If you have been following along I recently brewed another Golden Wheat Red IPA – with a twist! More hops!
I transferred the beer from the primary fermenter into the secondary while adding an ounce of Centennial hops – dry hopping the beer. As is my habit, I pull a sample and checked the gravity and yes, the taste. The gravity is close to the expected final gravity, that is a good thing. The taste…..I have to pat myself on the back….if the final product comes close to the sample it will be an outstanding beer!!!!!
I would love to have posted on the day of the transfer but work was calling and I had to head off to Paris for a few days. Rough duty but someone has to do the dirty work. Now the beer sits for 5 days or so at 64 degrees F and then I will crash it to 34 F to clear it up and drop the sediment to the bottom. I will keg 6 Liters into one of my minikegs and bottle the rest. Now the wait….first taste of the beer will be at the end of January for for the Super Bowl.
Enjoy a night shot of the Eiffel tower from my recent trip.
Eiffel Tower lit up with Christmas lights in Paris, Texas
Drink Local and Drink Responsibly
2014 – My focus will be championing the “Drink Responsibly” element of my blog!
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!
Transfer from primary fermenter to the secondary and hop pellets floating on top.
Hop pellets floating on top of the beer – kinda look like the rabbit pellets we fed them!
Evidence of the Krausen on the sides… gotta be a good beer.
I bet some of you are thinking, is he going to drink that? Yes I am!
Drink Responsibly and Drink Local