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This is second time cascade is mentioned within a short period of time. Last time was @Dgallo. What motivated you to use it in the brew below? I haven't seen it much in neipas until now.

How much cascade did you add to the mash for a 5G batch? What hops did you use hot and cold side?

The dry hop strains are one of the most important part of this beer. They stands for the majority of the intense aroma and flavor. Popular strains are Citra Mosaic Galaxy Nelson Strata Nectaron And it seems like any mix of those will give a fantastic beer. Given that the hop quality is...

How did you manage to bottle this without exposing it to oxygen? What was your process?

I leave 2-2.5L in the kettle, in the fermenter and again in the dry hop keg.

I tried it. Got a fantastic beer. But it is not suitable for a NEIPA. I will recommend it for Pale Ale and West Coast. I didn't noticed any effect from the enzymes.

Do you agitate when dry hopping?

So I will stick to post soft crash dry hopping. Until now I have just practiced dry hopping "all at once" by transferring the beer off the yeast to a fermentation flushed dry hop keg. What is your practice then double dry hopping? Do you split your 10 oz of dry hops evenly? Do you dry hop loose...

A few weeks ago we discussed splitting up the hot side hops between 20, 10 and 0 min boil and WP at different temperatures. For a more saturated result. Have anyone tested splitting up the dry hop between active fermentation and after soft crash? Also for more complexity. E.g. 1 oz during...

2-3g for 5 gal for kveik is a valid underpitch

So you could rig up two dry hop kegs and a serving keg in serial and fermentation flush everything. Or liquid flush the serving keg if you don't think the fermentation generates enough co2 to flush three kegs. You can turn the first DH keg into the liquid flushed serving keg, if you are low on...

Are you convinced that the improvement is from dry hopping in two steps? Or could it be just the larger total dry hop amount?

I have a Citra, Nelson, Motueka on my TODO after trying a lovely commercial Nelson and Motueka. I think it will be Citra hot side and Nelson and Motueka in dry hop (1:1).

Great comparison. Any notes on the aroma? My brew with most intense aroma was brewed with S-33.

You could keep the dry hop keg attached for the most active part of the fermentation. Points needed is discussed here: https://www.themodernbrewhouse.com/kegging-care-guide-purging-transferring-stabilizing-finished-beer/ (Google: "KEGGING WITH CARE: A GUIDE TO PURGING.") Another option is to...

Talking about saturated flavor from hot side additions... Nice podcast about survivables. With Jamil Zainasheff and Scott Janish. From 18:30 to 23:30 forward they talk about using a single hop variety versus multiple hop varieties hot side. Scott Janish recommends combining different hops hot...

I was worried about the PET material itself. It should allow oxygen diffusion to some extend compared to a glass carboy or a stainless steel fermenter.

Is a PET carboy/fermzilla/fermentasaurus sufficient oxygen diffusion proof for oxygen sensitive NEIPAs? What is your experiences when dry hopping in one of those?

I usually do cold crash both before and after dry hopping. And transfer the beer to a separate dry hop keg. And dry hop cold. In several brews I have nevertheless found yeast on top of my hops in the dry hop keg after the second cold crash. The idea of soft crashing is to dump the yeast and...

LA3 needs double the amount of oxygen as a normal liquid yeast. The problem might be that you are just shaking the fermenter.