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Old 07-26-2011, 03:53 PM   #1
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Default Dry hopped too soon. Now what?

I have an IPA that was supposed to be in the secondary for 2 weeks then tertiary for another 2 with the addition of dry hopping. In my haste I added the hops to the secondary, how should I proceed?

Should I just move to tertiary in two weeks and call it good? Should I add more hops to tertiary when I move it? Should I move the beer and hops from secondary into tertiary?

First time dry hopping so I'm not sure how the oils work quite yet. Thanks for your help!

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Old 07-26-2011, 03:55 PM   #2
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Secondary & tertiary? Do you mean primary & secondary?
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Old 07-26-2011, 03:56 PM   #3
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Skip the tertiary - it's not needed for an IPA. You could even have skipped the secondary and dry hopped straight in the primary.
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Old 07-26-2011, 04:02 PM   #4
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I wiki'd "tertiary",it's mostly used to refer to the 3rd stage of education. Applying it here,I'd have to agree. Fagetaboutit. You can indeed dry hop in primary after FG is reached & the beer clears for a couple of days. I'm doing that with my 1st IPA now. It'll get bottled Wednesday.
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Old 07-26-2011, 04:11 PM   #5
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Quote:
Originally Posted by unionrdr
I wiki'd "tertiary",it's mostly used to refer to the 3rd stage of education. Applying it here,I'd have to agree. Fagetaboutit. You can indeed dry hop in primary after FG is reached & the beer clears for a couple of days. I'm doing that with my 1st IPA now. It'll get bottled Wednesday.
Tertiary simply refers to a third step in a process. The OP was correct in his vocabulary. Dry hop in the secondary and then package. No tertiary needed.
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Old 07-26-2011, 05:10 PM   #6
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Quote:
Originally Posted by chaydaw View Post
Tertiary simply refers to a third step in a process. The OP was correct in his vocabulary. Dry hop in the secondary and then package. No tertiary needed.
Well,maybe here,but wiki didn't mention a thing. Anyway,I've never seen the term used here,either. Secondaries are becoming a thing of the past,let alone a third vessel. Home brewing isn't the same as a brewery.
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Old 07-26-2011, 05:22 PM   #7
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Quote:
Originally Posted by unionrdr View Post
Well,maybe here,but wiki didn't mention a thing. Anyway,I've never seen the term used here,either. Secondaries are becoming a thing of the past,let alone a third vessel. Home brewing isn't the same as a brewery.
Regardless of where we are, tertiary means third in a series. Maybe instead of wikipedia, we should use a dictionary:
http://dictionary.reference.com/browse/tertiary


Regardless, there is no good reason to use a tertiary fermenter. Secondaries are less and less used. Dry hop in the primary/secondary.
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Old 07-26-2011, 05:26 PM   #8
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I usually dry hop in primary after a couple of weeks, and like most people said the secondary isn't really needed
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Old 07-26-2011, 05:33 PM   #9
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Yes,I found what tertiary means from wiki,that should've been clear. But it is strange that wiki didn't mention it in the brewing sense,since they cover so much other brewing terms,compounds,etc.
It's just never been expressed in that way here that I've ever seen.
Anyway,it def isn't needed...
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Old 07-26-2011, 05:34 PM   #10
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Quote:
Originally Posted by unionrdr View Post
Well,maybe here,but wiki didn't mention a thing. Anyway,I've never seen the term used here,either. Secondaries are becoming a thing of the past,let alone a third vessel. Home brewing isn't the same as a brewery.
Tertiaries aren't that uncommon in brewing certain beer styles, like fruit beers and fruited sours. E.g. Bucket primary for the base beer, carboy secondary on the fruit, stainless steel tertiary/bright tank (and, technically, serving vessel) to condition off the fruit.
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