re: Homebrewing Thread: Volume II

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Meaning instead of using and oz of two types for whirlpool, I need two oz of sabro in whirlpool.

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I would. But it's up to you.

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Similarly for biotrans do I want 6oz sabro or 4?

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That's up to you. I've read in the "new ipa" book by Janish that you should limit your hop additions to no more than 3-4 oz. at a time, because you start losing utilization rates. However, after listening to the brulosophy podcast and trying their method, i just added all of my planned dry hop additions (usually a bio trans, then 2 dry hop additions) at the biotrans stage. Made sense that the risk of oxidation when opening up your fermenter to dry hop was greater than the loss of any hop utilization. So i shifted all my hops except for about 2-4 oz. to the biotrans stage, and then keg hopped with the remaining. I'll typically purge the keg, open it up, throw in the keg hops, purge again, then transfer.

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I'm not kegging so I just omit that right?

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You can, or add it to your dry hop schedule. Something i will add, the key to a good NEIPA is limiting oxygen intake. Nothing is worse than an oxidized IPA. The color and flavor is affected. So if you are bottling, just know that you will likely take in some oxygen, especially if you are using a bottling bucket. I'm not saying this to steer you away from an NEIPA, but your beer may not hold up nearly as well, as if you were kegging.