I was going to bottle a session IPA yesterday when I noticed the temp was still around 62 degrees after 10 days. This is a highly hopped brew and was wondering if anyone notices problems with keeping the temperature up this long on this type of brew. Nothing smelled bad, but I was expecting more hop aroma seeing I had hopped at 15-5 and flameout with chinook, galexy and citra, half oz each at each timing. Thoughts?
The fastest I would package anything is two weeks. My program is three unless it is over 8.5% then it's four. Good luck!
62 isn't hot. It's somewhere between cellar temp and room temp, and is an absolutely fine place for your beer to rest after 5 days of primary activity @ 68F. If it's truly 'session' strength and your yeast has flocc'd? It should be good to go into bottles by now - but only a gravity reading can really tell you that. If there's not enough hop aroma for your liking as it is? Dry hop it for 24-48 hours, then bottle ASAP.
The gravity is currently is 4.7 abv which I call session. Yeast has dropped and after another nose to the fermenter, it is going to be fine. will bottle tomorrow. gravity reading tonight is 1.009 which is what I was shooting for. thanks all for the responsis
