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My routine is to dry hop in that primary towards the end of fermentation. At fermentation temperatures. Then I rack to a keg (or a secondary in your case) to add my gelatin. But there is no "aging". Its an IPA. I want it to go from fermenation to dry hop to serving as quickly as I can.


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I've always done finings after all fermentation addition schedules have completed. Most finings work best during or after cold crash. You want your hops to be warm and suspended for their dry hop duration for best results.


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For taste and aroma, 4 to 7 days of dry hopping are optimal. For clarity I prefer to give isinglass 7 to 14 days. Probably it's the same with gelatin, these are similar. Thus, I obviously add gelatin first, hops second. One more thing. If you want to rack to secondary, strongly consider adding gelatin after racking. I guess you will be using another bucket ...


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I'm with everyone else. 5-7 days. To get that super hoppy aroma though, I've only been able to get that by using a hop back with first-wort and dry-hopping (clone W. Coast ipa, greenflash). For less than $30 I built a hop back and filtered the wort through loose leaf hops of the same or similar variety I was already pellet-hopping, just prior to chilling, ...


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You should be get a pretty good hop aroma with just dry hopping for the last couple of days in primary. That's always been my plan of attack and it's worked well compared to dry hopping at other periods of primary.


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The best way to really start developing your own recipes is by getting (and reading) Brewing Classic Styles. In my opinion, this is one of the best recipe books because it not only has excellent recipes, but also has insights on how the recipes were built and what you might do to tweak it. Incredibly invaluable resource to own. The single best brewing book ...


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YMMV, but when we do it, we'll actually wait until primary is nearly finished before dry hopping. If you move to secondary, you could actually pull it off the yeast cake for re-use without getting a ton of hops stuck in your yeast. 4-7 days is good at the end of primary/beginning of secondary should get you want you're after. If you're looking for a HUGE ...


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Trial and error. There is no definite answer. I haven't achieved yet great aroma, so far dry hopped in primary in last couple days. I would add 5 oz per 10gl. Read an article saying its better to dry hop it in keg or closed vessel. Aromas can escape with CO2.


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A fellow turned me onto Brewtarget to help me calculate the specifics of my batches. It's also has some sample recipes to start with. Might help you.


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You want your beer to be hoppy-fresh... Unfortunately, hoppy profile fades away with time. I'm not sure at what rate, but trust me, there is a difference in freshly brewed IPA (brewery fresh) vs the 1 or 2 month old. If you save couple of bottles for the future, you can compare. So, usually when you look at the recipes, it says to dry-hop it in last 5-7. ...


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I use The Recipator for estimating gravity, IBUs, and color. This tool provides general ranges for various styles, including IPAs. You should notice the style guidelines for IPA top out at about 7.5% ABV. If you want something a little stronger you'll need to add some extra fermentables and I'd recommend boosting the IBUs in the same proportion. (I.e., if ...



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