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I've only brewed a handful of NEIPAs but for what it's worth I generally purge with CO2 while adding the dry hop, then let the blow-off open for 5 mins while the wort off-gasses to purge any O2 that might have snuck in. Then set the spunding valve. The idea being that spunding as soon as you dry...

I use a stainless steel BBQ grill rack with stainless bolts for legs. I found it hard to get anything else in the diameter I was looking for. You might be able to get offcuts of stainless sheet mesh if you ask around engineering workshops or material suppliers.

Just thinking, could you then add hops to the pressure cooker decoction and skip the boil after the mash, dry hop for flavour/aroma. Reading up on keptinis, a separate hop tea is prepared? Maybe DMS would become a concern. Guessing the bain-marie method would be needed to avoid scorching.

Looking forward to your results. Was thinking about using the method huckdavidson posted above, but watching here with interest. Trying to get my hands on some Weyermann floor malted bohemian malt atm. Best of luck.

Hi All, Been brewing for the past couple of years mainly Stout, Pilsner and the odd IPA every now and again. Thinking of trying a decoction soon so joined up while doing a bit of research. Sláinte.