AIPA Fermentation Question

[dammBrewer]

Getting to the point here.

I have never dry hopped a beer. I was/am planning on dry hopping my latest creation, an AIPA with all Mosaic hops. I was hoping for the stone fruit and bit of piney that this hop can produce. Instead, I have a straight up punch in the face of Grapefruit in both taste and aroma!! Slight bite at the end (but within style, not harsh).

Question is, do I go ahead with the dry hop or forgo it due to hitting such awesome and solid grapefruit notes? It's at 1.010 now and still blowing off in my blowoff container so it's isn't "done" yet.

 

[govner1]

How long has it been in primary? Certainly, let it finish. For me usually 14 days or so. Then test and taste again.
You might move to secondary & dry hop w/ Citra.

 

[dammBrewer]

How long has it been in primary? Certainly, let it finish. For me usually 14 days or so. Then test and taste again.
You might move to secondary & dry hop w/ Citra.

Has been 6 days so far. Clearly not done, I have heard though that dry hopping near end (about now) is good. It still is fermenting clearly though as it is still throwing a good burp every few seconds. I have 2 oz. Mosaic to throw in if need be. Hence my post

 

[govner1]

As I said, I'd let it finish, rack to secondary & dry hop. You'll get some activity from the dry hops as the provide some nucleation points as the beer degasses.

 

[kh54s10]

I agree, let it finish. The hop taste and aroma will be far different then. I even get a far different taste and aroma between bottling day and when they are conditioned. You can't really judge a beer until it is totally done.

 

[dammBrewer]

Do you suggest a temp rise (diacytl rest) with an AIPA? Or is 66 just fine until it's done?

 

[m00ps]

I usually dry hop my IPAs about 10 days into fermentation, sometimes another dry hop and keg it a bti after 2 weeks. THere's no point in racking it to a secondary just to toss in a few hops. The amount of hop character you get from teh dry hops would be negated by the amount youd loose from the beers exposure to oxygen

I usually let my beers warm up to rooms temps once I dry hop them to help the eyast finish iout