Oxidation and Dry Hopping - Denny's Rye IPA

[bobbylaw]

I just moved my Denny's Rye IPA from the primary to the secondary and had a few issues...hoping I didn't ruin my beer. First, my racking cane and tube went squirrelly on me, so I had no choice but to carefully pour the beer from the primary bucket to the secondary. It went pretty well, but there was definitely some splashing. Then, I went ahead and added the Columbus (dry hops). They'll be in the secondary for the next four weeks before bottling.

Should I worry about oxidation because I poured it into the secondary? And by dry hopping too early (and having them in the beer for too long) will I lose the hoppiness?

Thanks for the help...I'm new at this. This is my first all-grain, so obviously I screwed up the part I was already familiar with!

 

[lpdjshaw]

Four weeks of dry hopping is a REAL long time to have the same hops soaking, I think you have a good chance of getting grassy flavors by doing that. As for pouring rather than racking into the secondary you're probably ok - sounds like you were pretty carefully.

 

[homebrewdad]

Pouring is less than ideal, even if you are careful - be ready to drink this batch fast.

If you run into issues where an auto shipon won't hold a siphon, try pouring alittle sanitized water down the tube; this stops air bubbles and gives you a good seal.

 

[ILBMF]

I wouldn't dry hop more than 2 weeks to avoid the grassy flavors either. If the beer wasn't finished fermenting yet the splashing may not be as bad as it could if fermentation was complete. Either way, it should be ok, just not as perfect.

 

[phoenixs4r]

Dry hop for 7-10 days. Then bottle/keg. IPAs are best young. I highly doubt it will be oxidized, but the more you worry about it the more you will THINK you notice it when in fact its probably not even there.

Had a buddy drop his carboy stopper into his Oktoberfest, claims it tastes like rubber. It doesn't, he just convince himself it does.

 

[bobbylaw]

Thanks for the help...just one more question (for now). My primary was only two weeks, so if I only give it another 10 days in the secondary before bottling, will I give it enough time to finish fermenting?

Thanks again.

 

[phoenixs4r]

Thanks for the help...just one more question (for now). My primary was only two weeks, so if I only give it another 10 days in the secondary before bottling, will I give it enough time to finish fermenting?

Thanks again.

You shouldn't look at time in a fermentation aspect. You have to take readings. If your gravity currently is where it should be are far as attenuation is concerned, then you are done and can bottle. Depending on your process the veer might taste young or 'green' but then again that depends on the recipe.

I generally drink my IPAs very young, but I use a lot of hops that mask any 'green' beer flavors as well.

 

[genes]

I haven't tried this but i have heard that a couple of pennies in your secondary will leach out oxidation.

 

[phoenixs4r]

I haven't tried this but i have heard that a couple of pennies in your secondary will leach out oxidation.

Copper in post fermentation situations accelerates oxidation.

 

[genes]

You are correct. See below from an article in the nytimes....

"He also pointed out that the Clef is a very expensive version of the copper pennies that home vintners have long dipped into wine to remove the cooked-egg smell of excess hydrogen sulfide."