NEIPA yeast experiment

Hmm... I use Imperial's equivalent of 1318. We lost a keg in our walk in and pulled it out about 7 weeks after kegging. The first pour was like mud and the beer above the settled yeast was not like a filtered beer, but it was clear like a well fined beer (which it wasn't). We use about 10% flaked grains and a big dry hop during fermentation. Our walk-in averages about 37 degrees F. I've never seen any of our hazy beers last longer than 4 weeks and they normally are still hazy at the 4 week mark. This one sat still for 7 weeks and was very clear "for what it is."

In my experience, all solids will settle out eventually. 5 months of still storage is a long time for a beer to still be hazy and "normally" would make me thing that the beer either was very high in terminal gravity or was under attenuated.

 

Weedy, thanks so much for that input!!

I really do not know exactly what to 'say' here. What you reported to me sounds like what I would expect but I really trust when Dave Green (@telejunkie) provides his information.

The 'challenge' is that there is just so many variables:

• Every brewery (homebrewery and commercial brewery) and the associated brewing processes are just so different
• The grain bill (e.g., amount of flaked adjuncts, malted wheat, etc.) can make a difference
• It seems like exact yeast strain selection can make a difference. Different yeast vendors allegedly make yeast from a same 'source' but...
• Etc.

This was sort of discussed in another thread about data point(s).

Brewing is exciting and sometimes 'vexing' at the same time.

It is a 'good thing' to obtain more input but with all of the variables of brewing it is not always clear how best to apply these various inputs.

FWIW I have a preference for obtaining scientific information from peer reviewed technical journals but even utilizing this information can be problematic. Can I 'translate' scientific information obtained from a large scale experiment (x barrels) to how I brew at the 5 gallon scale?

Cheers!

 

Definitely no reason to doubt telejunkie's posts. He provides great info on here! My experience with London Ale III is that it takes much longer to clear, but does eventually settle out. In comparison, I can get Chico to flocculate without finings in as little as 3 days (3-5 days being most common) after cold crashing with just daily yeast dumps. I do yeast dumps with London Ale III and very little comes out. One time I had no kegs to empty a unitank and after 10 days it was still as hazy to the naked eye as it was on the second day of cold crashing.

 

It shocked me as much as the next guy....6 months post brewday and the IPA was still pouring hazy. Laws of gravity would make me think that whatever was causing the haze was pretty small proteins...?. That said, I've had plenty of IPAs brewed with some other strains like Conan, Nottingham, Wyeast 1098, among others, that cleared a lot sooner, maybe 2 months post brewday. That was pretty odd for my kegerator though to see a beer last 6 months post-brewday...especially an IPA, but it was because I had made 3 corny kegs of it from a batch.
Grain bill was:
72% pale malt
9% munich malt
6.4% flaked oats
3.6% dextrine
1.4% caramunich III
7.2% table sugar
Columbus (bittering)
Big charge of columbus/simcoe at FO
Kegs split for dry hopping, one keg galaxy, one keg el dorado, one keg mosaic
London III yeast

 

Now that we're talking about it, I was reminded of 2 occasions where I was unable to get beers to clear. One of them was before I started regularly checking my crush with a sieve. I had brewed beers for a beer of the month club and to save some money, we used CMC 2-Row instead of Rahr. I have a suspicion that CMC is not completely honest with their lot analysis as the 6 fermenters I filled that used it all wouldn't clear. I fined the beer and nothing worked. It was definitely a really bad protein haze. I used a filtration flask to try to see how much yeast I would remove from a 250 mL sample and it was very little. I wonder if maybe this is what you're experiencing? Being on a tight production schedule at a relatively small brewery, we had to package it before it got any better (I wish we had just dumped it and missed our commitment to the club). I don't think any of those kegs lasted 6 months, but I remember after about 2.5 months in kegs it was still hazy.

Another time was when I brewed a session IPA and I weirdly couldn't get the hops to settle. I remember the pellets that I used were very tightly processed and my theory was that the pellets were composed of smaller pieces of hops than I was used to. Recently a brewery in Tucson described a similar situation to me so I asked about their pellets and they showed me... Tiny, very tightly packed pellets.

I suppose there was a third time but it was a contamination issue with Diastaticus yeast. That beer got dumped

 

Most common "infection" out there.

 

I didn't read the entire thread, though.

Will remedy that, post haste.