First Brew Looking for some Recomendations

Brewed my first batch this past weekend, it is now sitting in a glass carboy with a blowoff tube. Still pretty active. I am looking for some feedback on moving to a secondary (I know kind of like Mary Ann or Ginger) and dry hopping.

Here is the recipe I used for reference:
5 Gallon batch
Specialty Grains - 8oz Light Crystal and 8oz Carafoam
Extract - (3.3lbs Golden Light and 3.3lbs Munich)
Hops -
1 oz Nelson Sauvin (60)
1 oz Mandarina Bavaria (30)
1 oz Hull Melon (flameout)
wyeast 1056
OG of 1.046

I am wondering if a secondary fermentation is needed/recommended or if keeping it in primary is the way to go.

I am also toying with dry hopping it to get some citrusy aroma, the Mandarina Bavaria I used at 30 minutes is described as "distinct tangerine and citrus flavors" I think that is what I want to dry hop with, any other hop suggestions to get a citrus aroma?
Regarding dry hopping is 1oz enough?
Any issues with dry hopping in primary if I do not move to a secondary?

Thanks in advance.

 

leaving it in the primary works, just be sure to give it at least a few days once fermentation has subsided before adding the dry hop, ideally waiting to the final 3-7 days before packaging.

1oz dry hop would surely be noticable. depends what type of citrus aroma you're going for, there's alot of choices. if you want tangerine, sounds like you're going with the right one, summit is also orange-y as well. other hops can give grapefruit, lemon, lime, ...

 

I made my own recipe with nelson sauvin, and I would just like to tell you, be wary, it is a good but strange flavour, quite notable. My recipe was not very good, but yours seems fine.
Note: I had never tried Nelson Sauvin before so that could be a possible outcome.

 

Thanks for the feedback.

So a buddy I trust who has brewed a lot says why not go to secondary and I may get some more clarity, so I think I will.

Two question for you guys.

I use StarSan, when I sanitized the primary I didn't "fear the foam", tons of it came out. with secondary should I take the same approach? Clean then sanitize the carboy and not worry about the residual StarSan, and just let it foam?

Any cons to crash cooling before I bottle?
Thanks in advance.

 

Star San is fine in the secondary.

I've never cold crashed, but I recently read it's possible to lose dry hops oils by doing so.

 

you should read this: http://www.homebrewtalk.com/f163/secondary-not-john-palmer-jamil-zainasheff-weigh-176837/

your beer will be just as clear left in the primary for the additional time it would be in secondary

where did you hear that? i dont think kegged IPAs would work too well if that were true

 

The more batches I do, and the more experienced brewers I talk to - the more I'm convinced that just leaving it in the primary is the best way to go - even with dry hopping. I even tend to get better clarity that way. There's little to be gained and you stand a greater chance of oxidation by racking it to a secondary.

 

It most likely was here on HBT. I'll see if I can find it, but it was something I wasn't looking for so I'm not really sure where to begin.

 

I recalled. It's in an article here about making hoppy IPAs.

"There was an article in zymurgy, if I am correct; on how filtering/cold crashing could pull the hop oils out of the beer as the yeast drops, so avoid it if possible."

 

I rack to secondary, I like the clarity but mostly it allows me to brew another batch and get it in the fermentor while I am letting the other brew clarify. Oxidation is unlikely unless you splash the beer into the carboy. I use an auto siphon and put the carboy at a level that the beer doesn't flow too quickly. Remember a liquid finds its own level so instead of putting the fermentor on a counter and the carboy on the floor. Raise the carboy up with a milk crate or two, or set the fermentor on a chair and the wort will flow slower. The closer you get the end of the tube to the level of the wort the slower the transfer. I like brewing so the extra work gives me "brew stuff" to do. This is one area I try not to nit-pick too much, no bubbles, no oxidation. Thats just how I see it.

 

Going to go with secondary and skip the cold crashing. Just picked up some Citra for potential dry hopping depending on how my "sample" tastes/smells while racking to secondary, I hope that will play nice with my other hops, but
I wish I could fast forward to drink this stuff already, maybe that is why I am leaning towards secondary so I can take a taste....

Have a great weekend.

 

i havent used the huell melon before, but citra is a strong hop so if you dry hop with it its likely going to dominate it, and definitely will the other hops you used as they will already have minimal character due to their time boiled. if you use a low amount it should play well tho

 

Thanks, I read through most of that thread last night. I am thinking I will let my buddy steer me towards secondary, I want him to be a resource as my brewing progresses so I am not going to discount his first suggestion (his past brews have been outstanding). Next batch I may try no secondary to get an idea of what I think is better.

Cheers!

 

I have been in secondary for 5 days now.

I see some white "floaters" on top, anything to worry about?

 

I brewed on 6/14. I have been in secondary since the night of 6/23 after everything settled down and had a consistent fg.

The recipe I followed says to let it condition in secondary for 5-14 days, I am at 7 now, what will I gain by keeping it in there longer? I want to bottle this stuff and drink it.
So I am 16 days in, should I let it condition longer, it is going to be a low ABV brew, somewhere around 4.5%.

 

16 days in is most probably fine for a 4.5% beer, IMO.


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