KarmaCitra
Well-Known Member
So about a month ago, I tried my hand at a NEIPA. 35% flaked wheat, added hops two days into fermentation, etc, and beer was hazy af. Now a month later, it's almost crystal clear. What happened?
It did take some with it, unfortunately.My guess is your protein content was too high. 35% unmalted wheat is a lot! The proteins bonded to polyphenols causing your initial haze but you had so much in suspension, it just dropped out.
One of the trickiest parts of the style is finding the right balance with the haze. As counterintuitive as it might sound, a kettle fining might have helped here to drop some of those proteins out before you transferred to the fermenter.
Did it take the juicy goodness along with it or are you still enjoying the beer?
The idea behind a 'lasting haze' is creating a permanent chill haze in your beer. I stopped adding bittering hops to the boil and replaced them with whirlpool hop additions added at flameout until the wort cooled to ~170F [~77C]. Then adding a large amount of dry hops to the fermenter 2 days into primary fermentation.So about a month ago, I tried my hand at a NEIPA. 35% flaked wheat, added hops two days into fermentation, etc, and beer was hazy af. Now a month later, it's almost crystal clear. What happened?
Yeah, I did add hops during the boil. Huge flameout and dry hop charges though. I'm going to give this another go.The idea behind a 'lasting haze' is creating a permanent chill haze in your beer. I stopped adding bittering hops to the boil and replaced them with whirlpool hop additions added at flameout until the wort cooled to ~170F [~77C]. Then adding a large amount of dry hops to the fermenter 2 days into primary fermentation.
Then adding a large amount of dry hops to the fermenter 2 days into primary fermentation.
My guess is your protein content was too high. 35% unmalted wheat is a lot! The proteins bonded to polyphenols causing your initial haze but you had so much in suspension, it just dropped out.
One of the trickiest parts of the style is finding the right balance with the haze. As counterintuitive as it might sound, a kettle fining might have helped here to drop some of those proteins out before you transferred to the fermenter.
Did it take the juicy goodness along with it or are you still enjoying the beer?
I've started using 90/10 pilsner/flaked barley on mine and they have a nice haze
Avangard pils, and I do a 60 minute boil, all hops (7 oz) in the whirlpool (summit, azacca, citra, el dorado in my last one) then 5 oz dry hop on day 3 for 6 days, transfer to keg and keg prime.i've been interested in trying a pils ipa. what brand of pils malt? do you do a hop stand? how long? how long is your boil? i've done a 15 min hopstand with a 60 min boil with weyermann pils and not noticed dms, but i am worried to push it too far. i'm not uber sensitive to dms though.
mate, give the keg a swirl
Something I have been doing lately is to ferment in my corny keg and carbonate by spunding. then, use the clear beer draught system to transfer to a purged serving keg
.....duh.... why didn't I think of this..... I have been fermenting in kegs with bent dip tubes, etc. for the past year +/spunding, etc. Never thought about using the Clear Bear system in place of the dip tube though for transfer. That is a great idea. I have 2 of those systems I use for serving lagers and similar beers. Might have to get a couple more!
I went ahead and fitted all my kegs with them. The batches I have going now I'm serving straight from the same kegs I fermented in. Just be sure to get those screens for CBDS.
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