Packaging NE Style IPAs

[hophead34]

Currently working on moving towards canning a NE Style IPA line. Curious what others have to say about issues present with packaging this style. It's currently served via keg and growler with little time spent in package but we're acquiring a canning line soon and so

We use a combination of yeast in solution (no finings) and high protein/polyphenol mix to get the characteristic haze. What we're mostly concerned about is the heavy sediment possibly messing with the canning system. Also concerned about shelf life and issues with the yeast settling in the and customers pouring a bunch of nasty murk at the end of the can. Perhaps this latter two things have more to do with customer education - it seems like short shelf life and murky pours maybe just come with brewing this type of beer and rather than there being a "solution" customers just need to know what they're getting into.

Anyway throwing it out there in case anyone has any advice on best practices for packaging this style. Thanks!

[Junkyard]

Currently working on moving towards canning a NE Style IPA line. Curious what others have to say about issues present with packaging this style. It's currently served via keg and growler with little time spent in package but we're acquiring a canning line soon and so

We use a combination of yeast in solution (no finings) and high protein/polyphenol mix to get the characteristic haze. What we're mostly concerned about is the heavy sediment possibly messing with the canning system. Also concerned about shelf life and issues with the yeast settling in the and customers pouring a bunch of nasty murk at the end of the can. Perhaps this latter two things have more to do with customer education - it seems like short shelf life and murky pours maybe just come with brewing this type of beer and rather than there being a "solution" customers just need to know what they're getting into.

Anyway throwing it out there in case anyone has any advice on best practices for packaging this style. Thanks!

I would say if you have any significant amount of sediment happening in your cans of NE IPA you are doing something wrong, the haze should be stable. Canning beer with haze isn't going to make your canning line act up, there are plenty of breweries packaging very hazy/cloudy beers with standard canning lines.

https://www.beeradvocate.com/community/threads/northeast-haze-through-a-microscope.397142/

Here's a thread with some good info on the style.
If your hazy IPA has a whole lot of yeast in suspension I would imagine the shelf stability would suffer. If you have a mostly polyphenol haze- like tree house green, your shelf stability is probably going to be fine.
Hope this helps

[hophead34]

The protein/polyphenol haze would be stable, but not the additional haze created by yeast in suspension which is what we're concerned about dropping out in the cans. We don't filter or centrifuge so is there a yeast-specific fining we should be applying that leaves the protein haze but drops out the yeast prior to canning? Or should we just be ok with holding it at cold crash temps before packaging to drop out as much yeast naturally while leaving the protein haze behind?

[beerguy1]

We discussed this at CBC the general idea is if it isnt used in 2 months and kept in a cool environment I (we) wouldnt can it. Even kegging the beer in 2 months its really changed. you really need to consider do you want your product out there after its been on a warm shelf for 6 months and a consumer drinks it and its way off flavor? One other thing best to be sure that your DO and TPO are very low if you are going to can it as it can destroy a IPA much faster.