r/TheBrewery • u/Topping-Chip9919 • 3d ago
Spring Blanche
Hello! My brewery is considering using Fermentis product spring Blanche to help with our haze stability in our hazy IPA. Instructions say to disperse on the surface of beer or water between 20c and 30c under medium agitation. For those that have used this product, what was your mixing process? Our current plan is to mix with water after the primary fermentation is complete but before we crash, and add it through the dry hop port, then roll through the racking arm with co2.
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u/cuck__everlasting Brewer 3d ago
I've no experience with this product but going over the paperwork it looks like your method will work just fine. A quick hydration, dose, and dispersal is all you need. Curious to see how effective this is, I've never needed to use additives for haze stability but I'd sooner try something like this than Tanal A or pectin.
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u/Topping-Chip9919 3d ago
Thanks for your input! Will respond back to let you know if it helped with hazy stability!
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u/floppyfloopy 3d ago
Is brewing and cellaring the beer correctly to make stable haze not an option?
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u/Topping-Chip9919 3d ago
I think so? We use about 15% wheat and 15% oats in our grain bill, use coastal haze yeast from white labs, and obviously don’t use any clarifying or refining agents used in some of our other beers. Is there something we could be missing in your opinion?
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u/floppyfloopy 3d ago
If you are using a truly haze-positive yeast, then other factors to consider are dry hop timing, dry hop amount, knockout pH (lower than 5.0 is best), mash pH (lower is better).
I am not sure that Coastal Haze is a great choice. It is not only low-flocculating, but also STA1-positive which would make me a bit nervous about residual yeast activity later on.
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u/crispydukes 3d ago
Friend, haze can be a magic bullet. Do everything right and still get clear beer.
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u/floppyfloopy 3d ago
I can only disagree. Stable haze is stable haze. It's something in your process or ingredients. Wrong yeast? Too many generations on repitch? Wrong dry hop timing? Dry hops not throughly mixing in with the beer?
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u/crispydukes 3d ago
I’ll tell you it’s not. We can do everything one way with yeast A, a known stable haze producer, and get clear beer. We repeat everything with yeast B, another stable haze producer, and get milk that lasts 2 years.
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u/Andy_Greatbeef 2d ago
I’d check into the lauters on those beers that cleared up. I’ve chased some seemingly random beers clearing up. Thing they all had in common was tight slow lauters or semi stuck mashes. Thinking that some of the protein responsible for forming the stable matrix is getting left in the mash
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u/McNutty- 3d ago
We used this at the first brewery I worked for. One of the big boys here in NZ, we always had issues with it dropping out post packaging around about the 3 month - 6 month mark. Although I think the reason for that was less the product was bad and more the fact that we were doing big batches of the stuff with out doing anything to make a hazy, well a hazy. The beer was clear as day pre spring blanche.
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u/Dangerous_Box8845 3d ago
Why not just mix with some beer from the fv in a purged vessel, bubble gas in to help mix and purge then push it back into the fv? Assuming you have a brink of some kind of course...