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Yeah, my intent was to load the beer with linalool (simcoe) & geraniol (bravo) to get some citronellol. I'm going to add half the dh bravo at primary, perhaps on day 3 of fermentation (tomorrow), and the other half along with the simcoe on secondary. I hope the 4mmp on the simcoe will give...

Thanks, mate! I guess I'll stick to the whirlpool and dh additions. I'm planning on brewing it this weekend, and will post the results.

Pectinase is only active roughly between 20 and 40 ºC (68-104 ºF). Lower or higher temps will denature it. It's also inhibited by alcohol, but at a beer alcohol content, it will be fine. It's more of a concern when making wine, for instance. So yes, it should work just fine.

Well, there are several factors that contribute to haze. Cold conditioning makes the yeast and the components that cause chill haze drop out of the beer. But the pectin won't settle, the only way to deal with it is adding pectinase. Personally, I don't mind haze, but if a clear beer is what...

Thank you both for the inputs. I'm not really after a really hoppy ale, just a balanced beer with assertive, but not overpowering fruity notes. Guess I will bump the dry hop and whirpool additions by about 40%. Will that do the trick?

At which point the peach was added? Were they heated? If so, the haze (or part of it) is probably due to pectin, and the pectinase will help. What was the grist? Did you cold crash?

I have brewed more wheat and belgian ales more than hoppy beers, so I'm having doubts on the hopping rate. Here is the recipe: Batch size: 50 L (13.2 gal) Estimated OG: 1.046 SG Estimated Color: 11.1 EBC Estimated IBU: 32.3 IBUs 84.3 % Pale Ale (6.5 EBC) 10.0 %...

I've yet to brew a beer with coffee, but I guess you could brew a tad lighter beer and add a cold infusion of java to secondary. That's how I'd do it anyways. I suppose it would dilute the colour a bit and not result in a dark beer.