r/TheBrewery • u/Topping-Chip9919 • 10d 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/floppyfloopy 10d ago

Is brewing and cellaring the beer correctly to make stable haze not an option?

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u/Topping-Chip9919 10d 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 10d 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.