Wed Jan 25, 2012 7:05 pm
Some hopheads will tell you if you are making an IPA, IIPA or happen to be dry hopping the shit out of beer, a little hop haze is expected and appreciated because it shows that the hop flavor is in the forefront. Some people will even give you a hard time if you have a crystal clear beer that was highly dry hopped. This is all of matter of opinion of course and not really what you are looking for in a Pils.
Which hop did you use, how much did you use, how long did you dry hop, what temp did you dry hop at and what size batch did you do? What sort of hop flavor/aroma were you going for? It sounds like you may have used too much of the wrong hop for too long a time.
If you added too many oz. or gms. of hops or the wrong type of hop you may be getting more of a bland vegetative flavor than an actual hop flavor/aroma. Some hops simply blend better with certain malts. Typically but not always you are looking to dry hop with your higher alpha acid, higher oil content hops because at this point you are really just looking to get those oils mixed into your beer as much as possible. This is usually the case for IPA's because you can extract citrus flavors from the oils of higher alpha acid hops. If you are using a noble hop or something like EKG, Fuggles or Styrian Goldians you may be getting more of an earth grassy flavor that clashes with your clean Pils flavor because they don't have much oil to contribute to the beer.
Using cold crashing, a little gelatin and time helps to clear those hops out. Not to mention what you get from dry hopping fades significantly over time.