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Old 04-07-2007, 09:53 PM   #1
Bagsworth
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Default Dogfish Head 90 min IPA

I tried the recipe for the 90 minute IPA clone that I received from BYO magazine but there is one thing I do not understand about the recipe. The last part of the recipe goes as follows: [I]Dry hop in secondary fermenter at 71 degrees for 3-5 days, then cool to 32 degrees. Can anyone tell me what they mean by cooling it to 32 degrees because I dont quite understand what they mean to do here or when exactly to cool it.
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Old 04-07-2007, 10:22 PM   #2
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Well, you need a refrigerator that you can set at 32 degrees. Put your secondary in there after you have dry hopped for the 3-5 days. Does that help you?
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Old 04-07-2007, 11:56 PM   #3
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I understand that I need to cool it to 32 degrees but I guess what I do not understand is exactly how long I should cool it at this temp for.
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Old 04-08-2007, 12:57 AM   #4
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I am going to guess here that the cooling is to help drop the hops out of suspension.

How long has it been fermenting before the dry hopping?

At 32° F You can keep it in there quite a while undisturbed and it will improve the flavor (cold conditioning). Minimum though I would say at least a week at that temp. Watch the hops too, if they are still floating at the surface, which they will for a while, wait til it clears.

Without knowing the recipe though I can not really give a specific suggestion. Depends on the gravity, amount of hops, other ferment temps, etc. etc...
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Old 04-08-2007, 01:34 AM   #5
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Yep cooling it to near freezing really slows down the yeast and for that matter all the 'energy' in the tank. Many things will fall out - yeast, hop protiens, chill haze protiens, etc. This will result is a cleaner beer that places more emphasis on the hops but still has that kick in the mouth ale flavor.

If you can't chill to 32 degrees for a time then it will still be drinkable.
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Old 04-08-2007, 02:57 AM   #6
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Thank you all for the information, I am going to put my carboy in a fridge now and let it sit for a while and see how this comes out.
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