Just to update - this turned out fantastic! I'm honestly blown away at how clean it is. There are some fruity notes, but they are not strong at all and actually works quite well with the saaz. It's only been in the bottle 3-4 days and aside from being under carbonated it tastes more or less...

Agreed about the oats. Also, if you can get your hands on pale chocolate malt it provides a much smoother and more realistic chocolate flavor in my experience. I tried making my breakfast stout without it a couple times and it was significantly worse. Something to consider at least.

100% agree with Craigerrr there. Voss is absolutely perfect for juicy IPAS no matter the ABV. The orange citrus flavors you get are fantastic.

Definitely agree about not enough hops. I do a similar "lighter" hazy PA and add nearly all the hops at flame out and dry hopping. I do a 45 minute boil since I don't want much bitterness. I use about 200~ grams of hops and am really happy with the result. Here's my recipe if you want to see...

Woah, nice! I had a feeling I wasn't going to avoid the fruity esters completely. I love them in the pale ale I make with Voss, but it will be interesting how it tastes with the pilsner style. Guess I'll find out. I'm finally brewing tomorrow. Sidenote, it cracked me up the article that the US...

Ah that's interesting! That's wild the beer was done in three days. Makes me even more excited to give this a shot. I hadn't thought of under pitching. I associated under pitching voss with pushing for the fruity esters, but I wonder if at lower (normal ale) temps it wouldn't produce as many.

Hey, Here's the recipe: https://www.brewersfriend.com/homebrew/recipe/view/983406/voss-pils Anyone try using dried Voss Kviek to make a pilsner style beer? Any tips are appreciated. I plan to ferment it colder than normal to avoid the orange-ish flavors associated with Voss at high temps...

Completely agree about not toasting it, I've only found it mutes the coconut flavor further. And ahhh I had assumed the original poster meant moving the beer to a secondary fermentor. In that case, carry on!

The amounts look good. I used 200g (7oz) of flaked coconut and didn't get NEARLY enough flavor in a stout. What's the purpose of a the secondary? I would probably just add it all the coconut into primary and cold crash.

I actually have a stainless steel keg hop thing. This was the first time I've used it though and quite a bit of hop sediment got through the mesh. I think it would be better with whole hops. Still pretty happy with the result!

Drinking my first true NEIPA. It turned out better than expected honestly. Can't wait to try it after an additional week or two in the keg.

It turned out great! I had some problems with hops clogging up the keg, but after some work (taking the post off, clearing it, sanitizing it, putting it back on 5 or 6 times) it's finally pouring well.

I think I will go the DDH route and I like the idea of keg hopping, although I haven't done that before. I usually go about 4-5g/liter so I think I will up it to 6-7g since hops are kind of the point of this beer. I assume you split the hop amounts between the two dry hop charges? Meaning...

https://www.brewersfriend.com/homebrew/recipe/view/880791/ch-ch-ch-changes-neipa Alright, I'm finally brewing a NEIPA after many requests from my wife and trying some truly amazing examples at a local beer festival (Zagovar Brewery from Moscow makes some mind blowing beer). The grain bill is...

I'm finally getting around to updating! I ended up just going all in and giving it a shot. I kettle soured with the tepache for a little over a day. It smelled like cheese the entire time, but it definitely did the job! It has a great sourness to it and came out quite clean. There is some very...

Thank you everybody for your advice. I'm planning to mash and sour this tomorrow, so I'll update with whatever I end up doing and how it turns out!

I ferment 14L batches in 23 litre buckets. I've only had an oxygenation problem once with a (way too) heavily dry hopped beer. Like Mase said, the C02 will push the remaining oxygen out of the fermenter. You only need to be careful when dry hopping. I have the best luck popping half the lid and...

Gah you're all right. I'm going to hold off on the tepache souring and deal with purchasing some proper lacto for the time being. And Nosybear you're definitely right about the oil content. I wasn't expecting any head, that's for sure, but other brewers have mentioned it wasn't as much of a...

I definitely agree there's a lot going on. My hunch is that the tepache flavors would mostly be fermented out as I'm only using it to kettle sour. I suppose this would be obvious once tasting the pre-boiled wort however. Proper lacto is slightly pricey at my LHBS which is why I'm looking for...

Seabuckthorn is a very sour berry. it's available all over Estonia (where I'm living). It's really great in teas and I've seen it used in beer fairly often here with quite nice results. Tepache is a fermented pineapple ginger drink. I ferment it using just the yeast on the pineapple rind and it...