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Went with full golden promise for the first time, had 1lb of unopened Eureka! for like 6 months in the freezer... needed to try this instead of simcoe... Just made the dry hop when the beer was at 1.025 (3 days of fermentation) Will post result in 2 weeks. Cheers

Did anyone brew a NEIPA with Eureka! hops? Got 1lb in the freezer that I wanna try in whirlpool and dry hop. Any thought on this Simcoe on steroid ? The brulosophy Hop Chronicles describe aroma and flavor: -Citrus -Resinous -Tropical fruit Gonna brew this next week with Azacca and Galaxy.

Yes, I made a 1.6L starter from a purepitch pack. It took only 3 hours to start bubbling. According to my notes, it took 9 days to have a stable gravity. Fermented the whole time at 75-76F before I cold crash.

Result with WLP644, pineapple, pineapple, mango and pineapple. What a wonderful yeast for NEIPA!! So juicy and fruity. I mashed at 156, went from 1.060 to 1.008 and I can assure you that this is not dry at all. Not even near it. Dry hopped 6oz at day 2 until the end. Switched Galaxy for El...

Well, when I bought the blowoff hardware I started fermenting under pressure and transferring with the no oxygen method at the same time. I should have said maybe both... Before, I only purged the keg with co2 and transfer the beer in an open keg with the tube at the bottom.

For those who have the possibility to primary co2 transfer to the keg, I must say that since I ferment under co2 and transfer with this kit (picture) (I bought all the hardware pieces from an old post here so I do not take credit), my NEIPA have greatly increased on overall quality. You just...

I have never keg hopped. With 6-7oz at whirlpool and 6oz in the fermenter, my keg is always fresh for 4-5 weeks. By that time it's almost empty. I had a keg that lasted 2 months and it was very very good. I am doing a no oxygen transfer. My beer is always better after 2 weeks in the keg.

Gonna try your technique instead of 3oz at flameout, 3oz at 170, dryhop 3oz at day 2 and 3oz at day 10. This is gonna confirm that 10-12 days of dry hoping doesn't make a difference from a 2 step dry hoping... That would be very nice! Using WLP644 in less than 2 weeks

I would like to know this as well...

I did Galaxy Mosaic Simcoe and it was great. You can feel that the Citra is missing and that was what I wanted to test in this version. Very fruity,citrus with a touch of pine/earthy. If you like Simcoe like I do, it's a must.

Result from 1318 batch. Totally different taste and aroma from 1318. Very juicy but not the look I was looking for. You don't get the peachy/fruity aroma from Conan. It's more like neutral? It finished at 1.009 and was aiming for 1.013. I dry hoped at day 2 of fermentation and it's becoming...

This is my 4th Vermont Ale generation using this recipe and I don't know what went wrong but it's already getting clear 1 week after kegging. The only thing I changed in the grainbill was using all 2row (for main grain). 1.060 to 1.013. My last 3 batches never cleared until the keg was kicked...

There is something wrong if it's fermenting for 28 days. did you make enough yeast with your starter? I did the same temp control as you and it finished in 7 days.

I'm doing no oxygen co2 transfer. If I don't cold crash I'm always clogging. I just have to push a bottom on my controller and it's cold crash itself... while would I don't want to?

I have a batch of this recipe that was brewed 17 days ago with 1318. 66F for 5 days and resting at 69-71F. (Inside fermenter temperature) This beast finished at 1.010 7 days after fermentation started. It's the 1st generation. I Mashed at 150. OG was 1.060 I'm kinda surprise it finished so...

Indeed, I'm looking for this aftertaste. I always dry hop for 6-7oz in 6 gal batch. I'v never been near this aftertaste and I tried so many hops combo/trio.

I never tried acid malts in any of my beers because I'm always using Lactic Acid to lower my pH. Since I just want the tartness to be at the end, I suppose that adding acid malts will carry it from the beginning to the end ?

Gonna try wlp644 then since it's seems to be the same as Imperial a20 Citrus.

My last 18 batchs of AllGrain was all IPA/NEIPA. I'm a hophead and I like it :) I tried us05, s-04, TYB Vermont Ale, WY1318, wlp001, WY1450 and WY1156. I am on a journey to find how to produce a sour/ smooth acidic aftertaste from the yeast (I supose) that I got in some IPA/NEIPA. I am not...

Since you just racked the beer, give it time. I had many grassy offlavor after dry hopping and it goes away in like 5-10 days after kegging with some hops.