Hazy IPA is a delicious, but tricky style and there are a lot of things about it that can be difficult to get right. That being said, making one yourself that can go toe-to-toe with the professionals is very possible with a few tweaks, so these are my top 5 tips to help take your hazy IPA from good to great!
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0:00 Intro and Welcome
0:39 Tip 1
3:10 Tip 2
4:58 Tip 3 (Plus bonus tips)
9:26 Tip 4
12:10 Tip 5
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Would you please make another schwartzbier for the winter. It is my favourite
Great tips! I have a hard time retaining hop aroma and flavors in my brew. Thanks
All good tips!
My biggest tip is try fermenting in kegs under pressure starting at 4-5psi until dry hop, then spunding up to 25-30psi, it’s seriously worth the hype. I really think the pressure locks in the aromas, it keeps O2 out beautifully, and the beer comes out carbonated so you can drink it at its youngest and best. Dry hopping is really the only gotcha point with oxygen, but my method is to slowly pull the PRV down below 3psi to avoid foaming, then run CO2 at 3psi, twist the PRV open which creates positive pressure, open the lid, toss them in, and purge. I haven’t had an oxidized beer since implementing this method. Just make sure to use Fermcap if you don’t want to clean krausen out of your spunding valve, trust me lol
Sorry this is wordy, but I make some damn good hazies if I do say so myself and love sharing my process!
Solid tips! I’m working reducing my oxygen exposure. Great idea for a series, looking forward to the next one!
Let say I’m fermenting at 19°C (66°F) what would be a good cold temperature for dry hopping to avoid diacetyl and hop burn ? By the way, great videos and content !!!