Averagely Perfect NorthEast IPA - Poll #32 - Fermentation Temperature

Discussion in 'Homebrewing' started by VikeMan, Jul 11, 2016.

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Select the Fermentation Temperature

Poll closed Jul 13, 2016.
  1. 58F

    0 vote(s)
    0.0%
  2. 60F

    0 vote(s)
    0.0%
  3. 62F

    6.1%
  4. 64F

    8.2%
  5. 66F

    6.1%
  6. 68F

    38.8%
  7. 70F

    4.1%
  8. 72F

    2.0%
  9. 74F

    0 vote(s)
    0.0%
  10. No single temperature, need polls for steps/ramps/etc

    34.7%
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  1. VikeMan

    VikeMan Grand Pooh-Bah (3,043) Jul 12, 2009 Pennsylvania
    Pooh-Bah Society

    -> Poll #31 <- determined that the Hop Quantities for the Traditional (aka post fermentation) Dry Hop addition. This poll will determine the fermentation temperature. When this poll is done, I will look at the data a few different ways to determine the central tendency. It may or may not be as simple as a plurality would indicate. There may or may not be a runoff. It all depends on the data.

    For those looking ahead, the next poll(s) will look at water profiles.

    This poll will be open for 48 hours.

    If you have issues with or suggestions for methodologies used in this project, please send them via beermail. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently. Lobbying for votes and intelligent discussion of each choice's relative merits is encouraged.

    The Averagely Perfect NorthEast IPA Recipe so far...

    5 Gallons
    ABV: 6.5%
    OG: 1.062
    FG: 1.012
    Mash Temperature (recommended): 152F
    Mash Length (recommended): 60 minutes
    IBUs: 63 (extended Tinseth)

    Grain Bill:
    North American 2-Row Brewer's Malt (77%)
    Wheat Malt (10%)
    Flaked Oats (10%)
    Honey Malt (3%)

    Hop Schedule:
    10 Minutes: 1 ounce Citra (12.7% AA), 1 ounce Galaxy (15% AA)
    Flameout/Whirlpool/Hopstand: 1.25 ounces Citra (12.7% AA), 1.5 ounces Galaxy (15% AA), 1.25 ounces Mosaic (12% AA) (modeled at 170F for 15 minutes)
    Fermentation Dry Hop @ 70% complete fermentation (SG @ ~1.027): 1 ounce Citra, 1.5 ounces Galaxy, and 1 ounce Mosaic
    Traditional Dry Hop: 1.25 ounces Citra, 1.5 ounces Galaxy, 1 ounce Mosaic

    Yeast Strain: Wyeast 1318
     
  2. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,703) Oct 31, 2009 Pennsylvania
    Pooh-Bah Society

    I raise the temp at the end of practically every fermentation, so I chose the last option. I'm still in favor of something simple, say 68° internal, with a bump to 70°-72° as fermentation winds down.
     
  3. kcq101

    kcq101 Initiate (0) Nov 10, 2007 Pennsylvania

    The Wyeast recommendation is 64F-74F. I initially voted for 66F just to keep it simple and because that's what I've used with 1318 in the past with pleasing results. I don't think we want to start too low in fear of missing out on some of the fruity esters that should play well with the style.

    But on second thought, maybe we can do a ramp-up that coincides with the fermentation dry-hop addition (70% complete). Something like 65F to 70F just to encourage it to finish out. So I voted for the last option.
     
  4. brunascle

    brunascle Initiate (0) Nov 4, 2010 Massachusetts

    To those voting for steps/ramps, is that for a) attenuation, b) ester formation, or c) something to do with dry hopping?

    If attenuation, I don't think we need to specify that in the recipe. Regardless of the recipe I usually let it start to warm up after 3 or 4 days to encourage it to fully attenuate. I think that's just a technique that's going to differ from brewer to brewer, similar to how everyone's going to have a slightly different flameout/whirlpool/hopstand technique.
     
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  5. kcq101

    kcq101 Initiate (0) Nov 10, 2007 Pennsylvania

    I voted for the step/ramp option for attenuation purposes. If it weren't an option, I wouldn't have thought twice about it and voted for 66F. And I'm anxious to brew this. So part of me didn't want to complicate the polling and extend it by another two days or so.

    But, like you, I also like to warm it up towards the end of primary fermentation. So, I felt compelled to vote for the last option. If this option is intended for reasons beyond attentuation, I can certainly be persuaded.
     
  6. holzwama

    holzwama Initiate (0) Aug 27, 2015 Minnesota

    Changed my vote to break the tie. Good luck figuring this out.
    PS I tapped my keg last night of something very close to this minus Mosaic... amazing. Hope to get a pic up later. Because of the 4th, ended up 2nd dry hopping while carbonating and it worked out!
     
  7. VikeMan

    VikeMan Grand Pooh-Bah (3,043) Jul 12, 2009 Pennsylvania
    Pooh-Bah Society

    Median and Mode are 68F. Mean is 67F, which is so close to 68F that I'm calling this one for 68F.
     
  8. BierMePlease

    BierMePlease Initiate (0) Dec 16, 2014 Iowa

    I have a NE style with #1318 fermenting right now. I did 64 degrees for 3 days, 68 for 4, and it's been at 70-72 for the past 6 days. Thinking about dry hopping at room temperature for 24 hours under pressure in the keg and then throwing it in the keg fridge to carb.
     
    holzwama likes this.
  9. holzwama

    holzwama Initiate (0) Aug 27, 2015 Minnesota

    What type of hops? I've done 2-3 now of this style and use Citra in all of them with the same 1318 strain. I can't control fermentation temp, but maintained 68 most of the time. Currently, I dry hopped in the keg as I carbonated and I like it. Citra & Galaxy dry hop, Columbus during the boil and whirlpool.
    Besides a NEIPA, I'd love a King Sue recipe... may just go with the NEIPA grain and a truckload of Citra!!
     
  10. BierMePlease

    BierMePlease Initiate (0) Dec 16, 2014 Iowa

    1 oz. of Columbus @ 60 min, 1 oz. Citra and 1 oz. Mosaic @ 4 min, 3 oz. Citra and 3 oz. of Mosaic whirpool, dry hopping with an additional 3 oz. citra and 3 oz. mosaic
    Should end up right around 54 IBU with a ton of aroma in your face
     
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