Making clear IPA again

[InspectorJon]

Are you guys doing the cold fermented with ale yeast or warm fermented with 34/70 route?

I am using 34/70 lager yeast fermented in the middle 60s F

 

[bwible]

Hop selection seems to have a significant impact on haze stability. Hops high in polyphenols combined with high protein grains produce higher haze stability. Some yeasts contribute to haze stability more than others. Desirable haze (if you believe there is such a thing) is not yeast still in suspension. Best practices for making Hazy IPA call for cold crashing before dry hopping to get yeast out of suspension. While it is still used by some, hop additions during in fermentation have largely fallen out of favor. There are others that know a lot more about this than I do. @Dgallo ?

There is a long New West Coast IPA thread that took off about a year after this one started.

Yeah thats the “new” West Coast IPA where everybody is blaming crystal malt for the world’s problems.

 

[day_trippr]

Are you guys doing the cold fermented with ale yeast or warm fermented with 34/70 route?

I used 34/70 and ran it from 63 to 65°F, certainly warm or at least warm-ish for a lager strain...

Cheers!

 

[Immocles]

Anybody tried brewing Cold IPA? It’s described by its creator as the “exact opposite of hazy ipa”.

I brewed up two in the last six months or so. Both times I had racked on a fresh cake of 34/70. Fermented low, ramped up as usual, and soft crashed to whatever temperature the basement was. Probably around 50F or so. Extremely basic grain bill using 10-15% flaked corn and 2 row for the rest. Mashed low and slow and tossed about 45IBU at it. I did not whirlpool or use knock out hops. Basic bittering charge with warrior and the rest all went in with about 2-3min left to boil and a healthy dry hop. Really, really tasty beer and if I remember to go back and check my photos, it was crystal clear.
My notes actually mention it being my favorite in the 6 years Ive brewed.