Enjoying this very much right now!! I ordered this maybe a week into California’s S.I.P, took a while to get here but with C-19 I understand. I brewed this about a month ago, added an extra pound of flaked oats because I had em. RO water with 1/4tsp 10% phosp.acid per 5gal, 1tsp CaCl in my strike water. Pulled 5.75gal in the primaryPitched a home culture of Giga’s VIPA yeast, 68*F primary and let it get up to 72* around day 7 to 10, dry hopped in secondary for 4 days, bottled just under 5gal (lots of loss from dry hops) conditioned with dextrose.Sipping on a bottle now, it’s been 17 days now, cold crashed overnight,Great little head on it, a little darker than I’ve seen images of heady topper, but I did add an extra pound of flaked oats?? I’ve been attributing darkness in my hazys to dry hopping too long but idk? Flavor is killer, I’ve been making so many juicy NEIPA, it’s refreshing to have a nice bite balance to the fruit with the piney more dank flavors. Aromas aren’t as punctual as other recipes I’ve hit, but it’s very nice, slightly sweet malt carried by fruit notes, slight spice, the yeast plays nice with this one! I’ve only sampled heady topper once in the Bay Area so who knows what it is supposed to actually taste like? But this is a very nice IPA, with the mouthfeel desired in a NEIPA, id definitely recommend this to anyone who wants something crushable and packed with enough flavor and punch to satisfy the palate