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If you're looking for a strain to make excellent NEIPA but also some non-hazy hoppy beer, and cleaner lawnmower type beers, I can strongly recommend Lallemand Koln and Lutra.

wrong post

Yeah, I've had my last two packs have the same appearance and smell (in Australia). They still performed as expected, made a clean beer without any excessive lag.

I've done a split batch IPA to compare M54 and 1056. I liked both beers, hop character was similar, certainly didn't feel that M54 'stripped' any hop flavour. The M54 had a slightly fuller mouthfeel and a slightly less crisp finish, so maybe you could adjust your mash/grain bill and IBU to...

Wyeast 2565 gets a vote from me. Worked really well. Preferred it to 644

I'll be really interested to hear how it turns out - I was really happy with how mine turned out with that yeast, but I couldn't find any other references to NEIPA's with 2565 anywhere on the interwebs.

I always struggle get my kolsches to drop bright, especially with 2565 which is why I figured I'd try to 'embrace the haze'. Also, I find this strain tends to give a soft mouthfeel in a kolsch while there is still some yeast haze which also complements the style.

So, I brewed my first attempt at this style. Just kegged and carbonated and I have to say, I'm impressed. Living in Perth, we don't get to try many examples of this style, certainly not fresh ones, but I tried a lot of the San Francisco examples when I was there a couple of weeks ago. A few...

I'm gonna brew something very similar to this tomorrow - just wondering, has anyone tried to brew it with a kolsch strain? I'm planning to use 2565 in mine.

I've gone 3 generations with it (helles - dunkel - pilsner). No issues whatsoever. Only stopped cos I needed a change. Obviously the usual caveats apply - good sanitation, appropriate pitch rates, don't repitch if the fermentation or flavour of the donor beer is less than perfect.

Yeah, his triangle test would probably turn into a hexagon test or something. And thats when things would start to get messy....

Not sure if you've seen this - He's already on to it http://brulosophy.com/2016/02/29/hop-stand-vs-dry-hop-exbeeriment-results/

I realise that after some tense times, this thread has finally reached a kind of uneasy truce, so I'm somewhat reluctant to post, but I was trying something new with my brett/sour fermenter and thought of the OP. Might be of use in your future endeavours...

To be fair, if you look up the data sheet, the manufacturers do recommend 1g/L, so by their standards you under pitched by 50% (assuming you made 5 gallons). I too have found that if you repitch the slurry it behaves more like a 'normal' fermentation.

Have you chilled it? Gelatine works a lot better when added to cold beer.

Water chemistry is a huge and potentially very confusing topic. You may be oversimplifying things a little. A few points/questions 1. Your water pH is pretty much irrelevant, your waters alkalinity is far more important in predicting mash pH. 2. Are you targeting a mash pH of 5.0? If so...

Personally, I'd lose the crystal malt, especially if you want a crisp finish. I like some malt character but don't really like sweetness. Also, you need to charge your phone...

Totally agree. I've used cultured dupont yeast in about 6 or 7 saisons so far and it is a beast. Always gets my 1.050 wort down to about 1.002-1.004 within 10 days. I start it at 18°C and let it rise all the way up to 28°C by day 7 and its never stalled out on me. Also did a side by side...

Lots of good advice above. I doubt you'll need any baking soda. If you're still not convinced, calibrate your pH meter and then do a miniature mash in a teacup and check the pH before committing to a full size one.

My thoughts are that firstly, assuming a typical 5-6 gallon batch, you significantly under-pitched but that is not likely the cause of your issue. Secondly, in my experience, that is a fairly typical FG for that yeast in a beer that size. I don't think you've over attenuated at all. Based on...