I'm brewing my first Imperial IPA, O.G. of 1082 and have some questions about the fermentation and when to dry hop.
Today is the 7th day of ferm, and there is about one bubble every five minutes and the yeast appears to have settled.
I made an appropiate starter and the ferm. was really active. I'm following the instructions from "Brewing Classic Styles" and have the temp. set at 70 degrees.
1. Is it time to rack to secondary and dry hop or should it sit longer on the yeast to insure primary ferm. is complete?
2. In the Jan/Feb. 2010 issue of Zymurgy, the recipe for Ben Miller's Columbarillo IPA does'nt require racking to a secondary,
so my question is: Is racking to a secondary even necessary?
3. When I do dry hop, should I add all the hops at once, or add half initially and the other half the last five days as instructed in the Pliny the Elder recipe in Zymurgy? Is 7 to10 days of dry hopping enough?
Any advice is greatly appreciated. I really love this forum and is certainly worth the cost of membership.