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I regularly brew a version of my NEIPA and use combo's of Centennial/Cascade/Simcoe/Amarillo....... those hops are quite good in a NEIPA. Columbus can work well, but in small amounts as it can be very dominating. Personally, I have not love chinook in a NEIPA.... to assertive and sharp in my...

Sweet setup. How do you like those unitanks?

This last batch of Sosus was really great I thought..... I liked it better than the batch of King Sue they just released. I got some super fresh cans from Hill Farmstead that were all mosaic - I was able to drink them head to head with Sosus, and the Sosus was every bit as good as the Hill...

YIKES..... I can buy 100 pounds of Weyerman Barke variety malt for that much $$.

I think if I was adding that amount of hops, and if you have the means to limit dangers of oxygen/DMS - I would do two dry hops. Although, honestly, if the recipe is good, and you plan on making it multiple times..... I would just try a couple different methods and see what you like best. In...

That is basically why I have transitioned to only 2 additions(plus maybe a half ounce for bittering earlier in boil) in my NEIPA's...... 6 ounces in whirlpool after chilling a bit because it seems to add a great hop punch (the bulk of "biotransformation" perhaps) and then another 6 ounces in dry...

Ha....."broke the thread" - that is funny. I had not even seen your last post..... seems like I get notifications here and there in regard to new posts. I will have to check it out - it looks like some interesting info. :mug:

Or, if it is that big of a deal to people.... just simply put something a bit clearer on the package or on the yeast display: "We put 100 (or 200) Billion viable cells in this package. When fresh, this is an adequate pitch rate for 5 gallons of wort below 1.050 gravity. However, time and...

In my experience, chasing a certain yeast cell count is not really the end goal. The more important goal is pitching ACTIVE yeast. A smaller total count of actively fermenting yeast is actually better than a large count of yeast that has a lag time to get going.......This post on AHA really...

There is a model (of sorts) for this.... The Yeast Vault from Whitelabs..... I think it does reflect some of what mongoose points out. Those of us who are super focused on this sort of thing are few and far between. Even acknowledging many of the yeasts in the Vault are unique - it can still...

Also, almost anyone who is looking to be a bit frugal with their money in regard to yeast is generally reusing the yeast. I would say the minimum number of beers I ever brew off of 1 vial/pouch of yeast is 3-4. Generally, it is more like 6-10. That pretty much makes yeast "free" for all...

I see what you are saying...... but, I don't see that as very practical from the home brew store perspective. Home-brew stores have enough work to make a go of it. Customers are also paying $ to have a large variety of yeast readily available at a whim. I used to communicate with my...

What temperature are you dry hopping at and at what point...... I have read various things that mention dry hopping at lower temperatures can give you grassy flavors.

A note on one that doesn't work..... I tried a "British Bitter" version of a NEIPA..... basically used maris otter, flaked wheat and a bit of victory malt to bring color in around 4-5 SRM. Used 1318 yeast. Used small amount of target at 60, and then big whirlpool additions of EKG and big dry...

I've done some just using a particular blend for all additions..... Falconers Flight and Zythos both worked well.

My favorite "other" combo is Centennial-Simcoe-Amarillo. I usually tend to go lighter on the Centennial - something like a 1:2:2 ratio

That's right, I work miracles. Turned some ordinary water, a bucket of grain, a bag of leaves and a bunch of microbial fungus into a Czech Pilsner today. Not a bad days work.

I have used iBrewmaster for several years now - it is no longer in operation and has been kind of in the same boat. I have it on an old iPad and I am just waiting for the day it totally becomes useless. In the mean time, I generally always just e-mail the recipes to myself if I want to make...

I don't have a lot of experience with champagne yeast, so if that is the case, sounds good then.