Can keeping IPA in primary 4 weeks correct high ferm temps?

[themanc84]

I brewed an IPA on Tuesday, gravity 1.070. Pitched Safale US 05 without rehydrating (3 gallon batch)

My closet has been cool for the most part but the strip on the fermenter has been reading around 74 degrees since the start of fermentation.

Safale 05 ferments up to 75 degrees but I know that lower temps are better for a cleaner taste.

I plan on keeping the beer in the primary for 3 weeks but I am willing to keep it in the primary for 4 weeks if my beer will benefit.

Will 4 weeks in the primary help make up for high fermentation temp?

 

[k1ngl1ves]

Not really. It's an IPA, so just dry hop the hell out of it! Toss the hops in the primary 3-5 days before bottling.

That should mask any off flavors for the most part. Lol!

 

[themanc84]

Haha, okay. I was going to dry hop with about .5 oz of Amarillo and .5 oz of Citra. Would you recommend more for a 3 gallon batch?

I boiled with about 1.8-2 ounces of hops

 

[BrewDoc1518]

I usually run on the high side for 05, mainly due to my current situation, but I don't really have a problem with it producing off tastes.

 

[k1ngl1ves]

Haha, okay. I was going to dry hop with about .5 oz of Amarillo and .5 oz of Citra. Would you recommend more for a 3 gallon batch?

I boiled with about 1.8-2 ounces of hops

I have a problem. I love hops! I dry hop the hell out of all my IPA's.

Half an ounce of each would be a minimal amount, but the aroma probably won't last as long as you would like. A full ounce of each would be a satisfying amount, if not perfect.


Me? I'd drop in 2 ounces of each and love every second of it! But then again... I've got a severe problem. Severe. Plus, those are two of my favorite hops!