I happened to see this youtube video and around the 22 minute mark, he mentions "yeast soaking up hop flavor" and how too much yeast can be a problem. I've never heard of this before, has anyone experienced or experimented with this?
I happened to see this youtube video and around the 22 minute mark, he mentions "yeast soaking up hop flavor" and how too much yeast can be a problem. I've never heard of this before, has anyone experienced or experimented with this?
it seems to be a double edged sword, if not enough yeast in suspension you can also get undesirables. I forget which panel but in one panel they where speaking about dryhopping after fuge resulting in garbage smell beer.The way he is explaining it is not correct. Yeast cells can have a positive attraction to certain hop compounds. So when they the yeast cells become inactive and drop out of solution, they can draw hop compounds with them.
To combat this, folks practice soft crashing. Dropping temps prior to dryhoping to cause the most yeast to drop out prior to the hops going on
if you find it, I would love to read up on that. Obviously we can’t even get remotely close to CF a beer but I’d be interested in the design of the experience and the outcomesit seems to be a double edged sword, if not enough yeast in suspension you can also get undesirables. I forget which panel but in one panel they where speaking about dryhopping after fuge resulting in garbage smell beer.
Although as a counter point, many breweries still like to dry hop with ~ 1 degree plato left in active fermentation and are able to achieve excellent aroma. Perhaps the additional oxygen scrubbing occurring from the yeast offsets to a degree any aroma loss from yeast in suspension. Either way, it seems to be an example of competing goals.The way he is explaining it is not correct. Yeast cells can have a positive attraction to certain hop compounds. So when they the yeast cells become inactive and drop out of solution, they can draw hop compounds with them.
To combat this, folks practice soft crashing. Dropping temps prior to dryhoping to cause the most yeast to drop out prior to the hops going on
All breweries make decision based on logistics for their systems, capabilities, and price points . My local who makes very solid IPAs, add their dry hops with 2-2.5*p (roughly 8 points in sg left), starts crashing and closes it up. For his system this allows him to rouse the hops, naturally carbonate, and get a level of aroma and flavor they are happy with it. Also helps from a cost perspectiveAlthough as a counter point, many breweries still like to dry hop with ~ 1 degree plato left in active fermentation and are able to achieve excellent aroma. Perhaps the additional oxygen scrubbing occurring from the yeast offsets to a degree any aroma loss from yeast in suspension. Either way, it seems to be an example of competing goals.
found itif you find it, I would love to read up on that. Obviously we can’t even get remotely close to CF a beer but I’d be interested in the design of the experience and the outcomes
Have you had any of those beers? be interesting to know how they tasteThey call it clean fusion. I was thinking the same thing. Brewery is called one drop. They make some great beers to be fair but seem determined to coin the next DDH or hdhc or whatever.
that was my thought…just replace the centrifuge with cold crashing and fining.
New West coast style is also a bit hazy these days.I think I'm going to switch to biofine. In starting to feel like gelatin strips a ton of hol character.
I brewed an all Mosaic wcipa and pre findings it was incredible hop bomb. After finings it lost a fair bit of flavor and aroma but was brilliantly clear.
My closed transfer process is tight, so I know that's not the problem.
I feel it’s quite rare that they have a haze to them. They aren’t all brilliantly clear but def pretty much. That said I have had some modern west from fidens that were hazy as hell, but I also think that’s mainly them trying to get cans on the shelf’s to keep up with demandNew West coast style is also a bit hazy these days.
I do not know as I’ve never tried but I’m assuming it would have a similar effect. my only concerns with this practice would be the additional transfer increasing o2 risks and if you do rack to dryhop, I’d be worried some of the biofine would go back in solution and pull the dryhops down immediately. That said you could always rouse if/when possible
How would you define this haze?I feel it’s quite rare that they have a haze to them. They aren’t all brilliantly clear but def pretty much. That said I have had some modern west from fidens that were hazy as hell, but I also think that’s mainly them trying to get cans on the shelf’s to keep up with demand
This is amazingHave you had any of those beers? be interesting to know how they taste
Yeah I've had their "clean fusion" beers. I mean, they are one of the best ipa brewers in Australia so their beers are usually pretty solid. Haven't been able to do a side by side comparison to see how much better their beers are with this process but what I can say is that I wasn't rushing out to try and do it myself. To me it's just an extension of what I currently do anyway by dropping all the yeast out before dry hopping. I use a fermzilla so I can remove the collection tub and have pretty clean beer to dry hop with. It would make a good brulosophy experiment though....Have you had any of those beers? be interesting to know how they taste
These are all solid.I'm en route to the US from Australia as we speak. Nola & NYC. Does anyone have any recommendations for me in terms of breweries to try that are doing this style (and IPAs in general) well. I know there is not as much of a craft beer scene in New Orleans but New York should be a different story I presume. I will be in Brooklyn/Manhattan for a day and then upstate to Pine Hill. Any recommendations appreciated!
Yeah, here in the US you have to double check that the Pale Ale on the board is not 6.5% ABV. On my recent trip to NZ, there was always a 5% Hazy Pale Ales or two on tap, but it is a style that is almost non-existent here. It seems that the only thing that sells better than a 8% IPA, is a 9.5% IPA.Thanks mate. Yeah I've been to Grimm & Other Half which we're both great. I still remember looking around in shock as people we swilling 10.5% pints of triple IPA on a Sunday afternoon!
Don't forget US pints are smaller, they're not far off an Aussie schooner.Thanks mate. Yeah I've been to Grimm & Other Half which we're both great. I still remember looking around in shock as people we swilling 10.5% pints of triple IPA on a Sunday afternoon!
Honestly I think in NYC the most efficient use of your time is going to be hitting beer bars vs breweries. You'll get a wider variety of stuff and NYC has a higher concentration of great beer bars than pretty much anywhere else. Beer Street (2 locations), Harlem Hops, Bierwax, Torst, Gold Star, Beer Run, As Is, Blind Tiger just to name a few. They don't use untappd as much for taplists there for some reason, most places use BeerMenus, just a heads upI'm en route to the US from Australia as we speak. Nola & NYC. Does anyone have any recommendations for me in terms of breweries to try that are doing this style (and IPAs in general) well. I know there is not as much of a craft beer scene in New Orleans but New York should be a different story I presume. I will be in Brooklyn/Manhattan for a day and then upstate to Pine Hill. Any recommendations appreciated!
This is true. I actually really like the 5.5% DDH hazy pale ale style. I find it more of a challenge to brew too because everything has got to be properly balanced or the mouthfeel is way off. But I digress!Yeah, here in the US you have to double check that the Pale Ale on the board is not 6.5% ABV. On my recent trip to NZ, there was always a 5% Hazy Pale Ales or two on tap, but it is a style that is almost non-existent here. It seems that the only thing that sells better than a 8% IPA, is a 9.5% IPA.
This is a good call and thanks for the list. My mate lives in Brooklyn and has taken me to a few good spots including Torst. I had one of those moments that live long in the memory there - trying my first alchemist heady topper well and truly buzzed whilst listening to Marty Robbins sing big Iron. He has mentioned Blind Tiger too. Interestingly our best beers of the day were in Torst and were from Fox Farm - they were standouts.Honestly I think in NYC the most efficient use of your time is going to be hitting beer bars vs breweries. You'll get a wider variety of stuff and NYC has a higher concentration of great beer bars than pretty much anywhere else. Beer Street (2 locations), Harlem Hops, Bierwax, Torst, Gold Star, Beer Run, As Is, Blind Tiger just to name a few. They don't use untappd as much for taplists there for some reason, most places use BeerMenus, just a heads up
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