BostonJ
Well-Known Member
I'm making a Imperial IPA. Just transferred it from the primary to the secondary after two weeks in the primary. Dry hopped it. How long should I keep it in the secondary? Thanks!
Secondary Fermentation Question???
- Thread starter BostonJ
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Well, now that you've dry-hopped it, you don't really want to leave it terribly much more than a week or so. Rather than dry hop and then figure out how long to keep it in secondary, you really should dry hop once you decide it's ready to move on.
Generally, though, the usual questions apply: is the gravity stable, near where you expected it to be? How does it taste?
Generally, though, the usual questions apply: is the gravity stable, near where you expected it to be? How does it taste?
I like to dryhop about 5 days before packaging the beer, to maintain great hops flavor and aroma and avoid any potential "grassiness" from leaving the beer on the hops too long. So, in this case, if the beer is fairly clear and at FG and not changing, then I'd packaging in 5-7 days.
OldStyler said:
Yooper's a helluva fellow
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
And not being a guy, besides!
Yooper's a chick!?!?!?!
...that explains the football team...
Yoop's a girl!
JoeyChopps
Well-Known Member
Yooper isn't a girl she's just a awesome guy with long hair
BostonJ
Well-Known Member
Hey, my thread just jacked!!!
Ok, here's a more serious response. Yooper gave you good advice, as he said, dry hopping is usually the last thing you do, because the aroma from the hops are delicate and may disappear quickly.
That being said, depending on how big an imperial ipa you brewed, your beer will likely need to age some. A general rule of thumb is that the bigger the beer, the longer you need to age it.
It sounds like your beer is about 3 weeks old. You could taste it now and, adjusting for it being warm and flat, see if you think it could benefit from more time. If not, bottle, if yes, let it age for a few weeks, then taste again and see if it needs more hop aroma and dry hop again, if necessary.
If you do age it longer, you should rack off of the dry hops.
said, dry hopping is usually the last thing you do, because the aroma from the hops are delicate and may disappear quickly. That being said, depending on how big an imperial ipa you brewed, your beer will likely need to age some. A general rule of thumb is that the bigger the beer, the longer you need to age it.
It sounds like your beer is about 3 weeks old. You could taste it now and, adjusting for it being warm and flat, see if you think it could benefit from more time. If not, bottle, if yes, let it age for a few weeks, then taste again and see if it needs more hop aroma and dry hop again, if necessary.
If you do age it longer, you should rack off of the dry hops.
BostonJ
Well-Known Member
Thanks Pappers!!!
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