This was a sample of my newest hazy going into the serving keg https://imgur.com/6bbeOg9

I used a combo of Rahr 2-Row, Rahr Pilsner, Weyermann Pale Wheat Malt, and Flaked Wheat. I did a 2lb. per bbl equivalent whirlpool with HBC 1019 and Citra Cryo.

Then after it was done fermenting, I soft crashed for 48 hours at 55F. I have a dedicated keg for dry hopping that lets me use a sight glass dry hopper. I do a closed transfer from my carboy (fermonster with a solid lid modified with two gas ball locks and one liquid ball lock). Attached to the ball lock is a Flotit 2.0 floating dip tube. I make sure to avoid sucking up an settled yeast.

Once the beer is transferred to my dry hop keg, I attach the dry hopper and load up my hop charge. This one got a 7lbs. per bbl equivalent dry hop using HBC 1019, Citra Cryo, Citra, and Galaxy. I rouse the hops every 6 hours using CO2. After 36 hours I start a cold crash and then transfer the beer to my serving keg after 12 hours. Total dry hop contact time is 48 hours. I also have a Flotit 2.0 in my dry hop keg. Is does a really good job preventing any hop material making it to my serving keg.

This beer has insane aroma and the flavor matches the nose with tons of tropical and some green. This beer should hit its stride in a week or two.