A no bittered IPA

[@JPch108]

Diphopping... Obrigado Portugal Aveiro

[@Livelax93]

Man, honestly, I love your vids.

[@Kveiksmithdaryl]

Really interesting stuff! A great experiment

[@britishteapower]

Possibly getting all the vegetal notes from the long contact time with the dry hops? Would be worth trying a really short contact time Dry hop like one or two days? Also a big whirpool could be good too. Scott seems to rate Idaho 7 hot side.

[@HopsANDgnarly]

Very interesting - I wonder if companies like BeerSmith and BrewFather will update their calculations based on the new data. In the article he says it turned brown super fast and that makes a lot of sense. I agree with other comments about long contact time - probably made it more vegetal. Makes me want to try dip hopping!

[@FermentationAdventures]

Interesting experiment… with the preamble discussion of the bulk of the bitterness coming from polyphenols, I was out, lol.

[@ElementaryBrewingCo]

Great experiment, thanks for sharing!!

[@croil67]

This is definitely interesting. I have made a good many NEIPAs with no bittering hops and everything added in the whirlpool which I guess is still considered hot side. Those however turned out amazing. Maybe give that a try?

[@CorduroyBeard]

I'm curious why you sometimes choose to keg vs bottle. I only brew small batches (2.5 gallons), but I currently bottle. I'd like to hear your thoughts on both.

[@maltmode]

I bottle my non-hoppy beer, or beer I think can sit around for a while, but I keg beer that I think I will drink faster. Also I find that hoppy beer in a bottle fades really fast, like within days, so there's that too.

[@Jango1989]

Taking one for the team. Keep it weird!

[@dmac3603]

Neat idea! Love the content!

[@vincelafore4281]

I can't believe I just came across this. I kegged a 2-1/2 gallon batch last night and forgot to sanitize the keg. Don't know what's gonna happen but I'm gonna roll with it. I feel so stupid. Cheers

[@maltmode]

I hate when that happens