brewmathew
Active Member
- Joined
- Oct 13, 2013
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I have 5 gallons of a black IPA which has been in the primary for 7 days. I am a fairly new brewer (about 8 extract recipes) and my typical process has been to leave in the primary for 3 weeks, which takes out the doubt of whether fermentation is complete and reduces checking gravity too often which could add infections.
In any case, the recipe calls for dry hopping which I plan to do for 7 days and I also want to cold crash this beer, which will be new to me. The help I am looking for is:
- Do I dry hop once FG is reached or do I dry hop when bubbling has slowed but still active to make sure head space is filled back in with C02? By the way the OG is 1.070. I also do not want to end up with dry hopping complete only to find out I am still way off my FG targets.
- If I plan to dry hop for 7 days before racking, should it be 1) 5 days fermenting temp plus 2 cold crashing days or 2) 7 days fermenting temp plus an additional 2 cold crashing days.
- I temp control at about 67 for the entire fermentation schedule. My garage is in the high 50's to low 60's. When I dry hop should I keep the temp control on or adjust the temp at all? My plan is to cold crash in my keezer at 42 degrees.
I have searched the forums on this one and I am still confused on scheduling.
In any case, the recipe calls for dry hopping which I plan to do for 7 days and I also want to cold crash this beer, which will be new to me. The help I am looking for is:
- Do I dry hop once FG is reached or do I dry hop when bubbling has slowed but still active to make sure head space is filled back in with C02? By the way the OG is 1.070. I also do not want to end up with dry hopping complete only to find out I am still way off my FG targets.
- If I plan to dry hop for 7 days before racking, should it be 1) 5 days fermenting temp plus 2 cold crashing days or 2) 7 days fermenting temp plus an additional 2 cold crashing days.
- I temp control at about 67 for the entire fermentation schedule. My garage is in the high 50's to low 60's. When I dry hop should I keep the temp control on or adjust the temp at all? My plan is to cold crash in my keezer at 42 degrees.
I have searched the forums on this one and I am still confused on scheduling.