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My thoughts @troglodytes Belgiany off flavor (phenolic) - could be yeast as mentioned above but I think it is water based on your follow up post. Unless you are using a carbon filter or well water this most likely problem. Chloramines in city water can produce phenolic off flavors. RO water...

@Dgallo - Sounds great! Christmas gatherings wiped me out. I have a fresh batch that I just put in fermenter for competition though. I will be canning the samples on 1/31. I will do extra. Send me a PM and we will work out the details.

Correct! @SRJHops For 6 gallons I use these amounts I only use 1/2 -3/4oz of CTZ in boil for 30 min for bitterness only OR sometimes I use 1oz at 15min if to add some flavor to go along with bitterness. These amounts result in 15-20 IBUs 6oz whirlpool 6-9oz dryhop. I use lower end when...

National versions are nothing like micro brew close to home. King Sue is crazy good. Not sure if disto'ed there but it you can get it try M43 out of Michigan. This beer recipe was crowdsourced from homebrewers - really cool history to this brewery & beer. It is an outstanding example that...

Brulosophy did exactly this and it was the most significant exbeeriment to date. http://brulosophy.com/2016/02/29/hop-stand-vs-dry-hop-exbeeriment-results/ Folks greatly preferred the dry hop only beer. Curious, I did it myself and my results fell in line with what Denny & Experimental Brew...

Find another brewery... this is the epitome of bad brewing practices in my opinion. As a consumer at a brewery you should never experience hop debris in you glass. They are rushing the beer to market too fast resulting in an inferior product. More hops does not equal better IPA.

First: I would recommend that folks review this slide deck - lots of amazing info compiled into one presentation. https://www.craftbrewersconference.com/wp-content/uploads/2018_presentations/Dry-hopping-Beer-Achieving-Consistent-Flavor1.pdf (I will include screenshots in my response to above.)...

This is the shorter less technical version of my post. Thanks @Dgallo Point of the post - dont dryhop at krausen expecting biotransformation instead load up the whirlpool hops if that is your goal. Dryhop at krausen for other goals (like LODO).

No comments after almost six days on the most popular thread on HBT, now I feel like crap - I broke tHread... please ignore my previous post and continue on with the good discussion on @Braufessor EXCELLENT NEIPA recipe

I have done a no boil NEIPA with Hornidal yeast and later did a boil version with same malt bill & yeast but different hops. My observation is that it is doable, BUT the malt backbone was more pronounced in the no-boil version (taste & aroma). Mouthfeel for the no-boil was slightly thicker but...

I too am a believer in biotransformation but "importance" of my focus on this as a brewer of NEIPAs is waning. Keep in mind that the primary research (Takoi) focuses on "biotransformation" of geraniol/linalool converting to beta-citronellol supposedly by yeast..... It comes from whirlpool hops...

1.060 SG 1.010 FG 1.026 at 24hrs, FG 8hrs later

I really “pushed” the yeast on the latest brew. Grain to glass in FOUR days. The carb level was not great but had a good head. My son came home for one week visit over Christmas and wanted to brew one and drink. (NEIPA w/ single dryhop of CMG at 24hrs post pitch) Mind blown!!!!

It is acutally much lighter than the pic appears due to crappy lighting

I have experimented with Hornindal Kveik yeast recently - very good stuff but it does not supplant my two house yeasts of 1272 & Conan for this style. One thing I learned more about researching the Kveik is the "no boil" method. Larsblog says that this is a good option for brewers of NEIPA...

@Jaybird I have a 30L speidel fermenter and just received a new Norcal diptube & ball valve for the bottom that pairs with already attached Norcal gas/prv (20lb) on the top. Now that I have seen this item it looks like it might be capable to use with the new yeast brink for LODO dry hopping the...

100% agree that it is a thing. My challenge is that my palette is not good enough to discern the biotransformation vs yeast esters. Therefore I use hops that naturally have high levels of b-citronellol (Citra, simcoe, strata, etc) in whirlpool hops. There are generally two schools of thought...

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I recant my previous doubts - this yeast is a winner. 10 days post brew day - it is really effing good beer. Like a noob I was impatient. 5 days brew/ferment/dryhop/carb plus 5 days condition so that grain to glass 10 days is “blowing my mind”. When I use 1272 or Barbarian the above formula...

Okay - disregard that previous post. For others that may have thought the same thing - here is the solution: Attach the dry hop filled yeast brink to the conical but do not fully tighten the triclamp. Apply purge gas a few times and allow the purge to exit around the TC gasket. After...