Oh yeah, it’s a yearly favorite. This will be my fourth year doing the clone. I’m just a bit late, normally I’d brew this late December to have it ready for a side by side when NN releases. I’ve stashed a 6 pk of cans to keep for comparison purposes. 
Rad
No doubt, wasn’t sure of your location and availability. I’m about 45 mins from Troegs
To stay on topic though, I’m doing yet another NEIPA tomorrow morning. I used 3rd gen WLP 095 in my batch last week and had strong rotten egg aroma coming from fermenter. I’m thinking infection but will wait it out as the smell has since dissipated. My wife always suggests buying new yeast for every batch but I love to cut corners and save money.
That rotten egg, sulfury smell is not uncommon, especially with ale yeasts(such as hefe yeasts), and with overpitches, and at least in my experience has not been associated with infection. You should be fine 
That’s good to hear then. I wanted a quick turn and have it kegged for Superbowl but I think I’ll let it sit an extra week now. I haven’t studied much on pitch rates but I’ve never had a problem either. I pitched a quart starter in a 5 gallon batch. OG was 1.075
Bottled up the ends of a couple kegs I had offline. Got about 20 beers from them. Yesterday brewed a small patsbier to build up my smack pack of Ardennes yeast that will be going into Belgian trip that is kinda based on Alagash Cruieux. Going to do a Mexican Lager Sunday
Have the Dead Ringer and Chinook IPA in the fermentors.
Infection problem may have been the bag I use to remove hop debris during the pour into the fermentor. Would account for a couple brews in between not showing an infection. Used a new bag for the Chinook. Boiled and sanitized before using with the DR.
I started using a stainless steel strainer and run it through the dishwasher
Busy weekend…
And I’m really only brewing the Dead Ringer to build a yeast cake for Hops Lamb
Looking forward to a hoppy Spring in my house.
Just finished another NEIPA and it smells terrific.
9# MO
6# 2row
3# Flaked Oats
3ml hopshot @60
1.5oz each of Simcoe Amarillo @1
1oz each Simcoe Amarillo Azacca Whirlpool
1.5oz each Simcoe Amarillo Azacca DH in keg
FRESH pack of WLP095 with a starter
A bitter tomorrow.
5.25gal batch
5 1/2 lbs MO
1 lb Wheat
4 oz Extra Dark Malt
4 oz Carawheat
.60oz aurora hops @ 60
1oz sonnet goldings @ 45
1oz EKG @ 5
1oz EKG @1
1/2 EKG dry hop (want a little aroma from DH)
Got some others coming in the pipeline but I’m keepin’ it a secret. 
5 pounds of invert sugar. Really not brewing, but good prep work for some British beers coming down the pipeline.
Huh? 5 lbs invert sugar?
Sorry, did I reply to you? Meant to just respond to the thread. I made 5 pounds of invert sugar tonight in preparation for a couple beers I have planned.
Lol. I thought you misread my recipe. Lol. I got you now though and understand. But none of my up coming beers are going to be “English” beers. But I’m tight lipped right now. 
Double brew for me today doing
Roasted pecan coffee milk stout
Bohemian dunkel with Saaz and grungiest hops
And I’m officially back at it! I had to be cautious carrying water down the stairs, but otherwise everything went off without a hitch, other than a little bit of rust I had to knock off getting back into my brewday routine that I haven’t been able to do in 2 months. 
Both beers bubbling away in my basement this morning on a heating pad to help keep temps up in mid 60s. Missed my OG on the Nugget nectar by 8 points somehow which I’ll blame on first batch rust, but Black IPA was spot on target.
Rad
Accidentially got 91% brewhouse efficiency yesterday with my rye stout. Wort tastes great. Phoenix hops lend a very lovely spiciness. I diluted an extra quart to bring the OG back down to where I like it. 
Where do you usually try to be? I’m pretty much 80% constantly. That’s where I design the recipe. I’ve gone over occasionally and dilute. I’m not sure if the dilution affects the product. Usually not more than a couple quarts in 5+ gallons
