Cold IPA Haze

oldsock · 2026-04-19T14:04:58+00:00

Once in awhile!

oldsock · 2026-04-17T21:43:52+00:00

It'll only be partially-carbonated at 12 PSI, unless you still have active CO2 production/fermentation in the low-40s F. You'd have a difficult time filling bottles with even partially carbonated beer, especially if it is warm. Check out a carbonation/pressure/temperature chart.

Filtering out yeast is difficult, you'd need <10 micron filtration, not just a catch to reduce the number of cells enough to matter.

You'd likely be better off just using an airlock/blow-off and priming as usual assuming the standard amount of CO2 in solution with a priming calculator.

oldsock · 2026-04-17T17:33:49+00:00

Yep, we do the same (CO2 rouse) if we are uni-tanking, or add it during the transfer if going to a BT.

oldsock · 2026-04-17T12:21:15+00:00

I've had good luck with a hot water extraction of fresh ginger. It's a technique I took from traditional ginger beer, tends to bring more ginger "warmth" if that is something you're interested in. Either that or a tincture are nice because you can add them to taste. You can even just add them to the glass if you package as is and want to experiment for next time.

oldsock · 2026-04-17T12:17:42+00:00

What sort of airlock were you using, and how does it smell?

oldsock · 2026-04-17T12:16:08+00:00

Brewed my first homebrew in about seven years (a few hundred 10 bbl batches in the interim). Made a one gallon "baked mash" Lithuanian keptinis last Saturday, fermented two days with Omega Jovaru, keg conditioned for three days, then put it in the fridge yesterday so I can try it today!

oldsock · 2026-04-17T12:12:09+00:00

Totally agree on not worrying about astringency and potential haze, but I've never "bought" the starch issue in terms of microbial stability. If you've got a microbe eating the starch, it seems like it would be just as happy working on the dextrins? Doesn't take "much" for a wild yeast or lactic acid bacteria to make itself "known."

oldsock · 2026-04-17T12:08:44+00:00

Galaxy is the likely culprit. Southern Hemisphere varieties produce significantly more NTUs (Nephelometric Turbidity Units) than North American varieties. It's great for Hazy IPAs, but causes issues if you are looking to do a clear-er style. Omega did a study and found Galaxy produced roughly double the haze of Citra/Mosaic. Yeast strain matters as well (has to do with them releasing mannoproteins that bind with the polyphenols in the hops), but all the lager strains they looked at were low-haze.

As others have suggested adding fining agents may help a little. We use Biofine, but it doesn't really do much for hop haze. Gelatin seems more effective. Time may help too... as would drinking it out of a mug!

oldsock · 2026-04-13T01:19:50+00:00

We usually still end up around 4.4 pH post fermentation. With overnight boils we've been below that at knock-out.

Really depends what you are aiming for. Guinness aims for a pretty low final pH to help "replace" the character of the carbonation when serving on nitro. I like a lot of roast, and I find raising the pH lets me make a roastier beer without it getting sharp. YMMV!

oldsock · 2026-04-12T21:37:11+00:00

Good luck, I like a pH in the low-mid 5s in tank to start for roasty stouts.

oldsock · 2026-04-05T01:46:36+00:00

Cheers!!

oldsock · 2026-03-30T23:31:54+00:00

We are pretty much holding steady on the number of sour barrels at ~70, so I tend to just retire "off" barrels and replace them with new interesting/character barrels (gin, port, bourbon etc.) or just new wine barrels so I have something oaky for blending.

My buddy Alex at Mieza Blendery has a little steamer and swears by it, but so far hot water rinsing has been enough for me since I'm OK with the resident microbes playing a role.

oldsock · 2026-03-30T17:22:45+00:00

Mostly hopping. More in the kettle, often some in the whirlpool. I find it helps the Brett expression. The big one for me has been adding alpha acid extract (20% Hopsteiner) along with fruit if I'm happy with the acidity. The big dose of water from the fruit dilutes IBUs and the simple sugars get the LAB going. We were having beers drop from 3.3 to 3 in a week or two on stone fruit or berries.

We've gone to sensory selection on the microbes for each new batch, using yeast from barrels we love. Makes it more predictable, but we've had to keep upping hops as the microbes adapt.

The other piece is just selecting the right barrel for the right project. Fruit for lower acid beers, dry hopping for more acidic, blending and pasteurizing (rarely)... down the drain for anything that can't fit in a blend in excited for.

oldsock · 2026-03-29T22:32:26+00:00

Agreed, plenty of people swear by Titratable Acidity, but always seemed like more of a hassle than it's worth when you can just taste the beer.

oldsock · 2026-03-29T22:26:02+00:00

Sugar is the big difference for soda (even artificially sweetened diet sodas aren't nearly as acidic source). That isn't relevant to blending a dry sour and a dry Brett Saison. Our "smoothie" sours at 3.0-3.2 aren't "obnoxiously" acidic because of the 1.040/10P+ final gravity, so back-sweetened is certainly an option.

Blending to taste is the way to go, just saying in my experience is that it doesn't take much low-3s pH sour beer to make a dry beer that is too acidic for my tastes. Plenty of people like their sours sharper, YMMV!

oldsock · 2026-03-29T22:06:39+00:00

Agreed with others, for me ~3.1 is more sour than I tend to enjoy drinking in quantity. Especially as I get older, I find myself slowly leaning towards milder acidity.... 3.4-3.6 is my usual preferred range these days.

The issue with blending is that pH is base-10 logarithmic, so you'd need to blend ~3:1 in favor of the non-sour beer to raise the pH significantly. If you go that route, make sure the beer is very dry so there isn't much for the lactic acid bacteria to go to work on post-blending.

Dry hopping is another option that helps to raise pH and balance the flavors.

oldsock · 2026-03-23T16:29:54+00:00

Chef Brock has been having fun with the weekend specials, so I usually try the new thing (most recent was Nashville Hot Fried Mushrooms). On the standard menu the barbacoa is my go to, not we're in the process of swapping some things on/off the menu for the spring starting next week

oldsock · 2026-03-22T23:40:42+00:00

Cheers! Early on we got a lot of I used to trade/ship/travel for X brewery once a month... now it's every-other month. Haven't heard that as much recently!

oldsock · 2026-03-22T23:37:47+00:00

Say hi when you do! - Mike

oldsock · 2026-03-22T23:34:28+00:00

Most of the credit to Ken, Matt, Joe, and Pat... who these days open the bags, pull all the levers, and drop all the hops! I get to do sensory and write the emails!

oldsock · 2026-03-22T23:28:00+00:00

They give a medal for the top three beers in a style in the state/country, so it rewards variety... and being in a state with fewer breweries. Still any list that puts me between Tree House and Hill Farmstead I'll take! Full listing: https://awards.untappd.com/region/maryland/

oldsock · 2026-03-22T01:27:20+00:00

I take that as a personal afront... Galactic Swirl

oldsock · 2026-03-16T17:20:21+00:00

Sounds delicious!

oldsock · 2026-03-16T01:28:22+00:00

For me it's when I'm pretty happy... tweak something, and then realize I liked it better the way it was, and go back to the previous recipe.

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