While I’m still settling into my new Seattle home, I’ve tried to keep my brewing chops sharp through… let’s call it academic research. In other words, even though I’m dying to get my first Seattle brew under my belt, I haven’t figured out all of the ins-and-outs to getting there so I have settle for reading articles and watching HomebrewCon videos. Anyway — more to the point of the title here: one of the things I realized along the way is that Hazy (“New England”) style IPAs seem to be a perfect storm for diacetyl.
[Epistemic status: most statements backed up with citations, but some claims are speculative.]Continue reading →