Fermenting time for an imperial IPA

Discussion in 'Homebrewing' started by hops_slut, Apr 11, 2013.

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  1. hops_slut

    hops_slut Initiate (0) Apr 4, 2013 Illinois

    I have a imperial IPA in the first fermenter, today marks a week and it is still bubbling a bit. I have always gone with the 1,2,3 method but I was not sure if this may take longer due to the amount of alcohol in it or it is because I had added yeast, which ended up being dead, then yeast activator and once I saw nothing happening I added dry yeast. The dry yeast was added one week ago, so I do not know what to do, I plan on waiting probably another day or so before changing it, anyone have any ideas?
     
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    1) Changing what?
    2) Fermentation will be done when it's done. Yeast don't know about 1,2,3, or any other method. Use a hydrometer to find out if your fermentation is finished or not. Take a reading, and if it's about what you expected for final gravity, wait 2-3 days and take another. If it hasn't changed, fermentation is done, though you may still want to leave the beer in the fermenter a little longer to allow the yeast to clean up their byproducts.
     
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  3. OddNotion

    OddNotion Pooh-Bah (1,915) Nov 1, 2009 New Jersey
    Pooh-Bah

    H.Y.D.R.O.M.E.T.E.R

    You do not tell the beer when its done, it will tell you. Check the gravity and the taste. No need to rush anything. Patience is a big thing when brewing and realizing that you control the environment for the beer to ferment but you can not control when it is actually done.
     
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  4. ShawDeuce22

    ShawDeuce22 Crusader (457) Mar 17, 2009 Massachusetts

    Great question.

    OP, I usually dry hop (which I hope assume you are doing) in the primary. It will reduce the risk of any sort of oxidation that can/will be picked up during a transfer. Like VikeMan said, yeast is done when it's done, this is why I'm suggesting dry hopping in the primary...to make sure it is done. If you still use your 1-2-3 method, you will have the beer in primary for 3 weeks, I'm sure it will be completely fermented and full of dry-hoppy goodness by that time.
     
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  5. hops_slut

    hops_slut Initiate (0) Apr 4, 2013 Illinois

    Thanks, I have my hydrometer handy and didn't even think about it. The only problem is that I have it brewing in a one gallon carboy so I will have to Macgyver a retrieval system so I do not loose it in the jug.
     
  6. ShawDeuce22

    ShawDeuce22 Crusader (457) Mar 17, 2009 Massachusetts

    If you have a homebrew shop locally, go grab a beer/wine thief. Or you can grab a testing cylinder and syphon the liquid into it and measure the gravity from there...plus you can taste it.
     
  7. Soulrebel

    Soulrebel Initiate (0) Oct 15, 2008 California

    I would avoid testing it directly in the fermenter for many reasons. A broken hydrometer will ruin your batch, as will an infection.
     
  8. jncastillo87

    jncastillo87 Initiate (0) Jan 27, 2013 Texas

    I can tell you I just went through this process with an Imperial IPA. First off the beer came out really nice. I went with 12 days in the primary and 12 days in the secondary ( dry hopped with 2 oz fresh crystal hops) Worked perfect. Final gravity was hit perfect as well, using the WLP001 yeast.
     
    GallaBrew likes this.
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