Brewday Friday 21/10/16

[Qs]

Why is that dry hopping during fermentation seems to be a feature of the NEIPA but not normal IPAs? Is it just due to the yeast used?

[BrewDorg]

Why is that dry hopping during fermentation seems to be a feature of the NEIPA but not normal IPAs? Is it just due to the yeast used?

I've seen theories that dry hopping during active fermentation interferes with flocculation and causes some of the haziness that the style calls for. Obviously haven't tried this for myself, but I've seen that touted a lot.

[nigel_c]

Personally I prefer the look of a crystal clear hop monster IPA.

[Pheeel]

I don't get it. You're going to blow off the aroma while still in active fermentation. Seems counter productive

[Leann ull]

I have to agree and probably why the quantities are so stupid, chamber smells lovely though

[nigel_c]

Your gonna need some serious crash cooling to clear that bad boy out.

[fishjam45 (Colin)]

Did he say "clear"?

John - don't you dare! 

[Leann ull]

Half a micron filter and a gallon of kleertek should do it

[nigel_c]

When i say clear I mean not looking like a vegetable soup.

[Leann ull]

One of my five a day

[Qs]

Personally I prefer the look of a crystal clear hop monster IPA.

Me too. I'm tempted to one of these eventually but I fear its going to be manky.

[molc]

Lucky to get a half keg the way it's looking as well

[nigel_c]

I brewed a large DIPA recently that started out at 23L into the fermenter. I got just under 18 into the keg.
That was about 300g of late hops into the boil and 150g dry hop.

[Leann ull]

Only 300

[molc]

Don't tempt him!