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My newest hazy, Acceptable Flaw #1. I employed the dry hopping technique that requires a second keg and a FLOTit 2.0. This was a 2 gallon batch and I used 9oz. of hops in the dry hop (6oz. Citra and 3oz. Eclipse). 8.2% ABV. It needed 3 weeks to mellow, but this is the best hazy I've brewed...

I'm going to try a new to me dry hopping process that a user on reddit swears by. I brew small 2 gallon batches and I own a few 1.5 and 2.5 gallon Torpedo kegs. I ferment in a 3 gallon Fermonster with a modified lid to do oxygen free transfers. My plan outlined in this user's post is to let...

I'll be brewing in the next few days with Escarpments Foggy London yeast. Pretty excited to use it and see if I can coax some of the supposed bubblegum out of it.

Looks like they only carry 6 different strains. Better than nothing I guess.

I got it from Great Fermentations. Shipping was fast and included an ice pack.

Just got a few packs of Escarpment Foggy London. I saw in a subreddit that a pro brewer uses it and said it can throw a bubblegum note. I'll be trying this yeast out in a few weeks.

I'm going to brew up my next hazy in a few weeks. I plan one using alot of the tips that were presented in the Fidens, Green Cheek, North Park podcast as far as water profile, ph, wp amounts, and dry hopping goes. I'm also going to use Wyeast 1272. I've been brewing some super pale hazies and...

I've won multiple medals as well before the BJCP Hazy IPA category existed. I always entered my hazies into the Specialty IPA category. That may be an option again now that I think about it.

I stopped entering my hazies into comps. I brew them how I like them and my friends and family like them as well. I'm not going to brew a batch to appease judges because of how it's written in the BJCP guidelines. The guidelines need to be expanded if you ask me.

Yep. They probably boil for 60 but don't add any hops until there's 10-15 minutes left in the boil.

Kelsey said he does the 8-10ibu charge at 10-15min and said he does it like Steve (Fidens). That's why I have that in Steve's section as well as Kelsey's. They did a collab or two together, so I trust that what Kelsey said about Steve was accurate.

An 8-10 ibu hop charge with 10-15 minutes left in the boil.

Here is all the info I could gather from that podcast. I apologize if I missed a few things, but this is the majority of what each person said: Green Cheek - Evan Water: 6:1 ratio Chloride:Sulfate. 300ppm Chloride, 50ppm Sulfate. Grain: Gambrinus Pilsner Malt, Raw Wheat, Flaked Oats. 60%...

Looks amazing! What was your OG and FG? What did your whirlpool and dry hop rates look like?

Combined weight is equal to 2#/bbl

That looks and sounds amazing. Don't forget, alcohol content also helps mouthfeel. I brewed a Brujos style single IPA and added some malto to the boil. It's been dry hopped and is now cold crashing. My calibrated Tilt is showing a final gravity of 1.031 o_O

Got done brewing a hazy today. 52% Rahr 2-Row, 12% Flaked Wheat, 12% Flaked Oats, 15.5% White Wheat Malt, 7.5% Raw Wheat, and a touch of Maltodextrin. This was a 2 gallon batch. No hops in the boil. I used 1.5oz. 2023 Galaxy from YVH and 1oz. CTZ in the whirlpool at 160F for 20 minutes. Let...

Pilsen is fine for your base malt.

Headroom on tap was straight fire.

Use it with reckless abandon to make room for 2023.