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Old 05-26-2010, 04:42 PM   #1
Apr 2009
San Diego, CA
Posts: 198
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I do 1 month primary (including a week cold crash before kegging) and my IIPAs are typically OG 1081, FG 1016 (8.6%) and dry hopped twice before kegging.

After kegging does this seem reasonable?

- cellar condition at 65 for 1 month
- cold condition at 40 (and force carb) for 3 weeks before tapping

Basically I'm trying to figure out when it's optimum: maximum hop aroma but not being too green.

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Old 05-26-2010, 04:46 PM   #2
BendBrewer's Avatar
Jan 2010
Bend, Oregon
Posts: 3,134
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I don't think you need to cellar it for that long. IPA's are normally better when fresh.

I do 2 weeks Primary. Keg and cellar for 1 week. By week 4, I am drinking the goodness and loving it.
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Old 05-26-2010, 04:52 PM   #3
May 2008
Dunkirk, NY
Posts: 836
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3 weeks after bottling/kegging. Love the fresh hop aroma and bitterness

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Old 05-26-2010, 04:59 PM   #4
Jan 2010
Victoria, British Columbia
Posts: 64

I usually go a week or so in the primary then move to secondary for 2 weeks (dry hopping in secondary) and then continue conditioning and carbonating in the bottle for a couple of weeks before opening.

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Old 05-26-2010, 05:01 PM   #5
Ale's What Cures You!
Yooper's Avatar
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,561
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Hate to admit it, but I'm drinking an IPA now. Literally, at this very minute.

I brewed it on 5/8/10. So, it's 18 days old. I served some last Friday to a fellow homebrewer, just as a sample.
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Old 05-26-2010, 05:03 PM   #6
May 2007
San Diego, CA
Posts: 4,276
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I go straight to carbonating after my dry hop time. I want them as fresh as possible.

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Old 05-26-2010, 05:07 PM   #7
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Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
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Since I keg, there's no problem. Keg, condition, dry hop, carbonate, drink. When I make a Pale or IPA, I want the hop aroma as fresh as possible. I even re-hop.
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Old 05-26-2010, 05:09 PM   #8
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humann_brewing's Avatar
Oct 2008
the sun
Posts: 15,535
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I am usually 2 weeks primary, 1 week dry hop and drinking it before week 4 comes around. IPAs are great young!!!

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Old 05-26-2010, 05:55 PM   #9
Nov 2008
Kansas City
Posts: 3,654
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The clock starts when the dry hops come out, sooner is better. I takes me for an IPA or IIPA something like 20-25 days to finish fermentation and dry hopping. Well made beers of IPA strength and (lack of) malt complexity aren't green after that length of time. If you feel like you need more conditioning, I recommend doing it before the dry hopping.

I personally prefer day 7 (after dry hopping) to day 0 but it definitely isn't getting better after that.

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Old 05-26-2010, 05:56 PM   #10
Aug 2007
Posts: 266
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I just kegged an IPA. It spent a few days in the primary and a week or so in the secondary. I'll be drinking it by next week at the latest.

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