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fullstop22 · 03-31-2007, 11:12 PM

Recipe from BYO 150 recipes at the end it says "dry hop in secondary at 71 degrees for 3-5 days, then cool to 32 degrees ." Do you think this means to cool in secondary or bottle, carbonate then cool? Step by step ends with cool to 32 degrees.

shlap · 04-01-2007, 06:55 PM

I'm just a newbie here but I'll take a shot. I would assume "bottle, carbonate, then cool" unless you're kegging; in which case you could just cool to 32. If you're bottling, you have to keep it around 70 until it carbonates.

JayMckeever · 04-01-2007, 07:31 PM

you would cool it in the secondary. This is to help the yeast to settle out of suspension.

roggae · 04-01-2007, 09:05 PM

let us know how this one turns out. i was drinking one of these yesterday. yum.

brewt00l · 04-02-2007, 03:02 PM

Quote:

Originally Posted by JayMckeever

you would cool it in the secondary. This is to help the yeast to settle out of suspension.

IIRC, this is correct

fullstop22 · 04-03-2007, 02:10 AM

If the yeast settles out of suspension would I have to add grains of yeast to carbonate when bottling? Thanks for your help .

ill.literate · 04-03-2007, 03:07 AM

nope... there's still plent of healthy, living yeast in the beer. Prime with sugar, bottle, wait three weeks and enjoy.

I hope it turns out well.

I didn't make a clone, but I just bottled an IIPA yesterday and the sample tasted fantastic.

Ryanh1801 · 04-03-2007, 03:35 AM

Do you mind posting up the recipe, if you get a chance, I would like to have this one on file for further down the road.

brewt00l · 04-03-2007, 11:53 AM

I would recommend grabbing the issue on your next order or trip to your LHBS...it's worth the 5 bucks for the 150 different recipes IMHO.

http://www.austinhomebrew.com/product_info.php?cPath=178_39_97&products_id=11031