Jbrew
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- Jan 17, 2017
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So I read a few posts and this article as well.
http://allaboutbeer.com/article/hazy-ipa/
I googled some as well, and some info came up, but nothing real cut and dry.
So what causes the haze? I read some say its the yeast not dropping out, others use flour. I always thought it was dry hop additions when primary ferment was at its highest activity.
Also, does this attribute to the juicy factor?
And How do you keep the haze? Does it drop out eventually if I don't chug thru the keg fast enough?
I want to do something close to sierra Nevada's hazy little thing ipa.
Following the info from the site, I'm planning one bittering addition of magnum, and then I have 2oz of each hop:
Citra, comet, simcoe, mosaic, and el dorado.
That makes 10 oz of hops all together. I'm hopping that's enough.
Using that amount, how much should be whirlpooled/steeped vs how much should be dry hopped? Would I want more in whirlpool or more in dry hop or equal amounts?
Thanks everyone for any advice
http://allaboutbeer.com/article/hazy-ipa/
I googled some as well, and some info came up, but nothing real cut and dry.
So what causes the haze? I read some say its the yeast not dropping out, others use flour. I always thought it was dry hop additions when primary ferment was at its highest activity.
Also, does this attribute to the juicy factor?
And How do you keep the haze? Does it drop out eventually if I don't chug thru the keg fast enough?
I want to do something close to sierra Nevada's hazy little thing ipa.
Following the info from the site, I'm planning one bittering addition of magnum, and then I have 2oz of each hop:
Citra, comet, simcoe, mosaic, and el dorado.
That makes 10 oz of hops all together. I'm hopping that's enough.
Using that amount, how much should be whirlpooled/steeped vs how much should be dry hopped? Would I want more in whirlpool or more in dry hop or equal amounts?
Thanks everyone for any advice