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Old 02-25-2014, 09:12 PM   #21
Scottie61
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I thought dstranger meant that *brews* are so cute at that age...

Scott

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Old 02-26-2014, 07:12 PM   #22
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I'm not expert, but the more I read the more I believe in the "no 2ndary fermentation" theory. Extra time to clean up flavors, and one less step for us newbies to cause trouble.

3 weeks in primary and bottle would be pretty darn tasty!


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Old 02-26-2014, 08:19 PM   #23
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Just thought I'd give you guys an update. I racked to secondary last night and started my dry hopping process (amarillo hops) The temp is holding steady between 66-68 and I'm getting some steady activity in my carboy. I think it just might be OK. I'm going to leave it in the carboy for 2 1/2 weeks and then keg it up.

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Old 02-27-2014, 10:29 AM   #24
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2.5 weeks dry hopping is a bit longer than most leave there's sit in the hops. Generally I believe around 7 days is the preferred max time in hops as you can get a grassy flavor from leaving them sit too long on the hops. Just my .02. I'm sure others will disagree.


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