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Old 06-29-2010, 08:17 PM   #1
nutty_gnome's Avatar
Jan 2009
Princeton, Nj
Posts: 1,381
Liked 124 Times on 98 Posts

I"ve run into a scheduling issue.

I have a light beer that is 4 weeks into its primary that is currenty in the dry hop phase. If all went as planned I would bottle this weekend after one week of dry-hopping. However, I don't know if I have the time to bottle this weekend!

Should I:
1) Rack off the trub and let it secondary until I'm back from vacation?
2) Leave it alone, a total of two weeks of dry hopping won't kill it. Bottle when I return.

This is a 3.5% ale (sterling gold) you can find on these boards. I already endangered this beer by letting it ferment with US 05 in the upper 70s (78-80!... so I'm kinda inclined to let it sit on the yeast for as long as possible, even if that means the dry hops are in there for a somewhat longish time. I haven't tasted it yet; have no idea if its even good after such a high ferment temp. I should probably taste it.

Anyway, thanks for the advice.
It could be worse.

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Old 06-29-2010, 11:47 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
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I don't see a problem. Taste it and proceed with the hopping. Hoppy session beers are a real treat.
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Old 07-03-2010, 09:12 PM   #3
Jun 2008
Austin, TX
Posts: 1,168
Liked 64 Times on 32 Posts

You'll be fine.

Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
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