Double IPA

[brewme29]

Hey everyone. I recently brewed a double IPA. I read that you should transfer to a secondary after 5-7 days. Then leave in the secondary for about 2 weeks. Does this schedule seem right?

 

[Krid]

I believe general consensus is to not do secondary fermentation transfer any more. I stopped transferring to secondary carboys a while ago, and I think giving the yeast extra time to clean itself up in primary will only improve your beer.

I recently made a DIPA with an OG of 1086. I let it ferment in the primary for three weeks, added dry hops to the primary bucket and let it sit another 4 days and then racked to a keg. Simple as that.

Unless you are doing real long term batch conditioning/clarifying, I'd skip the carboy all together.

My $.02

 

[homebrew57]

I agree with Krid completely. I did a DIPA not too long ago and left it in primary for 3 weeks even though I hit FG around 2 weeks. I then dry hopped in the keg, rather than primary. I only use a secondary for lagers and fruit type beers.

 

[MrSnacks]

It depends on the yeast. I use WLP007 or WLP090 which are known for working quickly, so I'll primary for 10-14 days and then dry hop for 5-7 days.

 

[grainbill]

Once I got my second carboy (I now have 8) I started doing secondaries. My 10 gal of Alt and 10 gal of Vienna Lager are in tertiary!

 

[brewme29]

Thanks for the great info. I also forgot to ask about cold crashing. Is there any need or use for that?

 

[youreanimpulse]

My input on cold crashing is that it could cause hop oils to drop, hurting flavor/aroma. Some of this could be mitigated by a dry hop afterwards, but then the beer would be cloudy again. My favorite all time DIPA is Heady Topper: super cloudy. So I would say no cold crash.

 

[brewme29]

Thanks everyone