Escarpment did free wbinars and talked about how vermont ale can sometimes clear up. It is really dependent on generation and nutritional needs. Perhaps thats why it was clear?I had to go look at my notes. I brewed this at the end of May and have brewed a ton of beers since so things were a bit foggy.
Grain Bill was just: Rahr 2row, 8% Munich, 2% Honey, 2% Acidulated. (No dextrose or Vienna)
90 minute boil
Nugget @ 60
Mosaic/4337 @ 10
Mosaic, Simcoe, 4337 WP
98 “theoretical” IBUs
3oz Am/Cent blend
Final DH after soft crashing to 55 was 6oz 4337.
Left at 55 for two days then slowly cool to 39 and remove hops
I use Vermont Ale from The Yeast Bay most of the time. Of all the commercial variants of this yeast I find this one to flocculate the best and the easiest to work with. I’ve messed around with the Bell’s yeast strain and lately Old Newark Ale from East Coast Yeast which is supposedly the Ballantine’s strain.
However I’m probably going back to just using Vermont Ale for everything. I’ve used just about every strain under the sun and for me it tends to produces the beers I want to make. I ferment it on the colder side as I’m not looking for tons of yeast esters. I think it does convert certain hop compounds to fruitier flavors/aromas. I’ve done a few side by sides lately with ECY10 and the hop profile is always just generically “fruitier” even fermented cold with VT Ale. I don’t like the overly soft/sweet LAIII profile at all. I really don’t like it when people ferment it warm either. The esters trample the hops. Personally I’m more interested in letting the hops themselves really shine through. in my personal experience VT Ale does that the best of all the English yeasts I’ve used without creating any “distracting” flavors or aromas. Plus you can ferment it at 56 and make a bangin Kolsch.
For a 10.5oz dry hop charge I would expect more haze.