« on: August 06, 2016, 07:01:42 AM »
It may have been the bottling. A few weeks at RT versus only carbing for 24 hours in a keg for most. I brew a similar recipe and it is hazy for the first few weeks, but eventually clears in the keg. Add in the small fermenter size (i.e. bottle) and it would clear even faster.
Not sure what all the fuss is about. I recently brewed this "New England Pale Ale":
OG: 1.051, FG: 1.009
25% Flaked Oats
60 IBUs of Magnum @ 60 min
1 oz each of Centennial, Citra and Simcoe @ 0 min
2 oz each of Centennial, Citra and Simcoe for 20 min whirlpool @ 150F
WY1318 (Boddington's) open fermented @ 68F for 2 weeks.
100ppm each of Ca, SO4 and Cl.
Bottled it, let it carb for a few weeks @ RT, 2 days in the fridge and it pours damn near commercial clear out of the bottle. Nowhere near hazy let alone turbid. Absolutely delicious beer - maybe one of the best APA/AIPAs I've ever made but I'm not getting the look nor the "juicy" mouthfeel everyone talks about with these beers. I'm confused but love the results nonetheless.