grittanomyces
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- Joined
- Jun 12, 2014
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In general. I know the answer tends to be "it depends", but I recently took some guff that I kegged my IPA too soon, after 1 week in primary and 1 week of dry-hop/secondary. The claim is "2 weeks of secondary for IPAs". I know that's probably not absolute, but what's the rule of thumb or how do you know how long to go?
They may have a point, I did overlook the fact that when bottling, it would be at room temperature for a week or 2 and thus the remaining yeast would be conditioning the beer, whereas in a cold keg the yeast obviously are completely dormant.
I think the beer is tasting better every day from the keg, but it does have a slightly unpleasant bitter spicy note on the finish (though it is fading a bit), that I'm not sure is from being young, or because I mistakenly relied on a meat thermometer and had the grains end up steeping too hot. It is a really dry spicy-hot bitterness all the way to the back of the throat, that I haven't experienced from even the most bitterly hopped beers.
But regardless of how this beer turned out, just wondering some general info on how you determine how long you go before going to keg with an IPA?
They may have a point, I did overlook the fact that when bottling, it would be at room temperature for a week or 2 and thus the remaining yeast would be conditioning the beer, whereas in a cold keg the yeast obviously are completely dormant.
I think the beer is tasting better every day from the keg, but it does have a slightly unpleasant bitter spicy note on the finish (though it is fading a bit), that I'm not sure is from being young, or because I mistakenly relied on a meat thermometer and had the grains end up steeping too hot. It is a really dry spicy-hot bitterness all the way to the back of the throat, that I haven't experienced from even the most bitterly hopped beers.
But regardless of how this beer turned out, just wondering some general info on how you determine how long you go before going to keg with an IPA?