Double dry hopping an imperial 'amber' ale

[BradTheGeek]

I have been fermenting an imperial ale (abit more amber than pale) for nearly 3 weeks now. At day 15 I took a reading, it was at 1.012 - 1.013 (after starting at 1.091). I tasted the sample it was very bitter from all the hops in the boil and very alcohol-y (a bit on the warm side, but not too bad.)

Even though it was still fermenting a slight bit, I dry hopped the next day. Dry hopping caused a small burst of increased activity. We are now at day 18, and fermentation appear to all but stopped. I am now at 1.011 - 1.012. I tasted today's sample. Certainly has better flavors, but still a bit warm from the high alcohol. I think I did lose some of the aromatics from my hops since it fermented some more. I plan on letting it sit on the trub for 2-3 more days, then cold crashing it for 2-3. It is being served in 3 1/2 weeks, so I am cutting it close on bottle conditioning/carbonation time.

I think the flavor is good, and I think it will mellow slightly, but I am considering adding a bit more dry hopping before the cold crash. I think the hop flavor is good, but my hope is that it will mellow some of the 'hot' alcohol if I hop more.

What do you guys think? More hops? I have a couple more oz of pellets in the fridge I can use.

 

[strambo]

Yes, moar hops, with what you wrote about the beer that makes sense.

 

[RonPopeil]

yeah you're on target. you need to age this a bit to get the alcohol bite to fade. while that's happening your aromatic hop flavors are going to disolve as well. dry hop this 4 days before bottling or add the hops to a muslin before kegging. while the beer carbs up the hops will return.

 

[BradTheGeek]

Thanks for the input. THis baby got some more Centennial, and will be bottling soon!