I had almost given up on making NEIPAs due to oxidation but I had 1 more kit laying around to try and I said I was done if it turned brown after putting so much work into it. In addition to doing the closed transfer I also added ascorbic acid and half a campden tablet in the keg and that my friends seems to be the magic for me. For the kit there is zero, yes you heard that right, Zero bittering hops in the boil. I hit the 156 mash temp recommended, ended up sparging 8.8 gallons so I boiled a bit longer to get the volume down. I used both the sugar and maltodextrin to bump up the abv and also provide body (glad I did). I whirlpooled the Citra and El Dorado at 189 degrees for 35 minutes. For yeast I gave a pack of White Labs London Fog WLP 066 dry yeast a go. It took about 30 hours to see the fermenter start bubbling so I was starting to worry. Once going it was pretty vigorous and I felt better about that. I let it ferment at 70 degrees for 2 weeks, I did not do a cold crash to prevent suck back. I used the sanitizer keg CO2 purge and then opened briefly to introduce the dry hops as well as the ascorbic acid and campden. I again purged the keg multiple times with CO2. Then I did the closed transfer from my fermenter into the keg. The beer at first didn't have a lot of hop flavor but within a few days of kegging it started picking up the flavor from the dry hops. I hit 8% on this one and it's definitely the best I've made that has not oxygented so far. It's been about a week, I'm hoping the beer will stay around for a few weeks/months. The added steps as well as the marvelous kit has given me new hope in making NEIPAs.

I had almost given up on making NEIPAs due to oxidation but I had 1 more kit laying around to try and I said I was done if it turned brown after putting so much work into it. In addition to doing the closed transfer I also added ascorbic acid and half a campden tablet in the keg and that my friends seems to be the magic for me. For the kit there is zero, yes you heard that right, Zero bittering hops in the boil. I hit the 156 mash temp recommended, ended up sparging 8.8 gallons so I boiled a bit longer to get the volume down. I used both the sugar and maltodextrin to bump up the abv and also provide body (glad I did). I whirlpooled the Citra and El Dorado at 189 degrees for 35 minutes. For yeast I gave a pack of White Labs London Fog WLP 066 dry yeast a go. It took about 30 hours to see the fermenter start bubbling so I was starting to worry. Once going it was pretty vigorous and I felt better about that. I let it ferment at 70 degrees for 2 weeks, I did not do a cold crash to prevent suck back. I used the sanitizer keg CO2 purge and then opened briefly to introduce the dry hops as well as the ascorbic acid and campden. I again purged the keg multiple times with CO2. Then I did the closed transfer from my fermenter into the keg. The beer at first didn't have a lot of hop flavor but within a few days of kegging it started picking up the flavor from the dry hops. I hit 8% on this one and it's definitely the best I've made that has not oxygented so far. It's been about a week, I'm hoping the beer will stay around for a few weeks/months. The added steps as well as the marvelous kit has given me new hope in making NEIPAs.

This came out delicious! I have never made hazy, and never made such a high gravity beer since I started all-grain brewing. I used the Wyeast London Ale, and did a yeast starter with the canned wort. I hit the marks - my OG was 1.09 and it finished at 1.022 which comes out to 8.9% ABV. It has a very tropical aroma and it's light, sweet and soft. Kind of dangerous how quaffable it is when I have 5 gallons of it without many friends who like this style...I wasn't sure about the 30 minute whirlpool. I assumed 30 minutes after the boil completed, but the type of chiller used would affect that, so I went to brewers friend - this recipe said 20 IBU, and and for those 3 oz of hops added in whirlpool to change outcome to 20 IBU it said 177ºF, so I dropped them in the kettle with a mesh hop charger once the temp hit that mark and just stired them around with my immersion chiller until it reached 70ºF.Even with the yeast starter, fermentation was quiet for the first 36 hours, but then I came home to a blowout tube full of mess. I'm still using drilled buckets that I bought 7 years ago, so I think the smaller initial quantities of CO2 were leaking out of the lid until the krausen rose and sealed it off because there was some sticky drips around the edges. Time to invest in a carboy.

Fruity and smooth, exactly what you want from a IPA. I would avoid the Maltodextrin, as after speaking to a pro brewer, recommended that it might be overkill, since there is 3 lbs of oats.This is a must buy for NEIPA fans.

This beer is amazing, especially the mouthfeel, so pillowy & fluffy. My efficiency is always slightly low but an extra pound of 2 row and I'm hitting the the mark. Really found the citrus and fruity flavors coming through.My only issue is how to make it better??

Beer is tasty, but I could have screwed something up because the instructions are for an extract kit and I made a lot of assumptions. A set of instructions for the exact kit would be extremely helpful

Used GY054 yeast. My efficiency was off the charts for some reason. I ended up with a 9.6% ABV beer. Super juicy and hazy. Was like drinking grapefruit juice. My wife that hates IPAs liked it and even had me pour her a couple. Fastest keg I have ever had disappear. Sister in law called it a world class beer. Drinks too easy and kicks you in the a**, before you know it. Son in law got a hangover from drinking them, which seldom happens to him. They go down so smoothe and easy. Creamy delicious mouthfeel. Definitely a crowd pleaser. Watching for it to be a KOTW again and will pick up a couple more. I can promise you, if you take your time with this beer and drink it fresh, you will want to make it again. Definite winner.

Brewed this with GY054, and its my new favorite brew & yeast. This thing is killer. Juiciest IPA I've ever brewed, first to earn a permanent tap. All my friends say this is the best home brew IPA they've tried. Only change I made was I added the corn sugar after 2 days in primary to try limit attenuation, but not sure if that's necessary especially if you pitch plenty of yeast. Buy this kit. You wont regret it!

Very good hazy IPA. OG and FG were off a bit, but still came out fantastic. Straight up juice.

Probably the best hazy I brewed to date. Really popular with friends and family. Some asking how to get started on homebrewing. Anyone here tried with additional hops?

This is one of the tastiest hazy's that I've brewed and it's a hit with my friends. I pitched Gigayeast GY054 and it worked its magic with the hop combo of Citra, Mosaic, and El Dorado to create a tropical citrus juice bomb. I skipped the maltodextrin addition as I've never used it before, maybe I'll try it out for a future brew.