Last weekend I brewed some NEIPAish beer (pretty rare for me to make anything resembling an IPA but my sister and family are coming for a visit and they’re hop heads) using azacca and strata hops, ten gallons of that so I’ll put it in two kegs and dry hop them each differently, I haven’t decided on what so any suggestions are welcome. Fermented with Ebbegarden kveik.

I also brewed a hoppy grape ale, loads of Hallertauer Blanc at the end of boil and then fermented with Lallemand/Escarpment Pomona yeast and added moscato wine pomace to the primary ferment. I pressed the beer off the pomace a couple days ago as it seemed like fermentation was slowing down. I like to press these beers off the pomace while there is still yeast activity so that the yeast will take up any oxygen introduced by pressing.