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Most recent hazy with Mosaic, Ella, and Azacca. Used pilsner (with white wheat, flaked wheat, oats, and carapils) rather than my usual 2-row to try and get the color more towards yellow rather than orange. No biotransformation hops this time--just big whirlpool and dry hop after fermentation was...

Thanks for all the info and feedback; this forum is such a great resource. Just for the record, I soft crashed to 60 at around 1.023-1.025 but fermentation keep going, beer finished around 1.015. After fermentation was complete, I still warmed back up for a couple of days to release any...

Yes, that's right--I was under the impression that the soft crash was to drop some yeast out, so pulled trub after the soft crash. I was also under the impression that leaving the beer on the hops for >48h would cause extraction of more piney/woodsy/etc. flavors/compounds, and so tried to keep...

@Dgallo mind sharing your recipe for that gorgeous sour IPA you posted above?

Just reporting back for follow-up. Brewed with the ingredients and protocol below. Started with the L. delbrueckii I had with no starter, absolutely no souring/pH movement after 24h--then had a snafu with my Grainfather app and boiled the wort for an extra 2 hours or so after picking the...

First NEIPA using the techniques here (malt bill and techniques below). It looks pretty close to what I was aiming for (IMHO), but definitely lacks the huge hop aroma and flavors of some of my other NEIPAs, and I'm trying to figure out why: suboptimal yeast (London Ale III, no starter)...

Is there consensus about overpitching vs. underpitching to maximize ester production in NEIPAs? Is it yeast-strain-dependent? Is there consensus on adding yeast nutrient?

That is a freaking gorgeous beer, btw--amazing work!

Awesome, thanks so much for the advice!

Going to try my hand at a Sour Hazy IPA for the first time. Going to use my usual NEIPA grain profile (2-row, Golden promise, malted oats, white wheat), sour with WLP677 lacto for 24h in the kettle, then boil/whirlpool/ferment/DDH. Was thinking of adding a few pounds of blackberries at the end...

Hello all, I've brewed a number (7-ish) NEIPAs and milkshake IPAs with pretty good results, except that they start to degrade/decline in quality/become less hazy after 3-4 weeks in the keg. I've been mining this thread for information and best practices to improve my process, and am confused...

Gonna brew up a new NEIPA soon, and I have some Southern Dawn as well as some Southern Promise hops. Anyone have experience with these? Not sure which if either would work well in an NEIPA. Thanks for any advice! DJ

Gonna brew up a new NEIPA soon, and I have some Southern Dawn as well as some Southern Promise hops. Anyone have experience with these? Not sure which if either would work well in an NEIPA. Thanks for any advice! DJ

Wow, amazing thread! Has anyone thought about compiling this into a "best practices" cheatsheet for brewing NEIPAs? Lots of possible differences and nuances, but there seems to be a good amount of agreed-upon wisdom.

Hello all, I've been brewing some very tasty hazy/New England IPAs for a few months now, but they always seem to diminish in tastiness very quickly, within just a few weeks. Any recommendations for keeping these bad boys fresh-tasting for longer? I ferment in a Grainfather conical and...

Thanks for all the advice! I'll incorporate some different grains, keep going with the 3726 I harvested from my last batch, and start hot/stay hot for fermentation. Cheers!

Hello all! I have made a few saisons, most recently with Wyeast 3726 fermented pretty hot (65-70F x 2-3 days, then up to 80F, then up to 85F). They all turn out decent, but not very exciting or complex. So my question is: how can I make my saisons more interesting, complex, etc.? More like...

Thanks for all the great advice! I ended up converting to the Grainfather system, and so now use a big hop spider and recirculate through there at whirlpool temps. For dry-hopping I use a canister-style hop screen, and I use the same thing for keg hops. Works great! Thanks again!

Hello folks, I'm an AG brewer who is switching to kegging from bottling. I always end up with bitter/astringent hop trub in my hoppy beers after whirlpooling/dry-hopping despite using hop bags. I have a few questions and will be grateful for any advice: -When whirlpooling (with an immersion...

Base beer was pretty spot on, as far as I could tell. I agree: that beer is definitely all about the unique hop profile, and without those Hopsteiner hops one can only get so close...