Dry Hopping Hazies and Why You're Doing it WRONG! Scott Janish The NEW IPA WRONG!!! I was WRONG!!!

Summary

In this video, the speaker reflects on insights shared at the Australian National Homebrew Conference (ANHC), focusing on hazy beers and dry hopping techniques. He discusses Scott Janish's *The New IPA*, challenging some of the book’s earlier claims about hop timing for haze production. Recent studies from both Scott and Derek of Bluestone Yeasts reveal surprising findings: the best dry hop timing for haze occurs on day seven, not during early fermentation. The video also covers experiments with malted versus unmalted grains and their impact on haze, emphasizing the evolving understanding in the brewing community.

Takeaways

• 😀 Meeting Scott Janish, author of *The New IPA*, was a highlight of the ANHC, where new research was presented that challenged some of the book’s conclusions.
• 😀 Recent studies on hazy beers revealed that the timing of dry hopping significantly impacts haze levels, with day 7 of fermentation being the most effective for haze formation.
• 😀 Conventional wisdom about dry hopping early (days 1-3) to promote haze was contradicted by new studies showing that later dry hopping (day 7) creates the most haze.
• 😀 Derek Lacy from Bluestone Yeast shared valuable insights on how yeast interacts with hops to influence haze, with Galaxy, Citra, and Simcoe being the most effective hops for haze.
• 😀 The use of unmalted grains, often thought to boost haze, was shown to actually reduce the permanent haze in beers, challenging traditional beliefs.
• 😀 Dry hopping during active fermentation might cause yeast to strip hop flavors, which could result in murky beer unless the yeast is removed first, as done in commercial breweries.
• 😀 A more effective dry hopping method for homebrewers might involve adding hops at a specific gravity point near the end of fermentation, not at the beginning.
• 😀 Day 7 dry hopping, as demonstrated in studies, is best for enhancing haze, whereas dry hopping on day 1 can lead to clearer beer.
• 😀 Scott Janish’s book, despite being a popular resource, was found to have outdated or incorrect information about hazy beer techniques and dry hopping timing.
• 😀 The ANHC conference provided a wealth of new information, including a deeper understanding of how yeast strains and hop varieties interact to create haze in beer.

Q & A

Who is Scott Janish, and what is his notable contribution to the brewing community?

Scott Janish is an influential figure in the brewing world, known for his book 'The New IPA'. He has been recognized for his research and insights into the science of brewing, particularly related to hazy beers and dry hopping techniques.

What key insights were shared during Scott Janish's talks at the Australian National Home Brew Conference (ANHC)?

Scott Janish's talks focused on the timing of dry hopping and its effects on beer haze. He shared findings that contradicted previous beliefs, showing that dry hopping on day seven of fermentation produced the highest haze levels, whereas early dry hopping on day one resulted in clearer beer.

What surprising result did the study by Scott Janish and Derek from Bluestone Yeasts reveal about dry hopping timing?

The study revealed that dry hopping on day seven of fermentation produced the most haze, while dry hopping on day one yielded the clearest beer. This finding was surprising because the conventional wisdom had been to dry hop early in the fermentation process for maximum haze.

What was the general opinion on the use of unmalted grains in brewing, and what did the study say?

The conventional belief was that unmalted grains, such as flaked oats and wheat, could enhance haze. However, the study showed that higher levels of unmalted grains actually led to less permanent haze, contradicting the popular belief that they significantly contributed to haze.

What challenges did the presenter mention regarding dry hopping at home compared to commercial breweries?

The presenter noted that dry hopping at home is challenging because, in commercial breweries, the yeast can be removed, allowing for better hop extraction without interference. At home, without proper equipment, yeast can absorb flavors from the hops, making the beer murky and affecting the final taste.

How did the use of bio-engineered yeast strains in the US differ from the situation in Australia?

In the US, bio-engineered yeast strains are used to enhance beer flavor and haze, but these strains are not allowed for use in Australia. This limitation prevents Australian brewers from employing the same techniques for haze management as their US counterparts.

What were the main dry hopping tips discussed in the video?

The main dry hopping tips included adding hops later in the fermentation process (around day seven) for maximum haze and avoiding dry hopping at lower temperatures unless yeast is removed to prevent flavor absorption. It was also recommended to raise the temperature slightly during dry hopping to combat hop creep and reduce potential oxidation.

What did Derek from Bluestone Yeasts discuss in his presentation?

Derek from Bluestone Yeasts focused on experiments related to hazy beers and the interaction between yeast, hops, and proteins. His findings highlighted how these interactions impact haze formation and beer characteristics.

What is the significance of Scott Janish's book 'The New IPA', and what was mentioned about it in the video?

Scott Janish's book, 'The New IPA', is highly regarded in the brewing community for its insights on modern IPA brewing techniques. While the video acknowledged its importance and valuable information, it also discussed how new findings at the conference contradicted some of the book's conclusions about dry hopping and haze formation.

What were the general reactions to the findings presented at the ANHC?

The findings at the ANHC were surprising and challenged long-standing beliefs in the brewing community. The idea that dry hopping on day seven produces the most haze and that unmalted grains contribute less to haze than expected was particularly surprising.