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Brewing Topics => Brewing Discussion => Topic started by: arctic78 on July 18, 2015, 06:48:51 PM
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I was after some advise on dry hopping. I have just brewed an IPA it has been in the primary for 4 days now and as of last night the fermentation has slowed down very quick compared to how vigorous it had been in the morning and the fist couple of days.
I was thinking of leaving it 3-4 more days then transferring to the second fermenter and dry hopping for 3-4 days with 2.5 ounces of hop pellets. I was just wanting to know what temperature to dry hop at. I have read 12-14 degrees C ( 53-57 F ) but was looking for some advise on what others do.
The Brew is an extract and was my first full boil and I found I had an issue with being able to keep a good boil going due to the amount ( 23 litres )and what my stove could heat. I have just invested in a burner today that will boil this amount and much more so my next brew should go smother. I am slowly working my way up to partial then all grain as I get the equipment together and more experience
But I guess a few hiccups along the way are all part of the learning process.
Any advise is much appreciated.
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I would raise the fermenting temperature to about 68-70 immediately to get a diacytel rest. Then I would let the temperature drop into the low 60's F and dry hop it.
I wouldn't let it go down to the 50's until you've had a diacytel rest.
The diacytel rest will let the yeast clean up after themselves and give a cleaner flavor profile.
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I still have it at around 68-70 at the moment which is the temp. I have fermented at give or take a degree .
So if I leave it until tomorrow to dry hop and then drop the temp. down to around 62 and dry hop how long should I wait until dropping it again down to the low 50's???
Thanks for your advise .
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After dry hop addition i would pull out of secondary 3-5 days after hop pellet introduction. If the the hops remain in the beer for an extended period of may cause a vegital flavor, e.g. grassy or like veggies.
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I had read to only dry hop for 3-4 days but I do like to hear what others on here do with their beers and what they have experienced.
All the help and advise I have received from people on here has been great and very much appreciated.
So as of today my beer has been in the primary for five days so I will transfer to the second fermenter today and dry hop and see how things go :-\ Fingers crossed. I have to say though it dose have a very good smell so far and seems quite clear :)
thanks for the help.
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I usually dry hop at 7 and 14 days. I don't use a secondary and do all additions in my conical. I usually ferment at 65F but that depends on the strain of yeast I'm using but most of the time it's WLP051 for my IPA's.