« on: July 12, 2012, 09:59:39 AM »
I didn't think of that. It fermented at 66. I bottled 1 gal for the competition and it was in the 80's while I was bottling - could that be a problem?
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With an IIPA (or any hoppy ale, really) fresher is better. It should reach FG in less than a week, so allowing two weeks for dry-hopping and two for carbonation, you're looking at 5 weeks total time. I'd brew it in early October.I agree with this. The IIPA that I put in the NHC was definitely past its prime being in the bottle for 6 weeks. The score was 29 and it would have done much better if it was tasted a month earlier when the hops were really popping.
Temp is fully under control (chest freezer with temp controller)......66ºF.......I use these http://www.northernbrewer.com/shop/7-9-gal-fermenting-bucket.html
OK, is there such a thing as a food grade 7 gallon bucket? I need 8 please......