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The beer looks kind of washed out. Now I don't know your processes or anything, but if i was to hazard a guess at your issue, it would be either oxidation, or a fermentation flaw of some kind. This is because nectaron, is one of the best new hops i've tried (i live in New Zealand), and having...

A fair amount of talk on the Columbus hot side here, which is great. Many will remember the "west coast" recipe i shared previously, it definitely gives these hazy beers a little bit of edge. I' heard alot of talk about guys like trillium using it, which has obviously had a good effect, given...

Its pretty much how it sounds. Big non-descript citrus, with a grapefruit peel smash in the face. its more bitter than most hazies i've had, and but not so bitter as to be a WC IPA. its slightly drier, with that pillowyness. columbus adds a nice dank note to it, wit hthe rest made up of...

Tried out a "West Coast Hazy" Recently. Typical Hazy Grist of: 4kg pilsner malt 1kg maris otter 1kg wheat 1kg flaked oats he intention, to use more traditional classic west coast hops, and get it slightly drier, while still maintaining the hazy look, the intense hop aroma/flavour and straddle...

When did you add the pineapple?

I can't even get Nectaron, and I live in NZ.

true, sorry. yeah i used M44 yeast instead to keep it nice and clean. i ended up prety much at the recipe above, with a dryhop of 75g each of centennial and citra, with 50g of azacca. it was tasty, but still needs work.

Has anyone done an All Sabro version??? Interested to hear thoughts.

Probably London? LOL (Sorry)

interesting. Are you sure you're not talking about Hop Burn? That would make more sense to me.

Delicious. Increasingthe dryhop by 50% makes the aroma really jump out of the glass big, grapefruit, pine etc. Definitely not a clone, as its super orangey from the Voss. but its tasty. dry, and the colour is spot on i reckon. added the 200g of dextrose after 24 hours fermentation worked a...

will report back next week once it's ready.

Just kegged this up. BUT: I used Voss Kveik, and added 50% additional dryhopping for each. Added my Destrose at 24 hours after pitching 1.071 - 1.011

Good update, interesting information on the blends. and yes, the Koln would be a good option, as the packs i've used of that, have finished hazy.

Thoughts on Dry yeast alternatives for these types of styles? I've just completed a hop hands with the new Mangrove jacks M66 Hophead. 1. Mangrove Jacks M66 hophead - good yeast, but not juicy, dropped clear, more APA/XPA than NEPA 2. Lallemand Verdant IPA - finished to sweet for me, but i...

This was obviously built and brewed a long long time ago. and now the website for Stone suggests the below hops feature in the beer, I'd be interested to see if anyone has tried to clone or take inspiration from the changes?? (I'm sure many of you think (V1.0) was better, but we should...

Some time to getthis one up and mellowed out I think. This went as expected. biop Trans hop worked, but theres less haze then V3.0, the sabro and sorachi play a big part in the flavour, a real lemongrass/coconut vibe (I'm gladd I didnt put any more in, as it would have turned more into that...

Fancy posting up your recipe or the updated version of so i dont have to trapse through a billion pages.

Sounds delicious. I always strived for that ridiculous bright golden yellow haze, similar to that of wit beers. then i realised that these bigger ipa's are actually filtered photos (i.e. additional light to make it look super bright). lol

Version 4.0 of my Kveik Hazyt w/ Opshaug this weekend. Someone challenged me to use 2 hops I've had in my stock fro awhile - sabro and sorachi ace, in the same beer (given their uniqueness). so here i am using some of them. LOL As per version 3 not alot changes, but im using different boil...