Author Topic: FERMENTING THE IPA  (Read 1078 times)

Offline PAYCHECK

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FERMENTING THE IPA
« on: March 25, 2016, 12:49:27 AM »
So I have brewed up a Kumquat IPA which I am rightfully calling the "Cali Kumquat IPA"  It is going to be around 104 IBU's, Suggested Starting Gravity of 1.054 which mine into the fermentor was 1.052.

I have been fermenting it for 5 days now at 19.8 Celcius and took a gravity reading today which shows it at 1.026

Suggested Final Gravity is supposed to be at 1.012.  My question to the pros out there is simple, I am going to turn the temperature up to 20.3 Celcius and let it go for another few days to see if I can activate the yeast, almost perform a Diacetyl rest in essence, then take it down to to 18 Celsius and let it go another week with the dry hopping addition of 2 ounces of Mosaic, and one ounce of Galaxy hops.  I am curious does anyone see an issue with this.  After which I will purge the trub and yeast, cold crash for four days at 33 deg. F. and then bottle and keg.

I really want to try and hit that 1.012 gravity though and am perplexed as to why i did not get it i the beginning.  I pitched three viles of yeast into 66 deg. wort and it went off pretty quick with a four day fermentation.
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RPIScotty

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Re: FERMENTING THE IPA
« Reply #1 on: March 25, 2016, 12:59:34 AM »
It's only been 5 days. I'd let it ride after bumping the temperature up.

I heard a wise man once say, "The beer makes the schedule not the calendar." Or something along those lines.

Offline tommymorris

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Re: FERMENTING THE IPA
« Reply #2 on: March 25, 2016, 01:52:45 AM »
You're going to raise the temp 0.5C? Not much difference. Won't hurt, but doesn't seem necessary.

If you do raise the temp I would leave it there after. You don't need to drop temp for the dry hop.

Offline morticaixavier

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Re: FERMENTING THE IPA
« Reply #3 on: March 25, 2016, 01:19:36 PM »
is 1.054 and 104 IBU correct? that's gonna be bitter. I'd generally want to see a 1.070 or so with that IBU load.

as others have said, have patience, bump the temp but don't lower it again until the beer is done. yeast like getting warmer but they don't like getting colder. makes them sleepy
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Offline denny

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Re: FERMENTING THE IPA
« Reply #4 on: March 25, 2016, 03:35:40 PM »
is 1.054 and 104 IBU correct? that's gonna be bitter. I'd generally want to see a 1.070 or so with that IBU load.

as others have said, have patience, bump the temp but don't lower it again until the beer is done. yeast like getting warmer but they don't like getting colder. makes them sleepy

THIS^^^^  where the hell did that recipe come from?
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Offline mharding73

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Re: FERMENTING THE IPA
« Reply #5 on: March 25, 2016, 07:44:35 PM »
Is it really 104 IBU? Beersmith can lead you the wrong way in terms of IBU as we all know. 

Offline PAYCHECK

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Re: FERMENTING THE IPA
« Reply #6 on: March 25, 2016, 10:49:53 PM »
is 1.054 and 104 IBU correct? that's gonna be bitter. I'd generally want to see a 1.070 or so with that IBU load.

as others have said, have patience, bump the temp but don't lower it again until the beer is done. yeast like getting warmer but they don't like getting colder. makes them sleepy

THIS^^^^  where the hell did that recipe come from?

Sorry IBU's are 98.1 not 104

I have it at 20 Celcius dry hopped it this morning and am going to let that go another three days, then cold crash it.
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Offline morticaixavier

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Re: FERMENTING THE IPA
« Reply #7 on: March 25, 2016, 11:17:41 PM »
is 1.054 and 104 IBU correct? that's gonna be bitter. I'd generally want to see a 1.070 or so with that IBU load.

as others have said, have patience, bump the temp but don't lower it again until the beer is done. yeast like getting warmer but they don't like getting colder. makes them sleepy

THIS^^^^  where the hell did that recipe come from?

Sorry IBU's are 98.1 not 104

I have it at 20 Celcius dry hopped it this morning and am going to let that go another three days, then cold crash it.
Still pretty bigger. But to each their own

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Offline PAYCHECK

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Re: FERMENTING THE IPA
« Reply #8 on: March 26, 2016, 12:13:45 AM »
is 1.054 and 104 IBU correct? that's gonna be bitter. I'd generally want to see a 1.070 or so with that IBU load.

as others have said, have patience, bump the temp but don't lower it again until the beer is done. yeast like getting warmer but they don't like getting colder. makes them sleepy

THIS^^^^  where the hell did that recipe come from?

Sorry IBU's are 98.1 not 104

I have it at 20 Celcius dry hopped it this morning and am going to let that go another three days, then cold crash it.
Still pretty bigger. But to each their own

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That is suggested IBU's I think mine may be a bit less since I did not use the Australian Helga instead switched out to the Warrior which was an alpha of 15.5 vs. 17.5
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Offline chinaski

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Re: FERMENTING THE IPA
« Reply #9 on: March 26, 2016, 01:43:17 AM »
is 1.054 and 104 IBU correct? that's gonna be bitter. I'd generally want to see a 1.070 or so with that IBU load.

as others have said, have patience, bump the temp but don't lower it again until the beer is done. yeast like getting warmer but they don't like getting colder. makes them sleepy

THIS^^^^  where the hell did that recipe come from?

Sorry IBU's are 98.1 not 104

I have it at 20 Celcius dry hopped it this morning and am going to let that go another three days, then cold crash it.
Did you check gravity again before dry hopping?  If it was my beer, I'd wait for it to reach terminal gravity before throwing anymore changes its way.  I also wonder about the BUs to GU ratio, maybe post the recipe to show us what you are brewing- if it has a lot of calculated IBUs from late additions then it may not be as bitter as the stats say.  I'm just curious about it.

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