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

This is ferociously misleading. You're talking mainly about dry hopping as the source of Haze. But there are a myriad of other factors that contribute to haze.... And we dry hop for aroma and flavor. 😉

Axis titles and units are essential on all plots.

interesting, although ive never heard of dry hopping early to promote haze. Only heard of benefits to bio-transformation and oxygen exposure while you open fermenter. I have heard of dry hopping after fermentation to combat hop burn and creep though. I have 2 pressure fermenters, so i put the dry hop in one and ferment in the other, with the fermentation gas purging the second fermenter. I cold crash, then do a closed transfer onto dry hops, turn off cooling until dry hop complete, then cold crash again & carbonate, transferring to keg once crashed, usually fully carbonated.

Just came across this video. I’m fermenting a hazy now, and I’m wondering if the day 7 dry hop time is taking into consideration individual fermentation times assuming the day 7 timing in the study is toward the very end of fermentation, but before reaching final gravity. I just dry hopped mine after day 2 because the beer was about 5-8 gravity points from FG. So I am wondering if the results should be based off of gravity rather than number of days.

Just brewed the Sabrotooth NEIPA recipe today! Based on the recent “haze” findings should I just wait until day 7 to put all the dry hops in???

"Recirculation in the fermenter at home..." That's exactly what 'm looking for, Hop Teas as an alternative to dry hopping and the Cold Steep temperatures . Would love to see you address either of these issues, if possible.

How many days should the Hops be in the CCT, If i Dry Hop on day 7.
I got a 30 Liter NEIPA batch coming up with 330 Grams of Hops for Dry Hopping.

Super interesting!!! Can't wait to play with this on my end

Good tips mate!

Are the oils from dry hopping extreaxted from the alcohol? So depending on the ABV, are the oils extracted faster?

great video! Is there a place I can view these slides?Thanks

Bit of a Newby here, if you're hopping at day 7, then how much longer do you keep in fermentation? Because from what I've been reading and doing is bottling usually around day 7. So dry hop the same day you bottle? 🤔

The greatest science discovery is new discovery trumps older discoveries…
Science is funny like that….🤣😍😎

Hello! Where can i find this particular presentation and presentation of the conference in general? Really thank you to keep us updated.

Hi ! Do you know where I can find an update of The New IPA book please ? Thank you sir

A few years back i spoke with the owner of our local brewery (that i now work for) and was curious about the best days and temperatures to dry hop at to get the most punch for aroma and flavour. He recommended i try out what Modus Operandi was doing and how they dry hopped a few days before the beer was ready to be cold crashed. So in short dry hop at your diacetyl temp.

I started dry hopping at Day 5 (100g) and Day 7 (50g) for all my IPAs and on Day 5 i would increase the temp from 18c to 19-19.5c. Day 7 would increase the temp another degree or so.
I discovered two things immediately, all my IPAs had a far better aroma and flavour but the clarity was suffering immensely.

Once i started doing NEIPAs, all my beers came out looking like Golden Circle Breakfast Juice and i noticed that i get better results on flavour, aroma, attenuation and haziness by sticking to my dry hopping methods instead of trying to dry hop early into fermentation.

This confirms what i always thought since i've never seen any information on this topic outside of my own findings.

Currently doing a 50L NEIPA at work for a our own R&D and i was looking for a different approach to dry hopping and i think i might stick to what i've been doing.

PS: I love how they used Citra, Galaxy and Eclipse for their tests... those are the 3 hops i use for my NEIPA and fuck me it is a juice bomb.

Great information, this helps me a lot with dry hop timing between my favorites, Bavarian Wheat beer and European style lager. Thanks !

Great to see you to the ANHC conference. It was a great presentation and this is one of the best conferences in Australia. Thanks for sharing the run down.

James Heffron from Verdant brewing never believed in early dry hopping Hazy IPA's. Biotransformation was, and I quote, hogwash!

Is there a place I can view these slides?