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Old 11-10-2012, 10:14 PM   #11
ianmatth
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I think I'll keep it at 34 because other stuff in my refrigerator (like washed yeast solutions) will start to freeze if I go below 32.

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Old 12-18-2012, 04:29 AM   #12
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I finally started dry-hopping with an ounce of US Golding. I plan to bottle in about 4 weeks, but will probably add a little bit of Citra, Simcoe, Centennial, and Cascade to the dry hop mix in another week or two. I normally dry hop ales for 10-14 days, but was told that I should dry hop for much longer at lager temperatures.

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Old 12-19-2012, 06:42 AM   #13
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Due to a suggestion from Calichusetts, I pulled my lager out of the fridge to dry hop. It makes sense as I already lagered the beer, so it shouldn't hurt to bring it back to 65 for a while. I went ahead and added 1/2 oz Cascade, 1/4 oz Citra, 1/8 oz Simcoe, and 1/8 oz Centennial, so now I have a total of 2 oz leaf hops in 3 gallons of beer. I'll let it sit out for a week, maybe slowly lower temp down to 58, put in fridge at 54 and drop down to 34 over a week, then let it sit for a week at 34 before bottling. That means I should have a finished APL with some nice fruity hop flavor in 4 weeks.

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Old 01-17-2013, 06:37 AM   #14
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I ended up letting my beer sit at 34 for two weeks. I just bottled it tonight.

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Old 01-21-2013, 07:39 AM   #15
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I tried out a beer tonight and it was pretty well carbonated already. Overall I think it was pretty good, but I'm used to IPAs with a higher alcohol content and more hops in the boil so it seemed kind of light and plain. It has hop flavor from the dry hops, but definitely not the same thing as if I had used a lot of fruity late addition hops. I'm going to perfect my IPA recipe and try the same thing as a lager one day to see how much of difference I can tell between an ale and a lager.

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