I don't use finings and haven't gotten my pipeline back up to full depth yet (getting there) so this is about as bright as my wcipa's get these days...
Cheers!
Cheers!
Make IPA Clear Again
- Thread starter Nagorg
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It's not clear yet, but it will be. Zero fining attempts made other than Protafloc. I meant to BrewBrite it but missed the window due to being away. Give it a few weeks.
WC DIPA. 8%, 80ish IBU, 1.010, hopped with Centennial and Mosaic. It's a f'kin banger.
WC DIPA. 8%, 80ish IBU, 1.010, hopped with Centennial and Mosaic. It's a f'kin banger.
jambop
Well-Known Member
American India pale ale ? 
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Visited Boulevard Brewing last month in K.C. Really neat place. Tank 7 isn’t my jam, but my Brother-in-Law loves it. They’ve got quite a few good beers that run the gamut of styles.
On a sadder note, my “home town” brewery of Flying Dog is once again on the move, abandoning their huge modern facility in Frederick, MD. Sold out to an old established brewery in upstate NY. Unclear as to why, but I suspect their market research may have suggested a softening of the beer world to competitive forces, like spritzers, etc. Store shelves certainly suggest as much. (Sigh).
OP
OP
No whirlflock in the boil either?
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Until recently I always used well-hydrated Irish Moss but have switched to Whirlfloc for the convenience.
I don't think either really make much of a difference wrt beer clarity post-dry hop.
If they did the plethora of post-fermentation finings on the market would have no reason to exist...
Cheers!
I don't think either really make much of a difference wrt beer clarity post-dry hop.
If they did the plethora of post-fermentation finings on the market would have no reason to exist...
Cheers!
OP
OP
I know it does help. Getting a good cold break helps too. Give me a minute to pour my latest IPA that had a 6oz/4G dry hop and post a pic...
BRB...
OP
OP
Hard to capture it without some good daylight but here it is...
Other than your IPA is quite dark I'm not seeing much difference in clarity?
Cheers!
Cheers!
OP
OP
And I consider that clear. The color isnt too far off from yours but that does look darker in the pic than it is with good lighting.
But like you, only whirlfloc in the boil at~10 minutes, a good cold break and a decently large dry hop and cold crash prior to packaging.
Still produces a pretty clear beer. You sure cant mistake this beer for OJ...
But like you, only whirlfloc in the boil at~10 minutes, a good cold break and a decently large dry hop and cold crash prior to packaging.
Still produces a pretty clear beer. You sure cant mistake this beer for OJ...
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I’ve used Whirflock forever, and often used different finings cold side. Anymore it’s Biofine everytime ‘cold’ in addition to Whirfloc :10 late boil. It’s become my obsession (or more likely passive-aggressive response) to counter all the hazies that are invading my beer space.
OP
OP
I've only ever used gelatin for fining on the cold side but never with my IPA's. I've read it can impact hop character in a negative way so no thank you.
I think Brulosophy.com did a test and the results didn't really support that notion. At least not enough to really matter anyway. But I pass on that anyway for my IPA's; not worth the risk IMO when I'm happy with the clarity already.
I think Brulosophy.com did a test and the results didn't really support that notion. At least not enough to really matter anyway. But I pass on that anyway for my IPA's; not worth the risk IMO when I'm happy with the clarity already.
BrewerofBeers
Well-Known Member
Same beer in both photos. Only used whirlfloc, a secondary, and a cold crash. But not everyone looks at the beer before they drink it and say ahhhhh. I literally watched someone do that yesterday without much consideration. Who's surprised? Yes, the clarity plays a role, but so few people are as picky! The effort may not be worth it in the casual setting. That's the important thing. Casual vs fine setting. An experienced homebrewer knows when to turn it up, and when to turn it down. It's a balance, unless you never make a single compromise, ever.
Let's dive deeper. It's not always about the beer, If you've got a cold glass, a humid day, or both, the glass will gather condensation. If it's dark out, like when most people consume beer outside, or in an opaque cup, or even still in the bottle, forget about it. Does it enhance the experience and add quality, no doubt!
Let's dive deeper. It's not always about the beer, If you've got a cold glass, a humid day, or both, the glass will gather condensation. If it's dark out, like when most people consume beer outside, or in an opaque cup, or even still in the bottle, forget about it. Does it enhance the experience and add quality, no doubt!
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OP
OP
First impressions are lasting impressions...
For me, clarity adds to a positive impression while murk does the opposite. Even those hazibois I've had that I'd say were actually good kept me looking at the opaqueness and wondering why... I just cant seem to get past it.
The murkiness does absolutely nothing to improve the impression of the beer in my opinion. In fact, anytime I see "hazy" or anything close to it in a descriptor, I pass...
BrewerofBeers
Well-Known Member
I definitely agree. But the cold crash entails ramifications which take time, energy, and may even involve a process that can introduce oxidation. Everything I produce has my name and signature on it -- that will never change. The experience of the beer is a holistic process involving so much more than clarity. When I want to produce something special, the choice the 'clear.'
However, we need a metric like SRM or IBU to describe clarity. Do we have that? If not, what should we choose? Clarity is an accomplishment should we shoot for higher standards. May it be recognized.
A quote:
"Like a crystal-clear stream where every detail is visible to the naked eye, the clarity of beer reveals the essence of its craftsmanship, inviting us to savor not only its flavors but also the clarity it brings to our minds, as we appreciate the simple beauty found in a well-brewed glass."
-BrewerofBeers
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OP
OP
I'm not sure we need a beer metric for clarity when we have descriptions that seem to do the job. I'm perfectly fine with terms like "bright", "hazy", "cloudy" or my favorite; "murky" as examples.
But if you needed one, it would be turbidity. And when applying the term to water, more turbidity is potentially dangerous. Our eye's do a lot to help us avoid things we shouldn't be consuming.
https://www.usgs.gov/special-topics/water-science-school/science/turbidity-and-water"Turbidity and human health
Excessive turbidity, or cloudiness, in drinking water is aesthetically unappealing, and may also represent a health concern. Turbidity can provide food and shelter for pathogens. If not removed, the causes of high turbidity can promote regrowth of pathogens in the water, leading to waterborne disease outbreaks, which have caused significant cases of intestinal sickness throughout the United States and the world. Although turbidity is not a direct indicator of health risk, numerous studies show a strong relationship between removal of turbidity and removal of protozoa. The particles of turbidity provide "shelter" for microbes by reducing their exposure to attack by disinfectants. Microbial attachment to particulate material has been considered to aid in microbe survival. Fortunately, traditional water treatment processes have the ability to effectively remove turbidity when operated properly. (Source: U.S. Environmental Protection Agency)"
But if you needed one, it would be turbidity. And when applying the term to water, more turbidity is potentially dangerous. Our eye's do a lot to help us avoid things we shouldn't be consuming.
https://www.usgs.gov/special-topics/water-science-school/science/turbidity-and-water"Turbidity and human health
Excessive turbidity, or cloudiness, in drinking water is aesthetically unappealing, and may also represent a health concern. Turbidity can provide food and shelter for pathogens. If not removed, the causes of high turbidity can promote regrowth of pathogens in the water, leading to waterborne disease outbreaks, which have caused significant cases of intestinal sickness throughout the United States and the world. Although turbidity is not a direct indicator of health risk, numerous studies show a strong relationship between removal of turbidity and removal of protozoa. The particles of turbidity provide "shelter" for microbes by reducing their exposure to attack by disinfectants. Microbial attachment to particulate material has been considered to aid in microbe survival. Fortunately, traditional water treatment processes have the ability to effectively remove turbidity when operated properly. (Source: U.S. Environmental Protection Agency)"
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Every chef knows the saying, “You eat with your eyes.” First impressions can determine future favor or disappointment.
Some people like the hazy appearance of many contemporary beers and react favorably with the sight of “murky as orange juice”. Others, not so much. The reaction, often visceral, can make or break the enjoyment of the beverage before even taking the first sip.
I have a West Coast style IPA in the fermenter now. I replaced standard two row with Rahr North Star Pils malt. As far as finings I just use Irish Moss that I hydrate the day before brew day. It turns gel-like by the time I add it to the BK.
My opinion on hazy beer is not good. I think they should replace the H with L. [lazy]
My opinion on hazy beer is not good. I think they should replace the H with L. [lazy]
WC DIPA again...not "clear" yet, but well on the way there.
"Making IPA sweaty again" here.
This wcipa is actually pretty bright but The Spousal Unit wanted the AC off for awhile and it's humid AF indoors now...
Cheers!
This wcipa is actually pretty bright but The Spousal Unit wanted the AC off for awhile and it's humid AF indoors now...
Cheers!
OP
OP
"gym sock"? You drinking a "Belgian IPA"? 
Sounds like horse blanket but taken down a notch!
OP
OP
Whatever the case, not smells I think go with IPA.. lol Maybe @HM-2 needs to start a "Make IPA Not Stink Again" thread...
BrewerofBeers
Well-Known Member
You want a beer that stinks? It stinks good, but I've never smelled more aroma from so far away than this. It has "natural flavors" added to it. I wish they would say what they were...
https://www.elysianbrewing.com/beer/dank-dust
https://www.elysianbrewing.com/beer/dank-dust
OP
OP
I've had that beer and didnt think it stunk. lol Smell is in the nose of the smeller?
The most "aromatic" beer in that category that I can remember was The Hemperor from New Belgium. That smell would fill a room and have people wondering who brought the weed...
To stay on topic, it was a clear IPA also!
https://www.beeradvocate.com/beer/profile/192/326798/
The most "aromatic" beer in that category that I can remember was The Hemperor from New Belgium. That smell would fill a room and have people wondering who brought the weed...
To stay on topic, it was a clear IPA also!
https://www.beeradvocate.com/beer/profile/192/326798/
Happens way to often. One day I'm sitting pretty and then poof! Where did all that beer go!
I do everything in my power to.make that sucker clear.
Perhaps the last full pour from my first Ballantine IPA clone attempt, gone fairly bright...
Cheers!
Cheers!
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