wittmania
Well-Known Member
Guys, I brewed an IPA (Yooper's DFH 60 Minute clone, AG) for the first time eight days ago and I would love to hear some opinions on two different questions:
1. The recipe calls for 10 days in the primary and then another ten in a secondary for dry hopping. Like many around here, lately I've been using a long primary rather than a secondary. Should I give this a long primary (30 days?) and then rack to a secondary for 10 days of dry hopping? 30 days in primary and then dry hop in the primary? Or, follow the 10 day/10 day directions?
2. I've read that you should drink an IPA fairly young b/c the hop flavors can break down over time. I've also read that some guys don't like using kegs because if you have to release pressure you can lose a lot of the hoppy aromas from your beer. So, I'm thinking about pulling out my old bottles and bottle conditioning this batch so that it's split up into 48~ sealed containers to preserve the taste and aroma better. Would that be preferable to kegging as far as flavor/aroma are concerned? I don't really mind the extra work.
Thoughts?
1. The recipe calls for 10 days in the primary and then another ten in a secondary for dry hopping. Like many around here, lately I've been using a long primary rather than a secondary. Should I give this a long primary (30 days?) and then rack to a secondary for 10 days of dry hopping? 30 days in primary and then dry hop in the primary? Or, follow the 10 day/10 day directions?
2. I've read that you should drink an IPA fairly young b/c the hop flavors can break down over time. I've also read that some guys don't like using kegs because if you have to release pressure you can lose a lot of the hoppy aromas from your beer. So, I'm thinking about pulling out my old bottles and bottle conditioning this batch so that it's split up into 48~ sealed containers to preserve the taste and aroma better. Would that be preferable to kegging as far as flavor/aroma are concerned? I don't really mind the extra work.
Thoughts?