eyedoctodd
Well-Known Member
Hello all, been brewing about 10 years off and on and recently switched to all-grain. On Superbowl Sunday just about 2 weeks ago I brewed the Belgian Slut IPA (recipe found on HBT) and used a yeast starter. There was a ton of krausen and it actually blew the lid off the bucket at one point before I went to a blow-off hose.
I have 3 ounces of saphir hops to dry-hop it.
The issue is the beer is done fermenting (1.010) and I want to dry hop it, which I would have done in a secondary but now I see no point in even transferring to secondary.
There was a 1/4" thick layer of yeast floating on the surface of otherwise crystal clear beer. Regardless of whether I rack it to secondary or directly to the keg, I didn't want to rack through this layer and disturb the yeast since the beer was so clear.
I used a slotted spoon to "sink" that yeast layer and will give it a couple more days to clear. Because it was done fermenting and I wanted to clear it up again after disturbing that yeast, I crash-cooled it by putting it in the garage and in 8 hours it dropped from 68 to 58F and by now it's probably 50F.
Do you think I should just dump in the dry hopping hops now and leave it at the colder temp for clarification? Or should I bring it back to a more normal temp for a while for the dry hopping it and then later re-crash cool it to clarify? For dry hopping, I was planning on just dumping them in the beer, not using a bag or anything.
Is there anyone who feels I still should transfer this to the carboy for a while, and if so would I dry hop it in that?
I want this beer ready for the 24th, I'm having a party and I know it'll take 3-4 days to force carbonate and clear a little more in the keg.
Thoughts and opinions please! Forgive my dumb question, I haven't dry hopped anything in a while.
I have 3 ounces of saphir hops to dry-hop it.
The issue is the beer is done fermenting (1.010) and I want to dry hop it, which I would have done in a secondary but now I see no point in even transferring to secondary.
There was a 1/4" thick layer of yeast floating on the surface of otherwise crystal clear beer. Regardless of whether I rack it to secondary or directly to the keg, I didn't want to rack through this layer and disturb the yeast since the beer was so clear.
I used a slotted spoon to "sink" that yeast layer and will give it a couple more days to clear. Because it was done fermenting and I wanted to clear it up again after disturbing that yeast, I crash-cooled it by putting it in the garage and in 8 hours it dropped from 68 to 58F and by now it's probably 50F.
Do you think I should just dump in the dry hopping hops now and leave it at the colder temp for clarification? Or should I bring it back to a more normal temp for a while for the dry hopping it and then later re-crash cool it to clarify? For dry hopping, I was planning on just dumping them in the beer, not using a bag or anything.
Is there anyone who feels I still should transfer this to the carboy for a while, and if so would I dry hop it in that?
I want this beer ready for the 24th, I'm having a party and I know it'll take 3-4 days to force carbonate and clear a little more in the keg.
Thoughts and opinions please! Forgive my dumb question, I haven't dry hopped anything in a while.