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Old 06-14-2011, 04:21 PM   #1
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I usually ferment ales at 66 F for 12 days, then raise the temp to 74 F for 2 days for a diacetyl rest.

Dry hopping an APA soon.

Q - any suggestions on if I should lower the temp back to 66 F for 5-7 days of dry hopping ?

Also, what are the general guidelines for how many days to dry hop.

I'm doing 1 oz Centennial in 6 gallons.

Thanks
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Old 06-14-2011, 07:16 PM   #2
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you're the first person i've come across to say they do a diacetyl rest for an ale. i only thought diacetyl was created in lagers. i've never had a butterscotch problem in about 70 ales i've made. what difference do you notice when you raise the temp every time?

i don't have fermentation temp control to have the luxury of going from 66 to 74 (my brewbasement is always about 70 degrees) but i'd say that the warmer temp would accommodate the dryhopping better since the lower temperatures are used to keep esters in check.

 
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Old 06-14-2011, 11:08 PM   #3
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7-10 days dryhop.

 
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Old 06-14-2011, 11:12 PM   #4
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[QUOTE=HoboBrewery;3005348]you're the first person i've come across to say they do a diacetyl rest for an ale. i only thought diacetyl was created in lagers. i've never had a butterscotch problem in about 70 ales i've made. what difference do you notice when you raise the temp every time?


Really ?

You don't know anyone that does a rest when brewing ales ?

I always do - and for lagers also (which is much more necessary)
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Old 06-14-2011, 11:58 PM   #5
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I dryhopped for 10 days at room temp and at one point it jumped up close to 80. Beer was very tasty. I went to friends house for an IPA tasting and mine received high marks and was favorite out of all commercial examples that we tried.

After 2 weeks in the fridge hop aroma got reduced significantly.
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Old 06-15-2011, 12:10 AM   #6
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At warmer temperatures, I dry hop for 3-7 days, most often 3-5 days. But if I can't get a chance to keg I've gone as long as 7-10 days. My preference is up to 5 days at over 70 degrees though.
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Old 06-15-2011, 12:22 AM   #7
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Quote:
Originally Posted by Pivzavod View Post
I dryhopped for 10 days at room temp and at one point it jumped up close to 80. Beer was very tasty. I went to friends house for an IPA tasting and mine received high marks and was favorite out of all commercial examples that we tried.

After 2 weeks in the fridge hop aroma got reduced significantly.
Did you taste the beer when it was room temp ?

Just the cold will slow molecules and reduce flavors and aromas.

I think that's why you see a lot of recommendations on drinking beer at warmer than ice cold temps.

But, you have to drink BMC ice cold - cuz they suck when they get over 40 F
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Old 06-15-2011, 01:27 AM   #8
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Depends on the style...for the IIPA's 2-3 weeks of dry hopping is my norm. Regular beers 5-10 days.
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Old 06-15-2011, 10:37 AM   #9
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Quote:
Originally Posted by Brewer3401 View Post
Did you taste the beer when it was room temp ?

Just the cold will slow molecules and reduce flavors and aromas.

I think that's why you see a lot of recommendations on drinking beer at warmer than ice cold temps.

But, you have to drink BMC ice cold - cuz they suck when they get over 40 F
I actually measured temp in the kegerator (with digital and analog) and my temp was ~50 and the beer tasted delicious. I've adjusted it to 42-44F and it still tastes better. When I was calibrating the temp and it went down as low as 36. At that time was completely different and I actually suggested my beer be warmed up at the tasting.
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Old 06-15-2011, 06:58 PM   #10
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I always use a secondary to dry hop and always go 14 days. I use to wait two days after moving to secondary (12 days) but now transfer onto the dry hop to avoid excess CO2 release from the hops in the secondary and the potential for a blow off in the secondary. It works well for me........and until I can get a second frig to cold crash in I will use a secondary....I think the end product is better.

 
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