[homoeccentricus]

Brasserie de la Senne, Double Saison. Mucous membranes are gone, otherwise a nice beer.

[Stevie]

Mucous membranes are gone...

Well don't drink it through your nose.

[Joe Sr.]

Looks like it could either be the first pour or the last pour from one of my kegs.

The in between pours are clear.  But those bookends can be pretty murky.

[homoeccentricus]

I think it's supposed to be like that Probably spelt.

[HoosierBrew]

Looks like one of those silly turbid East Coast IPAs posted lately.


Edit - Or like Joe said, the last pour before the keg blows.

[homoeccentricus]

Hm, here's another picture: - maybe should have been just a little bit clearer

Still, didn't taste very yeasty. Phenolic, yes, and very bitter...

[Slowbrew]

I kegged 2 American Wheats that looked like that last week.  Not sure what they will end up looking like.   

Paul

[neddles]

Looks like one of those silly turbid East Coast IPAs posted lately.


Edit - Or like Joe said, the last pour before the keg blows.

Silly? Come on now. You can't get that character without the haze.

[HoosierBrew]

Silly? Come on now. You can't get that character without the haze.

Hop haze, sure. No arguments. Adding wheat flour to make it look turbid/white - not buying into it as a flavor contributor.

[neddles]

Silly? Come on now. You can't get that character without the haze.

Hop haze, sure. No arguments. Adding wheat flour to make it look turbid/white - not buying into it as a flavor contributor.

One hundred percent agreed. They aren't achieving that haze with flour or other starches in the beer.

[HoosierBrew]

Silly? Come on now. You can't get that character without the haze.

Hop haze, sure. No arguments. Adding wheat flour to make it look turbid/white - not buying into it as a flavor contributor.

One hundred percent agreed. They aren't achieving that haze with flour or other starches in the beer.

There were some posts in another thread (or maybe earlier in this one) from a BJCP (Toby) who said otherwise - I have no direct knowledge. Regardless, I know some use a ton of flaked oats which can cause quite a bit of haze. What  are they doing then?

[neddles]

Silly? Come on now. You can't get that character without the haze.

Hop haze, sure. No arguments. Adding wheat flour to make it look turbid/white - not buying into it as a flavor contributor.

One hundred percent agreed. They aren't achieving that haze with flour or other starches in the beer.

There were some posts in another thread (or maybe earlier in this one) from a BJCP (Toby) who said otherwise - I have no direct knowledge. Regardless, I know some use a ton of flaked oats which can cause quite a bit of haze. What  are they doing then?

I don't have any direct knowledge either. There are a handful of home brewers (Bloggers) that have used flour and I think a lot of people ran with that idea. I can't find the source right now but at least one of the NE brewers (guy from Trillium maybe?) spoke out that they were not adding flour to their beer.

ETA:Nope, it was Treehouse. https://mobile.twitter.com/treehousenate/status/679483705119916032?p=v

[HoosierBrew]

Silly? Come on now. You can't get that character without the haze.

Hop haze, sure. No arguments. Adding wheat flour to make it look turbid/white - not buying into it as a flavor contributor.

One hundred percent agreed. They aren't achieving that haze with flour or other starches in the beer.

There were some posts in another thread (or maybe earlier in this one) from a BJCP (Toby) who said otherwise - I have no direct knowledge. Regardless, I know some use a ton of flaked oats which can cause quite a bit of haze. What  are they doing then?

I don't have any direct knowledge either. There are a handful of home brewers (Bloggers) that have used flour and I think a lot of people ran with that idea. I can't find the source right now but at least one of the NE brewers (guy from Trillium maybe?) spoke out that they were not adding flour to their beer.

ETA:Nope, it was Treehouse. https://mobile.twitter.com/treehousenate/status/679483705119916032?p=v

Cool. Regardless, I don't get it. I know some of those beers are fantastic, just don't get somebody seeking to put out an IPA that looks turbid. Maybe just a reaction to the clearer, drier West Coast beers. All good though.

[neddles]

Silly? Come on now. You can't get that character without the haze.

Hop haze, sure. No arguments. Adding wheat flour to make it look turbid/white - not buying into it as a flavor contributor.

One hundred percent agreed. They aren't achieving that haze with flour or other starches in the beer.

There were some posts in another thread (or maybe earlier in this one) from a BJCP (Toby) who said otherwise - I have no direct knowledge. Regardless, I know some use a ton of flaked oats which can cause quite a bit of haze. What  are they doing then?

I don't have any direct knowledge either. There are a handful of home brewers (Bloggers) that have used flour and I think a lot of people ran with that idea. I can't find the source right now but at least one of the NE brewers (guy from Trillium maybe?) spoke out that they were not adding flour to their beer.

ETA:Nope, it was Treehouse. https://mobile.twitter.com/treehousenate/status/679483705119916032?p=v

Cool. Regardless, I don't get it. I know some of those beers are fantastic, just don't get somebody seeking to put out an IPA that looks turbid. Maybe just a reaction to the clearer, drier West Coast beers. All good though.

They are seeking to put out an IPA that has a unique mouthfeel and hop presentation. The turbidity is required to achieve those two things.

[HoosierBrew]

The turbidity is required to achieve those two things.

I say it depends on the source of the turbidity. Not sure I buy that as a blanket statement. To each his own.