Dry Hopping Anomaly with wy1098

[Azura]

I like 1098 and use it a few times a year for dry hopped beer. There is something anomalous about this yeast. It drops clear quickly. Clear enough to be able to see the cake from the top of a bucket. Then it gets transferred to a keg with dry hops. The transfer lines are clear. When the previous conditions are met with another yeast, the beer in the glass is going to be clear or maybe slightly hazy.

The weird thing about 1098 is the dry hopped beer in the glass is reliably not clear and won't be for the full duration of the keg. It might even look like a murky yeast slug for half the keg, but it doesn't have a yeast bomb milkshake mouthfeel.

What the heck is going on here? Where is this 1098 haze coming from?

 

[FermentedCulture]

I like 1098 and use it a few times a year for dry hopped beer. There is something anomalous about this yeast. It drops clear quickly. Clear enough to be able to see the cake from the top of a bucket.

Yes it's a bottom fermenter.

The weird thing about 1098 is the dry hopped beer in the glass is reliably not clear and won't be for the full duration of the keg. It might even look like a murky yeast slug for half the keg, but it doesn't have a yeast bomb milkshake mouthfeel.

What the heck is going on here? Where is this 1098 haze coming from?

The only way to tell is by doing a yeast count. It could just be hop polyphenols or chill haze.

With that said, what might be happening is that because whitbred B (1098) has poor utilisation of maltotriose, this residual sugar is being broken into simpler sugars by the enzymes in the hops. Yeast usually sediments when sugars are depleted. There might also be some interaction with the hops and yeast which is preventing flocculation. Usually a small amount of hops actually helps fining out the yeast. This is one of the reasons in which when you add all the kettle trub to a fermenter you get clearer beer. There is an optimal amount for this effect though and results can be dimished by straying from it.

 

[AMessenger]

You are cold crashing and fining?

 

[Azura]

1098 is a bottom fermentor? Meaning it never forms a krausen? Since I've never used a see through fermenter I had no idea.

I don't use finings. The beer is cold crashed in the keg for 2 weeks before drinking. There is no need to crash the primary because it's already clear. When the beer is transferred to the keg after 10 days, it's remarkably clear. At that stage it's more clear than several other yeasts that reliably produce clear beer after a dry hop. After the dry hop, the previously clear 1098 beer gets quite murky and stays that way.

It can't be chill haze. My beers don't typically get chill haze. The haze I'm getting with 1098 is a lot more hazy than chill haze. I'm able to dry hop other other yeasts using the same process and the result is clear hoppy beer. Something is strange about 1098. I have a batch going now. I'll be surprised if the results are different.