IPA clarity issues...

[zwiller]

Yes, I chill and dump EVERYTHING in the fermenter. Last IPA was 12oz hops. I scale up to 6G and lose nearly 1G to losses. I won't say that it tastes better per se, just that it does not negatively affect the beer. I am anal too about brewing but happy to cut corners when I can... I have done it this way like 10 years. That said, I do rack off for delicate lagers. I had a long day but I will snap a pic of the IPA I kegged last night. Racking hose was absolutely clear. Something 1 week ferment and 10 days cold crash. Might have a bit of haze from slight yeast pickup during racking tho.

You take any other pH readings? Preboil, post, final? I use BNW too and tested it extensively and have decided to forgo a 4th meter. BUT, when I was using one I got some typical readings for my IPA. I was around 5.4 preboil, 5.2 post, and 4.5 finished. Although I don't personally think it should affect clarity, but I add "sparge salts" to kettle, and I think Martin advocates this as well. I am wondering if the epsom salts in the sparge is doing something? I understand adding the trace minerals as you are building your water however.

 

[hbhudy]

For my hops I use a pain strainer in the kettle for the hops, and another one in the funnel when transferring into the PET carboy(s). It does not catch everything, but does get enough to make me "feel" better.

 

[thefost]

Varies a lot on the dry hops, depends on the recipe. Usually go for 1 to 5oz per 5 gal batch. I seem to like dry hops at around 65 degrees for 7 days best, but I've also experimented with hops in the serving keg with sometimes good results, though it takes much longer.

That's interesting about the trub.

I wonder thefost, how long the dry hops sit and at what temperature? how much hops and what variety? I can't imagine even needing to filter and throw loose pellets right in the fermenter.

 

[campbellmike]

I've had very similar results to the OP. All my beers have cleared up nicely except the recent Zombie Dust Clone. I've done drop hops in most and this one just won't clear. The wort was clear and clearer after secondary than it is in the keg. ????

I don't care much because it tastes great but it's a mystery.

 

[black_belt]

some other random guesses here:
Does it taste yeasty? pH, salts, oils, temperature and many other factors can affect how yeast flocculate. Given that other beers don't experience this, only dry hopped ones, I wonder if the hop oils change how the yeast flocculate and sediment. This would be balanced by adjusting other factors, but may require some trial and error.
If not yeasty, it may be hop oils that form some sort of emulsion.