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1st gen vs 2nd gen - that's what I'd bet. The haze is pretty much a result of the right yeast with a big dry hop. If you get a bad yeast harvest then it may not work. That said, I've had beers clear even when I used a new lab pitch. could be Ferm temp, PH.. who knows. How did you...

Could you give us the highlights of your conversation?

Ha ha - that's an entertaining review :-) nice job.

Oh - ya - both were LA3

That gravity sample beer did look nice. There's been talk about when to dry hop, many believing that you need to dry hop early to get bio-transformation to make the beer hazy. I did an experiment recently.. I split a batch of IPA into 2 3gl carboys to ferment. Batch A, I dry hopped on day 4...

Why so high? Why not 12PSI?

Where do you get yours? I use the Home Depot ones. It's possible different brands behave differently. I encourage you to do an experiment and make the same beer with, and without a strainer bag. See if you get a difference.

I realize this thread is 6 years old, but it come up in google when searching for this issue. I have for years struggled with bad off flavors as described in the OP. I have recently begun to focus on this issue, and recording when I use a paint strainer bag and not. I believe I do get a bad...

There is talk of cold crashing in a sealed container. If you do that, you are creating negative pressure, or suction. O2 is likely to find it's way in to equalize, or as someone else said, will rush in once you pop the stopper out. Here's what I do when I cold crash.. I remove the water...

you don't think it happens, or you don't think you should cold crash?

I've made good NE IPAs in plastic buckets. Not sure, but it's possible it lets a little O2 in, and maybe it affects the longevity of the beer. But you can definitely get good beer out of it. It build up positive pressure when fermenting, so I'm not convinced it's letting O2 in. Has anyone...

no - just open up your keg. After cleaning it, fill it *to the brim* with starsan/water. close it. click a gas line onto the "in", and a tap onto the "out". open the tap, start pressure and push all of the liquid out. You now have a keg completely void of O2, full of CO2.

And to follow up.. This does use a lot of CO2. So I use a shortcut: if you are kegging into a keg that had contained a similar beer, an other NE IPA for instance, you don;t really need to go through the whole process. When the keg is empty, keep it closed. Push 1 gallon of water or...

What Braufessor said about purging your keg - fill it with starsan (or water), and push it all out with CO2 - is MOST important. You are taking a huge risk if you simply fill/purge a few times after kegging it. I have gotten brown NE IPA before I started completely purging a full keg of starsan.

I am starting to believe that just too much of certain hops, at a certain time in the boil, can lead to a harsh/oniony taste. I bought a pound of amarillo that I used to make 2 batches of IPA. Both came out harsh and oniony rather than aromatic and fruity. I was convinced my amarillo was...

"terrified of oxygenating the beer" Be afraid. Be very afraid. ;-) I use the "bag over the airlock" method. I inflate a plastic bag with CO2, take the top off of my airlock and dump the water out, and then fasten the bag over the top with a rubber band. Then I cold crash for 3 or 4 days to...

Yes, carbing it up under pressure in a keg is "forced carbonation". No rocking necessary - I use 30psi for a day, then 20 for the 2nd day, then I turn it down to 8-10 psi to serve.

no. I have gotten it from cryhops, but also pellets.

I also used to think it was yeast bite, but then I tasted a straight yeast starter (yuck), and it was not the same. Shared some qualities, but did not burn the back of my throat. Then I tasted straight hop pellet tea - closer, but not the same either. Nasty and harsh, but not quite the same...

I did use cryohops once so far, and got the burn. I had not carbed it up at that point, so I fined it with gelatin. After 3 days the burn was completely gone, so I carbed it up at that point. Not sure how long it would have taken without gelatin - however I also tasted burn in beers made...