Pro brewers' take on hazies

[Greg Morris]

No True Scotsman.

I did.

 

[MaxStout]

Yes. Knowing that's half the battle!

 

[Greg Morris]

Yes. Knowing that's half the battle!

I was trying to help people make better beer and understand the process. But within 30 minutes of being on here...I was told I don't know anything.

 

[day_trippr]

You expressed your opinion, others are expressing theirs, what's your boggle?

 

[MaxStout]

I was trying to help people make better beer and understand the process. But within 30 minutes of being on here...I was told I don't know anything.

I never said that. Go re-read my posts.

 

[Greg Morris]

You expres

You expressed your opinion, others are expressing theirs, what's your boggle?

Fair enough. I was hoping this was a technical forum vs a chat room group. My mistake.

 

[day_trippr]

Well...you've been here for how long now?
This place can be technical enough to make you pee. This isn't one of those threads...

Cheers!

 

[Greg Morris]

Well...you've been here for how long now?
This place can be technical enough to make you pee. This isn't one of those threads...

Cheers!

Well said. Have fun and good luck.

 

[MaxStout]

We welcome insight from people with all kinds of experience. But this isn't the kiddie pool of brewing. HBT includes in its ranks a number of professional brewers who contribute their knowledge, not to mention many individuals from the scientific community.

Contribute all you want. We do encourage diversity of opinions. But just know that roaring in here all of three days ago, thinking you're going to impress us with your acumen, isn't going to win you any friends, or respect.

I now return us to our regularly scheduled programming of hazy IPAs.

 

[day_trippr]

fwiw, I just scanned my BeerSmith recipe database for IBUs (easily done, just add "IBUs" to the rolled-up listing) and without spending a lot of time on it it looks like the average IBUs for my hazy repertoire is 57, while my WCIPAs average around 75...

Cheers!

 

[Greg Morris]

fwiw, I just scanned my BeerSmith recipe database for IBUs (easily done, just add "IBUs" to the rolled-up listing) and without spending a lot of time on it it looks like the average IBUs for my hazy repertoire is 57, while my

We welcome insight from people with all kinds of experience. But this isn't the kiddie pool of brewing. HBT includes in its ranks a number of professional brewers who contribute their knowledge, not to mention many individuals from the scientific community.

Contribute all you want. We do encourage diversity of opinions. But just know that roaring in here all of three days ago, thinking you're going to impress us with your acumen, isn't going to win you any friends, or respect.

I now return us to our regularly scheduled programming of hazy IPAs.

Wasn't the point.

 

[Greg Morris]

fwiw, I just scanned my BeerSmith recipe database for IBUs (easily done, just add "IBUs" to the rolled-up listing) and without spending a lot of time on it it looks like the average IBUs for my hazy repertoire is 57, while my WCIPAs average around 75...

Cheers!

Great. If you like it and your friends like it then awesome.

 

[day_trippr]

Well, we're a "post lupulin shift" crowd here
The favorite WCIPA is actually 100 IBUs on paper.
And the hazies average 75 point OGs so they actually need the kick...

Cheers!

 

[mac_1103]

I was trying to help people make better beer and understand the process. But within 30 minutes of being on here...I was told I don't know anything.

You asked a question that you had already decided nobody would answer "correctly" and then you got your panties in a twist because people responded as though you were genuinely seeking their opinions?

 

[wepeeler]

I won't take the bait. I won't take the bait. I won't take the bait....

 

[Agent]

I won't take the bait. I won't take the bait. I won't take the bait....

We need AI to make this a fill-in-the-blank GIF

 

[Bobby_M]

Fair enough. I was hoping this was a technical forum vs a chat room group. My mistake.

Says the person literally hitting the post button every 20 seconds like it's an SMS chat with his best friend.

 

[MaxStout]

I won't take the bait.

I think I just found the name for my next HB IPA.

 

[wepeeler]

I think I just found the name for my next HB IPA.

You're welcome

 

[bailey mountain brewer]

What's the ibus on the "i wont take the bait" hb ipa gonna be? 20 ish.. I mean if you make it a double ipa maybe push it to 22 ibus.

 

[MaxStout]

What's the ibus on the "i wont take the bait" hb ipa gonna be? 20 ish.. I mean if you make it a double ipa maybe push it to 22 ibus.

 

[pvtpublic]

What is the difference between hazy vs clear IPA in your opinions other than visually?

We answered, and then there's this:

So complicated. But yeast is the main factor. PH at mash, PH at whirlpool, PH at fermentation. Grain bill. Vorlauf time. So many variables. Yet we make IPA'a that are clear and hazy and a blind taste taste you wouldn't know what was clear vs hazy.

Nope. Just yeast.

Not really. You're talking about similar yeasts. That said...Some are haze forward which are different than flocculation. Haze is not a flavour.

So many variables. But haze is a perceptual thing. Not so much a flavour thing unless you all love junk in your beer. I love fresh fermenter beer, then bright beer, hate freshly packaged beer, and then love 2 week old beer after packaging for IPA's.

No. Hef's get their character from the yeast. Hef yeast is gross.

Well, you DID ask for differences other than visual.

This is what I'm getting at, right?

I was trying to help people make better beer and understand the process. But within 30 minutes of being on here...I was told I don't know anything.

Fair enough. I was hoping this was a technical forum vs a chat room group. My mistake.

Who are you? Fred the Cat's sequel? Are we making True Beer (TM)?

 

[mac_1103]

I think I just found the name for my next HB IPA.

WC or Hazy?

 

[day_trippr]

fwiw, I've always find declaratives are better received when accompanied by an explanative than when simply dropped...

Cheers!

 

[shoengine]

One thing that I have at one point appreciated, and at another point totally dispised, is that brewers, home and pro, will not necessarily agree on anything. This is good, for the art and the science.

It can sometimes take a thick skin and a willingness to not press the post button.

 

[Northern_Brewer]

You can adhere to "standards", but that doesn't mean people like it or enjoy it. Ibu's are subjective. But it you want to target over 22 ibu's for an ipa...you better be over 8% alc/vol.

Ron Pattinson : I'm pretty sure that almost no British IPA brewed between 1820 and 1980 was over 1070º.

Average ABV of a selection of late-19th century IPAs was 5.17% with 3.07lb hops/barrel - depends on the hops but I think you can safely assume that's quite a long way over 22IBU.... (like in the 80IBU ballpark)

Apologies for giving references like this is a technical forum, I know some people like to use it as a chat room with rapid-fire assertions presented as fact, with no references to support them.

 

[MaxStout]

Ron Pattinson : I'm pretty sure that almost no British IPA brewed between 1820 and 1980 was over 1070º.

Average ABV of a selection of late-19th century IPAs was 5.17% with 3.07lb hops/barrel - depends on the hops but I think you can safely assume that's quite a long way over 22IBU.... (like in the 80IBU ballpark)

Apologies for giving references like this is a technical forum, I know some people like to use it as a chat room with rapid-fire assertions presented as fact, with no references to support them.

Concur.

I don't think one can escape the technical facets of the hobby. Serious home brewers are inextricably linked to the science. Even the most fundamental how-to publications for beginners must delve into the hows and whys. Without that, we'd just be a tasting forum.

Plus, the science adds the "cool" factor to what we do.

 

[camonick]

You can adhere to "standards", but that doesn't mean people like it or enjoy it. Ibu's are subjective. But it you want to target over 22 ibu's for an ipa...you better be over 8% alc/vol.

“Standards” are kind of around for a reason. Not only does it give you something to adhere to when brewing a particular style, it also gives the consumer an idea of what they should be drinking. I know there are variations to every style, but typically they still fall within certain parameters. A “standard” “American” IPA should fall somewhere between 40-70 IBUs and 5.5-7.5%. Even a Pale Ale clocks in at 30-50 IBUs. A 22 IBU beer being called an IPA is just dishonest. An 8%+ beer is also in the “double” category.
Because of “standards”, when I visit a bar or brewery, my brain already knows what I should expect to see and taste when a beer is placed in front of me. Nothing bothers me more than when they try to pawn something off with a catchy name or off the wall style and try to fool me.
I’m also a stickler for style.

 

[camonick]

I personally prefer a NEIPA over a “standard” IPA, but hey, everyone likes different things. I know breweries are constantly trying to one-up the next guy and make a name for themselves, but sometimes it comes at a sacrifice to quality.
Because NEIPAs/ “hazies” have become so popular and departed from the “standard” definition, BJCP created a new category for them; 21B. Specialty IPA: New England IPA. This is one category where the limits will certainly be tested.

 

[MaxStout]

A 22 IBU beer being called an IPA is just dishonest. An 8%+ beer is also in the “double” category.

A 22 IBU, 8%+ beer would also be a sticky malt bomb. Woof.