JohnV3 Posted April 29, 2011 Share Posted April 29, 2011 I know I am supposed to add the dry hops once fermentation has completed....the fermenter has stopped bubbling (it's been a week) however when I took off the lid off my Black IPA, there was still a thick layer of krausen (??)...should I wait another couple of days for it to reside before I throw in the bag of pellets or can I just toss 'em in now? Thanks in advance. Link to comment Share on other sites More sharing options...
Guest Posted April 29, 2011 Share Posted April 29, 2011 I would throw them in about 3-4 days before bottling/kegging. Most people throw them in at about 72 hours before (3 days). Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 30, 2011 Share Posted April 30, 2011 I usually throw them in after 3 days sometimes a bit later if I'm busy. As long as they are in the wort for at least 7 days I'm happy. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 30, 2011 Share Posted April 30, 2011 i try to throw them in right after the high krausen dies back with intentions of bottling on day 14-21. at the temperature i keep the brewery the krausen dies back around day five. Link to comment Share on other sites More sharing options...
JohnV3 Posted April 30, 2011 Author Share Posted April 30, 2011 it's been 8 days now and my krausen is still sitting there...I had a SG of 1056 and I used a wyeast american Ale II....I would have thought all the activity would be over by now...especially with the room at about 20 degrees or thereabouts...[crying] Link to comment Share on other sites More sharing options...
Muddy Waters Posted May 1, 2011 Share Posted May 1, 2011 What is the gravity now John? Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted May 1, 2011 Share Posted May 1, 2011 hi john, this is an interesting point for me. i think the fact your krausen is still there is a good thing. to me it means "things" are happening. you mentioned the room temperature was 20C. room tempurature and temp. of the brew are two different things. i think that the brew generates it's own heat as long as fermentation is still happening. generally 2-3C warmer than the room's temperature. these days i am brewing at 13-15C (room temp.)with cooper's ale yeast. the temp. of the brew is 17-18C. the brew in the primary is a can blonde/BE1 @ 5 days and the krausen is just fading now. anyways, throw the hops in and she'll be right, mate![biggrin] chad Link to comment Share on other sites More sharing options...
JohnV3 Posted May 1, 2011 Author Share Posted May 1, 2011 Just took a reading....still a very high 1018, I thought it would have been lower or will it continue to go down over the next week or so (I've never taken a mid-fermentation reading!!) Link to comment Share on other sites More sharing options...
Muddy Waters Posted May 1, 2011 Share Posted May 1, 2011 I usually throw the hops in at the tail end of fermentation and while the krausen is still present and it works fine. Are you sure it is krausen? Sometimes you get something like in the pic below that just refuses to go. I can't remember what beer this photo was from but it had been in the fermentor for at least 2 weeks and as I'd never had that happen before I was a bit concerned. Anyway, I bottled away as it was well and truly at final gravity and all was well. Link to comment Share on other sites More sharing options...
JohnV3 Posted May 1, 2011 Author Share Posted May 1, 2011 The pic of yours seems wet and shiny. Mine looks dry. Link to comment Share on other sites More sharing options...
JohnV3 Posted May 1, 2011 Author Share Posted May 1, 2011 by the way, I decided to throw in the hop bag anyways.....and boy is it nice and bitter Link to comment Share on other sites More sharing options...
JohnV3 Posted June 20, 2011 Author Share Posted June 20, 2011 The Black IPA ended up at a whopping 85 IBUs and is awesome. Dry hopped it using galaxy (first time for me, I'm a cascade kind of guy). This recipe is definitely a keeper. However, when I pour it into the glass it has a very frothy head. This was the same with my other IPA and the one thing they have in common is the fact they both had a can of Thomas Coopers Select IPA - anybody else experienced this? Link to comment Share on other sites More sharing options...
BrendanS8 Posted July 4, 2011 Share Posted July 4, 2011 Hi John, i made an IPA recently and it turned out grouse, but out of curiosity, what's a black IPA? Link to comment Share on other sites More sharing options...
LeonardC2 Posted July 6, 2011 Share Posted July 6, 2011 All the ales I've made from my 2nd brew on have had a good velvety,thick head. My APA was the best so far. It had a color & flavor like DFH's IPA's malt profile. So I used that recipe with a new hop profile to make my own IPA. The blow off is chugging like mad now. Now if I could just get the temp down... Link to comment Share on other sites More sharing options...
Guest Posted July 6, 2011 Share Posted July 6, 2011 All the ales I've made from my 2nd brew on have had a good velvety' date='thick head. My APA was the best so far. It had a color & flavor like DFH's IPA's malt profile. So I used that recipe with a new hop profile to make my own IPA. The blow off is chugging like mad now. Now if I could just get the temp down...[/quote'] Freeze a couple of cordial bottles and tie them with a towel to the fermenter. This should help. Link to comment Share on other sites More sharing options...
Damien E1 Posted July 6, 2011 Share Posted July 6, 2011 Hi John' date=' i made an IPA recently and it turned out grouse, but out of curiosity, what's a black IPA?[/quote'] IPA with added dark or chocolate malt, at a guess. Link to comment Share on other sites More sharing options...
LeonardC2 Posted July 7, 2011 Share Posted July 7, 2011 I went & bought one of those 12" turbo fans,& trained it on my fermenter,covered with a wet,but not drippy tee shirt. I got it down to 24C,just too hot around here lately. gotta get it lower,now that initial fermentation is done.[crying] Link to comment Share on other sites More sharing options...
BrendanS8 Posted July 7, 2011 Share Posted July 7, 2011 Thanks Damien,guess it sounds something like that. Might look into it more. Cheers![biggrin] Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.