4 weeks to brew an IPA

Discussion in 'Homebrewing' started by od_sf, Oct 4, 2013.

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  1. mikehartigan

    mikehartigan Maven (1,421) Apr 9, 2007 Illinois

    If money is no object (that's an exaggeration, of course), you can leave it in primary for three weeks or more, during which time you could build/buy your kegerator. You know you always wanted to do that. Here's your excuse! :grinning:

    Seriously, though (actually, I was being serious), keep it simple. 1.050-1.060, a citrus-y hop that is at its best when fresh (Cascade and/or Amarillo are the most obvious choices, IMO). I don't bottle, so I'll defer to others on time/temp/technique for carbonation.

    ...and have a backup plan, just in case ("it's still a little young" sounds like you're making excuses)
     
    #21 mikehartigan, Oct 7, 2013
  2. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    MLucky ‘nailed’ the schedule:

    · One week primary fermentation
    · One week dry hopping
    · Two weeks bottle conditioning

    Cheers!
     
    #22 JackHorzempa, Oct 7, 2013
  3. danoeltico

    danoeltico Initiate (0) Jul 14, 2011 North Carolina

    I think Gordan Strong mentioned somewhere that you really only have to dry hop for a minimum 2 days, so you can still dry hop and not let them sit on the hops for too long.
     
    #23 danoeltico, Oct 7, 2013
  4. niceguybille

    niceguybille Initiate (0) Feb 20, 2013 Oklahoma

    Hop pros will tell you any oil extraction will happen in 48 hours, no need to sit on the hops for a week. I agree with splitting/staggering the additions. Who can discount what Vinnie and Brynaldson do?
     
    #24 niceguybille, Oct 7, 2013
  5. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    Interesting. So I could ferment for 1 week, and once I'm sure that fermentation is finished, do 1 dry hop for 2 days, then second dry hop for 2 days, then bottle, which would give me close to 3 weeks of bottle conditioning instead of 2.

    Brewed Friday night and ended up using Danstar west coast instead of US-05 (LHBS was out) - took 10+ hours for the yeast to get to work but when it did, it really did. Furious fermentation for almost 48 hours. Temp got in the 78-80F which is a bit of a concern since this is the very top temp for the yeast, but I trust it will be ok. Plan now is to check gravity on Friday and Sat, and if all good, do first dry hop on Sat. and second on Monday, then bottle on Wednesday.

    Thanks again for all the help.

    od
     
    #25 od_sf, Oct 8, 2013
  6. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    Holy potential fusel alcohols Batman. Next time try to keep it around 68F
     
    #26 koopa, Oct 8, 2013
    niceguybille likes this.
  7. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Taste that hydrometer sample. Be on the loo out for unfinished fermentation signs like diactetyl and acetaldehyde and don't rack to the bottling bucket if they are present - your beer needs more time. And if koopa turns out to be right about the fusels, I would consider dumping it at this stage; don't waste your dry hops. I never used this yeast before, so I don't now what 78-80 F will do to it, but fusels can be obnoxious and persistent. Literally, not worth the headache.
     
    #27 pweis909, Oct 8, 2013
  8. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    Yeah, we got hit with a heat wave in Northern California last weekend. Rarely happens to get very warm temps like this in SF (usually its the other way around, you need to figure out how to keep fermenting beer warm enough) so I as unprepared for the heat.

    According to the NB site:

    "In our experience, this strain stays clean at relatively high temperatures (up to 78F), and flocculation is marginally better than other "Chico" strains."

    I'll taste the hydrometer sample on Friday and go from there.
     
    #28 od_sf, Oct 8, 2013
  9. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    Update on the "4 weeks to brew an IPA" experiment. I bottled 2 weeks ago and tasted one last night. It's fully carbed but unfortunately tasting pretty green. It's going to be a very good brew, but it needs at least another week or week and a half of conditioning time. So unfortunately, guests at my party tomorrow won't be drinking this brew. More for me. :slight_smile:
    Thanks to all who provided tips and feedback!
     
    #29 od_sf, Nov 1, 2013
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