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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > American Pale Ale recipe (my first recipe)
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Old 01-17-2011, 02:49 PM   #11
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Today is finally brew day. Thanks again for the advice. I'm so anxious to taste this that six weeks is going to take forever.


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Old 01-30-2011, 02:08 PM   #12
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After two weeks in primary, the fg has stopped at 1.018. My og was a little high, but still in range. This fg is a little out of range for the style. I know that can happen when extracts are involved. I can't decide if I should toss the dry hops in today or give it another week. I only plan to dry hop a week, so it's really a question of three weeks total until bottle or four weeks.


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Old 01-30-2011, 02:23 PM   #13
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What do you mean by "stopped"? How many days has it been at that gravity? Are you transfering to secondary to dry-hop? I'm not one to give advice, but I say if your hydro reading has been about the same for a few days, then it's probably safe to transfer over and plop those hops in there...
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Old 01-30-2011, 02:33 PM   #14
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Quote:
Originally Posted by kbuzz
What do you mean by "stopped"? How many days has it been at that gravity? Are you transfering to secondary to dry-hop? I'm not one to give advice, but I say if your hydro reading has been about the same for a few days, then it's probably safe to transfer over and plop those hops in there...
Gravity was the same Wednesday and yesterday (Saturday). It was not the most aggressive fermentation. I was going to try to dry hop in my primary for a change. I know more and more people are doing that with no adverse effects.
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Old 01-31-2011, 02:50 AM   #15
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I think leaving it in primary would be a good idea; less oxygenation risk, and who knows, it might attenuate a bit more. You're at no risk of autolysis at this age, and since vigorous fermentation has stopped there's nothing to drive off hop aromas.
You could agitate the yeast a bit and add nutrient while you're at it, try to get a few more points shaved off....
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Old 01-31-2011, 03:24 AM   #16
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Dry hops are in. I did a little swirling of the carboy to get the yeasties to wake up a bit. Didn't want to over do it, of course. No nutrients in the house, unfortunately.
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Old 02-03-2011, 11:13 AM   #17
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Just thought I'd share with those who helped me with this recipe that the aroma coming from the airlock is amazing. Bottling Saturday. Only needs 2 hours to carb and condition, right? Right? RIGHT!?


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