No Diacetyl Hazy Fermentation Schedule

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franknstein

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Hi everyone,

I am a new brewer of hazy IPA. I have heard about the dangers of massive dry hop for hazy IPA leading to diacetyl "bombs." What is the best fermentation schedule to achieve a juicy dry hop character, but no diacetyl?

Here are my assumptions:
1. BIAB on my Anvil 10.5 120V system; Anvil bucket fermenter - in other words no pressure fermentation.
2. No mechanism to cold crash and avoid suckback.
3. Just primary fermentation.
4. If secondary is an option, it would need to be done in a keg.

Here is my recipe:

A002 - hazy ipa

7.0% / 16.8 °P

68% efficiency
Batch Volume: 5 gal
Boil Time: 30 min
Original Gravity: 1.069
Final Gravity: 1.016
IBU (Tinseth): 20
BU/GU: 0.30
Color: 5.9 SRM

Temperature — 152 °F45 min

Malts (13 lb 8 oz)

10 lb (74.1%) — Briess Pale Ale Malt 2-Row — Grain — 3.5 °L
2 lb 8 oz (18.5%) — Briess Oats, Flaked — Grain — 1.6 °L
1 lb (7.4%) — Briess Wheat White Malt — Grain — 2.3 °L

Hops (9 oz)

2 oz (14 IBU) — Simcoe 13% — Aroma — 30 min hopstand @ 175F
1 oz
(4 IBU) — Amarillo 7.2% — Aroma — 30 min hopstand @ 175F
1 oz
(3 IBU) — Centennial 5.8% — Aroma — 30 min hopstand @ 175F
2 oz
— Centennial 5.8% — Dry Hop — 4 days after FG
1 oz
— Amarillo 7.6% — Dry Hop — 4 days after FG
1 oz
— Cascade 6.8% — Dry Hop — 4 days after FG
1 oz
— Simcoe 13% — Dry Hop — 4 days after FG

Miscs​

8 g — Calcium Chloride (CaCl2) — Mash
1 g
— Gypsum (CaSO4) — Mash
5 ml
— Lactic Acid 88% — Mash

Yeast​

1 pkg — Lallemand (LalBrew) Verdant IPA 77%

Fermentation ???​

Primary — 68 °F3 days
Primary — 72 °F (1 day ramp) — 14 days
Carbonation — 36 °F3 days
Carbonation: 2.4 CO2-vol

Water Profile​

CA = 107
CL = 167
SO = 28
 

hotbeer

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If we all knew what the "best" procedure is, wouldn't we all use it?

Certainly others will know what works best for them. But that might not be best for you. I haven't done any dry hopping at all this year so I'll defer to others.
 

wepeeler

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I've never experienced diacetyl in any of my hazy beers. I've gotten it in lagers and other ales, but never in a hazy. If you ferment at 68F you should have no issues with diacetyl cleanup. As for the dry hop creating diacetyl, I know it's a thing. Maybe my hops hide it, but I've never had anyone say anything about off flavors in my hazies. My brew buddy is HIGHLY sensitive to diacetyl, and he never gets it from my hazies.
 

Northern_Brewer

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Cloudwater are pretty paranoid about diacetyl and friends as one of the original guys was a supertaster of it so they are routinely throwing everything at it - they went into quite a bit of detail about their fermentation schedules a while back and somewhere I extracted what I could from what they'd said, probably in the main NEIPA thread in 2018 or so. They're using specialist stuff like ALDC, and raising to 22C (72F) at 1.045 (for a 1.075-ish DIPA) and holding until fermentation is done and it passes a VDK test.


Then either dry-hop coolish, or dry-hop warm and give it some time to clean up. And avoid Mosaic in the dry hop.

But as others have said, it's easy to invent demons, first see how you go just with "normal" procedure.
 
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