New England IPA "Northeast" style IPA

[couchsending]

Brewery is called Offset Bier Co. We’re in Park City, UT. Prolly gonna have to travel to PC to get any. Small space. 600bbl capacity. Trying to sell it all out the front door. Just trying to make fresh modern beer for the local community and give back as much as we can. Lots of hoppy beer but also a focus on real traditional styles

Even though it’s a small 3.5/4bbl system we spent money on making sure we could make the beer we wanted to. Scrounged on Probrewe for used equipment for a year plus to be able to spend on the important stuff. Full RO system for water, steam brewhouse that we can step mash on, shell and tube heat eX for lowering WP temps, oversized chiller, enough tanks to give lagers the correct amount of time, etc. 3 7bbl FVs, 1 5bbl FV, 3 7bbl Brites, a collection of 1bbl and 1/2bbl unitanks. Partner has 10 years of professional brewing experience from a 120bbl Braukon and everything in between.

I just stay out of the way when it comes to the brewing. Mostly my recipes and overall brewing philosophy/ethos but I knew I didn’t have enough knowledge to pull it off on the professional scale by myself. First four beers are in the tanks. Hopefully 5th one tomorrow (the one I was talking about earlier). We do have a small Wild Goose Gosling so we will be canning a limited amount. Liquor laws in UT are fun to say the least so limited to 5% beer on draft. We will can higher ABV beers but can’t consume them onsite. Probably won’t make many over 6.5%. Maybe 3 or 4 a year over that.

Made some really good connections for hops though so access to some of the best hand selected hops in the world from one of my favorite hoppy beer breweries in the US. Dry hopped the first beer two days ago, pulling hops and cooling the tank starting today. Pretty stoked on the samples so far.

First 5

Dopo: Highly Hopped 5% beer
-Mosaic, Nelson Simcoe
-mosaic heavy hot, Nelson heavy DH

Kolsch: Ireks malt, Perle/Tett, ECY Kolschbier.

Pale Lager: Ires Pils, Aramis, MI Saaz, BSI 34/70

Extraversa: Fruited Quick Sour. Lallemand Helveticus Pitch, Lallemand Voss. Passionfruit, Brazilian Guava, Tangerine

Divi: (the one I was talking about yesterday)

I’ll be sure to keep you guys updated on what I find out with different hops and process tweaks and what not.

 

[HopsAreGood]

Brewery is called Offset Bier Co. We’re in Park City, UT. Prolly gonna have to travel to PC to get any. Small space. 600bbl capacity. Trying to sell it all out the front door. Just trying to make fresh modern beer for the local community and give back as much as we can. Lots of hoppy beer but also a focus on real traditional styles

Even though it’s a small 3.5/4bbl system we spent money on making sure we could make the beer we wanted to. Scrounged on Probrewe for used equipment for a year plus to be able to spend on the important stuff. Full RO system for water, steam brewhouse that we can step mash on, shell and tube heat eX for lowering WP temps, oversized chiller, enough tanks to give lagers the correct amount of time, etc. 3 7bbl FVs, 1 5bbl FV, 3 7bbl Brites, a collection of 1bbl and 1/2bbl unitanks. Partner has 10 years of professional brewing experience from a 120bbl Braukon and everything in between.

I just stay out of the way when it comes to the brewing. Mostly my recipes and overall brewing philosophy/ethos but I knew I didn’t have enough knowledge to pull it off on the professional scale by myself. First four beers are in the tanks. Hopefully 5th one tomorrow (the one I was talking about earlier). We do have a small Wild Goose Gosling so we will be canning a limited amount. Liquor laws in UT are fun to say the least so limited to 5% beer on draft. We will can higher ABV beers but can’t consume them onsite. Probably won’t make many over 6.5%. Maybe 3 or 4 a year over that.

Made some really good connections for hops though so access to some of the best hand selected hops in the world from one of my favorite hoppy beer breweries in the US. Dry hopped the first beer two days ago, pulling hops and cooling the tank starting today. Pretty stoked on the samples so far.

First 5

Dopo: Highly Hopped 5% beer
-Mosaic, Nelson Simcoe
-mosaic heavy hot, Nelson heavy DH

Kolsch: Ireks malt, Perle/Tett, ECY Kolschbier.

Pale Lager: Ires Pils, Aramis, MI Saaz, BSI 34/70

Extraversa: Fruited Quick Sour. Lallemand Helveticus Pitch, Lallemand Voss. Passionfruit, Brazilian Guava, Tangerine

Divi: (the one I was talking about yesterday)

I’ll be sure to keep you guys updated on what I find out with different hops and process tweaks and what not.

This is awesome...congratulations and best of luck to you! Please keep us updated as the journey unfolds.

 

[beervoid]

Brewery is called Offset Bier Co. We’re in Park City, UT. Prolly gonna have to travel to PC to get any. Small space. 600bbl capacity. Trying to sell it all out the front door. Just trying to make fresh modern beer for the local community and give back as much as we can. Lots of hoppy beer but also a focus on real traditional styles

Even though it’s a small 3.5/4bbl system we spent money on making sure we could make the beer we wanted to. Scrounged on Probrewe for used equipment for a year plus to be able to spend on the important stuff. Full RO system for water, steam brewhouse that we can step mash on, shell and tube heat eX for lowering WP temps, oversized chiller, enough tanks to give lagers the correct amount of time, etc. 3 7bbl FVs, 1 5bbl FV, 3 7bbl Brites, a collection of 1bbl and 1/2bbl unitanks. Partner has 10 years of professional brewing experience from a 120bbl Braukon and everything in between.

I just stay out of the way when it comes to the brewing. Mostly my recipes and overall brewing philosophy/ethos but I knew I didn’t have enough knowledge to pull it off on the professional scale by myself. First four beers are in the tanks. Hopefully 5th one tomorrow (the one I was talking about earlier). We do have a small Wild Goose Gosling so we will be canning a limited amount. Liquor laws in UT are fun to say the least so limited to 5% beer on draft. We will can higher ABV beers but can’t consume them onsite. Probably won’t make many over 6.5%. Maybe 3 or 4 a year over that.

Made some really good connections for hops though so access to some of the best hand selected hops in the world from one of my favorite hoppy beer breweries in the US. Dry hopped the first beer two days ago, pulling hops and cooling the tank starting today. Pretty stoked on the samples so far.

First 5

Dopo: Highly Hopped 5% beer
-Mosaic, Nelson Simcoe
-mosaic heavy hot, Nelson heavy DH

Kolsch: Ireks malt, Perle/Tett, ECY Kolschbier.

Pale Lager: Ires Pils, Aramis, MI Saaz, BSI 34/70

Extraversa: Fruited Quick Sour. Lallemand Helveticus Pitch, Lallemand Voss. Passionfruit, Brazilian Guava, Tangerine

Divi: (the one I was talking about yesterday)

I’ll be sure to keep you guys updated on what I find out with different hops and process tweaks and what not.

Wow what a crazy laws! Looks like the perfect small batch system to have fun on. Good luck with it all!

 

[HopsAreGood]

Im assuming this is you? Looks great! Im totally jealous.

https://www.instagram.com/offsetbier/?hl=en
Also...east coast yeast is located 5 minutes from my dad’s house and half an hour from my house. Good dudes there....slightly surprised a Utah based brewery is using them but it’s a small world. So cool.

 

[Shenanigans]

That NZ hop thing can also be diesel. It's common in Riwaka, and the one bag I had was pretty seriously diesel-heavy. So much so, that the NZ Pils was pretty undrinkable for about a month. I know folks get different batches and some folks also like the note, so don't take this as a red flag. I might use Riwaka again, I'll just blend it with a non-NZ or a diesel-free NZ hop. I have to say though, it's a really potent hop.

Thanks for the info on Riwaka

Opinion seems to be divided on Rakau from it being too mild and having to use too much for a hoppy beer to it being nice and fruity. I'll oder a 100g bag and brew a single hop pale ale to see what I think of it myself before buying in bulk for use in IPAs.

 

[Dgallo]

Brewery is called Offset Bier Co. We’re in Park City, UT. Prolly gonna have to travel to PC to get any. Small space. 600bbl capacity. Trying to sell it all out the front door. Just trying to make fresh modern beer for the local community and give back as much as we can. Lots of hoppy beer but also a focus on real traditional styles

Even though it’s a small 3.5/4bbl system we spent money on making sure we could make the beer we wanted to. Scrounged on Probrewe for used equipment for a year plus to be able to spend on the important stuff. Full RO system for water, steam brewhouse that we can step mash on, shell and tube heat eX for lowering WP temps, oversized chiller, enough tanks to give lagers the correct amount of time, etc. 3 7bbl FVs, 1 5bbl FV, 3 7bbl Brites, a collection of 1bbl and 1/2bbl unitanks. Partner has 10 years of professional brewing experience from a 120bbl Braukon and everything in between.

I just stay out of the way when it comes to the brewing. Mostly my recipes and overall brewing philosophy/ethos but I knew I didn’t have enough knowledge to pull it off on the professional scale by myself. First four beers are in the tanks. Hopefully 5th one tomorrow (the one I was talking about earlier). We do have a small Wild Goose Gosling so we will be canning a limited amount. Liquor laws in UT are fun to say the least so limited to 5% beer on draft. We will can higher ABV beers but can’t consume them onsite. Probably won’t make many over 6.5%. Maybe 3 or 4 a year over that.

Made some really good connections for hops though so access to some of the best hand selected hops in the world from one of my favorite hoppy beer breweries in the US. Dry hopped the first beer two days ago, pulling hops and cooling the tank starting today. Pretty stoked on the samples so far.

First 5

Dopo: Highly Hopped 5% beer
-Mosaic, Nelson Simcoe
-mosaic heavy hot, Nelson heavy DH

Kolsch: Ireks malt, Perle/Tett, ECY Kolschbier.

Pale Lager: Ires Pils, Aramis, MI Saaz, BSI 34/70

Extraversa: Fruited Quick Sour. Lallemand Helveticus Pitch, Lallemand Voss. Passionfruit, Brazilian Guava, Tangerine

Divi: (the one I was talking about yesterday)

I’ll be sure to keep you guys updated on what I find out with different hops and process tweaks and what not.

That’s awesome man and a really big step. Congrats!

Those old Mormon puritan laws... it silly that 5+% can be packaged but not poured, just makes it harder for smaller breweries to be competitive with current trends In the market. Your going to get all the taprooms and nano/micros brewers together and petition and change that.

 

[couchsending]

That’s awesome man and a really big step. Congrats!

Those old Mormon puritan laws... it silly that 5+% can be packaged but not poured, just makes it harder for smaller breweries to be competitive with current trends In the market. Your going to get all the taprooms and nano/micros brewers together and petition and change that.

So less than 2 years ago it was only 4% or below on tap.. Brewers Guild managed to got it to 5%. 6.5% on tap would be nice but honestly I’m fine with 5%. If we get a full liquor license (which isn’t hard) we can sell over 5% beer and have it consumed onsite but we still need to package it in a can (or bottle)... yeah dumb I know.

Might make one IIPA a year, maybe a coffee stout that’s 7.5 or so but that’s it. No real desire to brew all the hyped high ABV stuff. One aspect of the breweries name and overall brand identity is making sure we “offset” the potential negative side effects of alcohol. We live in a very active/outdoorsy/healthy living type of place. Going to be doing a lot to promote excercise, working with the local nonprofits that help to facilitate all the amazing outdoor stuff and raise awareness for mental health. A lot of people here would honestly rather drink lower ABV beers. Sure there’s a market for quad IPAs and Pastry Stouts but it doesn’t interest me at all. Not leveraged to the gills so we can make the beer we want to make and dump stuff down the drain (or have it tricked away actually) that we’re not stoked on.

 

[Dgallo]

So less than 2 years ago it was only 4% or below on tap.. Brewers Guild managed to got it to 5%. 6.5% on tap would be nice but honestly I’m fine with 5%. If we get a full liquor license (which isn’t hard) we can sell over 5% beer and have it consumed onsite but we still need to package it in a can (or bottle)... yeah dumb I know.

Might make one IIPA a year, maybe a coffee stout that’s 7.5 or so but that’s it. No real desire to brew all the hyped high ABV stuff. One aspect of the breweries name and overall brand identity is making sure we “offset” the potential negative side effects of alcohol. We live in a very active/outdoorsy/healthy living type of place. Going to be doing a lot to promote excercise, working with the local nonprofits that help to facilitate all the amazing outdoor stuff and raise awareness for mental health. A lot of people here would honestly rather drink lower ABV beers. Sure there’s a market for quad IPAs and Pastry Stouts but it doesn’t interest me at all. Not leveraged to the gills so we can make the beer we want to make and dump stuff down the drain (or have it tricked away actually) that we’re not stoked on.

Makes sense. Sounds like that’s perfect for the local market. I’m in a huge TIPA and imperial stout market. They said. Suarez, Drowned Land, Wayward Lane brewing are helping bring more attention to great lagers and farmhouse style beers

 

[Ubie]

I seen a few in here say they are messing with Cosmic Punch. I am also going to experiment with it too but put a big emphasis on the wine character from it as it was described. The recipe is still going to be up in the air until I brew it Sunday. I want to push some IBUs in the boil to give it a little life as I am getting hazied out.

I want something crispy, not too sweet, good body and a decent bitterness. (drank too many alchemist beers over the weekend and made me miss them)
End around 1.015 per Brewfather to plan for it to attenuate more like @secretlevel said. Hopefully to stay above 1.012.

85% Pilsner
6.5% Flaked Wheat
5% GNO
3.5% Carafoam

or

65.5% Pilsner
13% Vienna
10% Flaked Wheat
6.5% White Wheat
5% GNO

Cascade in the mash.

Warrior to bitter to 35 IBU (about 50 IBU when all done with the mash hops)

Citra, Nelson Sauvin and Mosaic in the whirlpool 150 degrees

Then the same three for 2 dry hops


The grain bill might end up on a dartboard and it will pick what I use. I am leaning towards the bottom one a little due to the malt balance to the bitterness but I like the simplicity of the top one to let the fermentation and hops shine.


edit: 1.066 OG or so and 152 mash temp

 

[ihavenonickname]

That beer sounds great, I would make it. But i get the sense you are sick enough of hazies you should just make a west coast IPA. I’ve had to do this several times. Use some Chico yeast, crank up the sulfate to 300 and just use old school c hops, especially chinook!

 

[Dgallo]

Haven’t brewed a NEIPA in a while but I’m going to end up doing a split 12 gallon batch(6gal into both fermenters)this week at some point

Water
Ca: 120
Mg: 16
Cl: 230
Na: 84
So4: 138
5.3 ph

grains
77% - 2row
20% - spelt
3% - honey malt

Mash
40 mins - 146
30 mins - 162
10 mins - mash out

yeast
Imperial a24 - dryhop
(0.65 million cell/ml/*p)

Hotside hops
Columbus t90 @ 60 & 10 - target 30ibu

whirlpool @ 170*f for 20 mins
Columbus LUPOMAX
Cascade LUPOMAX
1:1 ratio

Dryhop FV 1
Enigma
Nelson
Mosaic LUPOMAX
2:1:1
(Going for dank assorted berry profile

Dryhop FV 2
Bru-1 t90 & LUPOMAX
Vic Secret
Sabro LUPOMAX
3:1:1
(Going for pineapple/island tropical profile)

softcrashing and dryhoping at 56-58*f

Will follow up when in the keg

Just following up with some more info for anyone planning on trying either of these recipes. I entered both beers in Malt Madness competition that was held yesterday. Technically I personally entered FV2 - Flockin’ Juicy and since my wife helped brew the beers I let her enter FV1 - Max.

Max took Gold in 21b New England IPA with a 39 and Flockin’ Juicy took Silver with a 35.5. As of yesterday the beers were about 2.5 months in the keg and they were bottled from the keg and shipped in the summer heat, which makes me wonder what they would score if I entered them fresher and at a better shipping time of year.

anyway, here are the score sheets if you feel like trying this beer so you can make adjustments if you’re interested.

 

[Northern_Brewer]

I personally entered FV2 - Flockin’ Juicy and since my wife helped brew the beers I let her enter FV1 - Max. Max took Gold in 21b New England IPA with a 39 and Flockin’ Juicy took Silver with a 35.5.

So why do we pay any attention to dgallo, it's the wife that's clearly the expert brewer!
(as I'm sure she has mentioned once or twice...)

 

[Dgallo]

So why do we pay any attention to dgallo, it's the wife that's clearly the expert brewer!
(as I'm sure she has mentioned once or twice...)

Hahaha she is the “hot” hopper as I like to caller her

 

[aaronm13]

Curious what adjustments if any you would make to FV2 as I'll be brewing this in the next couple of weeks. I have all my ingredients ready to go just need to find the time as work is so busy.

Congratulations on the scores of both. I pretty sure transport had an effect on the beers.

 

[chieftain]

I have high hopes for my Cosmic Punch brew. 1.080 to 1.014, running mostly at 69 degrees. Funky looking krausen ring for sure. In the keg now, but early taste tests were promising.

 

[kingmatt]

Just following up with some more info for anyone planning on trying either of these recipes. I entered both beers in Malt Madness competition that was held yesterday. Technically I personally entered FV2 - Flockin’ Juicy and since my wife helped brew the beers I let her enter FV1 - Max.

Max took Gold in 21b New England IPA with a 39 and Flockin’ Juicy took Silver with a 35.5. As of yesterday the beers were about 2.5 months in the keg and they were bottled from the keg and shipped in the summer heat, which makes me wonder what they would score if I entered them fresher and at a better shipping time of year.

anyway, here are the score sheets if you feel like trying this beer so you can make adjustments if you’re interested. View attachment 739155View attachment 739156

Congrats!

 

[muddy1015]

Brewed first time with Cosmic Punch last week, just transferred into dry hop keg today after a 52F soft crash for 36 hours. The pre-DH flavor is absolutely phenomenal right now. I made a few other process tweaks with this one as well so those are probably contributing, but this is far and away the best one of my NEIPAs has ever tasted before a DH. I'll follow up in a few days with final product. OG was 1.069 and finished at 1.018 for 73% attenuation and 6.7% abv.

Super excited to keep trying out the Cosmic Punch.



Recipe for 5.5 gallons was mostly following @Dgallo recent batches, plus some carafoam.
9lb 2-Row
3lb Spelt
1lb Carafoam
0.25lb Honey Malt

Cl:S04:Ca - 200:125:100

Mashed for 60min at 150F, mash hopped 60min with 2oz Cascade and 1oz Columbus

1oz Citra @ 15min
1oz Citra @ 5min

2oz Citra, 2oz Citra LupoMax, 4oz Strata WP @ 170F for 20min

2oz Citra, 2oz Citra LupoMax, 4oz Strata DH

 

[Dgallo]

Congrats!

Thanks brother.

 

[hopfenstopfen]

Brewed first time with Cosmic Punch last week, just transferred into dry hop keg today after a 52F soft crash for 36 hours. The pre-DH flavor is absolutely phenomenal right now. I made a few other process tweaks with this one as well so those are probably contributing, but this is far and away the best one of my NEIPAs has ever tasted before a DH. I'll follow up in a few days with final product. OG was 1.069 and finished at 1.018 for 73% attenuation and 6.7% abv.

Super excited to keep trying out the Cosmic Punch.

View attachment 739254

Recipe for 5.5 gallons was mostly following @Dgallo recent batches, plus some carafoam.
9lb 2-Row
3lb Spelt
1lb Carafoam
0.25lb Honey Malt

Cl:S04:Ca - 200:125:100

Mashed for 60min at 150F, mash hopped 60min with 2oz Cascade and 1oz Columbus

1oz Citra @ 15min
1oz Citra @ 5min

2oz Citra, 2oz Citra LupoMax, 4oz Strata WP @ 170F for 20min

2oz Citra, 2oz Citra LupoMax, 4oz Strata DH

Picked up a pouch at ABS last week too, but haven't bee able to brew yet. How did you choose your mash hop varietals and amounts? I've seen the info provided by Omega & Janish. Got any additional info?

 

[kingmatt]

I kegged my batch of NEIPA with the Cosmic Punch yeast last night and decided to add an ounce of the Cryo Pop blend in the keg.

It finished at 1.012 which works out to 77% attenuation.

I didn't taste it but the aroma going into the keg was very overripe melon/fruit smoothie, which is not something I've experienced in the past with Nelson heavy beers.

I'll pull a sample in a few days, after it has had some time to carb up, and report back.

 

[kingmatt]

Thanks brother.

I took first in the NEIPA category at Malt Madness last year with a beer I brewed based on the New England Style TIPA recipe you posted here...next year I will have to make a point to enter something so we can go head to head!

 

[muddy1015]

Picked up a pouch at ABS last week too, but haven't bee able to brew yet. How did you choose your mash hop varietals and amounts? I've seen the info provided by Omega & Janish. Got any additional info?

For now I just based the cascade entirely on people in this thread, Omega, etc. and then columbus since it's just good hot side anyway. I would love to be able to find more info on different hops and their amount of bound thiols that might benefit from this yeast

 

[Dgallo]

I took first in the NEIPA category at Malt Madness last year with a beer I brewed based on the New England Style TIPA recipe you posted here...next year I will have to make a point to enter something so we can go head to head!

That’s awesome. Yeah I plan on entering again next year. I thought it was a really well run competition. I had to reach out to the organizer twice for tech issues and my club mate had to because of a mix up in delivery, and they took care of it all quickly and were so pleasant about it.

 

[TBA]

Hope to brew with Cosmic Punch this week. What temperature has everyone been fermenting at?

 

[kingmatt]

Hope to brew with Cosmic Punch this week. What temperature has everyone been fermenting at?

I held mine steady at 69F through the majority of fermentation and bumped it up to 72F for the last 2 days.

 

[TheMadKing]

I'm brewing a Dgallo inspired recipe this weekend and would love to get some feedback

5.5 gal
OG 1.077
Calculated IBU 31.3
Color 7 SRM

Water profile:
Calcium 100 ppm
Chloride 145 ppm
Sulfate 42 ppm
everything else 0

12.5lb Maris Otte
3lb Spelt
0.5lb Honey
0.5lb Maltodextin

0.3 oz Magnum at 60min
2oz Cryo Cascade, whirlpool @ 165 for 20 min
2 oz Lupomax Columbus
1 oz Cryo Simcoe

Kettle knockout acid addition to hit pH 5.0

London Ale III

Dryhop after ~7 days in primary, soft crash to 55
2 oz Lupomax Citra
2 oz Lupomax Idaho 7
2 oz Lupomax Mosaic
2 oz T90 Nelson Sauvin

Agitate after 12 hours

Dump from the cone after 24 hours

Keg after 24 hours of additional settling

 

[couchsending]

HBC520 arrived from YCH in time to put it into the mash on today’s beer. According to the survivable chart it’s the hop highest in 3MH. There’s not a whole lot out there in this hop. It’s gotta be Neomexicanus derived as the bag smells a lot like 692 and Sabro.

Rest of the hotside will be

Simcoe @ 30
HBC586 @ 5
I7/586 WP @ 180ish.

A little 7g unitank is going to get cosmic punch. Interested to see how it compares

 

[TheMadKing]

I'm brewing a Dgallo inspired recipe this weekend and would love to get some feedback

5.5 gal
OG 1.077
Calculated IBU 31.3
Color 7 SRM

Water profile:
Calcium 100 ppm
Chloride 145 ppm
Sulfate 42 ppm
everything else 0

12.5lb Maris Otte
3lb Spelt
0.5lb Honey
0.5lb Maltodextin

0.3 oz Magnum at 60min
2oz Cryo Cascade, whirlpool @ 165 for 20 min
2 oz Lupomax Columbus
1 oz Cryo Simcoe

Kettle knockout acid addition to hit pH 5.0

London Ale III

Dryhop after ~7 days in primary, soft crash to 55
2 oz Lupomax Citra
2 oz Lupomax Idaho 7
2 oz Lupomax Mosaic
2 oz T90 Nelson Sauvin

Agitate after 12 hours

Dump from the cone after 24 hours

Keg after 24 hours of additional settling

So staring at this recipe and I guess my question is more specific

Does anyone have thoughts on the Simcoe in whirlpool and the Nelson in dry hop? They are both intended to be accent hops and not dominant, but do y'all think they'll play nice with the Citra mosaic Idaho 7 combo or just muddy it?

I want some passionfruit and a little piney/citrus balance from the Simcoe and a little berry/grape complexity from the Nelson

I might be better off swapping the Nelson for more Simcoe or dropping both entirely

 

[Dgallo]

So staring at this recipe and I guess my question is more specific

Does anyone have thoughts on the Simcoe in whirlpool and the Nelson in dry hop? They are both intended to be accent hops and not dominant, but do y'all think they'll play nice with the Citra mosaic Idaho 7 combo or just muddy it?

I want some passionfruit and a little piney/citrus balance from the Simcoe and a little berry/grape complexity from the Nelson

I might be better off swapping the Nelson for more Simcoe or dropping both entirely

I’ve never used I7 with nelson, but I have with simcoe once early on and liked it. Nelson, citra go together like JFk and Marilyn Monroe and mosaic plays well with both. That said, if you get very orange forward I7 it may just work perfectly for that pairing

 

[TheMadKing]

I’ve never used I7 with nelson, but I have with simcoe once early on and liked it. Nelson, citra go together like JFk and Marilyn Monroe and mosaic plays well with both. That said, if you get very orange forward I7 it may just work perfectly for that pairing

Thanks! I have some 2020 lupomax I7 on the way and haven't tried it before. Is it orangey?

I have a test batch if Citra mosaic I7 on tap and it's more dank up front with a little orange, mango, and peach. So the I7 t-90 pellets I have are apparently orangey