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I suspect biotransformation of the hops during active fermentation is one reason for the haziness.

I absolutely agree. I brewed another one on Sunday, and dry hopped at 24 hours post pitch this time as I'm not fussed about hazyness at all really, it just took me by surprise.
 
[QUOTE="Beer666, post: 8356793, member: 254040" How much of the enzyme did you use and when did you add it? I have some and want to make a 5% Pilsner finishing around 1005.[/QUOTE]

I put 15ml in (doh!), and I put into the fermenter when I transferred from the kettle. I brewed another one on sunday, and only added 5ml into the fermenter this time. I'll report back after I start pouring it.
 
Zombie Dust as an NEIPA...

zombie_neipa.jpg


Cheers!
 
Jumped on the NEIPA bandwagon with a Columbus + El Dorado hop combo in whirlpool and high krausen DH, finished off with Ekuanot cryohops at 2nd DH. It’s dank, it’s juicy. I call it Juicy Jay NEIPA.
IMG_2166.jpg
 
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