Hazy Beer After Dry Hopping? How Do You Dry Hop?

[captain carrot]

I love a hazy pale ale or IPA in a brewpub or tasting room. I know they haven't stripped out the flavor by filtering.

[gcphilli]

I understand that IPA's that are dry hopped are naturally a bit hazy. After I started brewing I was much more tolerant and accepting of haziness and particles in beer. What bugs me is that my dry hopped beers have anywhere from 5 or so millimeters of particles at the bottom of each bottle and often up to a centimeter and beyond. My non-dry hopped beers usually have minimal amounts of particles.

Next time I dry hop I will try dry hopping in the primary and then going to a secondary to get of the particles out. I wanted to avoid filtering because of the loss of flavor.

[Weenie Boy]

[quote="gcphilli"]What bugs me is that my dry hopped beers have anywhere from 5 or so millimeters of particles at the bottom of each bottle and often up to a centimeter and beyond.

What???? What the hell is a millimeter or that other thing you said... centimeter?
In English please!

Holy shit, where is the Tylenol!

Weenie Boy

[HighCountry]

What bugs me is that my dry hopped beers have anywhere from 5 or so millimeters of particles at the bottom of each bottle and often up to a centimeter and beyond. My non-dry hopped beers usually have minimal amounts of particles.

This might just be a symptom of getting the racking cane a little too close to the trub.The hop material is sort of fluffy when it comes to rest on the trub, so maybe you could avoid getting the racking cane too close. Back when I started brewing I was obsessed with getting as much beer as possible out of the fermenter, and that resulted in some hazy beers with hop smegma in them. I eventually adjusted my volumes to account not only for the loss of beer to absorption by the hops but also to leave a 1/4 to 1/2 gallon of beer behind.