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Old 04-26-2011, 07:21 PM   #311
hadabar
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Mar 2011
Jacksonville, Florida
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Quote:
Originally Posted by Rick500
Same here. I primary for 3 weeks, then dry hop for 7-14 days.
this is really the way to go...cleared up all the little problems I was having.

think about bottle conditioned beers...they can sit on the yeast for quite some time. no off flavors there. not to mention the yeast that are in the bottle are the original ones that are pitched. let your yeast have there fun! I love happy yeast.

 
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Old 04-26-2011, 07:25 PM   #312
CidahMastah
 
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Quote:
Originally Posted by neildytham View Post
3 weeks in primary huh?!
I'm only a relative novice at homebrewing, but seem to remember reading that primary shouldn't go over 14 days? Particularly to get the beer off the flocculated yeast (trub) at the bottom, so it doesn't impart too much flavor on the beer....?
Any thoughts on that?

I'm at 8 days and the Gravity is bottoming out. Shall I leave it to flocculate further and clarify?

Check out palmer's how to brew as well. He says, up to 3 weeks can help the yeast clean up the beer, after that you should rack, though 4 weeks may have no effect.

I sincerely feel from my experience that my beers have gotten better with the 3 weeks primary. Then again I changed lots of other things as I have gone along - but I am probably in the majority (a lot of folks do the 3 weeks in the primary).
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Old 04-26-2011, 07:32 PM   #313
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http://www.howtobrew.com/section1/chapter8-2-3.html

Leaving an ale beer in the primary fermentor for a total of 2-3 weeks (instead of just the one week most canned kits recommend), will provide time for the conditioning reactions and improve the beer. This extra time will also let more sediment settle out before bottling, resulting in a clearer beer and easier pouring. And, three weeks in the primary fermentor is usually not enough time for off-flavors to occur.
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Old 04-28-2011, 03:27 AM   #314
ChiefGeek
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Apr 2011
Nashville, TN
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I usually go about 10 days in the primary, and a week in a secondary if I'm going to dry hop. Either way I've always had very clear beer. I usually bottle condition 2 weeks, and if kegging, allow about a week (at least) after carbonation to begin enjoying.

 
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Old 05-10-2011, 12:02 AM   #315
ernie00
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Dec 2009
Laval, Qc, Canada
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If I were to dry hop, I have 1 oz left of amarillo pellets .. do I put it all in or what quantity should I use?

Straight in the primary or into secondary?
Thanks a lot
Ernie

 
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Old 05-10-2011, 12:50 PM   #316
CidahMastah
 
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Quote:
Originally Posted by ernie00 View Post
If I were to dry hop, I have 1 oz left of amarillo pellets .. do I put it all in or what quantity should I use?

Straight in the primary or into secondary?
Thanks a lot
Ernie
Usually 1oz of hops per 5 gals is the standard - that was what I used here. I dry hop 10 days.
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Old 05-10-2011, 12:56 PM   #317
Rick500
 
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I use an ounce per five gallons for dry hop in this recipe.

 
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Old 05-19-2011, 04:42 AM   #318
johnmcc
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Nov 2008
Harrison, NJ
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Going to pick up the ingredients for another batch of this soon, by far one of my favorites.

 
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Old 07-01-2011, 05:59 PM   #319
Jubilee
 
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Sep 2010
Seattle
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I've done one batch, dry hopped in keg...just ended up leaving the dry hops in. Towards the end it tasted a little grassy. My bad.

Question on carboy dry hopping: can I just drop dry hops in my primary for the last 10 days of the 3 week period?

 
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Old 07-01-2011, 06:10 PM   #320
Trencher
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Aug 2007
Columbus, NC
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For dry hopping in the keg, I've been using a muslin bag and a couple of neodymium magnets. Toss the hops in the bag and tie it loosely with one magnet in the knot, then sandwich the keg lid between the two magnets. If you're not too rough with the keg your hop bag will hang from the lid. About 1/4 of the way through the keg you're no longer dry hopping. YMMV...
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