IPA Fermentation

[stratt]

New to home brewing. I have been reading this site for days and have seen several responses on fermentation schedules.

I did an IPA Extract / partial grain kit last Thursday, the fermentation was vigorous within 6 hours and would bubble every second. Today (Tuesday) the airlock has completely stopped and the top layer dropped. I transferred to a 2nd fermenter. The yeast cake at the bottom was almost 2 inches tall. I added dry hops, and wanted to know if I transferred to early, or if the transfer to 2nd fermenter is ok regardless

 

[photobru]

No, that's right for transferring to a secondary. You may have dry hopped a bit early, but I think that's mostly a matter of opinion.

 

[AkTom]

Being a fairly new brewer myself, but having read hours and hours here... I'll throw out a couple of points. Probably a little early to transfer to secondary. A lot of us (me too) don't bother with a secondary. Unless you are using lots of hola and glass carboy (with narrow neck, difficult to get lots of hops in). I usually wait 2 full weeks, then dry hop. Give the yeast time to clean up after themselves. You should be fine though. Relax and enjoy the process.
Tom

 

[jblack138]

I've got an IPA fermenting away as we speak. It's about the same time as yours as well. I brewed mine last Friday.

I plan on leaving mine in primary to see how it turns out. Tranfering to secondary seems to be a topic that is purely matter of opinion. I don't plan on dry hopping for another 12 days, but I've seen some recipes that go for longer dry hopping schedules. You very well could be on to something by adding them this early!

Good luck with it! I'm sure it'll turn out great!

 

[C-Rider]

It will be OK, but...I leave every brew in the primary for 3 week minimun. Some stouts for 4 or more. I've never used secondary...I dry hop in the primary. The less I have to mess w/ANYTHING, not just brewing the happier I am. I even cold crash in the primary on top of the dry hopping.

 

[railwalker]

My dry pellet hops mostly sank to the bottom of my carboy when I moved it on day 1. I've not experienced this before. Should I stir them up to contact the wort more?


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[railwalker]

Sorry, not wort, beer


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[Jim311]

No stirring! Don't want to oxidize the beer or let out any of that delicious hop aroma that you've got already. Also, in my opinion, transferring to secondary was a waste of time and an unnecessary potential opportunity for infection.

 

[jethro55]

That is pretty fast for a beginner, but you are probably fine if it hit FG (hydrometer). My 6% IPA schedule is 5 days primary, 4 more in secondary and into the bottle.

And in my opinion, your choice for secondary is an excellent process to use. I never skip that.

 

[flars]

What was the specific gravity when you racked to the secondary vessel?

 

[TheHopfather]

You'll probably be fine, provided the yeast was actually done doing its thing. You'll end up with beer.

I noticed my beer quality greatly improved when I started leaving the beer in the primary longer (3 weeks) and skipped the secondary. If you think about it, the secondary doesn't really serve any purpose but it does introduce some risks. You run the risk of oxidizing the beer as well as increase the chance of infection, and for what? Beer will drop just as clear in the primary and you can dry hop in the primary, I don't see the upside in a secondary.