IPA Fermentation Question

[COMABEER]

Started a batch of IPA just over a week ago the primary fermentation has finished and I plan on letting it ferment for another two weeks before I rack it into the keg. It's now at 63, is that to low a temp to let it ferment at?

Below are the details to the batch.

.Shadowboxer

Style: American IPA OG: 1.062
Type: Extract FG: 1.014
Rating: 0.0 ABV: 6.29 %
Calories: 202 IBU's: 39.92
Efficiency: 70 % Boil Size: 2.75 Gal
Color: 15.3 SRM Batch Size: 5.00 Gal
Preboil OG: 1.124 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 7 days @ 68.0°F
Secondary 14 days @ 72.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
8.00 lbs 79.50 % Pilsner Liquid Extract 60 mins 1.036
1.00 lbs 9.94 % Wheat Malt, Dark 60 mins 1.039
12.00 ozs 7.45 % Caramel/Crystal Malt - 60L 60 mins 1.034
5.00 ozs 3.11 % Fawcett Pale Chocolate 60 mins 1.030

Hops
Amount IBU's Name Time AA %
1.00 ozs 23.20 Galena 60 mins 13.00
1.00 ozs 9.06 Columbus (Tomahawk) 10 mins 14.00
1.00 ozs 4.63 Simcoe 5 mins 13.00
1.00 ozs 3.03 Amarillo Gold 5 mins 8.50

Yeasts
Amount Name Laboratory / ID
1.0 pkg California Ale White Labs 0001

Additions
(none)

Mash Profile
(none)

Carbonation
Amount Type Beer Temp CO2 Vols
5.7 psi Force Carbonation 40.0°F 1.90

Notes

www.iBrewMaster.com Version: 1.531



Sent from my iPad

 

[kallen]

WL001 optimal range is 68-73, which is just that, optimal. It's still an ale yeast that will ferment at lower/higher temps. What temperature did it get up to during active fermentation, that is more pertinent? At the lower end of the optimal range you will produce phenolic flavors and at the higher end you will produce more esters. During the flocculation stage, cooler temperatures work better for clarifying the beer.

I have used this yeast a lot, and gotten both flavors in mild tempered doses. It is a good versatile yeast and the only time I have had a problem with it is when I shook the carboy once active fermentation slowed down, and it must have sucked air into the air-lock because the beer tasted oxidized.

Don't do what I did, don't shake your carboy!

 

[choosybeggar]

I usually use wyeast american ale for this style (which I think is similar to White Labs Cal Ale) and 63 F is great for the primary ferment. Produces a nice clean beer. I suggest raising the temp to 65-67 after active fermentation completes. Helps the yeast metabolize diacetyl.

 

[bobbrews]

It will not really "ferment" during the additional 2 weeks you plan on giving it... Rather, it will condition and smooth out. The yeast will clean up their off flavors, and then drop bit by bit. Time and gravity will help to clear the beer without cold crashing.

Typically, you want to ferment AIPAs in the low to mid 60s for the first week or so, then raise the temp. slowly to 66-68 F and hold it there until you're ready to rack, 1-3 weeks later depending. I would recommend adding a 2oz. dryhop to this beer during the last week at 66-68 F.

 

[Yooper]

It will not really "ferment" during the additional 2 weeks you plan on giving it... Rather, it will condition and smooth out. The yeast will clean up their off flavors, and then drop bit by bit. Time and gravity will help to clear the beer without cold crashing.

Typically, you want to ferment AIPAs in the low to mid 60s for the first week or so, then raise the temp. slowly to 66-68 F and hold it there until you're ready to rack, 1-3 weeks later depending. I would recommend adding a 2oz. dryhop to this beer during the last week at 66-68 F.

Bob took the words right out of my mouth! It's fine at cool temperatures for fermentation (and actually preferred), then it's good to let it rise up a bit if you can. If not, that's ok.

This beer needs some dryhopping, though, and 65-68 degrees is the preferred temperature. I normally dryhop 5-7 days before packaging the beer, so I'd add dryhops at that time.

 

[COMABEER]

Bob took the words right out of my mouth! It's fine at cool temperatures for fermentation (and actually preferred), then it's good to let it rise up a bit if you can. If not, that's ok.

This beer needs some dryhopping, though, and 65-68 degrees is the preferred temperature. I normally dryhop 5-7 days before packaging the beer, so I'd add dryhops at that time.

I've never dry hopped before, do certain hops give a better result in the dry hop stage than others?

 

[bobbrews]

A little cooler than room temperature is fine. You just don't want the dryhopped beer to linger in the 70s or the low 60s, which is why we said somewhere around 65-68 F is perfect.

Edit: I read that as "do certain temps. give a better result"...

For American IPAs... any hop from the American Pacific Northwest tends to do well in the dryhop, whether high alpha or not, it is of no consequence. Alpha Acids are not being isomerized in the cold beer when these hops are used for dryhopping. So it's really about location, freshness, and what you enjoy the aroma of.

 

[WhiteDog87]

I've never dry hopped before, do certain hops give a better result in the dry hop stage than others?

typically lower alpha hops but its really a matter of taste. Go smell a bunch of different hops at the LHBS and see what you like. I like amarillo and cascade but you can use anything. Some people actually prefer the higher alpha hops for dry hopping, but its just that, a matter of preference