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Old 01-18-2014, 03:39 PM   #21
dcp27
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Originally Posted by minusthebear02 View Post
. I took a reading on the 8th day and got 1.015 and I'll be testing it again today (10th day) to see if its done and I can rack to secondary with the dry hops.

Any recommendations on how long to dry hop? I know it may be personal taste, but any thoughts would be appreciated !
unless you need the primary for another brew or are harvesting the cake, there's no need to rack to secondary just to dry hop or in general (see here if you haven't already: http://www.homebrewtalk.com/f163/sec...-weigh-176837/ ), just toss em in the primary at least a few days after fermentation has ceased so the yeast have time to settle out. no need to swirl or anything, just toss em in.

as for time, 3-10 days, everyone has their own opinion on it. i usually toss them in for 5-7 days but cold crash the final 1-2 days. just make sure however long u choose is that amount of time before bottling to retain as much character as possible.
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Old 01-19-2014, 09:21 PM   #22
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Yeah I've actually never used a secondary before, but a friend gave me a 5 gallon Carboy recently. I also just got the northern brewer surly bender kit that I'll be brewing this week so I do need the fermenter open. I'm going to dry hop for 9 days just to give me an even 3 weeks of fermentation.

Unrelated, but I'm going to be using some pb2 in the boil and secondary to add some peanut butter flavor to the bender, wish me luck!

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Old 01-20-2014, 01:19 AM   #23
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You might be a little light on hops for an IPA but you will still be okay. I would have suggested 1 or 2 more ounces during the boil process and I'd bump it to 3 for the dry hop.

Also did you take into account your late extract addition into your IBU calculation? If not don't be surprised if it comes out a little more bitter than you expected. We recently did a citra IPA with a target IBU of 70 but didn't originally take into account our late addition in our brew calculator. When I re-figured the IBU came out around 125! Wow it's bitter but its still dang good!

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Old 01-20-2014, 11:44 AM   #24
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Your hop additions, both during the boil and for dry hopping, look good to me. In full disclosure, however, I think too many IPAs completely wreck your palate, and prefer a more balanced ale. If you want something that knocks you over with hop flavor, you may want to add an extra ounce.

7-14 days for dry hopping is normal. I usually do 10. I've never heard of an IPA going longer than that. The way I think of it is that once you add those hops, the clock is ticking, and you won't want to delay bottling once you hit your target length of time with the hops in secondary. Plan accordingly. And that leads to my last point...

I've never had a bad experience racking a beer to secondary, and the one time I didn't my beer was full of solids. It tasted fine, but looked pretty unappetizing. I recognize there's a lot of dispute about this, but I think the final product ends up clearer when you add the extra step. Moreover, to my mind the best thing about racking an IPA to secondary is you can give the beer a few days to mellow out and let some particles settle before you begin your dry hopping phase. Obviously IPAs get drunk young, but this gives you a short window--5-7 days--to let any off flavors fade.

All of this is just one man's opinion, but it reflects what I've had luck with so far. Follow whatever advice you think is most likely to make the beer taste the way you want it to. Good luck!

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Old 01-20-2014, 01:57 PM   #25
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I get clear beer with just a primary. If you have gunk out of the primary you are probably not racking carefully enough.

Late extract addition may or may not effect you IBU's. It's debatable with plenty of anecdotal evidence on both sides.

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Old 01-20-2014, 04:52 PM   #26
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Trust me Log, my anec is dotal!

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Old 01-20-2014, 04:57 PM   #27
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If you don't believe it run a dummy IPA recipe through the Brewers Friend recipe calculator. If you still don't believe it try brewing the same recipe both ways. Then I invite you to check back in. I'm quite sure I know what your anecdote will be.

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Old 01-20-2014, 07:07 PM   #28
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I used Brew Toad for this recipe and made sure that I listed the LME and sugar as a "Late Boil Addition" but they didn't give me the option to log when exactly I'd be adding it. I didn't notice whether it changed the IBU's or not but I did have a Stone Ruination IPA last night with over 100 IBUs and thought it was incredible so the more the better, at least for my tastes! I'll log into brewtoad later tonight to check when I'm on a computer that site works on, unlike my work computer. It seems like all my work computer wants me to do is work... strange.

What do you guys think about the 1.015-1.016ish FG? Normal? a little high?

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Old 01-21-2014, 01:18 PM   #29
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Your FG sounds a little high to me given what you started at. Try to bring up the temperature to about 70º F for a few days just to make sure your yeast has finished everything off. The last thing you want is for that sugar to get processed after you've primed and bottled and then... BOOM!

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