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Old 10-10-2012, 03:07 PM   #1
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Default Beer Dilemma! HELP A BREWER OUT

I brewed an IPA and started it in the primary. NO PROBLEMS

I transferred it to the secondary 8 days later (I know Revvy this was very early), threw in 1 oz of hops and a small amount of light oak chips.

I do not want to have the IPA resting with hops and oak chips for more then 7-10 days so WHAT DO I DO?

I have read a lot of people really don't promote tertiary vessels but I just want it out of all that crap to clear for a little bit longer.

Should I go ahead and do that or just bottle it?



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Old 10-10-2012, 03:18 PM   #2
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Quote:
Originally Posted by WiscoMan
I brewed an IPA and started it in the primary. NO PROBLEMS

I transferred it to the secondary 8 days later (I know Revvy this was very early), threw in 1 oz of hops and a small amount of light oak chips.

I do not want to have the IPA resting with hops and oak chips for more then 7-10 days so WHAT DO I DO?

I have read a lot of people really don't promote tertiary vessels but I just want it out of all that crap to clear for a little bit longer.

Should I go ahead and do that or just bottle it?
7-10 days for oak and dry hop is plenty of time and it should clear during that time as well so let it finish and then bottle


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Old 10-10-2012, 03:24 PM   #3
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I agree, you should just bottle it instead of racking to a tertiary. If you used a verly low floc strain, then maybe a cold crash is in order (if you have the capabilites). Worst case scenario is you end up with a little more sediment in the bottles. Not a big deal if you pour it right and leave the sediment behind.

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Old 10-10-2012, 03:26 PM   #4
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Bottle it after 7 days on those hops.

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Old 10-10-2012, 03:26 PM   #5
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Cold crash for 2-3 days minimum after it's been secondaried for 3-5 days. Then bottle it. IPA's are fabulous young, so long as you hit terminal gravity, which I'd check a few days apart at this point and look for stability.

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Old 10-10-2012, 04:11 PM   #6
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+1 to the above. And I'd like to comment that 8 days may or may not have been too early. The only time to rack to secondary is when the primary fermentation is done and the yeast do not use a calendar. That said, many people forego a secondary and in that case 8 days is "probably" too early to bottle.

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Old 10-10-2012, 04:17 PM   #7
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Originally Posted by Homercidal View Post
+1 to the above. And I'd like to comment that 8 days may or may not have been too early. The only time to rack to secondary is when the primary fermentation is done and the yeast do not use a calendar. That said, many people forego a secondary and in that case 8 days is "probably" too early to bottle.

RDWHAHB and get excited for your beer!
Agreed with this. A lot depends on fermentation temperature. If your fermentation temperature is at 70F or above, chances are the full fermentation was complete well before 8 days (albeit with some fruity off flavors). If your fermentation was below 60F, 8 days might be too little. Ultimately, the best way to figure it out is gravity readings.
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Old 10-10-2012, 04:26 PM   #8
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Also, secondary at a slightly warmer temp than your primary ferm was, say room temp if it's in the high 60's or low 70's. This will encourage whatever yeast are left to clean up the beer some.

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Old 10-10-2012, 06:04 PM   #9
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Thank you for all the responses!

Tonight will be the 4th full day being in the secondary. I think this weekend I will attempt to cold crash it by fitting as much of the secondary in my mini fridge. I'll leave it there for a day and then siphon into the bottling bucket.

Here are some photos I just took. You can see there is a ton of hop mess everywhere in the beer. I don't want to get any of this into my bottling bucket.

** It is a small batch about 3.5 - 4 gallons





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Old 10-10-2012, 06:06 PM   #10
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That is a ton of headspace. I'd be very careful about doing things like this in the future, you're asking for an infection.

EDIT: Another note, when you are ready to rack over, sanitize some panty hose or some other fine mesh "sock" and put over the racking cane, it'll really minimize the extra floating stuff passing to the bottling bucket.



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