Northeast Pales/IPA/DIPA

I mean that I dry hop my "west coast" style IPAs at the same rate I dryhopped my "northeast" style IPA. My west coast ipa comes out clear, my NE style looks like swamp water.

 

I do use wheat in my IPA grist. I also used flaked oats in the past few IPA and APA I have brewed and when fermented with chico these beers drop clear.

 

Maybe dry hopping with more yeast in suspension promotes haze? The yeast cells might get gunked up with hop oils, making it hard for them to stick to each other and drop out, and at the same time make them larger and more haze inducing cell for cell?

 

When using a yeast like London 3 or say Conan do you condition the same or cold crash it? As a general rule the longer I condition a beer or cold crash, it clears the beer more. Curious if you treat the yeast the same or do something different to keep the yeast in suspension.

 

I love this thread so far. Very good convo going on. Keep it up! I'm learning alot.

 

3 weeks drinking at 35 degrees F this London 3 beer shows no signs of clearing.

If hazy hoppy drink is wrong I don't wanna be right.

 

My understanding is Firestone Walker and Stone also use English yeast

 

Looks tasty! Love the fluffy head in that.

 

Different strain. One that is known for being supper flocculent.

 

Just transferred my beer to secondary. I used London III and it was crystal clear. I'll get back to the thread after I'm ready to bottle and my 3 oz's of dry hops work their magic.
Grain bill was 10 lbs. 2 row
2 lbs. flaked wheat

 

Be curious what 3 ozs does as I would consider 3 ozs on the lower for a 5 gallon ipa. Assuming you are brewing a 5 gallon ipa, but we all know what assume stands for.

 

Have you tried hoof hearted's roller blade DIPA?

 

So a few quick questions:

What was your chloride and sulfate ppm?
Did you add any, and if so how much, flaked wheat or oats?
What was the hop schedule and amount?
What was your FG?

 

Kept my chloride:so4 at 1:1 just to let the yeast show me what it's doing. Both around 90ppm. Next batch I plan on doing 200ppm chloride 100ppm so4.
2lbs of wheat and 1 lb flaked wheat in a 4.5 gallon batch.
4 oz's added at flameout. 6 oz dry hop.
OG 1.048. FG. 1.010.

 

Tell me about it..... If I wasn't a poor college student, I would've tripled the amount of hops

 

I have not, but I'm only an hour from the brewery so I definitely need to make a trip. Heard it competes very well with the NE beers.

 

Any thoughts on how to get that soft mouthfeel these brews are known for?

 

Mash high. Flaked wheat/oats. Water Chemistry.

 

Conan