I have a beer i made about a week ago. Its a West Coast style IPA that is heavily hopped (98 ibu) Im still a newb so i still use extract and the two bucket method.
OG - 1.072
* Brewed/started fermentation on Sunday
* Fermentation started in less than 4 hours!
* Tuesday morning my gravity reading was 1.011
* I dry hopped and transferred to secondary on Friday (gravity still at 1.011)
Is it normal for an IPA to finish fermenting in less than 48 hours?
How long should i keep it in secondary?
You won't want to dry-hop for more than 7-10 days or you will get a grassy flavor from the hops. Being a heavy IPA though, I would let it bottle/keg condition for a while before serving. I usually go about two months from brewday before I start drinking a beer like that.
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To answer your ?, yes it is normal for a health pitch of yeast to drop that many gravity points in a 48 hrs period, but a lot of it depends on temperature, the amount of yeast pitched, the strain used as well as their health.
I don't like the idea of using a second bucket as a secondary. If you feel you must do a secondary, consider using a carboy. The bucket has way too much headspace and once fermentation stops, there isn't much of a blanket of co2 to protect it. You'd be better off leaving the beer alone for about two weeks at the beginning, and dryhopping about a week before bottling/kegging.
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