Also - when I check the gravity using the hydrometer doesnt opening up the tub let a lot of oxygen get to the beer? Is there a trick to checking the gravity without having this happen or am I missing something? Sorry for all the stupid questions - I really appreciate all the help!
Roberts likes this. I leave my standard ipas for 3 weeks total in the primary and then bottle with no secondary. The only time I open the bucket is to add the dry hops with days left. I usually take a gravity reading right before I bottle just for information purposes. I have bottled after 2 weeks but I was more careful taking gravity readings to make sure it was done.
Those batches I found ended up needing more bottle conditioning time than usual and I didn't notice much of a difference with hop flavor and aroma by the time they were ready to drink. I prefer the 3 weeks with very little to no worry of bottle bombs and just letting it sit instead of opening the fermenter more than I need to. GreenKrusty likes this. DaveOrlowski Initiate Mar 11, Wisconsin.
My typical routine is 2 weeks primary, purge the secondary with CO2, rack to seconday for 2 weeks with dry hops and cover it with a blanket of CO2. Then straight to the keg!! Ford likes this. MLucky Initiate 0 Jul 31, California. A little more doesn't hurt. And how would you guys adding the sugar mixture before bottling if I already have it in my big tub?
I imagine just pouring the sugar mix into the batch wouldnt result in it being evenly distributed throughout the batch but i definitely dont want to stir it right? Could I put the sugar mix into the secondary a glass carboy and then siphon the beer into there and then into the bottles or would that still result in a lot of oxidization?
PortLargo Devotee Oct 19, Florida. I've tried to light a lighter inside after beer's been fermenting in there, and it won't light, which means there's lots of CO2 inside the freezer.
Well that CO2 came from inside the fermenter s , and CO2 is heavier than plain old oxygen containing air, so given the lid is still on the fermenter s , there's not a whole lot of oxygen that can possibly reach the beer. As long as you don't mess with it. If I dry hop I crack the lid just barely enough to insert the hops, then close it right back up. We also fine the beer, that is mix in an additive to help it clarify or even run it through a filter.
Be patient. Aging a little longer reveals the depth and true heart manifested within a carefully crafted beer. Yes I accept to receive your emails don't worry I won't spam you and you can unsubscribe anytime. Jonas Rembert. Receive my free exclusive homebrewing tips, recipes and stories. About The Author. I got my start in the backyard in Weaverville, NC which were my fondest memories.
I opened two breweries I built in Green Man and French Broad respectively, both still extant. The hop aroma of an IPA or typical wheat beer aroma masks a bit the harsh off flavor of young beer. The dry-hop or wheat beer aroma does usually decline with time. Therefore, I recommend drinking them fresh. For an IPA, I dry-hop for one week when the main fermentation is over usually three days after pitching the yeast. After dry-hopping, the beer can be filled to kegs or bottles.
With sugar, the carbonation takes around one week. From now on, the beer is drinkable. Usually, the aroma of an IPAs improves a bit over the first few weeks and declines then. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. How long should I condition an IPA? Ask Question.
Asked 8 years, 11 months ago. Active 4 years, 4 months ago. Viewed 28k times. Improve this question. Add a comment. Active Oldest Votes. Again, you want one week in primary, and then weeks in secondary. Lagers ferment differently than ales, and sometimes require special equipment. The main difference is that lagers ferment a good deal colder than ales do. The colder temperature greatly slows the fermentation process, so extra time is required both in the primary for the beer to fully ferment, and in the secondary for maximum clarity.
For lighter lagers such as our Czech Pilsner, Midwest suggests months in the primary, and months in the secondary. Most of the brewers at Midwest will keep a light lager in the secondary for at least 2 months. Amber lagers such as our Oktoberfest, take just a little bit longer to ferment than light lagers. It takes just slightly longer for the flavors to blend and mellow. Traditionally, this style is brewed in May and tapped or bottled in late September or early October, or roughly six months.
Some extra time in the secondary will go a long way toward improving the quality of an amber lager. Most but not all dark lagers are higher in alcohol. Most of the medium gravity recipe kits sold by Midwest contain 6 lbs.
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