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-   -   Furious clone - Secondary fermenter question (http://www.homebrewtalk.com/f163/furious-clone-secondary-fermenter-question-372211/)

Adaman05 12-05-2012 10:39 PM

Furious clone - Secondary fermenter question
 
Hi folks, Sunday the 25th, a buddy and I brewed the NB Furious clone recipe (extract), found here:

http://www.northernbrewer.com/docume..._Pro_Surly.pdf

I've got about 6 batches under my belt, so I wanted to throw a question out to you all. The instructions say to ferment in primary for 1-2 weeks, then secondary 1-2 weeks (no dry hops), then dry hop 1-2 weeks. I know these are general guidelines, as you are supposed to wait until you reach FG before transferring. Our OG came up at 1.047, and were stumped why it was so low. We aerated it very well after topping off to 5 gallons in the carboy, but we did take the sample from the top, so that may be the cause.

Based on the holidays coming up, we wanted to be bottling on Saturday, December 22nd before we head out of town. Finally, to the question:

If I follow the instructions, then after two weeks in the primary, we'll transfer to the secondary for one week (no hops), then add dry hops (8.5 oz!!!) for another week. That is option 1.

Option 2:

Leave in primary for an additional week (3 total), transfer to secondary and dry hop for 1 week before bottling, skipping the conditioning phase in the secondary before dry hopping.

Option 3:

Leave in primary for 2.5 weeks total, transfer to secondary and dry hop for 10 days before bottling, skipping the conditioning phase in the secondary before dry hopping.

Basically, I'm just wondering if that "conditioning" stage in the secondary is necessary before adding the dry hops. Also wondering about 7 versus 10 days of dry hops. Again...kind of constrained by the holiday schedule.

Yooper 12-05-2012 10:47 PM

Either option #2 or #3 would be fine. I've made that beer several times, and love it!

Face Eater 12-05-2012 10:49 PM

Personally I dry hop in a secondary but it seems a bunch of people dry hop in primary. If your going to secondary I would let fermentation finish and make sure it is done before transferring to secondary. Do this by checking gravity readings three days apart until it's stable. Once stable transfer to secondary and dry hop for 7-14 days or whatever was suggested. After dry hopping bottle and wait three Weeks at 70 degrees then try and enjoy.

Adaman05 12-06-2012 12:54 AM

Thanks for the replies.

Yooper, when you've made this recipe, how did you dry hop? I'm planning on using one or two muslin bags in a bucket for ease of removal. Wondering if I need to weigh them down with a couple sanitized spoons or just put the bag(s) in as is.

Yooper 12-06-2012 12:58 AM

Quote:

Originally Posted by Adaman05 (Post 4653762)
Thanks for the replies.

Yooper, when you've made this recipe, how did you dry hop? I'm planning on using one or two muslin bags in a bucket for ease of removal. Wondering if I need to weigh them down with a couple sanitized spoons or just put the bag(s) in as is.

I never use bags, but if I did I wouldn't weigh it down. so it's really just personal preference!

If you're racking to a clearing vessel ("secondary"), a bucket is a bad choice. Way too much headspace, and not a good choice for a clearing vessel. But adding bags to a carboy is a pain.

if you wish to only add hops to a bucket, add them to the primary fermenter, after fermentation has ended and the beer is clearing.

Adaman05 12-06-2012 01:37 AM

Hmm, a lot of the reviews of this beer said to use a bucket because of the ridiculous amount of dry hops. I do have a 5 gallon carboy available. I'd really prefer to use bags, as opposed to dumping them in and having to cold crash for a few days, simply because of the holiday timing. Would dividing the 8.5 oz of hops between 3 muslin bags be easy enough to remove after racking to the bottling bucket?

Or, maybe I should just throw in the hops freely and rack around it. Guessing I'd probably lose a gallon of liquid.

Yooper 12-06-2012 01:32 PM

Quote:

Originally Posted by Adaman05 (Post 4653927)
Hmm, a lot of the reviews of this beer said to use a bucket because of the ridiculous amount of dry hops. I do have a 5 gallon carboy available. I'd really prefer to use bags, as opposed to dumping them in and having to cold crash for a few days, simply because of the holiday timing. Would dividing the 8.5 oz of hops between 3 muslin bags be easy enough to remove after racking to the bottling bucket?

Or, maybe I should just throw in the hops freely and rack around it. Guessing I'd probably lose a gallon of liquid.

Then go ahead and use a bucket. But then why rack? Can't you just add them to the bucket you're already using? I don't quite understand, I guess.

If you're not proficient with racking, using bags in a bucket can make sense.

solbes 12-06-2012 01:44 PM

I would dry hop for 10 days. You paid for all of those hops, might as well maximize the aroma. So option 3 makes the most sense to me, and you will get clearer beer using a secondary from all the yeast drop post racking.

If you didn't want to secondary in glass, then I would dry hop in primary and then go straight to bottling bucket after a 3 day cold crash (maybe with gelatin also). I have a Bells 2H clone on that path right now. I started the 10 day dry hop just as the beer was completing the last bit of fermentation. I agree with Yooper, no need to go to a new bucket just to dry hop. The only concern with dry hopping in primary is to make sure its started after active fermentation has wrapped up (so your aroma isn't carried out of the airlock).

Adaman05 12-06-2012 06:21 PM

Awesome thanks. My primary is glass FYI. Looks like I will dry hop ten days then cold crash in glass secondary. Would a four or five day cold crash work? Don't want any grassy flavors from hops being on too long, but three days might not work with the holidays.

solbes 12-06-2012 06:27 PM

I don't think a cold crash is needed with option 3. You will drop out 90% of the yeast from racking to secondary, most within the first 8 hours.

Cold crash only if you are dry hopping in primary and going straight to bottle or keg. But 4 or 5 days would not hurt anything. The grassy flavors take really long to develop in cold beer, but generally 12-20 days would be the tipping point for beer at 60F +. I dry hop in a chilled keg for the 4-5 weeks it takes to kick and have no off flavors. If you are cold crashing for 4 or 5 days, go 8 or 9 days dry hop in warm beer.


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