petrostar

Recipes 

bluemoose

Recipes 

So I have the time and the pipeline. Would you suggest leaving this in primary longer? I don't think I would want to leave it in secondary on hops longer than this. The other question, worth dryhopping in the primary? I don't have another 6.5 carboy. Not a bad problem to have, they are all filled.

smagee

Recipes 

I dryhopped this one in the primary (and it sat in the primary for ~6 weeks total) for around 3 weeks, as I had to free up a keg. Worked just fine. Unless you're planning on harvesting your yeast (which for a beer this size, you probably shouldn't), it'll be OK.

RichBenn

Recipes 

When I last did this one, I did a primary only. Seem to remember 3 weeks. I don't remember whether I dry hopped in the primary or the keg, however, as that was about the time I started keg hopping.

For primary, I dry hop once the ferment has slowed way down (~ 1 + weeks at 62 degrees). However, some don't like to dry hop that long (3 weeks minus 1 week = 2 weeks), as they feel grassy flavors can develop. I haven't had a problem with that yet, but I do keep it cool. I think temperature affects the dry hopping process.

YMMV,
Rich

bluemoose

Recipes 

I have had it fermenting between 62 and 63 for 2 weeks today. I was thinking I would give it another week and then dryhop for a week. In the original recipe it says to dryhop at 65. Any specific reason for the temp increase? I have another fermenting at 62 in the same chamber. I figured I would give them both another week, dryhop for a week and get them conditioning. Not sure about moving the temp up. Hard to tell if it is vital to the recipe, or a note about the temp of Yooper's basement!

ericdaryl

Recipes 

Made a version of this and have been drinking it for a few weeks. Really pleased with how it came out!

We did a side by side blind comparison the other day w/ a bottle of the real deal. Our clone had a less 'sharp' hop aroma and bite on the tongue than did the Stone. Before we revealed their identities, I was pretty sure that the Stone was the clone b/c it had a bit of a medicinal kick to it that I figured to be a mistake of mine, rather than the professionals. Our version was slightly darker, but pretty close.

In the end, both of us gave higher thumbs up to the clone, but that could be a matter of freshness. Anyway, thanks for a great recipe!

bluemoose

Recipes 

Brought this up for bottling today. It had been in primary at 62-64 for 3 weeks and 64 dryhopping in primary for another week. I checked the gravity and it was 1.020. I decided not to bottle yet. Will letting it come up to 74 start this again? I would love to see it drop a bit. Don't really need any bottle bombs. Also should I pull the hops? Been in for a week. Don't want a grassy taste. Ok to go another week, or should I pull them?

Thanks

Yooper

Recipes 

I don't like dryhopping for more than a week or so, especially at warmer temperatures. I don't know if it'll go lower or not- it would depend on why it's at 1.020 I guess.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

bluemoose

Recipes 

OK. I will bow to your wisdom and take the hops out. Luckily I did put them in a hop bag this time.
As far as the gravity, it started at 1.072. The only thing I can think is that the temp was too cold to finish. I used WLP001 as I couldn't get the Pacman suggested. Perhaps the WLP001 is having a hard time with it? I have only used this yeast with lower ABV brews.

smagee

Recipes 

I'd go with another week at higher temp, just in case. If you mashed a bit warmer than usual or had a bad crush, it could bring you up a few points. If after a few days in the 70s, it remains at 1.020, go ahead and bottle, but it doesn't sound like you're in a huge rush, so may as well give it a bit just to check.