I’m on a binge of trying to make a good hazy and I suspect I have some sort of issue with my hopping routine. The results have been very astringent beyond just hop particulate in suspension, at least that is my assumption based on having a batch in the keg for 2 weeks now that tastes like bitter raw hops.
I’d like to know from folks who are turning out neipas with a reliably bright/soft/fruity flavor profile what exactly is your process for the dry hopping stage(s). How much, when, how long, and do you agitate/swirl the hops back into solution?
I have been adding at 3 days and at 7 days, both additions at 3-4 oz of the typical hops for style (mostly citra, mosaic, galaxy, a little simcoe and centennial in one batch too).
I have been using WY1318, which keeps a thick krausen with the hops floating, so I have been repeatedly swirling/shaking (under positive CO2) to get them temporarily suspended in solution.
Inadvertently posted in the uncategorized forum so apologies if you see this twice…
I have been lightly crashing the beer to about 45deg for 2 days before siphoning into the keg.
My going hypothesis is that I might need to stop the swirling and just let em float, that maybe I am getting more harshness by doing that.
FWIW, I have been starting at an OG of about 1.065, bittering to 20 IBU in the boil, and doing a 30 min. hopstand at 150deg with approx 6-8 oz. So I would be surprised if I am getting alot of hop isomerization in the hopstand to contribute to bitterness at that low of a temp.
Thanks for any advice!