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I'm not sure what happened to the pics. Here we go again. #1 The side by side is a sample left out for 48hrs vs new keg pour. #2 48hrs is all it took for the throat scratch hop matter i noticed at 24hrs to settle out. I could not be more satisfied.

Drank the keg pull of course. Definite back of the throat hop matter scratchiness per Rob2010ss. Not quite like sucking on the end of the siphon tube, but you know what im talking about. I imagine this will settle out. Keep you posted!

Left that sample out 24hrs. Vs pull from keg. (Not carbonated enough yet but couldn't resist)

Eh. With attachment.

Ok. Just racked to keg. This was a sample from that siphon: Looks and smells awesome!

agreed, per those results, coupled with scott janish's article on oats and brulosophy's oats vs wheat in NEIPA - all pointing to oats helping color, amongst other things. It really does seem like its the heightened oxygen sensitivity.

PsychoBiter, you mentioned dry hopping on day 3. I imagine activity has begun to slow at this point but krausen is still high. Have you tested Day 2 vs day 3? Thanks,

Also, I didn't share this one yet but, part of the reason I want to avoid secondary and/or cold crash for now: http://brulosophy.com/2017/09/11/the-impact-of-cold-side-oxidation-on-new-england-ipa-exbeeriment-results/ unfortunately in the experiment he does 2 things vs the control. brews them...

I am also basing a good chunk on: https://www.themadfermentationist.com/2017/07/cryo-lupulin-neipa-citra-mosaic.html a good read as well. I won't be keg hopping this time, but I did get some cryo hops just to see (wanted to see if they were pelletized and would sink well like current pellets...

Pretty sure s airlock still sucks back air with vacuum from cold crash. Just doesnt suck star san or whatever u put in the lock like the 3piece. If you are trying to avoid "hop debris" that stuff will crash in keg anyway. I'll stick to all primary and no cold crash and see what happens. If I...

You crash in primary?

Wow! ok, after all this I'm thinking: 1.060-1.070 OG 30-50 IBU 70% 2 Row 25% Flaked oats 5% Carapils 2oz @ 15mins for bittering and whatever flavor/aroma possible 4oz @ whirpool 30 mins 170-150F 8oz dry hop day 3 primary (Semi-active fermentation). Keg Day 10, No secondary, no cold crash...

Check this out: http://scottjanish.com/case-brewing-oats/ Seems pretty thorough in explaining oats are good not bad. Must just be the polyphenols that brown.

Awesome Psychobiter. Do you also have flaked oats and wheat? Can you share a pic? Over the top with the dental floss! Love it. Thank you.

I have made pale straw pilsners, blondes, helles, etc with a 90min boil. I feel this is something else, related to the NEIPA style. Perhaps the polyphenols or the flaked oats/wheat the only 2 new variables for me.

Thanks smellyglove. Do you have any links I could read about this oat color?

My boil was 7.5 gallons down to 6 gallons after 90mins. Ending was 1.065. I usually boil 7 down to 5.5 but with the hops I wanted to be able to leave more behind going into carboy.

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Thanks the haze. My grain bill was: 9lbs briess pale 2row 2lbs Maris otter 1.5lbs flaked wheat 1.5lbs flaked oats 0.75lbs carapils 2oz hops at 15mins, 4oz whirlpool, 3oz dry hop 3 days into primary and 3oz dry hop in secondary 5days. Wyeast 1318. I just feel it should look much lighter. But...

Look at it next to "Alpha Bits" now it looks very dark. I am dumbfounded!