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Old 03-18-2011, 07:57 AM   #1
Slip_Stick
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Feb 2011
San Francisco, California
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I just "finished" a AG Hoppy Red Ale

Tonight, I returned from my vacation and the beer was the first thing i checked. Measured its FG and it was spot on to what it was suppose to be (1.02). However, i decided to ferment it at a "lower" temperature than the optimal temp of for the yeast. I made a 2L starter over 48 hours with a American ale yeast, and fermented it at 60* for 6 days and just pulled it out of the chamber and put it into a room at 70*.

Here's the Q: Should i let it run out for another day at the higher ambient temp to help the yeast finish and clear it up, or should i just rack it?


Also a quick Q about hops, here's the hop-schedule i used:

boil 60 min 1.0 Chinook Leaf - 13.0% AA
boil 10 min 0.5 Amarillo Leaf - 7.0%
boil 5 min 0.5 Amarillo Leaf - 7.0%
boil 1 min 1.0 Amarillo Leaf - 7.0%

I was also planning on dry-hopping with 2oz of Amarillo (same AA), possibly a half oz of simcoe. I don't want to throw the flavor off, and enjoy the amarillo, but is 2 oz too much? Also how about the simcoe idea (have an oz @ ~13% if i recall correctly). Ideas?



 
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Old 03-18-2011, 08:11 AM   #2
Stout-n-Braggot
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Feb 2011
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I would suggest 3/4 oz each simcoe and amarillo



 
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Old 03-18-2011, 12:27 PM   #3
RM-MN
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My experience says you should give it much longer than one more day. If I understand what you are saying, you only have had this beer fermenting for 7 days. It needs another 2 weeks at the higher temperature for the yeast to finish the clean up. After about 1 week, add your aroma hops and let them sit in the fermenter until it is time to bottle or keg and I'll bet you have very tasty beer.

 
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Old 03-19-2011, 05:33 AM   #4
Slip_Stick
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Feb 2011
San Francisco, California
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Yeah that's what I figured, just got a little ancy. Thanks!

 
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Old 03-22-2011, 03:10 PM   #5
Homercidal
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I'd go at least 3 weeks for that kind of beer. Wait a week and dry hop. After one more week, bottle or keg. It won't be any worse, I bet.



 
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