Hazy and not

Yeah, thanks for that. It's good to know I'm not the only one having these problems, though I don't want anybody's beer to turn out sub-par.

 

I'm not as worried about the look of the beer as I am about the inconsistency. Another promising-at-first IPA that I made with Galaxy and Simcoe (and that was a half-batch drain pour) had the same problem, and this one seems to be headed down the same path.

I have recently started to pay attention to water chemistry, and did add gypsum and Calcium Chloride to this last batch. It smelled really hoppy at first and tasted bright, but this is starting to fade. Off all the IPAs I've brewed, only 2 have held up over time (and one is the only IPA I have ever repeated). It's a bummer, as it is by far my preferred style.

Thanks for the input.

 

I don't have the fridge space to chill too many, so most are in the basement until they get called up to the big leagues.

I am starting to think that I made two primary mistakes: I used too much wheat according to the original recipe (20% instead of 5%) and we are in the middle of a two-month heat wave, and even though the beer fermented in the basement, the house has been like an oven (isoamyl acetate?). I set out to make a west coast IPA and ended up with a white IPA that tastes like wheat beer and citrus.

The beer is certainly drinkable, just not what I was going for.

In any case, lesson learned. This site is great, and Jack, you are always very generous with your knowledge (as are others like Papa Goose, MrOh, VikeMan and others), so thanks!