Dilemma

[OUSooner]

So I have this dilemma. I have a batch of Munich dunkel that has been in my secondary for a week now. I also have an Imperial Amber Ale in my primary. I was supposed to bottle the dunkel on Sunday and move the Amber to the secondary where I would then be dry hopping for the first time. Problem is I have been working 14 hour day thanks to Uncle Sam and haven’t had a chance to get it done. How long would you leave a beer setting in the secondary? Anyone have any suggestions for dry hopping as this will be my first time?

 

[Psylocide]

Yeah, save yourself a ton of hassle and throw the dry hops right in your primary, like so many of us do.

 

[chessking]

Another week wont hurt anything

 

[OUSooner]

Yeah, save yourself a ton of hassle and throw the dry hops right in your primary, like so many of us do.

So your saying I can leave it all in the primary? Should I use a mesh bag or just go for it? I have also heard something about chilling it before moving it to the secondary to make all the particles settle to the bottom? Sorry I have only been brewing all grain for about a month and completely new to the idea of dry hopping...

 

[Psylocide]

It's fine, we all started somewhere.

Yes, you can leave it in the primary (most of us don't move to secondary for any reason other than bulk aging, adding fruit/cocoa/oak chips/etc.).

I do not use a mesh bag for fear of infection. I've seen it happen too much. I just toss the pellets/cones right in there loose.

If you have the ability to cold crash, then do it after you're done dry hopping. That'll drop all the hop matter to the bottom as well.

If not, just rack from the middle, avoiding the trub on the bottom and pellet foam/leaves on top.

 

[bragona71]

I personally would use a bag, when your ready to bottle(or move to secondary) put it in the fridge for at least 24 hours to "cold crash" that does clear the beer up and drop everything to the bottom so you don't suck it up during racking.

 

[btbnl]

So your saying I can leave it all in the primary? Should I use a mesh bag or just go for it? I have also heard something about chilling it before moving it to the secondary to make all the particles settle to the bottom? Sorry I have only been brewing all grain for about a month and completely new to the idea of dry hopping...

Yes, you can leave in all in the primary; you can drop the secondary altogether in almost all cases.

You can use a bag (just be sure you can get it out of the fermentor's neck once the hops are wet), but it's also fine just to add loose hops.

Cold crashing for a few days is a good way to clarify your beer before any transfer - whether to secondary (if you must) or bottling bucket or keg.

 

[OUSooner]

Yes, you can leave it in the primary (most of us don't move to secondary for any reason other than bulk aging, adding fruit/cocoa/oak chips/etc.).

I only recently got into craft beer about 3 months ago. Been making extract and partials. My last two batches have been all grain. Have lots of experience with wine and that is the only reason I was using a secondary. Fining the brew seems to be easier for me. I love this website you guys always have great advice.

 

[bragona71]

I do not use a mesh bag for fear of infection. I've seen it happen too much. I just toss the pellets/cones right in there loose.

Did I mention we all have different ways of doing things, find what works for you and do it that way. I personally dry hop in a keg in a bag never had any problems, but I might be getting lucky, some have had issues so they do it a different way, neither is a wrong way

 

[Psylocide]

Did I mention we all have different ways of doing things, find what works for you and do it that way. I personally dry hop in a keg in a bag never had any problems, but I might be getting lucky, some have had issues so they do it a different way, neither is a wrong way

Dry hopping in the keg wouldn't concern me as much as a room temp bag floating in the primary with some oxygen present. Generally by the time my beer is kegged, it's only going to be around for ~2 weeks.

But yes, ask one question, get 100 different answers. Most suggestions are not wrong, but we all have our own methods.

 

[OUSooner]

Thanks guys all good advice. I tend to drink when I brew lol and usually come up with my own method. Good thing I have a helper and my Daughter writes everything down in our wine and beer journal.

 

[bragona71]

Thanks guys all good advice. I tend to drink when I brew lol and usually come up with my own method. Good thing I have a helper and my Daughter writes everything down in our wine and beer journal.

notes are a good thing! I have a journal of every beer I have done except one! (big drinking brew day) that one beer came out great and I have tried to make it again and never get it the same close but not the same! good luck and welcome to the hobby

 

[OUSooner]

notes are a good thing! I have a journal of every beer I have done except one! (big drinking brew day) that one beer came out great and I have tried to make it again and never get it the same close but not the same! good luck and welcome to the hobby

Thanks...

 

[VegasBrew1]

I love this post. Enjoying the work you performed IS one of the joys of home brewing. Cheers!

 

[OUSooner]

Yes I find it very enjoyable to drink a cold homebrew while making home brew

 

[OUSooner]

So last night I was able to bottle the Dunkel. Tasted great at bottling. I popped the top off my Imperial and it looked ready so I started raking it to the secondary. Yes I ignored the advice about not moving it. I'm just accustom to putting it in the secondary for fining. Got about half of the liquid moved and my daughter said "hey Dad that yeast is still active". Sure enough still had activity going on in the bottom half... So I slowly put the liquid back in the primary and closed it up. Hopefully the time I had everything opened up didn't introduce nasties or too much oxygen. Is there a way to be sure that fermentation is complete? Hell its been in there for almost 2 weeks.

 

[Psylocide]

It probably just got stirred up when you went to rack... I would've kept going, but what's done is done.

Is it done fermenting? At two weeks it should be.

 

[OUSooner]

It probably just got stirred up when you went to rack... I would've kept going, but what's done is done.

Is it done fermenting? At two weeks it should be.

Your probably right.. Ill go ahead and move it today and get the dry hops going...

 

[Psylocide]

Your probably right.. Ill go ahead and move it today and get the dry hops going...

Oh... wait, you're doing secondary?

Man, I don't think I'd move it again... I'd almost just throw the dry hops in there.

That's just my opinion, but probably already sloshed it around a bit and what-not. I dunno.

 

[OUSooner]

Oh... wait, you're doing secondary?

Man, I don't think I'd move it again... I'd almost just throw the dry hops in there.

That's just my opinion, but probably already sloshed it around a bit and what-not. I dunno.

I just need to get over my crazy idea that it has to go into a secondary... I guess I have been making wine for too long lol

 

[Psylocide]

I just need to get over my crazy idea that it has to go into a secondary... I guess I have been making wine for too long lol

The only reason I say that is because you don't want to introduce too much oxygen, if you started the siphon yesterday, then poured it back in, you've already introduced at least some oxygen and I wouldn't want to introduce more at this point.

Maybe someone else will come in and tell you the opposite, but I'm more of a KISS kind of person. The less I have to mess with it, the better.