kill the yeast. I won't use it again. I recommend using only ascorbic acid. 1g to 5 gal is enough.

I am using it. Every time. It is an antioxidant. Works great. But it breaks down when heated up, so you should add it after the yeast is done fermenting. E.g. together with your DH. 0.5g/10L.

I am going to try DH on top of the yeast cake this time. Like you used to do, @Dgallo. You have earlier considered coffie grinding a large part of the DH. Can you recommend this practice? Also do you think the hop flavor is more intense after you switched to racking to a separate dry hop fermenter?

With pressure capabilities comes closed transfer capabilities.

I used to transfer to a dry hop keg but I am going to try DH in my conical fermenter this time. My plan is to chill the fermented beer to 12C/54F. 36 hours after hitting this temperature I will add 125g/4oc DH through a counter flow of co2. No agitation. Then after 24 h I will add another...

Any you noticed a drop in brew house efficiency after switching to spelt malt? My dropped consistently 10 percentage point over the last two brews.

How long do you wait for the hops and the kettle trub to settle out before transferring to the fermentation tank? The hops seem to settle within 10 minutes while the proteins take a lot more time. (Using protafloc) Normally I just wait 10 min and then transfering everything except the lower...

I once did a neipa with Columbus T90 in the hot side and Citra Cryo and Mosaic Cryo in the dry hop. Boring. Next time I use Cryo I will follow the advices and mix T90 and Cryo in the dry hop.

What do you get from Riwaka, Enigma and Rakau when used in DH?

Nectaron

What does your hop cannon set up look like?

Cosmic Punch is a Genetically Modified (GM) Yeast Strain. It is only available in US.