First brew IPA all grain time and fg?

[czmer1jw]

Hey all,
I'm a total noob to brewing and this app/website. I did my first brew about a week and half ago, which was an all grain ipa clone of hopslam. I had a few problems along the way as such as mash tun space. I ended up with about 2 1/2-3 gallons when I was shooting for 5 gallons. My og was 1.091 (the recipe calls for 1.096). After a week I transferred to a secondary (primary fermentation was completed). When I transfered I took a gravity reading it said 1.020 (recipe said 1.018). So after a few days (today I checked) it was 1.010. So I decide to put the secondary into the fridge. My question is that how long does it take you to from brew day to drinking day? Bc i feel like this is still to green to drink as it doesn't taste quite right or is that bc I did 5 gal recipe and only ended up with 3 gals?

 

[jtratcliff]

It takes as long as it takes... When the yeast are done, it's done. Gravity should be stable over a few days before you cold crash.

I tend to leave mine in primary for 3 weeks or so, and skip secondary altogether (unless adding fruit, harvesting yeast before a big dry hop, bulk aging, etc). Ideally, I then bottle and let condition for 2-3 weeks at 70F or so, then fridge for 1 week. The very loose rule of thumb is (3-2-1) in weeks for (ferment-condition-chill). In reality, after about a week in the bottle, I'll pop one in the fridge and try it as soon as it's cold. They get better the closer I get to 2-3 weeks @70 and 1 week in the fridge, though.

There are mash calculators that'll help you predict the volume needed for a given mash thickness... I like the "Can I Mash It" calculator from the Green Bay Rackers.

Edit to add:
just to clarify, Primary fermentation can be completed fairly quickly... a matter of a few days. The extended time in the primary fermenter is to let the yeast "clean up" secondary (and less desirable) fermentation products after they're done with the sugars. It can help reduce off flavors from a less than ideal ferment.

If you have your process down and have firm control over you fermentation temperatures and yeast pitch rates, and force carb in a keg, you can go grain to glass in under 2 weeks. I don't have it that together, so I let the yeast do a little more work for me.

 

[jtratcliff]

oh... and as for only getting 2 1/2 instead of 5 g, did you sparge at all? You should've been able to make up the missing volume with sparge or two...

 

[Sammy86]

I'm with @jtratcliff...three weeks in primary then cold crash and then keg. in the keg it takes about a week so for me 28 days grain to glass.

 

[czmer1jw]

Okay thanks all. I have two more batches going I'm just going to leave them in the primary for another 2 weeks (it's been a week already).

Also I found out what I did wrong on the mash tun. The other two batches I ended up with 5-5 1/2 gallons. I did a calculation wrong on the first batch.

 

[czmer1jw]

So since I already transferred the secondary to the fridge should I take it out and let it sit for a few more weeks? Or will it be fine if I keg it and let it sit in the keg/fridge?

 

[Sammy86]

It'll be fine in the keg...many people age their beers in the kegs inside or outside of the kegerator just put some gas in it and you're good to go.

Remember, IPA's are better young because of the hop flavor and aroma...it'll fade over time!

Cheers!

 

[czmer1jw]

So my air conditioner just went out. I have two beers fermenting (1 week) I have them in the basement (coldest area) but the temp is still 73 will they be fine?

 

[Sammy86]

So my air conditioner just went out. I have two beers fermenting (1 week) I have them in the basement (coldest area) but the temp is still 73 will they be fine?

You may and can't stress this enough MAY (I.e. Possibly) get some off flavors but you should be ok. I would try get it cooled down whether that's putting it in tub with water and ice/ice packs or wrapping a cold wet towel around it.

Either way I would try to keep the temp stabilized as much as possible.

 

[Puddlethumper]

So my air conditioner just went out. I have two beers fermenting (1 week) I have them in the basement (coldest area) but the temp is still 73 will they be fine?

The initial 72 hours is the most critical regarding off flavors from being too warm. Some brewers routinely ramp up the temperature a few degrees from starting temp after a week or so. This encourages the yeast to stay active leading to better attenuation.

I agree with Sammy86. As long as you aren't using Nottingham or another cold-loving yeast your beer will probably be fine. It would be ideal to drop it a few degrees but at this point it probably wouldn't make that much difference.

Cheers!

 

[czmer1jw]

Okay thanks, you guys are the best! I have a few fans going and I have one in my basement sink, so hopefully it will stay cold. Good thing I live in Michigan so the summers don't get to hot

 

[StLouBrew]

For what it's worth, I just wanted to pass along some kudos for jumping straight into all grain for your very first batch. I did extract and partial grain for about a year before making the switch. I think most all of us learn something, or at least figure out a new question to ask with each batch.

Cheers