How long should my IPA stay in primary?

[universitybrewer]

A lot of people are suggesting long fermentation times for ales, but also that IPAs might be different. I'm not doing a secondary, just bottling right after.

 

[unionrdr]

IPA's are no different than other ales,save for the bigger load of hops. It takes 2-3 weeks or a lil more to ferment down to FG & settle out clear or slightly misty before dry hopping one week.

 

[C-Rider]

If you are not in a rush let it sit for 3 weeks. Other wise you could do the SG test to determine if it's done.

 

[universitybrewer]

That sounds good, I'll give it three weeks then

 

[slapnutz]

You don't want ipas top go months or the hops may fade (I think). But beyond that you're golden

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[Greg1820]

I would caution against letting the IPA sit too long on the yeast pack. I like a variety of IPA made with different hops, but I do think that the yeast character should not be overbearing. If you let your brew sit on the yeast for more than 3-4 weeks, it could pick up some musty yeast character that might be great for a rich amber, but not so hot for a crisp IPA.

If you don't mind the extra effort, I'd suggest that you rack it after 2 weeks and then let it sit in the secondary for another 2-3 weeks.

I'm also not a fan of dry-hopping as I've seen many new brewers contaminate their batches at this stage.

Cheers!
Greg

 

[Ianflean]

Maybe i'm doing it wrong (only on my 4th brew), but i've found 7 days then add dry hops (I do 7 days), then bottle.

They've all come out really well.

Maybe I should try leaving it another week before dry hopping...

 

[kharper6]

It depends on your fermentation conditions. I do a stir plate starter, I over pitch by about 10% (I like fruity esters, sue me). If you can control your fermentation temp, you can get some ridiculous fermentation times as long as you aren't going crazy on the gravity.

My 1.065 IPAs will usually finish fermenting in 4-5 days. I do two or three dry hop additions at 48 hours each, keg, cold crash+carbonate for 3 or 4 days, then serve and it is perfect.

I seem to be a rarity in this case though, I see a lot of people having trouble reaching desired FG.

 

[slapnutz]

This is the first I've heard of someone using a stir plate in primary. Makes perfect sense,but is in fact a first for me.

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[Euphist]

The stir plate is used for the yeast starter, not the primary.

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[unionrdr]

I dry hop in primary & my IPA's take 3-4 weeks to be ready to bottle after the dry hop. No musty yeast anything. I just bottle asap after dry hopping.

 

[CrystalShip]

There are hardly any beers that will take three weeks to get to F.G. unless the person is underpitching or pitching unhealthy yeast. IPA's are best as fresh as possible, I would never dream of letting one sit in a fermenter for a month. Just make a yeast starter and aerate well... I bet it doesn't take longer than a week. Let your hydrometer be the guide. I just kegged a Double IPA I made... went from 1.074 to 1.010 in four days.

 

[CrystalShip]

Maybe i'm doing it wrong (only on my 4th brew), but i've found 7 days then add dry hops (I do 7 days), then bottle.

They've all come out really well.

Maybe I should try leaving it another week before dry hopping...

I would say you are doing it right. Time is not a friend to hop aroma and flavor

 

[unionrdr]

You're overpitching like mad if your beer goes from 1.074 to 1.010 in 4 days flat,seems to me. But 3 weeks to get to FG & settle out clear or slightly misty is NOT underpuitching,pitching sick yeast,etc. It's just the amount of time the average yeast pitch takes. And I rehydrate the 11g packets before pitching into,say a 1.060 OG beer, That's def not underpitching. I notice those yeast pitch calculators tend to be very heavy handed with pitch rates.

 

[CrystalShip]

You're overpitching like mad if your beer goes from 1.074 to 1.010 in 4 days flat,seems to me. But 3 weeks to get to FG & settle out clear or slightly misty is NOT underpuitching,pitching sick yeast,etc. It's just the amount of time the average yeast pitch takes. And I rehydrate the 11g packets before pitching into,say a 1.060 OG beer, That's def not underpitching. I notice those yeast pitch calculators tend to be very heavy handed with pitch rates.

I would have to disagree. George Fix states that an ideal yeast pitch for an ale to be .75 million cells, per mL of wort, per degree plato. 1.060 is 15plato... so 750000x18927 (5gal)x 15 = 212,929,875,000 cells (about two wyeast smack packs worth). A one liter stir plate driven starter with one smack pack should yield about this many cells in about 18hrs, which is about how I do it. 1.074 is about 18.5plato, so... 750000x 20817 (5.5gal)x 18.5 = 288,842,812,500 which would take about an 1700ml stir plate driven starter. I pitched about 1500ml...so I may have even underpitched a little. This is just how I do it....at the end of the day, if you are making beer that you enjoy...that is all that matters

 

[kharper6]

That ^

I consistently hit terminal gravity at 5-6 days, sometimes less.

This started happening once I went all grain and started stir plating my starter. Like I said, I over pitch slightly but I have not had any issues with it.

 

[Queequeg]

Fermentation time depends on the yeast strain and fermentation conditions as well as pitch rate and yeast health.

My current fermentation has taken 21 days to reach FG, and it wasn't under pitched and the ferm temps were stop on.

Basically it takes as long as it takes, fermentation is a biological system with many variables. That said if it was taking more than 4 weeks I would move it off the cake just to be safe.

 

[CrystalShip]

Fermentation time depends on the yeast strain and fermentation conditions as well as pitch rate and yeast health.

My current fermentation has taken 21 days to reach FG, and it wasn't under pitched and the ferm temps were stop on.

Basically it takes as long as it takes, fermentation is a biological system with many variables. That said if it was taking more than 4 weeks I would move it off the cake just to be safe.

Interesting. What yeast strain were you using for that batch?

 

[unionrdr]

Not to mention that properly rehydrated dry yeast packet would have more yeast cells than a liquid smack pack. I don't get any off flavors or smells when it takes 3 weeks to hit FG & clear up.

 

[Queequeg]

Interesting. What yeast strain were you using for that batch?

wyeast ESB 1968. I made a thread about it. At first I thought maybe an infection, but nope just took its time.