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Old 06-20-2014, 01:51 AM   #21
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For your fermentation, using WLP001 (or the Wyeast/Safale equivalent) you want to hold it at about 64-66F for 2-3 days, then allow the temperature to rise freely up to about 70-72F, then keep it there until you hit FG.

As others have said, drop your mash temp down to the 148-152F range. Your FG at 1.017 is far too high for the style and is undoubtedly due to your high mash temperature. Mash around 150-152F and you should finish at 1.010 which is about right for an IPA.

WRT your grain bill, I'd keep it about the same. 1 or 2 pounds of either Munich or Vienna will add some good malty flavor to an IPA but won't make it sweet.

Also, unless you are using something like a corny keg for your secondary, skip the racking to secondary to dry hop. You are just *begging* to oxidize your beer during the transfer, and you're also probably going to skunk it if you rack into a clear carboy and it gets any sunlight on it. It sounds like you have a temperature controlled fermenter, so cold crash your fermenter then dry hop in your serving keg. Put your hops in a nice fine bag, suspend them in the cold beer for 3-4 days, remove the bag and serve!

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Old 06-24-2014, 01:22 AM   #22
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In an attempt to remedy the diacetyl issue, I am going to let the keg sit for a few days at room temperature. Maybe the yeast can do a bit more clean up if the temp gets to 70 or so.

I also tossed a few ounces of cascades into a sanitized hop sock and added it to the keg to see if I can squeeze in some more hop aroma (it is lacking for sure). WE WILL SEE!!

Going to be brewing a German pilsner this weekend. Stoked!

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