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If you are trying to replicate in some way the flavour of dry hopping by adding the hops during the boil then I would suggest moving them to flame out or hopstand. If as others have suggested you end up with an unintentionally bitter beer by using large amounts of hops at 60 and 30 minutes then...

I probably should add that I was talking about carbonating my pale ale styles in the previous post and I use a flow control tap to help with dispensing with the right amount of foam.

Hi @Rodcx500z, glad to hear you've taken the plunge into kegging. I would say it's one of the best things I've done in taking my brewing forward. I think you will get a mix of answers because of course carbonation is down to style and personal preference. I give mine 30psi for 24hrs, then 20psi...

Regarding yeast I recently used the 'Brexit' yeast from CML in a neipa and the result was really tropical fruity.

Magnum is often quoted as a good bittering hop as it is relatively high in AA but also reasonably cheap and described as quite 'neutral' in flavour. Given that the bittering addition is not going to really be adding to the flavour or aroma then I think using a relatively expensive hop like Citra...

This is my recipe for a 19L batch and with a 40 minute boil. Malts (3.67 kg) 3.1 kg (84.5%) — Bairds Pale Ale Malt — 4.9 EBC 400 g (10.9%) — Caramalt Malt — 29.5 EBC 150 g (4.1%) — Carapils — 2.6 EBC 20 g (0.5%) — Chocolate Malt — 985 EBC Hops (112 g) 12 g (16 IBU) — Magnum 12% — Boil — 40...

:laugh8:

Just finished a 19L batch of a Citra pale ale athumb..

Thought I would post the recipe for my NEIPA for those who are interested. Zappa NEIPA New England IPA 6.4% / 14.5 °P All Grain Batch Volume: 19 L Boil Time: 40 min Vitals Original Gravity: 1.059 Final Gravity: 1.010 IBU (Tinseth): 29 Colour: 8.1 EBC Mash Temperature — 67 °C — overnight...

Congratulations to @Mrhandsome, thanks to all who took part and of course to @pilgrimhudd for judging and the great feedback athumb.. Cheers everyone acheers.

I believe older hydrometers may be calibrated to a different temperature than modern ones (which are generally 20C) so this may have to be taken into account

The first part of the fermentation process is very fast and it generally takes longer to finish those final few gravity points. There is also the process of the yeast 'cleaning up' after itself, getting rid of diacetyl etc. This will differ with different styles and yeasts which is why 2+2+2 is...

I have had quite a few items this year. VAT has been charged at checkout and nothing further to pay on delivery. All have been sub £30 items.

NEIPA in the post today athumb..

Okay so it turns out that it can be done but I still think I'll stick with my current gas supplier ;)

Yes, I saw them on CML and thought I'd give them a go

Never heard of this but I can imagine that the answer is no, no, no & no. And why? I would stick with getting a proper food grade cylinder, they really are not that expensive.

The first of my Zappa NEIPA that I kegged on Tuesday. The flavour is there but I think it needs a little longer to mellow.

Kegged my NEIPA this evening, FG was 1.007 to give 6.3%. Aroma is the most amazing passion fruit. Looking forward to trying this at the weekend.

Just taken a gravity sample of my Zappa NEIPA 1.010 so it's finished and currently chilling down ready for kegging in a couple of days. Colour is spot on, aroma lovely, flavour is very intense passion fruit but I'm not sure on these Zappa hops yet - perhaps it's a bit too intense, we will...