NEIPA vorlauf?

I conduct a vorlauf for all of my beers (including the so called 'NE' style IPA). That is just my homebrewing practice.

The fact that I conducted a vorlauf of my so called 'NE' style IPA in no way mitigated the turbid/murky/opaque appearance of that batch of beer.

Cheers!

 

Always vorlauf my NE IPA's.

 

At work, I vorlauf all my beers until the wort looks brilliantly clear as if it had been filtered. I wouldn't want a turbid boil and increased tannin content.

 

Yep, all beers

 

What about adding Whirfloc to NE IPAs? I brewed my first attempt at the style 2 weeks ago, and shortly after adding the Whirfloc (as ive grown accustomed to doing for all my beers), I thought about the fact that adding Whirfloc may eliminate the hazy murkiness that the style is known for. Thoughts on whether I should have forgone the Whirfloc or whether I'll still get the hazy appearance from the flaked oats the recipe called for?

 

I use rehydrated Irish Moss flakes as my kettle fining. I used Irish Moss when brewing my one batch of a so called 'NE' style IPA and it came out murky nonetheless.

Cheers!

 

I vorlauf until clear, use whirlfloc and have even gelatin fined my IPA's and they still come out turbid and hazy. It's all how you hop... And I use a lot (typical IPA has around 1lb of hops for 5-gal batch). I don't use flour or other adjunts to create the haze, although I have used oats/wheat in some batches. But my all-grain batches without those have looked just as hazy/turbid.

 

Yes I do...or I had? I'm now questioning why I do it for anything but, perhaps, lagers and saisons.

I have always vorlaufed for wort clarity, in particular, larger pieces of grain. But I now use a mesh screen when transferring to my kettle. And I'm curious, even if I didn't filter, doesn't the sugar content in the wort considerably mitigate tannin extraction for the few pieces of grain that might otherwise pass through.

If the aforementioned holds some truth, then why else? Won't the boiling, Irish moss/Whirfloc, wort chilling, gelatin fining, cold conditioning be enough to offset any other negative effects that vorlaufing would otherwise mitigate?

If anything, I'd imagine I'm getting some tangent efficiency benefits from the vorlauf. But I question the merits and extra time invested.

 

I mash every beer for 90 minutes and recirculate the mash for the last 20 minutes. Wort is crystal clear going into the kettle.

 

I always vorlauf. Boiling, Irish moss/Whirfloc, wort chilling, gelatin fining, and cold conditioning are really unrelated to the vorlauf step.

 

Why do you vorlauf, then?