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The aroma in my last NEIPA is amazingly intense! Wow! Compared to my other NEIPAs I splitted the whirlpool hops to 1oz at 80C, 2oz at 71C and 1oz at 42C and I changed the yeast to S-33. My guess is that it is the yeast that is responsable for the increased aroma intensity. S-33 has low...

I ferment in a keg and transfer to another keg. For inspiration: I solved the clogging problem by shortening the dip tube.

It is my solution to avoid introducing oxygen when "adding" DH. The DH is in the dry hop keg and it is purged by the pure co2 from the fermentation. But yes, you have to know what you are doing.

All that has already been said. Plus: 1 & 2) Try rack to a new purged container with dry hops after dropping the yeast. Dry hop with loose pellets. Shake the whole thing once in a while. Still at 14C. After 12-24 hours start a solid cold crash at 0C or - 1C for 2-3 days. That should maximize...

Does anyone know of a retailer with Riwaka inside EU?

Strange color. It almost looks like you mixed a beer with milch. My current neipa looks the same. That causes this white color? Wheat malt? I will try to avoid it next time. Mine was 68% Maris Otter 14% Wheat malt 4% Chit Malt 4% oat malt 4% Honey malt 7% table sugar LoDO No boil/RAW

I love this color: This was the best NEIPA I tasted this summer. Out of about 20 different hazy beers. The grain bill is on the label. 50% maris otter, 50% wheat malt, oat malt and carapils. I think the yeast is LA3. The beer is single hopped with Strata but still complex in taste. Grape...

What are you missing in the Lallemand NE strain? I have also looked at the Lallemand Verdant strain. But I don't think I want apricot and vanilla in my neipa. I am more looking for stone fruits like peach.

My favorite until now is S-04. Over LA3. It is just easier to work with dry yeast rather than liquid. No starter needed. No oxygen needed to be added before pitching. And it performs equally well and stays hazy for longer time than my last LA3 batch. I also want to try S33, Lallemand New...

Why is it that most beers in this thread is golden orange rather than yellow? Can we make them yellow without changing the mouthfeel? It looks like the grain bill for the yellow neipas contains no caramel malt and uses pilsner malt rather than pale malt.

I would move all Citra and Mosaic to WP and move all Strata to DH. I would skip El Dorado. I still havn't been impressed by it.

I am going to try this. But I only have 100g Vic Secret and need to add 50-60g of something else. Citra?

Heating a sealed container with liquid will also Increase the pressure inside the container.

+1 for this theory. My last NEIPA (Trillium Street clone with S-04 yeast) stayed clear for weeks until I transported the keg. Then it started to clear.

I ferment in a keg and transfer the beer to another keg with dry hop after soft crash. I have 2 approaches for preparing the dry hop keg: 1) Put the hops in the dry hop keg at fermentation start and attach the dry hop keg to the fermentation keg so all co2 from the fermentation is purging the...

Yes. :)

What would be your recommends for hop combinations for a crowd pleaser and local competition NEIPA award winner? (Boil, WP and DH)

Looks good. I just brewed something similar. RAW with Columbus in the mash (1/3oz) and highest WP temp (1oz at 77C). Citra (2oz) and Idaho 7 (1oz) at lower WP temps (2oz at 71C and 1oz at 42C). And 1 oz Citra at day 2 of fermentation and 5oz Strata post fermentation and soft crash. My last...

Would Ca=60 be too low?

I found them inside EU on twojbrowar.pl Good luck.