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I haven't had any chill haze issues to be honest. Also don't brew that much clear beers :) Yes dryhopping warm at higher rates and some nz or aussie hops will def give you a haze, but I don't think it will stay in suspension for very long without the proper yeast strain.

Those are not dryhopped so have no problems clearing up ime

I kind of agree, I'm not sure what LA3 would bring to the table of a westcoast IPA. It's not that hard either to brew a london ale 3 beer that clears up, according to their own research a simple early dry hop would result in a clear beer. I would be more interested in the opposite, get some...

Taken in consideration of the above, yes nearly identical brews for the purpose of comparing malt bills. Same glass, same lightening same haze. On the other side I also had a pale+pilsner brew that was 12ebc and it looked considerably lighter then the others. I have to conclude that different...

I have a question perhaps you or anyone in this thread could shed some light on. Do caramel/crystal malts give more color then calculated vs munich malts? I'm asking cause I've had a recipe that was calculated at 12ebc with Pilsner and Crystal malt come out almost exactly the same color as one...

I brew regularly with it in darker beers it's not as bad

Ok interesting, maybe you are not sensitive to it? I can smell it from a mile away

Please keep us updated, I've ordered it as well, if it's S04 which has very distinct character it should be easy to identify. I'm hoping it's something else though, there are not enough dry english strains for a nice english ale.

I've been experimenting for a while, you'll never really get that hop saturated flavor as with a DIPA but I think that is also kind of missing the point of the Pale Ale which should be a more easy drinking style. So far I think using a bit more specialty malts, munich crystal etc, and mashing...

The brewsheet for heady topper was leaked, it's probably somewhere in the heady topper thread. I believe the sulfates are in the range of 400-500 Going by the amount of sulfates they work with assuming most of it comes from calcium sulfate, and how much ca precipitates and get's used up by the...

Alchemist

I've done a few all pilsner lighter westcoast ipa but they never really stand out for me and come across a bit one dimensional.

Pomona's ester profile is very overpowering ime, totally thrashes the hop profile

I love this ride of the first 2 weeks where it constantly shifts, sometimes it really hits a point that's just amazing

they are intentionally mixing, they also stated in the yeast test series that they are working on a new blend.

Tree House specifically mentions their house yeast is a blend

Not a fan, tastes kind of artificial candy to me, would use it as a supporter

Go for 8% see how much more hop saturation you get. Im not a fan of nectaron it can bring diesel which clashes in a hazy. Pomona will override your hops with it's strong esters ime.

RIP villan Which hops did you use the times you didnt like your beer. Maybe go for an all citra dryhop, citra is forgiving and always good. Maybe you are setting the standard too high for yourself and the pro brewery had better hops?

Are you dryhopping lose? Maybe dryhop a bit later, make sure the trub has fallen, drop temp helps with that. and after dryhopping put some pressure to push them in so you are sure they don't float. I use kegs all the time for test batches, 8oz should give more then enough hoppyness.