Experiment: Early-fermentation Dry Hopping for Clarity

Just a small additional early dry hop charge turned this hazy to bright

By Danielle Sommer

May 31, 2024


Though there are other sources of haze in beer, yeast-derived haze can be a substantial, style-satisfying one on its own. How much haze manifests from the yeast-determining factor in your beer has, first: a lot to do with a strain’s potential for haze ability (that trait is related to its haze gene), next: how that strain interacts with elements of the dry hop. The timing of a dry hop addition has probably the most dramatic effect on how much haze will show up from healthy yeast, though other dry hop factors influence things, too. When you are dry hopping and your goal is clarity, early-fermentation dry hop timing is what you want (surprisingly, this is true for both haze-positive and haze neutral strains. A haze-neutral strain’s haze-contributing potential is always very low, but can be made even lower with early dry hop timing; and a haze-positive strain’s large potential for haze can be minimized with early-fermentation dry hop timing). 

But, there’s more. When you happen to be using a haze-positive strain yet you want a bright outcome, a small, extra dry hop charge at the beginning of fermentation can clear up yeast-determined haze even when there is also a later dry hop. The early dry hop charge has a dominant effect. The following experiment illustrates the phenomenon in action: just .5 lb/bbl of an early dry hop charge changed this beer from hazy to bright (pictured above).

The Experiment

From Hazy to Bright with an Early-fermentation Dry Hop Addition

Vital Statistics

  • Wort 16.7°P
  • Dry Hop
  • Hazy control beer:
  • 2 lb/bbl day 4 of fermentation.
  • Experimental beer:
  • 0.5 lb/bbl at "knockout," and 2 lb/bbl day 4.
  • Pitch Rate 10 mil cells/mL
  • Temperature 70°F
  • Fermentation End Point 14 days

Raw Ingredients


  • Malt
    100% 2-row
  • Whirlpool Hops
    1 lb/bbl Citra, Wai-iti, Mandarina Bavaria
  • Yeast
    British V (OYL-011) ㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤ


The dry hop for the hazy control beer was on day 4 of fermentation only. For the experimental beer, the early-fermentation dry hop was at knockout (basically at the same time as yeast pitch) in addition to the same dry hop as the control beer on day 4. Both were cold crashed at day 14, for one week, and transferred to keg.

Hazy Control (Left)Experimental (Right)
Haze487 NTUs34 NTUs

See Omega Yeast’s R&D Director, explain the evolution of the team’s research on yeast and haze in this video presentation for the 2024 Ohio Brewers Conference.

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