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Been thinking of trying A24. Comes to $26 shipping for me though so id probably be making a starter to overbuild, or washing the yeast to make the most of it.

Will do, my plan is to update this thread when i give my next NEIPA a go. Just need to clear up some keg space first... I reckon i would go amarillo instead of the apollo in that recipe though (given that i cant get apollo). Would like to try something like Melba too, but haven't seen that...

Perhaps this is where i am going wrong, do you dry and then blend? I just dried whole cones and chucked em in. That said, i am only going on the word of the dude from gumtree so they might not be. They smell pretty good though. I feel like maybe i am picking them too late tbh, if that is...

I've got some victoria, tried that in an IPA but basically had hardly any flavour despite dumping in a whole bunch of flowers, so i will remember that trick. I've also got red earth, chinook and cascade. I've generally found it hard to use home grown stuff as it doesnt give me the bitterness or...

Some more things i have been thinking about. Has anyone ever had issues with diacetyl and hop creep? My last one did... but i assume that was due to my fridge breaking early in the fermentation stage. Does anyone actively give the ferment a diacetyl rest after all of the hops have been added...

i ended up doing 1 24hr at 30psi then an additional 12hr at 30psi. Then back to set and forget pressure. Seems to be pretty close to done now. However, i am serving around 6C though, so i assume i needed more pressure than someone doing it at 2C or similar.

Thanks for the learnings, this is the sort of information i am after. When dry hopping (in particular the later addition), do you do anything to avoid oxidation? Unless you are saving the trub bottle from the fermentasaurus for the final addition? Oh... and any chance of a photo of any of your...

The other part of recipe formation i have wondered about is getting that slight "orange" colour (ala Treehouse Julius). I assume that this often comes from the honey malt in most homebrew recipes that i see.. so i guess the Aussie equivalent would be to chuck in a little crystal (C10 or C20).

Lots of good info here, water chemistry is something i have been looking at for a while, but haven't actually taken the plunge. Perhaps it is time, i hope the SA Water reports are accurate. Also on the Vermont IPA yeast, a quick Google looks as though there is only one supplier online in...

Is there any difference in mouthfeel etc for using malted oats? Too bad my LHBS doesn't appear to stock them :(

Hello All After conversations of this style popping up in other threads, I'm interested in finding out how everyone else had gone with brewing NEIPAs? I'd be keen to see some recipes and get some tips etc. Now that i think about it, there are a lot of issues that pop up with brewing this...

First kegged beer, Belgian Single. Thanks to those who provided kegerator advice

Here is my NEIPA from last year, sure now that i look at it i realise it was oxidised to hell and i didn't use an appropriate filter to make it look extra juicy. But, i really liked how 1318 performed. That said, i always prefer to use a dry yeast over a liquid yeast so if i can find something...

While we are requesting recipes, can we get WEAL's ESB recipe? (i assume the beer i have seen in multiple pics now is an ESB or something close)

Interesting, surprised it drops clear so quickly?? Was thinking of giving this a go, but maybe i'll miss it for now. I've only ever done NEIPAs with 1318 (with pretty good success) but maybe i'll give the old faithful S04 a go next since i have a packet sitting in the fridge.

Right so looking at beersmith i did 10kg grain, mashed with 28L of water and sparged with 10L. Was aiming for 1.078 but hit 1.068 instead with 30L before the boil. 90 minute boil down to 21L and 1.081 (aiming for 1.102... so a big miss here ha). Fermented out to around 9.5%ABV so as i said, not...

I've done a BW where i was shooting for something in the realm of 10-11% but i came in a bit under, which i expected to happen given the high gravity. I'll confirm with my beersmith file tonight and get back to you. As a side note, brewed that thing at the end of the year still needs a lot...

That is definitely an option. I wonder what the drop in utilisation is for whirlpooling in a bag. I think i read about a 10% drop for using a bag or a hop spider over freeballing them into the kettle, but no idea where i saw that....

holy hell i can't believe how knotted peoples' knickers are still over the KK/KL thing. Just embrace the good deals and all the new products coming from both shops. Now back to the issue of a filter on the Guten... Maybe buying the robobrew falsie, cutting it down and putting some edging on it...

humour this new kegger. I kegged my second beer last night and am hoping to have it carbonated by Saturday week. By the time this is cooled to 6C or so, that gives me about 11-12 days to get it carbonated. BUT, i also have another beer in there that should be at max carbonation. I was thinking...