Ask The Brewmasters

We have two different hazy IPAs that we fermentation DH. In both brands we use OYL-405 Helio gazer. We have had some issues with haze stability and feel like we have made some progress by getting the DH in at 7-6 Plato. If we do it above 7 or below 6 it goes clear. This results in a dry hop on the first or second day. With a total residence time of 14 days. We then run it though a Brew 250 from Alfa Laval. Here we see the DH in our range run at 3 cube and 12% Outlet turbidity. On the other hand we will run the other (less Haze) around as fast upwards of 10 cubes as possible and get 5-7 outlet turbidity. 

Brand A uses malted Oats and red wheat at 10% each 

Brand B uses White wheat at 20% and Dextrin at 10% 

Has anyone else been seeing this? and does anyone have any other thoughts on Haze stability that I might not be thinking about? 

I have started to wonder if the hop variety has a much larger role than I was thinking. 

We have two different hazy IPAs that we fermentation DH. In both brands we use OYL-405 Helio gazer. We have had some issues with haze stability and feel like we have made some progress by getting the DH in at 7-6 Plato. If we do it above 7 or below 6 it goes clear. This results in a dry hop on the first or second day. With a total residence time of 14 days. We then run it though a Brew 250 from Alfa Laval. Here we see the DH in our range run at 3 cube and 12% Outlet turbidity. On the other hand we will run the other (less Haze) around as fast upwards of 10 cubes as possible and get 5-7 outlet turbidity. 

Brand A uses malted Oats and red wheat at 10% each 

Brand B uses White wheat at 20% and Dextrin at 10% 

Has anyone else been seeing this? and does anyone have any other thoughts on Haze stability that I might not be thinking about? 

I have started to wonder if the hop variety has a much larger role than I was thinking. 

We have two different hazy IPAs that we fermentation DH. In both brands we use OYL-405 Helio gazer. We have had some issues with haze stability and feel like we have made some progress by getting the DH in at 7-6 Plato. If we do it above 7 or below 6 it goes clear. This results in a dry hop on the first or second day. With a total residence time of 14 days. We then run it though a Brew 250 from Alfa Laval. Here we see the DH in our range run at 3 cube and 12% Outlet turbidity. On the other hand we will run the other (less Haze) around as fast upwards of 10 cubes as possible and get 5-7 outlet turbidity. 

Brand A uses malted Oats and red wheat at 10% each 

Brand B uses White wheat at 20% and Dextrin at 10% 

Has anyone else been seeing this? and does anyone have any other thoughts on Haze stability that I might not be thinking about? 

I have started to wonder if the hop variety has a much larger role than I was thinking. 

We have two different hazy IPAs that we fermentation DH. In both brands we use OYL-405 Helio gazer. We have had some issues with haze stability and feel like we have made some progress by getting the DH in at 7-6 Plato. If we do it above 7 or below 6 it goes clear. This results in a dry hop on the first or second day. With a total residence time of 14 days. We then run it though a Brew 250 from Alfa Laval. Here we see the DH in our range run at 3 cube and 12% Outlet turbidity. On the other hand we will run the other (less Haze) around as fast upwards of 10 cubes as possible and get 5-7 outlet turbidity. 

Brand A uses malted Oats and red wheat at 10% each 

Brand B uses White wheat at 20% and Dextrin at 10% 

Has anyone else been seeing this? and does anyone have any other thoughts on Haze stability that I might not be thinking about? 

I have started to wonder if the hop variety has a much larger role than I was thinking.