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Finding the Right Yeast to Create Hazy IPAs

When you’re turning out New England–style IPAs and pale ales, you need a workhorse of a yeast. The head brewer of Tin Roof Brewing Co. has found one, and the medals his beers rack up (including Great American Beer Festival gold) show that it’s working.

Nick Soulias Aug 24, 2019 - 4 min read

Finding the  Right Yeast to Create Hazy IPAs Primary Image

Our house yeast is Imperial Organic Yeast A38 Juice, and I love it for the ester profile. It has these esters of mango and a lot of citrus pith and zest—especially lime zest. When combined with the hops we like—Simcoe, Citra, Amarillo, Mosaic—it just vibes. And it really responds well to the conditions we put it under.

For brewing our regular IPAs, we whirlpool the collected wort to homogenize any salts or nutrients before cooling the wort into a fermentation tank. We pitch the A38 Juice yeast inline with this wort.

When the yeast gets going—our standard operating procedure is about 15 percent attenuation or 2° Plato down, and that’s usually less than 20 hours in—we hit the fermenting wort with the dry hops.

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