Originally Posted by IBEWJamie
Thanks for all your post!!! I love to hear how everyone has a little bit different way of doing things but in the end it all equals BEER.
So far I had fermented for 7 days, removed and washed as much of the yeast as I could ( I'm using a homemade experimental conical fermenter) and it has now set for a grand total of 16 days. One thing that I think is a little odd is that I'm still getting a little action on the airlock. I did do a yeast starter and within 10 hours of pitching it was at a strong fermentation. I did use oxygen in the wort and the yeast that I used was harvested from a 6 pack of two hearted ale. This is a two hearted ale clone. I think I plan on dry hopping in maybe 4 days and kegging 5 days after giving me a total time of 25 days from start to finish in the fermenter. Please let me know what you think!!!!!
And, not only do we all do things a bit differently, sometimes I even do things differently myself.
Here's an example. Tomorrow I am kegging an IPA. I made a 10 gallon batch, split into two fermenters about 12 days ago. I used two different yeast strains, and wanted to reuse one of them. So about 5 days ago, I racked that fermenter to secondary. I dryhopped both fermenters- adding hops (no bag) to each. One is in the primary, one is in secondary. Both are clear and are finished, so I added the dryhops to finished beer in both cases.
I know that there will be no differences in the finished beers- except for a slight difference in attenuation and flavor due to different yeast strains. (One is an English strain, one is an American strain).
That's a fun experiment for anybody. Even using the same strain, split a batch and see what you think and then decide for yourself!