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Old 10-07-2012, 08:10 PM   #21
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the american (especially west coast) way of drinking an IPA is as fresh as possible. With that said, it really depends on the setup you have for your fermenation and the recipe you did. If you went with a simple recipe (> 90% base malt) you can turn it over really quick, fermenting under pressure while dry hoping etc.... I had a IPA that was kegged and drinking at 10 days for NHC last year that was quite fantastic but I ferment under pressure meaning when there is about 10 points to go, I toss in the dry hops and cap it off and let it carb up while dry hopping. The finished product is able to be transferred either through a filter or straight to the kegs after crash cooling straight to the serving kegs.

All that being said, in my setup I like the 3 week mark. roughly 1 week ferment, 1 week dry hop, 1 week crash cool (with the dry hops) and into the keg and drinking.

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Old 10-07-2012, 08:13 PM   #22
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Quote:
Originally Posted by unionrdr View Post
62-66F is a little warm for serving temps though...
Sorry for the confusion. My serving kegs stay in the fermentation chamber at 62-66F until they go to the kegerator at serving temps.
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Old 10-07-2012, 08:15 PM   #23
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Quote:
Originally Posted by humann_brewing View Post
the american (especially west coast) way of drinking an IPA is as fresh as possible. With that said, it really depends on the setup you have for your fermenation and the recipe you did. If you went with a simple recipe (> 90% base malt) you can turn it over really quick, fermenting under pressure while dry hoping etc.... I had a IPA that was kegged and drinking at 10 days for NHC last year that was quite fantastic but I ferment under pressure meaning when there is about 10 points to go, I toss in the dry hops and cap it off and let it carb up while dry hopping. The finished product is able to be transferred either through a filter or straight to the kegs after crash cooling straight to the serving kegs.

All that being said, in my setup I like the 3 week mark. roughly 1 week ferment, 1 week dry hop, 1 week crash cool (with the dry hops) and into the keg and drinking.

When you say you cap it off and let carb up, are you fermenting in kegs as well, or are you letting the gasses from fermentation "carb it up"?
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Old 10-08-2012, 01:27 PM   #24
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Originally Posted by Yambor44 View Post
When you say you cap it off and let carb up, are you fermenting in kegs as well, or are you letting the gasses from fermentation "carb it up"?
you got it, I have a 15g corny keg and cut the dig tube so I can naturally carb at the end of fermentation and then use co2 to transfer into serving kegs ready to serve.
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Old 10-08-2012, 01:29 PM   #25
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Best time to drink an IPA is 5:35 pm, but any time from 4am to 3 am is fine.(23 of the 24 hours of a day)

For some reason, if you drink one between 3 and 4 am you turn into a gremlin.

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Old 10-08-2012, 03:07 PM   #26
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OK, admittedly this originally was not about an IPA, but the spirit of it applies:



Rough translation:
"Hey, Perikles, tell me at what time a Tuborg tastes best?" "-Every time!"

Drawer is Storm P, and this was on all 70's Tuborg tins - nostalgia...

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Old 10-08-2012, 03:11 PM   #27
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Quote:
Originally Posted by olefattguy View Post
OK, admittedly this originally was not about an IPA, but the spirit of it applies:



Rough translation:
"Hey, Perikles, tell me at what time a Tuborg tastes best?" "-Every time!"

Drawer is Storm P, and this was on all 70's Tuborg tins - nostalgia...
I was going to go with this theme and say I usually drink my IPAs in the afternoons/evenings but they're good in the morning too.
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Old 10-11-2012, 06:13 PM   #28
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I was going to go with this theme and say I usually drink my IPAs in the afternoons/evenings but they're good in the morning too.
Yeah, found the OP humorous as well. I basically said "24 hours a day" but I added in the nonsensical 1 hour period in the black of night that should only apply to the mogwai.

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Best time to drink an IPA is 5:35 pm, but any time from 4am to 3 am is fine.(23 of the 24 hours of a day)

For some reason, if you drink one between 3 and 4 am you turn into a gremlin.
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Old 10-11-2012, 07:30 PM   #29
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About 75% of the beers I make are IPAs. I usually keg them right after 14 days of single stage fermentation and start drinking them as soon as they are carbonated. ... well oftentimes after 2 or 3 days in the keg if I start the keg out at 30+ PSI for the first day to give it a kick start.

I cant recall a single IPA that really didnt taste pretty darn good that early....cant say the same for all styles, but I drink my IPAs much much earlier than some of you are waiting and think they are very good.

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Old 10-11-2012, 07:32 PM   #30
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This one isn't one of my Favs for some reason. Can someone chime in on what may be wrong?

How's the recipe look? No dry hopping this time.

Rain Frog IPA #108
14-B American IPA
Author: Rob
Date: 8/19/12

Size: 11.*gal
Efficiency: 80.0%
Attenuation: 89.0%
Calories: 185.24*kcal per 12.0*fl oz

Original Gravity: 1.057 (1.056 - 1.075)
Terminal Gravity: 1.006 (1.010 - 1.018)
Color: 9.48 (6.0 - 15.0)
Alcohol: 6.64% (5.5% - 7.5%)
Bitterness: 70.3 (40.0 - 70.0)

Ingredients:
20.0*lb (90.9%) Pale Ale Malt - added during mash
1*lb (4.5%) 2-Row Caramel Malt 40L - added during mash
1*lb (4.5%) Cara-Pils® Malt - added during mash
2*oz (44.4%) Nugget (13.0%) - added during boil, boiled 60*m
1*oz (22.2%) Citra (13.4%) - added during boil, boiled 45*m
.5*oz (11.1%) Citra (13.4%) - added during boil, boiled 15*m
1*oz (22.2%) Citra (13.4%) - added during boil, boiled 1*m

Notes
Kegged 9-9-12
Tapped 10-3-12

Results generated by BeerTools Pro 1.5.22

Edit: Mashed at 150 for 60 minutes.

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