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I was going to try and do a NEIPA. Even though I live in a city of almost 4 million people, beers of this style are next to impossible to get unless you're willing to wait in line for hours on a weekday. I work for a living so that's a bit tough to do :D

Awww hell yeah! Grrrr, no flaked oats :(

I wouldnt worry about it too much, you just got a little bit extra alcohol for free. Let it ride...

^^^This dude wins for sig of the year^^^

It's about time.

Definitely dont use soup to clean your brewing gear. Dont ask me how I learned about this the hard way...

I made a jumper line using 2 beer disconnects and about 2 feet of beer line. Attach co2 to the keg with wort in it, then I attach the jumper from out to out on the 2nd keg. Turn on the gas and beer flows keg to keg with next to no oxygen touching it ;)

Fermentis lists the "ideal" temperature range for this yeast as being 59-71 degrees, so 68 is closer to the higher end.

Since 12/19 at 68* f. Finally got a chest freezer and inkbird to use as a fermentorium/keezer so I've got high hopes that this batch will be better than my last 3 that were allowed to ferment at ambient and and turned out pretty gross...2 were dumpers :( *edit* That 68* is wort temp, NOT...

I'll be dry hopping the deaf turtle tonite and I'll let it sit until saturday when I'll transfer it to another keg and carb it up overnight. I'll report results here :)

Noticed the same thing with the Plinius, no hoppiness whatsoever. I've had the real one many times as well, and you're right, they're worlds apart. Noticed the same thing with my 2nd batch...forget which one it was, the rye IPA from Denny Conn. I wish they would be more forthcoming with details...

Looks good!

Have you sampled a different bottle from the same batch?

Use staves from bourbon barrels. They're readily available and pretty cheap.

Just killed a bomber of Stone Enjoy by 12/25. Scored a few cans of some Monkish Brewing NEIPAs yesterday, will be having one of those later. Murrrrrry Christmas...

What you dont want to do is place your nice keg of hot, fresh wort into your 68* fermentation chamber and leave it overnight. Ask me how I know not do do this again ;)

You could send me a couple bottles and I'll test them for you :)

Describe the off flavors you're getting. I've gotten some really bad off flavors (metallic, sour and buttery) due to large temp fluctuations during fermentation.

I bought one of the torpedo kegs that morebeer.com sells. It's a standard corny keg, just in 1.75 gal capacity (they make other capacities too). I modified the Pico regulator by removing the barbed fitting using some channel locks and a vise. Then I just took a standard gas disconnect fitting...

I ditched the included mini kegs after 2 uses. Too limiting with pouring options and too hard to clean. I modified the included regulator with a gas disconnect and bought a couple 1.75 gallon corny kegs.