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I am aiming for 230 Cl. To get there I start with adding NaCl until Na is 100. Then I add CaCl to get the remaining Cl. Works nicely. Be sure to use NaCl without iodine. Yeast don't like iodine.

I think it is nuttyness. I will switch back to wheat malt next time.

I am wondering why my last beer tastes so strange... It is first time I have 22% spelt malt. How would that affect the taste compared to having 22% wheat malt? 67% Pale 22% spelt malt 11% oat malt

I have tasted lovely Eukanot Citra and Eukanot Mosaic neipas. So I tried this: 6 kg Pale 2 kg spelt malt 1 kg oat malt OG 1069 FG 1014 Mash: 70 g Centennial Hot: 50 g Citra 50 g Talus 25 g Loral 25 g Idaho-7 50 g Eukanot Cold: 125 g Ekuanot 100 g Citra 75 g Amarillo Serving keg: 50 g Mosaic...

You can find the numbers here: https://www.lallemandbrewing.com/wp-content/uploads/2020/07/LAL-bestpractices-IPA_Solutions_digital-T.pdf Lallemand New England attenuation: 81.2 Lallemand Verdant attenuation: 78.3 For the readers in EU: You can buy Nectaron 2021 crop here. They ship to EU...

@HopsAreGood tried that combo back in 2021: https://www.homebrewtalk.com/threads/northeast-style-ipa.568046/post-9074797

Beer B spend 3 days at approximately 10 C (including a short 1/2 day spike to 20C, due to me misplacing the temperature sensor), followed by 4 days at - 2C. My point is that there are still more goodness to extract from the dry hop if you follow this schedule. And more time at 10C will extract...

What should have been an evaluation of the effect of keg hops turned out to be an interesting tasting with an unexpected lesson. I keged my last neipa this Wednesday though closed transfer from a dry hop pressure fermenter to the keg. In the fermentation flushed keg I had suspended 50 g Mosaic...

Sure, I do cold crash and rack to a fermentation flushed pressure fermenter (SnubNose v3) before dry hopping and shaking. My last NEIPA had the most hop intensity of all my NEIPAs. It was dry hopped at 10 C/50 F. Will stay on 10 C for my next brew.

10-14C in 48-72 hours. Shake a few times each day. Then cold crash. 300 g to 20 L.

@Dgallo how was your raw neipa received in the club?

Do you remove your WP hops when transferring the wort to the fermenter? Or do you let the WP hops into the fermenter? I guess I am supposed to remove them, but then WP hopping with loose pellets it is hard to separate them completely from the wort before the transfer.

OMG 400 pages. Such a nice style worth developing for perfection.🎉

It is a mix of Cryo extracts from different US hops. Combined to cover a wide range of survivable hop compounds. The exact composition is secret and might chance from year to year depending on the analysis of the components of the hops each year. That was the mix I was trying to replicate...

It will not freeze. The alcohol in the beer prevents it from freezing. Don't be afraid of 28 F. It will freeze around 22 F. Depending on the ABV. And yes, I do this before racking off the hops.

Thank you for sharing. Try to cold crash at 28 F for 4 days after dry hopping. It helped on my hop burn issue.

@Dgallo Great to see you got inspired by the Nordic tradition of RAW brewing. Looking forward to read more about your impressions of the brew. Why did you quit spelt malt this time? Earlier on you were pretty impressed by it.

Inspired by the YVH Cryo Pop Blend I tried to create a mix of T90 hops high in all of the different survivables. Trying to replicate the original ratio from the Cyro Pop Blend while also maximizing the total amount of hop oils. I ended up mixing: 50 g Centennial (high in 3MH and methyl...

I would save Nectaron for the dry hop, to get the full quality of the hop. I think a pairing with Citra would make it stand out. Dry hop: Nectaron, Citra. 2:1

Grain: Pale 7 kg, Spelt malt 1 kg, Wheat malt 0.5 kg, DME 0.5 kg. Hot side: Citra, Idaho-7, Mosaic, CTZ, Cascade. 50, 50, 25, 25, 25g PFDH: Strata, Nectaron. 150 g, 150 g. OG: 1072 FG: 1012 Yeast: Verdant + Lallemand NE Aroma: Grapefruit Orange Pine Taste: Dank Pine Grapefruit Mouthfeel...