Simple Citra IPA recipe. Should I change anything?

For WLP001... I've used it before at 65 degrees F with good results.
WLP001 California Ale Yeast
According to White Labs... 68-73 are optimal temps. I will probably be in that range for my next batches as Summer heats up a little more around here. Then when the dog days come, cellar temp is usually perfect.

 

A temperature of 68 degrees would be ideal.

Cheers!

 

I would keep the wort around 66 to 67F. That's the wort temp and not ambient temp. The wort temp is likely to get several degrees higher during the most active fermentation.

 

I like using wlp001 for IPAs @ 64F for the first four or five days. I slowly raise it to 68F and allow it to finish.

 

Brewed an AIPA with Warrior bittering, and 2 1oz Simcoe additions late and dry hopped with Centennial. Absolutely amazing! First original recipe I did that everyone who tried it said dont change a thing!!

 

My philosophy with citra is to get the hell out of its way and let it do its thing. I have found using citra in equal parts of other hops flattens out the flavor of all of the hops involved and it becomes mellow mellon - also kind of mellow when used in the boil too. When used in large quantities for dryhopping, it is complex all on its own. Just kicked a keg that was dryhopped with 4 ozs of citra in the keg for 7 days, those were pulled out and then re-dry hopped with 2 ozs left in the keg until it kicked (2-4 days of dryhopping is peak flavor for citra imo). Best IPA I have ever had, and no commercial IPA I've had has even come close imo. But amarillo is a good combo with citra (I didn't like as much in combo with simcoe) just that I would use citra at less than 20% or more than 80% of the flavor/aroma hop additions. I would consider doubling your dryhop addition. As always YMMV.

 

I don't think there's a right/wrong answer to your question. Personally I'd wait a few more days before taking a reading.

 

I used to be impatient, but nowadays I never open any bucket for at least 14 days. I tend to make fermentation last about 3 weeks on standard* beers. I don't pay any attention to airlock activity as I keep the buckets in a freezer with a controller, so out of sight, out of mind. Patience is a virtue when it comes to making beer, so RDWHAHB.

*APAs, IPAs, anything ABV around 6.5% or less and not needing a secondary or longer fermentation / conditioning, which is almost everything