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I would consider switching from flaked to malted and keeping the ratio.

I have brewed this nice Trillium Streets inspired NEIPA. But it is a bit too bitter to my taste. What would you recommend for next time to switch the balance to a more sweet beer while keeping the hop intensity? Pre boil: 21 L (5.5 us gallons) Post boil: 19 L (5 us gallons) Into fermenter: 18 L...

I now know that one source to my hop burn problem is hop particles making it through my hop filter (shown in the picture above). The filter is useless. Next time I will skip the filter and just use a shorter dip tube, that is not reaching into the hop sediments.

I did the @anteater8 recipe with 18 % flaked oat. Nice smooth beer and great head retention. Still a bit of foam on top of the beer minutes after pouring. But still a bit of hop burn now 14 days after dry hopping. I suspect the process more than the recipe. But I will wait longer and see how it...

After dry hopping in my dry hopping keg and transfering to my serving keg, my dry hop keg looks like this. I still have some hop burn.

Sounds like 15 % flaked wheat is a good choice :)

What can I do to avoid hop burn while keeping aroma and flavor at a max? Looking at this thread I have found the following tips: - Minimize use of oat - Use whirlfloc - Whirlpool at 160 F (71 C) or below - Hard crash before dry hopping - Hard crash after dry hopping - Let the beer mature for...

I ferment in one keg and dry hop in another after crashing out the yeast. I want to hard crash at 32F and dry hop at 67F. After crashing: Would you expect any difference from (1) transfering the beer to the dry hop keg while the beer is still cold and then warm the beer in the dry hop keg...

What do you recommend? Malted or flaked oats? Malted or flaked wheat? Cara pils, chit malt or flaked barley?

So out of the tree yeast strains in your original blend you nailed it down to s33 causing the fantastic aroma and taste. Does a beer fermented with s33 stay hazy like one with 1318?

@echoALEia Are you sure the blowing away factor of the right comes from the yeast and not the hops? Strata hops are really impressive.

Every version of this recipe seems to have a different hop combination. What are you using?

Is it better to soft crash post fermentation and before dry hopping vs cold crash post fermentation and before dry hopping?

Which NEIPA hops are dank and which are fruit forward?

I want to dry hop post fermentation. I am trying to sum up on this thread. Is the following considered best practise for maximum "in your face hop aroma"? As soon as the fermentation is complete: Soft crash at 50F for 24 hours. Increase to 63F and add dry hop (baged or loose). Wait 12-24...

I am going to try one of your NEIPA's. How would you describe the bitterness of your recipe? Is it to the sweet or bitter side? I like it sweet, but still with all the fruit-flavor.