Don’t even attempt unless you can keep away from oxygen. You’re wasting expensive ingredients. After many attempts at a really hoppy and aromatic neipa and mostly failed attempts for a number of reasons. I have just had success with a verdant even sharks need water clone, but took a lot of attention to detail. Firstly water chemistry, more important on these style of beers for mouthfeel and accentuation of hop flavour and aroma. Also I did a 100% O2 free process. So got a fermzilla and close transfers onto hops in a keg for dry hopping then transferred off the hops into another keg once contact time of the hops was done for serving so no more than 3 days contact time on the dry hops so zero exposure to air in all that process. Hops pushed up to over 16g/litre in the dry hop and chlorides pushed upto 250ppm…brewfather normally comes up with about 2.5 g of chloride for a hoppy beer at 2:1 chloride to sulphite ratio with my tap water profile, it required nearly 9g of chloride to make 250ppm. And of course managing ph through the mash. Results were stunning though. Aroma that hit you as soon as you started to pour the beer, a nice fluffy head that remained and a really soft pillowy mouthfeel and juicy flavour.The one and only time I felt I’ve nailed a proper NEIPA. A lot of attention to detail and held up pretty well compared to the original so you can achieve near pro brewery results at homebrew level, just requires a lot of attention to detail.