Beer Forum

So, it goes as follows-

I had a great find on American hops at my LBHS so I stocked up. I had intended on making Jamil's English IPA but my boil kettle is just shy on the size so I usually get a bigger beer. This struck me as a good opportunity to make an Imperial IPA by dropping my boil volume just a tich.

5.5 gallon boil- w/4.5 into the fermenter.

9 LBS Bries Xlight LME
1 LB Bries Wheat DME
1/2 lb Biscuit
1/2 lb Crystal 40l
1/4 lb Crystal 120l

1 oz Horizon 10% AA 60 minutes
1 oz Horizon 10% AA 20 minutes
1 oz Centennial 5 minutes
1 oz Centennial 0 minutes

3 oz Amarillo dry hop.

OG was 1.7~ ( gave my hydrometer a spin to clear the air bubbles and it stress fractured and sunk)

FG should be 1.18ish.

I pitched 2 packets of Safale-05 at 66 F. on Saturday morning and now there is barely a bubble (vigorous fermentation that I agitated on a consistent basis)

The question now becomes that while it ramped up I kept it in a cool closet but it peaked at 74 f for about 18 hours and now it's back down around 66-68. I took a sample and it has some hotter alcohol flavors but over all I'm going to be pleased. With the hotter alcohol I'd normally let it sit 2-3 weeks in the primary hoping that some of that would get scrubbed by the yeast and then keg but now I have dry hops to worry about adding. Should I let the yeast do their magic for another 2 weeks and then wrack on top of my dry hops or should I wrack it to the secondary and let it sit for a while longer then add the dry hops?

You don't need to be in a rush to dry hop. The longer the beer has to sit after dry hopping before you drink it, the more the aroma and flavor will fade. Let the sitting happen before dry hopping. Let the yeast do it's work. The oils from the hops can also interfere with the ability of the yeast to do its thing.

Wayne

Jaeger48 wrote:OG was 1.7~ ( gave my hydrometer a spin to clear the air bubbles and it stress fractured and sunk)

Sorry but this really made me laugh.