I am Currently working on a double IPA with a predicted abv between 8%-9%..I am leaving it in one vessel. I was wondering if anyone thought 4 weeks in primary, then adding my dryhops and leaving for one more week before bottling, for a total of 5 weeks, would be enough time for the beer to be fully fermented and ready to package. Also going to leave bottled for 3 weeks before first taste.
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1 Answer
Yes. You'll likely be fully fermented within 1 week, if you have a healthy pitch of yeast. Two weeks should be more than enough. Gravity readings are your best option to understanding fermentation/attenuation, here.
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but it will not hurt it to leave in for 5 weeks before bottling right? I just want it to sit there for a good bit of time and really marry the flavors. I just don't want to ruin anything, i've been doing everything perfectly. Sadly, when i purchased the hydrometer i didn't realize i needed a tube for the beer (i thought it came with) and so i didn't have a big enough vessel to take the reading. This really bummed me out but like I said I've done everything to a T. Jul 7, 2015 at 15:58
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2It will not hurt to leave it for 5 weeks. I would recommend delaying the dry-hop addition until just one week before bottling, as you had planned, to retain as much hop character as possible.– jsledJul 7, 2015 at 16:06
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I plan on dry hopping one week before bottling for sure! If i want to cold crash, do i dry hop before or after? Jul 7, 2015 at 16:16
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1Dry hop then cold crash. Cold crashing encourages both the yeast and the dry hop particles to settle out, leaving behind a clearer beer. Jul 7, 2015 at 19:28
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I agree with @bughunter, but would recommend allowing at least a day or two after dry hopping for the yeast to consume the oxygen that came in with the dry hops. Then cold crash when you are ready. Jul 8, 2015 at 13:05