I'm glad to see some people on here actually use their senses when drinking their beer...
JK JK, big smile. lolling, repeat.
I do typically appreciate 'easier is better', but not always. I think this is an area that is far too often brushed under the rug by homebrewers. Sanitation, ferment temp, ferment time, oxidation, in that order, are the most common problems I taste when evaluating beers brewed at home. +1 as well to this problem not 'tasting' like oxidation. It just tastes like not-fresh hoppy beer.
I think we will either add dry hops to a keg, purge, add beer, rack to new keg for serving. We do have a conical and the ability to drop the yeast and keep it in the same tank. So we may continue with the latter option as I think racking to a new co2-purged vessel (even if through the dip tube) may be riskier than just adding hops to the conical after the yeast has been dropped).
VIPA/NEIPA refers to the juicier, heavier mouthfeel, less-bitter hop-forward beers (typically cloudy in appearance) produced by breweries such as Trillium, Foley, Alchemist, Hill Farmstead, Treehouse, Singlecut and others (but most say pioneered by Alchemist) that focus on a balance of the right fruity (typically stone and tropical fruit) esters AND hop aroma. Essentially, these amount to IPA's that are more dependent on yeast strain and behavior for the final flavor profile, as opposed to a true West Coast which has more of a focus on pure hop aroma, neutral, non-estery yeast strain, often better clarity, with a firmer, lingering bitterness.
What do you guys say, should I be writing style guidelines or what?