Q: What is the purpose of the calcium chloride?
A: This helps to clean up the hop profile in the recipe or "brighten" the hops character in the batch
Q: Just curious since I've not seen this before, are you adding the dry hops on days 3 and 7 into the primary fermenter once fermentation begins or do the hops need to go into the secondary 3 and 7 days after racking? I'm probably just overthinking this, thanks again.
A: You can add the hops that are indicated for dry hoping to your primary fermenter! There will be three hop additions on day three into the primary and three hop additions on day seven into the primary fermenter.
Q: Does this recipe call for added sugar to bottling bucket before bottling? Also does it matter what kind of yeast you choose?
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Q: Any downside to bottle conditioning with this one? Or should I opt for the keg?
A: Either can be done without issues taking into account the bottles may have a touch more hop sediment that other batches
Q: Do I need to select a yeast option? Are there big differences between the options? Thanks
A: a yeast option would need to be chosen from the drop-down menu as the kit would not ship with it included by default. The options given would all work well for this recipe with a personal preference being on the wlp095
Q: First time brewing a NEIPA. Instructions show no secondary fermentation step which I have always done. Is there any reason to skip the secondary? Would it hurt to include a secondary?
A: With the NEIPA style, the haze is the goal of the recipe in addition to the big burst of hop flavor from the dry hopping being added in the primary vs. secondary. A Secondary can be done on this batch but would not be required due to the expected haze for the style
Q: New to brewing and first NEIPA, should the wort be strained into the primary?
A: Yes, it should be strained before going into primary.
Q: How do I make this a double
A: Increaseing the base malt extract, or adding alchol boots from the drop down menu will increase the gravity is more alcohol is the goal.
Q: What is the fermentation temperature recommended? Did not see one in the instructions.
A: high 60's to mid 70's would be the best range to use for the yeast options on this batch
Q: the instructions state to add 2nd dry hop on day 7 of fermentation but no indication how long to keep them there. I assume since this is a hazy IPA no secondary is recommended, but how long should it stay in primary?
A: This would be for the duration or primary until the final gravity reading hits what is reccomended on the recipe sheet-Typically 10 days in total from the beginning of the fermentation