neipa

I'm very fortunate to live within walking distance of DEYA Brewing, a truly fantastic independent brewery specialising in American-style IPAs and mixed-fermentation beers. Alongside the like of Verdant, they're renowned here in the UK as amongst the best purveyors of in particular Hazy/New...

tl;dr using corny keg to act as blowoff vessel during fermentation while simultaneously purging the very same keg to act as my primary conditioning vessel After my last post on Reddit I have decided to spin up another batch and hope for the best by wedding date in 4 weeks. I took a lot of...

Hello brewers, I'm preparing a recipe for my first NEIPA and I want to add mango and orange to accentuate these aromas and flavors and would like your opinions and suggestions for improvements. GO: 1,059 FG: 1,012 IBU: 32 EBC 9.2 ABV 6.1% Mash at 67ºC - 70min Mashout at 77ºC - 10min Maltese...

Olá cervejeiros, Estou preparando uma receita da minha primeira NEIPA e quero fazer com adição de manga e laranja para acentuar esses aromas e sabores e gostaria de opiniões e sugestões de melhorias. GO: 1.059 FG: 1.012 IBU: 32 EBC 9,2 ABV 6,1% Mostura a 67ºC - 70mim Mashout a 77ºC - 10min...

Hi all- I brewed a New England style IPA today. I'm trying out a new pressure fermenter for the first time. I'm going to double-dry hop the beer and wanted to avoid introducing oxygen so I used magnets to hold my dry hop additions in hop bags above the level of the fermenting wort. I've...

Anyone used WLP664 Saccharomyces "bruxellensis" Trois (AKA WHC Funky Pineapple) for a double NEIPA brew before? I'm looking at brewing an Amarillo, Sabro and Simcoe double hazy and keen to push the pineapple esters that 644 can provide. I've used it once before but didn't really get much from...

Hi all- I haven't had much luck finding the answers I need on the forum or online. I'm planning to brew an all grain batch of NEIPA tomorrow (7/17/22). This will require me to dabble in water chemistry for the first time. After hours of online research and tinkering with water calculators--...

So i was sampling my neipa with a turkey baster like i always do but since i split the bill in half because the grain bill was so large. I had to use a hose attched to the baster to reach the 4 gallon mark. I should have just used my syphon, being lazy i guess. Well needless to say i lost the...

I have scoured the internet and the forums. I'm trying to figure out, what is the best dry hopping temps? In my current situation, I have a hazy NEIPA going, and I'm trying to make sure I extract all of the best citrus notes, flavors, and aromas that I can. 1 site says cold crashing temps around...

To brew a killer NEIPA, one needs big, juicy hop aromas and flavors. I have heard a few brewers describe what they call "base" or "dominant" or "banger" hops that form the structure and big flavor that the other hops can layer upon. Examples: Citra Mosaic Simcoe Galaxy Strata Nelson Sauvin...

Okay so I've made a Triple 10% New England IPA BIAB as my second brew ever. I know I know I went in at the deep end but go big or go home! I just thought I would keep a record of any change in colour and oxidation on here and if you're interested just follow a long. Ask me any questions! The...

I’ve made a couple neipa’s lately with varying degree of success. But the one thing that seems to be eluding me is getting a strong fruity, juicy, flavour from the dry hopping. I’ve used mosaic, simcoe, citra, azacca (?) and up to 12 oz. in a 5 gallon batch. Also used imperial dry hop yeast and...

I have just bottled my first NEIPA, (6th Feb 2021). I have read a lot about people trying to purge headspace with CO2 and seen all the 'discussion' that occurs as a result. I don't have a keg setup or any smaller means of getting CO2 into my bottle. So I was aiming to try bottling with a very...

Hey y'all! Hear me out on this one and let me know if you think this might help. I've tried to brew 3 IPAs with dry hop additions and each one turned out oxidized. I wouldn't go as far as calling all of these NEIPAs, but they're similar. So far I have followed the general guidelines: 2...

Am about to bottle a NEIPA for the first time and I understand that a lot of people have issues with oxidation. After some reading I'm convinced that purging the headspace after filling the bottle of O2 is a good way of extending the shelf life. I'll be bottle priming as I don't have any kegging...

I have been making NEIPA's for a couple years. I've got pretty good at the overall making of it. They usually come out hazy, juicy pretty close to the style. But they all seemingly begin loosing the haze after a 2-3 weeks? They still taste good but the haze just drops. Does anyone have an idea...

I recently did a NEIPA and It came out decent (better than the past ones) I did have a few thoughts on version 2. Last I mashed at 149. This time I will mash at 155. I feel like i was missing some mouthfeel. Any thoughts on that? Also I added half oz at flameout. of nelson I had not added...

Hey guys, First time poster, long timer reader. Thought I would share my NEIPA status. It goes not so great. Been about 25 hours since pitching yeast into about 76-78 degree wort. I quick-cooled it down to 64 by turning fermenter on blast (about 3 hours on). it got down to a good temp and...

Hi all, Over the weekend I brewed my first all-extract NEIPA, and have a few questions about fermentation I was hoping to get cleared up. As an overview, I made a 2.5 gallon batch and my brew OG was 1.061 (targeted 1.060) and I pitched ~50 billion cells of WLP067. I had airlock activity...

Cold crashing now from 90 degrees to 65 degrees over a day or so. Yeast- Omega Hot Head Ale Kveik Here's the dilemma, I was hoping to dry hop using a sight glass/butterfly valve to minimize oxygen exposure. Due to my kegerators height, I would have to move the fermenter out and then do the...