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https://www.craftbrewersconference.com/wp-content/uploads/2018_presentations/Dry-hopping-Beer-Achieving-Consistent-Flavor1.pdf

Alright @Dgallo I am putting my faith in you here. I just brewed a NZ Neipa with Nelson, Motueka, Rakau, Wai-iti and plan to use A24 and this ferm schedule. I will report back.

There is a paper by Shellhamer that test a bunch of hops (of course doesnt account for lot differemnces) that showed Mosaic shows up the same regardless of whirlpool or dryhop. I use this to inform my wp/dh for the ones shown that I use and vary each according to what I am trying to accomplish

Looks my shopping list!

My experience/preference is to use two "dank" hops plus one citrus/tropical forward hop to yield the best balance. Dank - simcoe, columbus, I7, mosaic (big doses), strata, etc Citrus/Tropical - citra, galaxy, el dorado, moteuka, mosaic (small doses), etc

@BeerFst I think that was as brulosophy experiment on "vitality starters". This is what I do now and now longer add oxygen nor shake fermentor. Just drain from BK and let it splash into fermentor then pitch vitality starter. I have not had any to stall since I started using this method...

@Hannabrew Probably because you instituted some cold side LODO techniques. These were 1gal batches that I used a bottling wand on day four after 24hr dryhop - still had some points left (I think four?). I put them in uKegs to secondary and finish fermenting, hoping that would scrub any O2...

I saw a video somewhere of the galaxy hop growers, they said to use for dryhop only and not for the biotransformation version of dryhop. In my experience, phenolic is a yeast/sanitation issue and picking up a wild yeast. The all galaxy dryhop w/ Kveiking is top 5 beer I have ever made...

A24 is a 50/50 blend of A4 & A20. Buy each separate, Over build starters and blend yourself at yeast pitch. Little more work but you can keep it going several generations this way and cut costs.

I have an experiment to share with you all. There have been several experiments about oats vs wheat in neipa - usually flaked variety, But I have yet to stumble across malted oats vs wheat malt. I decided to do my own. I brewed two seperate small batch neipas: 80% TF Golden Promise 18% Crisp...

Am sad to report that my open ferment experiment did not go so well...I must have gotten a wild yeast in the mix either from starter or open fermentor because it turned out phenolic in a bad way. Luckily I hadnt added my dryhops yet so at least I salvaged that much. I would try open ferment...

Am trying open ferment again look, this time with my house yeast - Conan (Barbarian) that I know super well. I wanna see if it enhances the esters. 24hrs in and I have the coolest looking krausen I have ever seen. Never seen "meringue" krausen before when using a blowoff - so fingers crossed...

If you have a TC valve on fermentor, you can add hops via hop cannon. See the jaybird / norcal yeast brink / harvester thread. OR you can use a hop doser similar to this: https://www.homebrewtalk.com/forum/threads/northeast-style-ipa.568046/page-241#post-8659847 I was not able to figure out...

Mash 152* 30min & 162* 30min Pitch 100* Ferm 95* 3 days, 85ish (no control) 2 days, 58* 1.5 day, 36* 1day The galaxy beer is phenomenal. The Citra, Mosaic, Eldorado is really good but is overshadowed. Of the big NEIPA hops, Mosaic & Galaxy are the most variable hops for me regarding yeast...

Reporting back Twelve days post brew day. 7 days primary, 5 days cold conditioning in keg. Kieiking is a good NEIPA yeast. Ester profile very similar to 1318 according to my nose / tastebuds, albeit less pronounced than 1318. The most interesting thing for me was the dramatic difference in...

Skip Ella in combo with either of these - you have four of the most potent hops around and it will be buried. Since you never used VS - I suggest simple combo for balance in the whirlpool and then double down on VS for DH with a nice supporting actor. Mosaic / Citra - 1:1 for whirlpool Vic...

Seeking feedback - I have two batches fermenting with IO Kveiking at the moment (44hrs in). One observation of this and my previous experience with Hornidal: I know the need for lots of yeast nutrient for kveik is well established and I have done that each time I used kveik BUT the first...

Slow pour I presume? Am curious about your to hear about your malt flavors after after 3-4weeks. I used all Barke Pilsner base in a NEIPA recently and was not blown away like I was when I switched from floor malted Pils to Barke for my German Pils. I got the honey/sweet/hay/dough flavor from...