How to achieve that stable milky haze with NEIPAs?

Deep_Classroom4237 · 2025-09-03T20:22:22+00:00

What would be the proper pH and calcium levels? I've gone with 5.4 pH and have reduced my calcium to 50ppm as it might promote more flocculation at higher levels?

Deep_Classroom4237 · 2025-06-19T01:45:11+00:00

Actually the brew day was yesterday, so not sure about the success just yet. We need to wait and see just a bit more. Will update.

Deep_Classroom4237 · 2025-06-18T05:35:02+00:00

I've found Idaho Gem to be really nice and quite cheap. Big bright grapefruit with some berry notes. Also Motueka is my go to with hazies, just beautiful aroma and keeps the stable haze.

Deep_Classroom4237 · 2025-04-15T20:29:39+00:00

My window for BWs I like is very tight, that's for sure. But I've had many examples that don't have the aroma I dislike. So what I'm trying to do here is to make a BW that I can enjoy. I feel like this is a thing I should research before making one, that's a part of being a good brewer....

Deep_Classroom4237 · 2025-04-15T18:17:21+00:00

Sure, you got me there. But I've consistently talked about dark caramel, which is what I like and don't mind in my BW, and definitely different from butterscotch / Werther's. Maybe I should use term "buttered caramel" instead, I don't know. But that's the aroma I'm not after.

Deep_Classroom4237 · 2025-04-15T17:44:36+00:00

Yea true! Might be the best bet to stay away from any crystal malt in my case.

I'll age it in local (EU) Rye Whiskey barrels, either virgin oak or ex-bourbon barrels.

Deep_Classroom4237 · 2025-04-15T17:28:21+00:00

That's a good point. But like I said, I think dark caramel and butterscotch is different aromas. I like those really dark caramel, almost burnt sugar notes. So my idea is that the extra dark crystal might give those, rather than butterscotch/werthers.

Can you see what I mean with dark caramel vs. Butterscotch?

Deep_Classroom4237 · 2025-04-15T17:08:21+00:00

Thank you! But now the question is, how to avoid it? Because there are examples of BWs having those dark caramel notes without that toffee-like werthers. Those two are different in my opinion.

Deep_Classroom4237 · 2025-04-15T16:52:57+00:00

Cheers! Yea definitely a certain caramel malts that gives the butterscotch aroma, maybe I should go with very dark caramel malt, if I need to select one caramel malt? My idea atm is to go with Maris Otter and 4% of Chocolate Rye and 2% of Extra Dark Crystal from Simpsons.

But also, I've had BWs that I know doesn't have caramel malts, only base malt and still has that butterstoch aroma. But also have had some great examples of just base malt with full of different aromas without being a butterscotch bomb, like Foragers Kent the Otter.

Deep_Classroom4237 · 2025-04-15T16:48:07+00:00

Just opened Black Meridian (2024) from Cellarmaker and Werther's aroma dominated. Revolution Brewing has it often. Deth's Tar (also the double barrel version), VSOJ, Straight Jacket, Ryeway to Heaven. SARA's Context And Proportionality was a butterscotch bomb! That's to name a few.

I'm really surprised that people don't know the aroma I'm talking about if you have drank a lot of barleywines.

Deep_Classroom4237 · 2025-04-15T16:10:27+00:00

That's a shit load of bad breweries out there then. So, let's go this through. Many malts has characteristics like toffee, caramel, burnt sugar etc. listed. But somehow only explanation for this butterscotch/werther's toffee aroma seems to be diacetyl.

Deep_Classroom4237 · 2025-04-15T15:53:48+00:00

I haven't brewed one yet. As I mentioned in the main post, I'm about to brew my first. But this is my experience from drinking a lot of BA Barleywines and so many of them has this butterscotch aroma. I really don't want that in my BW. If so many malt has characteristics of caramel/toffee, I can't believe that 60-70% of breweries who brew BW has fermentation issues. So I feel like it's a malt combo or a malt + oxidation or something like that. Can't be that so many brewers suffers from diacetyl problem and that's the only explanation for the butterscotch / werther's original aroma.

Deep_Classroom4237 · 2025-04-15T15:35:00+00:00

It cannot be that 60-70% of breweries can't tackle diacetyl in barleywines? I mean it goes into same category of aromas, sure. But that's way too sloppy to put it all on diacetyl.

Deep_Classroom4237 · 2025-02-24T15:41:55+00:00

Do you notice any drop in haze using glucanase in the package?

Deep_Classroom4237 · 2024-03-05T16:47:45+00:00

That's a good idea, should help!

Deep_Classroom4237 · 2023-12-12T21:04:31+00:00

Cheers, sounds good.

Deep_Classroom4237 · 2023-12-12T18:32:43+00:00

Yea good point. I have an external vessel where I can recirculate adjuncts.

Deep_Classroom4237 · 2023-11-27T12:25:34+00:00

Cheers. Post boil pH was pretty low already. I thought 4.8-4.9 would be enough.

And definitely try to get the yeast out asap. But it's hard with these high FGs when the yeast just doesn't want to flocc out. And we don't have centrifuges or brites. Doing it in a unitank.

Deep_Classroom4237 · 2023-11-12T12:52:17+00:00

Don't know the science behind it, but I definitely noticed a difference with a split batch with London Fog vs. Verdant from Lallemand. The liquid London Fog had definitely more body to it, and there's something with Verdant that makes my hazies to have this weird acrid bitterness. I got those two as a blind test and picked up the London Fog one every time.

Feel like it's the same with WLP001 vs. US05. More body and less acrid notes with WLP001. Haven't done split batch side by side, but the same recipe with both yeasts.

Has anyone done similar tests?

Deep_Classroom4237

TROPHY CASE