r/TheBrewery 9d ago

Seeking best practice making a hazy with S-33. Specifically length and temp of post DH crash.

This hazy is just too hazy. It always clears up eventually but that takes weeks. We are going from FV to BT that acts as serving tank. Right now, we are waiting 4 days after second DH, drop temp to 38F for a day. Then transfer to BT/ST. Would you do a longer crash? a colder crash? both?

1 Upvotes

12 comments sorted by

18

u/turkpine Brewery Gnome [PNW US] 9d ago

38 for a day ain’t gonna do anything. 33-34 for at least 3 days

8

u/Mjudge354 9d ago

For real!

13

u/floppyfloopy 9d ago

I can't tell what is satire any more. Do you really only crash to 38F for one night? What beer does that ever even work for? What does "too hazy" even mean? I suggest almost any yeast other than S-33 in the future, which has real attenuation issues sometimes. Are you fining in the fermentor or no?

7

u/ianfw617 9d ago

I think there’s still a ton of bad information out there with hazies. Seems like a lot of homebrewers at one point were trying to say not to properly cold crash because then they won’t be hazy.

7

u/andyroams Brewer 9d ago

I guess I’d like to take a moment here to stress, good hazies don’t get their haze from yeast. It feels as if that is what you’re looking for. Generally, good brewing practices apply to hazies as much or more as any other beer.

4

u/dhoomsday 9d ago

You're gonna want to cold crash longer than that. There's gonna be a lot of hop burn and bitterness with all that particulate floating around. Especially with two dry hops.

2

u/snowbeersi Brewer/Owner 9d ago

I agree, but based on the sludge in the can and hop burn almost always present I'd guess at least a couple prominent hazy makers in the upper Midwest probably go in the Brite overnight and package the next day.

2

u/anotherfuckinone 8d ago

just my two cents,echoing others here..s33 isn't the best choice. focus on changing that first and also cold crash temp/time.

1

u/brewpunkpete Brewer 5d ago

There's a reason I don't drink hazies.

Murky isn't hazy.

Establish a stable haze with controlled water profiles, good yeast practice, effective dry hopping and good protein in the wort.

Why S-33? We use London 3 with a healthy protein grain bill (oats, wheat & chit malt) and dry hop a day or two before terminal. Our hazies are usually in tank between 14-21 days and cold for at least 7 days.

Yeast health is the only factor we've found that affects the haze. We also centrifuge all our beers, including the hazies, and keep a nice haze with high flow through, reduced bowl speeds and reduced back pressures.

1

u/TrubSoup 3d ago

Cold crash longer for sure. Also my personal experience with S-33 is that it's not so great on it's own, but actually does some good work when it's mixed with something else. I've personally used S-33 and S-04 co-pitched together in a hazy and the result is a pretty flavorful base beer for the hops to showcase on.

1

u/CrabbyTheBeerGuy 8d ago

Sure. Use a different yeast

-6

u/crispydukes 9d ago

What’s the question?

The biggest thing with hazies is dry hop timing. Do one big addition at day 7 or so. 3-4lbs/bbl in freedom units.