I'm brewing an IPA (with citra). The recipe calls for 2 stage fermentation, but I may only do 1 this time. It calls for 1-2 weeks in primary, 1-2 weeks in secondary and also dry hop 3oz of citra 1-2 weeks before bottling (I'm presuming that can be concurrent). So tell me if this will be ok - 2 weeks in primary (a glass carboy, BTW), then dry hop, and then 2 more weeks, then bottle. Should that be ok, or is there a more scientific plan I should take? Or considering the dry hopping, would I be better in this case to actually use a secondary? I have the equipment for a secondary, but my last batch or two were so-so. I'm trying this time to eliminate any potential problems. So single fermentation seems "safer". Thanks!
Going with single stage fermentation this time - quick question
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I'd go 3 weeks in the primary ( check SG twice a day apart to make sure fermentation is done) to let the yeast clean up the beer and then dry hop for one week IN THE PRIMARY. Then 3 weeks in bottles to carbonate at abt 70*F
If your last batches were only so-so, did you control the temperature during the early part of the fermentation? The first 3 to 5 days are critical and when I learned to control the temperature then, my quality of beer went up.
Your beer will be done fermenting in about a week. Cleanup by the yeast will only take a couple more days but don't bottle yet, there is a huge amount of yeast in suspension yet so let it have some time to settle out. You could dry hop starting at the end of week 2 and leave the hops to do their thing for 3 to 5 days if you are in a hurry but you'll get better flavored beer if you wait until the end of week 3 to start the dry hop and leave the hops in for about a week.
Note: This beer is an IPA. If it has a higher OG than 1.060, you might need to stretch out the times I listed as big beers take a bit longer to complete.
+1^ to all the above.
For most beers there's no need or even a desire to rack to a secondary. The last two of the three "stages of fermentation," attenuation, and conditioning can be done in the same vessel, and is the preferred method on homebrew scale. It reduces risk of infection and oxidation (!) due to racking and sheer handling the beer. Most kits and (older) recipes still include directions for a secondary, and those parts can be safely ignored. Again for most beers, let them be. There are exceptions, such as long term bulk aging, some fruit additions, harvesting yeast, sours, etc. where a secondary is needed.
Just let the beer do its thing, don't even take gravity measurements until after 2-3 weeks in the fermentor. I'd take them 3 days apart IF the first reading is close to expected FG. Otherwise give them another week, in a warmer environment.
Keep your fermentation temps on the cool side for the yeast's range. It gives you so much better beer, that requires less "conditioning and mellowing" later on.
For most beers there's no need or even a desire to rack to a secondary. The last two of the three "stages of fermentation," attenuation, and conditioning can be done in the same vessel, and is the preferred method on homebrew scale. It reduces risk of infection and oxidation (!) due to racking and sheer handling the beer. Most kits and (older) recipes still include directions for a secondary, and those parts can be safely ignored. Again for most beers, let them be. There are exceptions, such as long term bulk aging, some fruit additions, harvesting yeast, sours, etc. where a secondary is needed.
Just let the beer do its thing, don't even take gravity measurements until after 2-3 weeks in the fermentor. I'd take them 3 days apart IF the first reading is close to expected FG. Otherwise give them another week, in a warmer environment.
Keep your fermentation temps on the cool side for the yeast's range. It gives you so much better beer, that requires less "conditioning and mellowing" later on.
Yes. I actually have a freezer with a temp controller. And I'm extremely careful with respect to cleaning. But I've been using a plastic carboy, then transferring to a secondary bucket. So I decided to go to a glass carboy and stick with a single fermentation. Just trying to eliminate anything that could be a problem.
Thanks everyone for the advice!
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EarthwormJim
Well-Known Member
That's a sounds like a red flag there. If you're doing secondary in a bucket, you are exposing a larger surface area of the beer to O2 which could cause more oxidation.
I am not anti-secondary but i think skipping it is a solid step for troubleshooting. If you decide to try to secondary again, use a smaller carboy or any vessel with a small opening you can fill almost to the top.
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