Planning my first New England style IPA soon.
I know that Conan and 1318 yeast have been popular for this style. I don't have access to those at the moment, so wondering if anyone has had experience with Omega 052 (DIPA Ale Yeast)? Thoughts for this style?
Also, I read everywhere that one key step for this style is to do one of the dry hop stages near the end of primary fermentation, but while still actively fermenting. I also see that many of the first dry hop additions noted on recipes say at 5 days. I'm assuming this means 5 days from bottling/kegging?
So does this mean only a 7 day overall ferment, from pitching to bottling/kegging? Or am I understanding this wrong? If so, what's the dry hop timeframe as well as the overall time in the fermentor?
Thanks!
I know that Conan and 1318 yeast have been popular for this style. I don't have access to those at the moment, so wondering if anyone has had experience with Omega 052 (DIPA Ale Yeast)? Thoughts for this style?
Also, I read everywhere that one key step for this style is to do one of the dry hop stages near the end of primary fermentation, but while still actively fermenting. I also see that many of the first dry hop additions noted on recipes say at 5 days. I'm assuming this means 5 days from bottling/kegging?
So does this mean only a 7 day overall ferment, from pitching to bottling/kegging? Or am I understanding this wrong? If so, what's the dry hop timeframe as well as the overall time in the fermentor?
Thanks!