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Old 05-23-2011, 10:55 PM   #1
naderchaser
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Apr 2010
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So, this is probably a redundant and highly varied question, but how long is "too long" to leave in dry hops before racking to keg?
I've got a really tasty IPA that has been in primary for 2 weeks, and i've got 1oz of Citra, Magnum and Crystal that I plan to use, and plan to leave it in primary for another week to 10 days.
Am I dry hopping too early? I really don't want to screw up this already tasty beer by leaving my dry hop addition in too long (starting it early).

Thanks in advance....

 
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Old 05-23-2011, 11:01 PM   #2
BainbridgeBrewer
 
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You'll be fine, you can go up to about 14 days once you dry hop. I've read that anything over that may impart some grassy / vegetative flavors. My hoppy IPA's usually sit with the dry hops in for 10 - 14 days before I bottled.

 
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Old 05-23-2011, 11:08 PM   #3
Yooper
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I dryhop about a week before packaging, no matter how long the beers been in the fermenter. That maintains the best flavor and doesn't risk pulling out any grassy or vegetal flavors.
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Old 05-23-2011, 11:28 PM   #4
Beezy
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It seems like the folks that get the grassy taste from longer than a week are those that buy bulk hops and dont reseal properly leading to oxidized hops. Still my first dry hop here I am going 7 days then bottle.

 
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Old 05-24-2011, 02:06 AM   #5
naderchaser
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Apr 2010
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Thanks for the input.
With all that being said, this IPA has an OG of 1.074 and finished at 1.009. The WLP001 went absolutely ballistic (obviously) and finished about 6 points below where I had intended.
What would you expect out of this beer, based on that? I'm guessing it's going to be super dry, and hope the alcohol content doesn't overpower. ????

 
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Old 05-24-2011, 02:52 AM   #6
Beezy
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Quote:
Originally Posted by naderchaser
Thanks for the input.
With all that being said, this IPA has an OG of 1.074 and finished at 1.009. The WLP001 went absolutely ballistic (obviously) and finished about 6 points below where I had intended.
What would you expect out of this beer, based on that? I'm guessing it's going to be super dry, and hope the alcohol content doesn't overpower. ????
I am far from an expert but that sounds like Imperial land to me. You can prolly hop the crap out of that.

 
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Old 05-24-2011, 02:57 AM   #7
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Should be around 8.5%. Wow, 88% attenuation! What temp did you ferment at?
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Old 05-24-2011, 03:06 AM   #8
naderchaser
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Apr 2010
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Ya, the recipe was borderline IIPA to start with, and now that it attenuated so well, it's definitely and Imperial.
I fermented at 66-68....and it accidentally got up to 70 for a few hours. Other than that, it stayed between 66-68. Two vials of WLP001, mainly because it turned into a big beer, and I didn't do a starter. Lag time of ~18 hours, but when it went....it was fermenting solid for 1 week straight.
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Old 05-24-2011, 03:51 AM   #9
iaefebs
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Quote:
Originally Posted by Beezy View Post
It seems like the folks that get the grassy taste from longer than a week are those that buy bulk hops and dont reseal properly leading to oxidized hops.
Hmmm...You should gather your data and prove your assumption. I await the results.

 
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Old 05-24-2011, 04:02 AM   #10
Beezy
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Quote:
Originally Posted by iaefebs

Hmmm...You should gather your data and prove your assumption. I await the results.
I am not trying to prove anything. I am just making an observation off of a thread from somewhere else where several brewers admitted that they didn't take proper care in storing there hops and subsequently had problems with dry hopping longer than a week where as others had no problems dry hopping much longer. I decided to take the advice on just a week anyway because I don't know any better at this point.

 
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