THANK YOU SOOOO MUCH for starting this thread, sharing your original recipe, and the subsequent updates. I just kegged my first NEIPA and while it is a little oxidized (I just don't have the equipment to eliminated oxygen exposure), it is still a GREAT tasting/smelling beer. It certainly exceeded my expectations. This brew has taught me a ton about hopping techniques and water chemistry.Ha.... I was thinking the same thing as I was trying to catch up on anything new in the thread Just gotten busy over the past year (still brewing steady). But, between my job (teaching/coaching) and my too many hobbies (gardening, sourdough baking, fermenting veggies, etc) I just haven't had time to keep up.... and, honestly, I have not had a lot to add to the original process - still pretty much what I do.
For what it is worth, I still basically use the guidelines I posted in "Edit #2" which is linked in the OP. I would say one thing is I tend to keep the pH lower than what I originally did. I used to let it float a little higher 5.35-5.40.... I pretty much always keep it at 5.30 now - not that it probably matters that much. But, as far as a starting point, that second edit recipe and variations are pretty much exactly what I still do when it comes time to put an IPA in the fermenter.
Going for the trifecta today - Fermented bread, fermented peppers and hoping to get a beer brewed as well
View attachment 697048View attachment 697049
Regarding too many hobbies and being busy with life, I can relate as a father and teacher with too many hobbies. Those chilis and bread look delicious though...