*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Question on secondary for an IPA.
Reply
 
LinkBack Thread Tools
Old 05-04-2013, 01:26 PM   #1
bartons15
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 14
Default Question on secondary for an IPA.

I just got my partial extract kit for an Imperial IPA from Love2Brew. It calls for 3 weeks in primary and 2 weeks in secondary. Can I leave it in the primary for the 5 weeks and dry hop right in the primary or is racking necessary for this recipe?

__________________
bartons15 is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2013, 01:28 PM   #2
cheezydemon3
Registered User
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,967
Liked 1641 Times on 1234 Posts
Likes Given: 3007

Default

Al in primary is fine.

Make sure Fermentation is DONE before any dry hopping.

__________________
cheezydemon3 is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2013, 08:20 PM   #3
Captain Damage
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Lowell, Massachusetts
Posts: 1,231
Liked 81 Times on 69 Posts
Likes Given: 5

Default

I almost never secondary any more. Dry hopping, adding fruit zest, etc., all done in a long primary. I would warn against leaving your dry hops in longer than 2 weeks, though - you can get grassy, vegetable flavors. So if you're going on vacation or something, you're better off bottling a week early than a week late. I've heard some pros say (on some homebrewing podcasts) that short dry hop schedules are sufficient and preferable. Someone (I can't remember who, but they were from some famous hoppy beer brewery) said that they dry hop for 3-5 days max, and find that gets all the flavor you're going to get out of the hops. Personally, I've always dry hopped for 5-7 days, but I may start experimenting with shorter schedules.

__________________

Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

BOTTLED
pujwI HIq Mild Ale
KPA Khitomer Pale Ale

Captain Damage is offline
 
Reply With Quote Quick reply to this message
Old 05-05-2013, 10:13 PM   #4
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,535
Liked 282 Times on 243 Posts
Likes Given: 18

Default

Wait on the secondary until you're an experienced brewer with C02 flushing capabilities.

You can technically use a secondary as a novice, but you run the risk of oxygenation, which can make your beer taste like wet cardboard and old sherry wine. The slight increase in clearing is not worth dumping the entire 5 gallons.

__________________
bobbrews is offline
 
Reply With Quote Quick reply to this message
Old 05-05-2013, 11:40 PM   #5
2bluewagons
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
2bluewagons's Avatar
Recipes 
 
Join Date: Jan 2009
Location: Portland, OR
Posts: 331
Liked 25 Times on 17 Posts
Likes Given: 1

Default

Quote:
Originally Posted by cheezydemon3

Make sure Fermentation is DONE before any dry hopping.
Take this with a grain of salt. Many people (including notable hoppy beer brewers such as vinnie cilurzo with Russian river) suggest starting dry-hopping when fermentation is just tailing off to offset the small amount of oxygen you will introduce to the beer. Also, there is some science that suggests hop compounds interact with actively fermenting yeast to produce flavored not present when fermentation and dry hopping are completely separate.

As others have said, limit dry hopping time. You're probably good up to 10-14 days but not much use after that and possibility of off flavors. And IMO, you want to drink this young to get all that hoppiness in your mouth. With good fermentation, 3 weeks in primary (including dry hop) is plenty, then bottle. Secondary is for hosers, eh.
__________________
2bluewagons is offline
cheezydemon3 Likes This 
Reply With Quote Quick reply to this message
Old 05-06-2013, 12:36 AM   #6
hendenburg2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Albuquerque, New Mexico
Posts: 29
Default

Quote:
Originally Posted by 2bluewagons View Post
And IMO, you want to drink this young to get all that hoppiness in your mouth. With good fermentation, 3 weeks in primary (including dry hop) is plenty, then bottle. Secondary is for hosers, eh.
in my experience, three weeks over yeast is WAY too long for an IPA. i've had beers lose all the hop flavor and aroma because they've spent too long over yeast. this happens both in the fermenter and in bottles. remember that the volatile compounds can both diffuse out and escape through the bubbler during fermentation and get absorbed into the yeast hulls during aging (look up "diacetyl rest")
__________________
hendenburg2 is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2013, 01:15 PM   #7
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,535
Liked 282 Times on 243 Posts
Likes Given: 18

Default

Quote:
Originally Posted by hendenburg2 View Post
in my experience, three weeks over yeast is WAY too long for an IPA. i've had beers lose all the hop flavor and aroma because they've spent too long over yeast. this happens both in the fermenter and in bottles. remember that the volatile compounds can both diffuse out and escape through the bubbler during fermentation and get absorbed into the yeast hulls during aging (look up "diacetyl rest")
It depends on the type of yeast. For instance, detraction of hop character and not performing a diacetyl rest are both non issues if using a clean Cali ale yeast. The hops should still be the star with a 3 week primary assuming your recipe/processes were sound.
__________________
bobbrews is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2013, 01:18 PM   #8
billl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Raleigh, NC
Posts: 1,923
Liked 274 Times on 231 Posts
Likes Given: 7

Default

For this and all future brews, take the directions with a grain of salt. Yeast can't read kit directions and just do what they want on their own schedule.

The general plan should be
1) wait until fermentation is done/mostly done. People have their preferences, but both seem to work fine.
2) Dry hop for around a week. A little more or less is fine. The warmer the beer is, the faster extraction you'll have (within reason). You can dry hop for months at 38 degrees, but I wouldn't try that at 72 degrees.

Overall, that might take 3 weeks or it might take 5 weeks. That will just depend on the yeast and how close to optimal conditions you can keep them.

__________________
billl is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
To secondary or not to secondary, that is the question JRChase Beginners Beer Brewing Forum 11 10-21-2012 05:57 PM
Quick temprate question, and promary/secondary question. Cazamodo Fermentation & Yeast 4 10-23-2010 08:52 PM
To secondary or not to secondary...that is the question BriarwoodBrewer Beginners Beer Brewing Forum 19 06-04-2010 04:53 AM
Too Secondary or not to secondary...that is the question. permo Fermentation & Yeast 9 12-20-2009 04:41 PM
To Secondary or Not To Secondary That is the Question Petunia Beginners Beer Brewing Forum 17 08-05-2007 12:46 AM