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Did a NEIPA last week with Hornindal strain. Fermented at 90f and underpitched as advised. It was done in a couple days. Already kegged on day 7 and so far not pleased with the orange marmalade / orange popsicle aftertaste it imparted. Almost tastes artificial orangey as opposed to citrusy that...

So, I will retract much of what I said earlier. After a week in the keg and a few pours that probably cleared the last of the hop particles, this is a much smoother beer. Head retention for me is still poor but the hop bite is gone. I still prefer my all grain recipe but for the ease and the...

Brewed and carbed up my first batch of this. Head retention is poor and needs to be much softer mouthfeel for the style. Might be that its still a little green but this style is made to be drunk fresh. I have made NEIPA's before and never had these problems. Its ok, drinkable I guess but...

First time brewing this clone. 2 weeks in fermentor, 1 week in keg and this is a fantastic beer. I hope to snag a couple of bottles of from 3 Floyd's soon as a comparison. I suspect mine is much darker and cloudier (I am not too concerned with cosmetics) but would love to see how close in aroma...

I did see your posts and thanks for the update on the second batch. So do you bring the dme wort up to a certain temp to sanitize or do you just dump room temp water and dme/sugar into fermenter and then add yeast?

Anyone else try this DME no boil recipe? My wife loves this style and she loves the idea of almost zero time and effort. Almost seems too good to be true!

Brewed this 2 weeks ago and kegged last night. Final gravity was 1.005 due to loss of temp during mash. Tastes super dry. Has anyone tried to back sweeten this beer?

Do you use a dry hop container or let them free float? Do you let them sit for just a few days or for the duration in the keg? At what temp do you keep the beer during the dry hop?

I love the idea of a shorter brew day, as well as a partial boil. Will have to try the partial boil during the cold winter months, could biab right in the kitchen!

Damn, this is making me thirsty. Time to plan a brew day!. Thanks for sharing.

This beer gets better with age so let it age several months if you can. This will tie up your keg though. Is this a 5 gallon or 3 gallon keg? I would purge the headspace with co2 if you go that route. Wouldnt hurt to carb it some, or even naturally carb it with some priming sugar while you wait.

At only 1.066 this beer really only needs a single pack of US-05

Absolutely love this recipe. Has become my house beer. Have changed it a few times just to experiment, like adding rye malt (delicious btw). I have a friend who can only drink lagers (allergic reaction to ale yeasts, weird I know) and wanted to try my hand at lagers. Anyway, has anyone tried...

Brewed this about 4 weeks ago. Kegged it after 3 weeks and didn't taste good at all. Now at 4 it's drinkable but very bland. I think it's about right on the sour notes but could use a touch of roasty goodness. Hoping a few more weeks helps. Wish I had a nitro setup for that creamy foaming head...

How did this turn out for you? I plan on doing a no boil this weekend.

I brew in a bag. My plan is to mash at around 150 for 30 min with hops then pull a decoction, enough to raise the overall temp to around 170 which should help with the hops iso and pasteurization.

I am planning on trying my first no boil (aka raw ale) with this recipe. Anyone have experience doing a no boil and want to share their results?

Brewed this a few weeks ago, been carbonating for a few days now. Could use a few days of carbing more before I start sharing with friends but so far this is an awesome summer brew.

You dont have to shorten the secondary time due to the oak cubes. The longer the better actually. I haven't had much luck with those imparting much flavor, but ymmv. Good luck

Primary only for 30 days. Obviously needs a longer secondary next time.