Jumped the gun in my dry hop.

[tplato12]

Hello fellow homebrewers, a question.
I guess out laziness, I decided to not move my yellow rose IPA clone to the secondary. It's been fermenting for 5 days at a friends house, so we set this as the day to take a reading and dry hop. The airlock was bubbling every three seconds so I knew it wasn't ready. Took the reading and it was about .025 there was a pretty good yeast cake on top and it wasn't done fermenting when I tossed in my hop bag. I closed up the lid on my primary and pushed in the middle to expel oxygen out. Can any bad come from the situation? I plan on letting it sit another 5-7 days.

 

[cegan09]

Only good things will happen. I throw the first dry hop for my IPAs in before the end of primary fermentation. It's always been really good. I throw a second one in a couple days later and then package.

Edit: there is talk in the north east IPA thread of guys throwing in a dry hop addition BEFORE the yeast take off. There's some fun bio/chem talk about how various hop oils interact with the yeast during fermentation and this can help with flavor/aroma.

 

[jerbrew]

Well ignoring the secondary for an IPA is a solid choice first off. Good news is that it's not the end of the world. there is a school of thought that dry hopping with a few points left will alter the flavor of the end product (bio transformation kinda stuff dunno never tested it) and reduce the effects of oxygen introduction since the yeast is still active (brulosophy has some stuff out there you can read and think about). However, you're probably a bit more than a few points away (my guess is another 12-15 points). it wont kill the brew but all that CO2 coming out of the beer may scrub some to most of those precious volatile aroma compounds we crave so much in an IPA. Let it finish doing its thing and taste it. If you're happy with it move on if not (and this is what i'm guessing i'd do) add a smaller dry hop addition for 3-5 days to "livin' up the dry hop character. Good luck.