NEIPA Dry hopping

[Rob2010SS]

Looking to brew a NEIPA this weekend - the initial post on page 1 of this thread is the recipe Im gong to do - https://www.homebrewtalk.com/showthread.php?t=568046

The dry hopping in this recipe calls for the 2nd dry hopping to be done in a purged keg. I only have 1 keg and don't plan to buy a second one just yet. My question is can i just do both dry hops in the primary, then transfer to keg and carbonate?

I know it will change the end result a bit but should still be a good beer, right?

 

[Sbe2]

Yupp, I do one massive DH on day 2 or 3.

It's a great recipe.

 

[shoreman]

You could also dry hop in these spice sacks in the keg (I use them all the time, just hit with some starsan before packing hops in)

Regency Spice Bags - http://amzn.to/2wWiNAZ

You can tie them up with fishing line so that they sit at the top of the keg as the beer goes down on day 14.

 

[Silver_Is_Money]

Why not just go commando with the dry hops?

 

[Oldskewl]

I do the first dry hop in the primary and the second in the serving keg. I use hop bags though so it minimizes hop particles. I tie the bag with unflavored dental floss to a post or handle and suspend mid keg. Dry hop at room temp for 3-5 days and then into the kegerator.

 

[Hwk-I-St8]

I've done both single large dry hop in primary and two rounds of dry hopping in the primary, both followed by a cold crash and virtually closed transfer to a keg with great results.

 

[Rob2010SS]

Ok, next question... Given that recipe, what kind of mash volume would you go with? I'm not sure what the difference is if you go 1.1 qts/lb or if you go 1.35 qts/lb. Given that this is for a NEIPA, what kind of mash volume do you guys usually go with?

 

[Rob2010SS]

Also wondering about sparge water temp. Should sparge water be at 170*F or do you raise the temp in the mash to 170*F and use sparge water that's closer to 150-160?

 

[Pintabone]

I brewed a similar recipe with a slightly different grain bill. I added a 6 oz dry hop of 3 oz citra, 2 oz mosaic and 1 oz el dorado all at one shot about maybe a week after brewing and 5 days before kegging. Came out with a great aroma and a great taste. Also used the Omega DIPA yeast with a 1500 ml starter. Definitely the best of 3 attempts at a NEIPA.