I should not read any more! If you have been following along I am brewing an “inspiration” IPA based on my mistaken read of the chalkboard at the Lengthwise Brewery Pub out in the Marketplace, Bakersfield, California. The ale is designed to be a “Golden Wheat Red IPA” based o the combined three individual local beers on tap. I failed to report that the bartender had poured a mixed blend for some customers who gave the blend high marks. I just decided to try and brew that blend. Post with recipe located here;
So here is my dilemma. I transferred the beer into the secondary carboy with 1 ounce of Amarillo hop pellets sitting on the bottom. Once the beer was transferred, I gave the carboy a nice swirl to get the pellets to settle. I then carried it out to my temperature controlled chest freezer. I now need to decide on a temperature scheme/schedule during the dry hopping phase. From my exploration of the web I find too many choices, schemes, schedules and opinions!
- Two days at room temperature and then crash to 35 degrees for up to two weeks.
- Five to seven days at low room temperatures then rack off and package.
- Five to seven days at room temperature and then crash to 35 degrees for 2 days prior to packaging.
- And too many variations to list!!!
My choice – the logic I like is; hold the beer at a temperature that will allow the aromatic oils in the Amarillo hops to best express their amazing aroma. So, five days at 65-67 degrees then crash to 35 degrees for a couple of days to aid in clarifying the beer before I bottle. I am convinced that the beer will be very good!
While racking the beer into the secondary I noted that the fermentation was vigorous – the Krausen was thick and reached the lid of the primary. I guess that I was lucky that it didn’t lift the lid or fill the airlock. Note to self: consider a blow-off tube next time for the early yeast activity!
I bet some of you are thinking, is he going to drink that? Yes I am!
Drink Responsibly and Drink Local