Hazy DIPA questions

[ballsy]

I brewed a 10gal batch of the most massive hop profile, hazy ever (8.5%ABV)….way back in Apr/May. Had my first experience with “hop burn”. Upon kegging it was so astringent and harsh lol. It had improved over the weeks but still wasnt tasting like the finished product I had imagined. I finally tapped the second keg the other week, had a couple. And just now poured another pint and this thing is finally what I wanted
First question, is 3 months conditioning time typical for these? Seems nuts for a dipa but have others experienced this with a huge hazy that has lots of hop burn?
2nd question, I whirlpooled the hops. And the sample prior to adding both dry hop additions tasted great (only a few drops on the tongue). Does hop burn happen mostly bc of huge dry hops additions? Or did my initial amt of whirlpool contribute as well? Just want to know bc I will likely dial my recipe back some next time bc I don’t like waiting 3 months for an ipa to become drinkable lol. Recipe below:

26 lb 2row
4lb flaked oats
3lb white wheat
2lb lactose
2oz Citra cryo
2oz mosaic cryo
2oz simcoe cryo
3oz wakatu/Wai-iti
4oz mosaic
2oz pacific jade
3oz amarillo
2oz lemon drop
6oz simcoe
All whirlpool
Double dry w mosaic cryo 1oz, Citra cryo 1oz, simcoe 2oz in each 5gal.

 

[wepeeler]

I'm usually drinking a hazy ipa/dipa within a few days of kegging. The biggest thing for me has been shorter WP times (no longer than 15 min) and dropping the yeast out before dry hopping. Yeast interacts with the dry hop and creates hop burn. Soft crash to 50F for 24-48 hours before DH, dump yeast, and then DH. I DH for no longer than 48 and package.

 

[day_trippr]

I could have written all of ^that^. A big "ditto" here
Also...use caution with some hops that can be wicked high in polyphenols - like some of the Galaxy the last couple of years.
I have burst-carbed a wicked hazy keg and enjoyed it just 3 days post-package.

As for the OP: I would avoid using so many hop strains in a single brew. You end up with a choir full of soloists that don't necessary sing well together. The most I use these days is four strains and that's an outlier recipe for me - nearly all of my IPAs - new england hazies or west coast brights - use just three strains...

Cheers!

 

[ballsy]

I'm usually drinking a hazy ipa/dipa within a few days of kegging. The biggest thing for me has been shorter WP times (no longer than 15 min) and dropping the yeast out before dry hopping. Yeast interacts with the dry hop and creates hop burn. Soft crash to 50F for 24-48 hours before DH, dump yeast, and then DH. I DH for no longer than 48 and package.

Ok, gotcha. Ive never transferred to secondary so that’s good to know! Also I don’t have a cold crash chamber anymore so guess I will have to rethink my methods. Initially I thought to adjust my recipe and dial back the dry hop adds a bunch. And maybe I still need to do that until/unless I get a new temp controlled chamber. Thanks!

 

[ballsy]

I could have written all of ^that^. A big "ditto" here
Also...use caution with some hops that can be wicked high in polyphenols - like some of the Galaxy the last couple of years.
I have burst-carbed a wicked hazy keg and enjoyed it just 3 days post-package.

As for the OP: I would avoid using so many hop strains in a single brew. You end up with a choir full of soloists that don't necessary sing well together. The most I use these days is four strains and that's an outlier recipe for me - nearly all of my IPAs - new england hazies or west coast brights - use just three strains...

Cheers!

Noted! Makes sense, I will adjust next time. Prob be more cautious w the cryo adds too. Thanks!!!

 

[wepeeler]

Ok, gotcha. Ive never transferred to secondary so that’s good to know! Also I don’t have a cold crash chamber anymore so guess I will have to rethink my methods. Initially I thought to adjust my recipe and dial back the dry hop adds a bunch. And maybe I still need to do that until/unless I get a new temp controlled chamber. Thanks!

NO secondary! This requires your primary fermenter to be able to soft crash without introducing oxygen or sucking in Star San, so you need the proper equipment. Check this out for a cheap build: https://www.homebrewtalk.com/thread...lete-closed-transfer-system-for-cheap.680992/

 

[HM-2]

I'm usually drinking a hazy ipa/dipa within a few days of kegging. The biggest thing for me has been shorter WP times (no longer than 15 min) and dropping the yeast out before dry hopping. Yeast interacts with the dry hop and creates hop burn. Soft crash to 50F for 24-48 hours before DH, dump yeast, and then DH. I DH for no longer than 48 and package.

This man nails it.

Am I reading your recipe correctly in that you did a 26oz (!!!) whirlpool for a 10g batch? My maths makes that about 23g/L accounting for the Cryo which is a very big whirlpool indeed. Whilst I've dry hopped at or near that level I've never exceeded around 15g/L in my whirlpool.

I expect at homebrew scale you'll probably hit law of diminishing returns and would be best served by saving yourself a fair bit of money by cutting maybe a third from.the total there. I also agree with the "three or four varietals" comment.

Couple of process questions:

1) When you say "double dry hopped", is that 4oz per dry hop or 4oz dry hop total per 5 gal

2) What temperature are you whirlpooling at? Whirlpooling cooler than 80°C will reduce bitterness extraction, and by my maths you could have quite easily got 70+ IBU from your whirlpool additions alone which is a LOT of bitterness for a hazy especially when combined with the perceived bitterness from a big DH.

3) How much hop matter from your whirlpool is making it into the fermenter? If you're dumping a reasonably large amount of your whirlpool hops into your fermenting vessel it's very possible to get grassy off flavours through over-extraction.