Q: How do I improve my NEIPA, I want it softer, creamier and fruitier?

A: New England IPA's are very typically very fruity with a juicy finish. This is achieved through Biotransformation and the addition of Lactose. Lactose is a non fermentable milk sugar, commonly used in Milk Stouts, add 1.0 -1.5 grams per litre dissolved in 1 litre of hot water. Deduct the 1 litre of hot water from your total water addition

Q: On the subject of NEIPA's, how do I make it Juicier?

A: There are three elements to this. The first is choosing the right hops. Citra, Amarillo, Mosaic, Azzaca, El Dorado. The second is adding them at the right time . Adding at various stage through the fermentation  allows the right yeast to transform the hop compounds into even fruitier esters through a process known as biotransformation. add the hops after 48, 72 hours and 24 hours before the end of fermentation, then dry hop as per usual. Of course Yeast is the third element, use a good New England/Enlish style of yeast. East Coast Ale yest, S33 or one of the many out there,