I just "finished" a AG Hoppy Red Ale
Tonight, I returned from my vacation and the beer was the first thing i checked. Measured its FG and it was spot on to what it was suppose to be (1.02). However, i decided to ferment it at a "lower" temperature than the optimal temp of for the yeast. I made a 2L starter over 48 hours with a American ale yeast, and fermented it at 60* for 6 days and just pulled it out of the chamber and put it into a room at 70*.
Here's the Q: Should i let it run out for another day at the higher ambient temp to help the yeast finish and clear it up, or should i just rack it?
Also a quick Q about hops, here's the hop-schedule i used:
boil 60 min 1.0 Chinook Leaf - 13.0% AA
boil 10 min 0.5 Amarillo Leaf - 7.0%
boil 5 min 0.5 Amarillo Leaf - 7.0%
boil 1 min 1.0 Amarillo Leaf - 7.0%
I was also planning on dry-hopping with 2oz of Amarillo (same AA), possibly a half oz of simcoe. I don't want to throw the flavor off, and enjoy the amarillo, but is 2 oz too much? Also how about the simcoe idea (have an oz @ ~13% if i recall correctly). Ideas?