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Out of town for a few days: what would you do?

Discussion in 'Homebrewing' started by Kinsman, Apr 13, 2012.

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  1. Kinsman

    Kinsman Maven (1,445) Aug 26, 2009 Nevada

    Currently I have a batch fermenting that I'm planning on dry-hopping as well before bottling, however I'm going to be out of town for a bit and wanted to get the opinions of forums users for the best schedule.

    The batch went into the fermentor yesterday and I'll be gone from April 27th through May 7th. So, I've come up with a few possible options:
    1. Primary- 7 days, Dry-hop in Primary for another 7-days, bottle on the 26th and come home to a batch thats well on its way to being ready to drink
    2. Primary- 10 days, Dry-hop in primary for 16 days, bottle when I'm home on May 8th
    3. Primary- 14 days, Dry-hop in primary for 12 days, bottle when I'm home on May 8th
    FYI: The dry-hops will be 1.5-2ozs of Citra.

    Options 2 and 3 are pretty similar, just figuring out how long to leave the primary with and without the dry hops. Right now it's sitting at 67 degrees but it would be possible to bring the batch to the cellar at 55 degrees while I'm away (I know some people prefer dry-hopping at cooler temps anyway). FWIW, the batch is a hoppy amber fermenting with US05 and had a SG of 1.052. So BA Community, what would you do?
     
    #1 Kinsman, Apr 13, 2012
  2. sergeantstogie

    sergeantstogie Initiate (0) Nov 16, 2010 Washington

    3. Primary- 14 days, Dry-hop in primary for 12 days, bottle when I'm home on May 8th
     
    #2 sergeantstogie, Apr 13, 2012
  3. VikeMan

    VikeMan Grand Pooh-Bah (3,055) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Yeast don't know anything about your calendar. What I would do is... if you reach FG (or very close to it) before you leave, dry hop just before you leave. If you haven't reached FG (or close to it) before you leave, leave it until you get beack, then dry hop.
     
    #3 VikeMan, Apr 13, 2012
  4. arkinsparkin

    arkinsparkin Initiate (0) May 12, 2010 Massachusetts

    Funny how the busy schedule of life "doesn't always fit into our scheme of things", and we fret about about the specifics. Things like that make me wish I could go back in time and taste the beers of different time periods.
     
    #4 arkinsparkin, Apr 13, 2012
  5. Kinsman

    Kinsman Maven (1,445) Aug 26, 2009 Nevada

    If the OG was higher than I would be a bit more worried about the yeast not having time, however with this one I'll be surprised if it takes much more 7-10 days to reach FG. My bigger concern was dry-hopping longer than I've ever done but I've read plenty of good reports of successful brews dry-hopped longer than two weeks so I probably shouldn't be worried.
     
    #5 Kinsman, Apr 13, 2012
  6. mikehartigan

    mikehartigan Maven (1,409) Apr 9, 2007 Illinois

    4. Primary 26 days (until you return), dry hop 14 days in primary on May 8, bottle, then serve a nice fresh hoppy Amber on Memorial Day.
     
    #6 mikehartigan, Apr 13, 2012
    drperry11 likes this.
  7. LostTraveler

    LostTraveler Initiate (0) Oct 28, 2011 Maine

    you should probably drainpour it all, its going to be past its prime by the time you get back since all the hop presence will be gone. Thats alteast what Ive learned on BA regarding Pliny and other IPAs.

    In all seriousness I think this is a good idea.

     
    #7 LostTraveler, Apr 13, 2012
  8. cracker

    cracker Pundit (893) May 2, 2004 Pennsylvania

    This.
     
    #8 cracker, Apr 13, 2012
  9. OddNotion

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

    Primary until April 27th. Dry hop on the 27th until you return.
     
    #9 OddNotion, Apr 13, 2012
  10. ixodus

    ixodus Initiate (0) Jul 18, 2010 New Jersey

    Just keep it in primary and dry hop it when you return.
     
    #10 ixodus, Apr 13, 2012
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