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I'm remembering now I bought distilled water from the store for one batch, and that did not address the issue at the time.

There is supposedly chloramine in our city water, but I've always used campden tablets to counteract that.

The off flavor is gone, but I never figured out why. I slowly replaced a few plastic pieces of equipment, deep cleaned my tap lines and kegs, but I can't pinpoint what actually made the difference. I didn't make any major changes to my process.

Have you posted your recipe and process anywhere? Looks great.

I soft crashed to 55 degrees from days 12-15, dry hopped days 15-17, cold crashed days 17-19 and kegged.

Mashed at 155, I thought it would have been a toucher higher too but its in the ball park

I got around 4.5 gal in the keg which is typical for my set up. I think the malto contributes something other than just plain old body. Its hard to put my finger on it, but its a certain type of body and sweetness that seems to compliment the big dry hop really well. I didn't use lactic, I had a...

Well everybody, I'm happy to report that I brewed a really ****ing good hazy IPA! This is my second attempt at a Brujos style, and its a huge improvement from the first one which was already pretty good. Bottom line is I really think the maltodextrin made a big difference, I definitely pick...

Planning on it, yeah. Man, that new batch of Sitra Archa is just so ridiculously good!

Brewed up my 2nd Brujos style NEIPA yesterday with a few changes... Added 1 lb maltodextrin, a 5 IBU additional 60 min, used Barbian instead of Juice, and used Motueka/Nelson/Citra 2:1:1. Really looking forward to this one after the last. 10 lb Pils 5 lb Malted oat 3 lb Wheat 3 lb Flaked oat 1...

I got a new pH meter that seems to work way better than my last one, and I'm realizing my actual pHs have been about 0.1 below my target, probably for a while. I was already aiming for 5.2 to 5.3, so I was ending up with 5.1 to 5.2. It will be interesting to see if bumping it up to actually hit...

At just over 5 weeks in the keg, this beer has gone from good to great. Previously, I was a little unsure of it because it tasted too much like hops rather than a hoppy beer. Now its tasting really nicely integrated but its still good a good saturation of flavor. I'm excited to rebrew this with...

If Brujos is finishing around 1.022, I would have had to add 1 lb (almost 5%) of maltodextrin to hit that FG in the beer I just brewed. Conceptually, I don't love the sound of that... but I can't argue with their results so I'll probably have to try at least half that amount next time.

Brujos inspired NEIPA update: 10 lb Pils 5 lb Malted oat 3 lb Wheat 2 lb Flaked oat *no boil hops* 2 oz Citra WP @ 170 2 oz Citra Lupo WP @ 170 10 oz Citra DH 2 oz Citra Lupo DH 90:260 sulfate:chloride Imperial Juice gen 1 Fermented at 64, finishing at 70. Soft crashed to 55 before dry...

Yeah you could probably pull off an interesting hazy with your Cashmere, Sabra & Vista. But given you only have 5 oz of hops to work with, you might want to consider brewing more of a hazy pale ale with an O.G. around 1.055. I also wouldn't count on any of those as bittering hops so you could...

Dang, well that explains why my Brujos NEIPA had my worst efficiency ever. Good to know for future brews!

Thanks man, Oregon Brew Crew Fall Classic.

Got gold in the IPA category out of 29 entries last night, my biggest win in a while! 14 lb 2 row 3 lb flaked oats 0.75 lb wheat 0.25 lb honey malt 0.5 oz Warrior 60 min (19 IBU) 2 oz Citra whirlpool (30 min 180 degrees) 2 oz Mosaic Lupomax whirlpool (30 min 180 degrees) 2 oz Amarillo...

Thanks, seems like a good method for gelatin or liquid adjuncts too!

Beautiful beer and really helpful write up, thank you! You've got me pretty pumped for my own Brujos style NEIPA that I'm soft crashing right now, and maybe to also buy some 2023 NZ hops. I'm curious, what would your process have been for adding maltodextrin post fermentation?