Dabbed_Out_Brewing
Active Member
- Joined
- Jul 6, 2015
- Messages
- 35
- Reaction score
- 2
I am Currently working on a double IPA with a predicted abv between 8%-9%..I am leaving it in one vessel. I was wondering if anyone thought 4 weeks in primary, then adding my dry hops and leaving for one more week before bottling, for a total of 5 weeks, would be enough time for the beer to be fully fermented and ready to package. Also going to leave bottled for 3 weeks before first taste. Is this too long in the fermenter? I've been told you can leave it in primary the entire time and something like "anything 3 months and less is fine, only rack to secondary if more than 3 months of aging or fruit addition"
I have cut out secondary moving forward unless fruit additions or aging,
that isn't my question. thanks brewers! cheers!
I have cut out secondary moving forward unless fruit additions or aging,
that isn't my question. thanks brewers! cheers!