Quote:
Originally Posted by Bob Kontak
The IPA I had was third row down, far left. Hazy Little Thing.
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Yeah they had to try and make IPA's new again so "hazy" or "cloudy" became a thing. The funny thing is I was cool before making cloudy beer was in. I never bothered going beyond adding Irish moss about 15 minutes before flame out on the boil. Sometimes I'd cold crash before I kegged but mostly I just let the beer clear in the keg. Sometimes (many times really) it never got the chance to clear.
There's no real secret to making IPA's. Pick some hops that work well together and throw a freeking ton in at different intervals. Early (in the boil) hops for bittering. Later hops for flavor profile and aroma.