hopjuice_71
Well-Known Member
- Joined
- Mar 26, 2016
- Messages
- 373
- Reaction score
- 374
I just tapped a keg that was an accidental experiment of sorts. I have a west-coast IPA recipe that is one of my go-to's. Usually I use a relatively attenuating yeast, like Bry-79 or WY1217. It has more sulphate than chloride, is late hopped with a reasonable amount of steep hops, and usually clears up nicely. I didn't have the normal yeast option (long story) so I used WY1968. I altered the mash schedule to compensate for the lower attenuation of the yeast and still get a drier IPA. I dry hopped after fermentation was done and I even lagered the thing for three weeks at near freezing. I was expecting crystal clear beer. What I ended up with was as much NEIPA as any NEIPA I have intentionally brewed. Hazy with not an oat or wheat in sight. Quite a surprise to me, so I thought I would share.