Kuckoo
Well-Known Member
Hello all. I'm a long time lurker here. I can usually find the info I need without the need to post, but I really need input on this one.
Here is my issue: I recently had a mental lapse and transferred a high gravity beer to a secondary prematurely. I thought it had been in the primary for 3 weeks when it was actually only 2 weeks. I transferred it onto 1oz. each of cascade/citra and 2oz. bourbon aged oak cubes.
I realized my error halfway through the transfer after the beer already came into contact with the hops. I said a brief prayer and took a hydrometer reading of 1.030. My expected FG should be around 1.018. I haven't taken another reading since the transfer 10 days ago but the airlock still has activity every 10 seconds or so. Everything that I've read indicates potential "grassy" flavors resulting from dry hopping too long. I would love to just let this sit, but I'm worried I will get the "grassy" flavor from leaving the hops in beyond 14 days. I'm not too concerned about the oak.
Will the fermentation still taking place consume the hop oils and negate the potential "grassy" flavor?
Should I bring the temperature down to put the yeast in suspension? Transfer again? Any advice is very much appreciated.
Below is the partial mash recipe. I was shooting for a black IPA with ingredients I had on hand, but it's probably more of a hoppy porter.
Size: 5.00 gal
Original Gravity: 1.084
Terminal Gravity: 1.019
Color: 30.48
Alcohol: 8.54%
Bitterness: 111.0 IBU
Ingredients:
5.0 lb American 2-row
.5 lb Crystal 75
.375 lb American Chocolate Malt
.375 lb Rye Ale Malt
.375 lb Carafa Special® TYPE II
4.5 lb Dark Dry Extract
4.0 oz Dry Light Extract
4.0 oz Corn Sugar @ Flameout
2.0 oz Warrior® (13.7%) - added during boil, boiled 75.0 min
1.0 oz Centennial (8.9%) - added during boil, boiled 20.0 min
1.0 oz Cascade (6.4%) - added during boil, boiled 10.0 min
1.0 oz Centennial (8.9%) - added during boil, boiled 5.0 min
1.0 oz Citra (13.4%) - added during boil, boiled 0.0 min
White Labs California V ale yeast
Secondary:
1.0 oz Cascade (6.4%)
1.0 oz Citra (13.4%)
1.5 oz Aged bourbon oak chips
Here is my issue: I recently had a mental lapse and transferred a high gravity beer to a secondary prematurely. I thought it had been in the primary for 3 weeks when it was actually only 2 weeks. I transferred it onto 1oz. each of cascade/citra and 2oz. bourbon aged oak cubes.
I realized my error halfway through the transfer after the beer already came into contact with the hops. I said a brief prayer and took a hydrometer reading of 1.030. My expected FG should be around 1.018. I haven't taken another reading since the transfer 10 days ago but the airlock still has activity every 10 seconds or so. Everything that I've read indicates potential "grassy" flavors resulting from dry hopping too long. I would love to just let this sit, but I'm worried I will get the "grassy" flavor from leaving the hops in beyond 14 days. I'm not too concerned about the oak.
Will the fermentation still taking place consume the hop oils and negate the potential "grassy" flavor?
Should I bring the temperature down to put the yeast in suspension? Transfer again? Any advice is very much appreciated.
Below is the partial mash recipe. I was shooting for a black IPA with ingredients I had on hand, but it's probably more of a hoppy porter.
Size: 5.00 gal
Original Gravity: 1.084
Terminal Gravity: 1.019
Color: 30.48
Alcohol: 8.54%
Bitterness: 111.0 IBU
Ingredients:
5.0 lb American 2-row
.5 lb Crystal 75
.375 lb American Chocolate Malt
.375 lb Rye Ale Malt
.375 lb Carafa Special® TYPE II
4.5 lb Dark Dry Extract
4.0 oz Dry Light Extract
4.0 oz Corn Sugar @ Flameout
2.0 oz Warrior® (13.7%) - added during boil, boiled 75.0 min
1.0 oz Centennial (8.9%) - added during boil, boiled 20.0 min
1.0 oz Cascade (6.4%) - added during boil, boiled 10.0 min
1.0 oz Centennial (8.9%) - added during boil, boiled 5.0 min
1.0 oz Citra (13.4%) - added during boil, boiled 0.0 min
White Labs California V ale yeast
Secondary:
1.0 oz Cascade (6.4%)
1.0 oz Citra (13.4%)
1.5 oz Aged bourbon oak chips