jwalker1140
Well-Known Member
Recently I brewed my first dry hopped beer - Nebraska Brewing's Cardinal Ale from the CYBI podcast. I followed the brewers schedule and have ended up with more sediment and a lot more carbination than I expected. Otherwise, the beer tastes fantastic and the head retention is great. I'm just trying to fine tune my process for the next time I brew this or some other dry hopped beer. Here's my schedule:
Day 1 - OG 1.057, pitched washed 1056 at mrmalty.com rate, ferment at 68
Day 7 - FG 1.011, dropped temp to 58
Day 9 - dry hopped 2.2 oz Cascade in hop sack
Day 14 - removed hop sack, dropped temp to 40
Day 17 - bottled w/ 4.09 oz table sugar (2.7 vols)
Normally I keep my beers at fermentation temp longer (2-3 weeks) before cold crashing, so I suspect my carbonation issue stems from dropping to 58 and then 40 after only 7 days 68. (I want to think CO2 stays in solution longer at colder temps, but I could be wrong about that.) I also think that maybe I should have waited longer between the time I removed the hop sack and bottled. Fwiw, this was a 5-gal batch brewed in a 6-gal carboy w/o secondary. Any suggestions would be greatly appreciated! Jason
Day 1 - OG 1.057, pitched washed 1056 at mrmalty.com rate, ferment at 68
Day 7 - FG 1.011, dropped temp to 58
Day 9 - dry hopped 2.2 oz Cascade in hop sack
Day 14 - removed hop sack, dropped temp to 40
Day 17 - bottled w/ 4.09 oz table sugar (2.7 vols)
Normally I keep my beers at fermentation temp longer (2-3 weeks) before cold crashing, so I suspect my carbonation issue stems from dropping to 58 and then 40 after only 7 days 68. (I want to think CO2 stays in solution longer at colder temps, but I could be wrong about that.) I also think that maybe I should have waited longer between the time I removed the hop sack and bottled. Fwiw, this was a 5-gal batch brewed in a 6-gal carboy w/o secondary. Any suggestions would be greatly appreciated! Jason