34 replies to this topic

[Deerslyr]

Got a question for the master.

 

If I brew the recipe this coming weekend, assume Sunday at the latest, would it be ready for consumption by 12/20?  My dad has requested an IPA, but I want to make sure I brew something that is ready in time.  I know it's cutting it short...  Or is there a version with a slightly lower OG?

 

Talk me through this.  

 

 

[positiveContact]

It can be ready.

[HVB]

It can be ready.

Indeed it will. You could have that ready in about 18 days.

[Deerslyr]

Ok.  You guys have me feeling better about it.  Last time I brewed his RyeIPA was in 2010.  Took 2 cases of it to Estes park for a week with extended family.  I just remembered the OG was a bit on the high side and wondered if I needed more time... looks like not.  I'll have a good starter of some American Yeast going.  (shh... don't tell him, but I'm just putting it on top of a cake of US-05, which is what I did last time.

[positiveContact]

Ok.  You guys have me feeling better about it.  Last time I brewed his RyeIPA was in 2010.  Took 2 cases of it to Estes park for a week with extended family.  I just remembered the OG was a bit on the high side and wondered if I needed more time... looks like not.  I'll have a good starter of some American Yeast going.  (shh... don't tell him, but I'm just putting it on top of a cake of US-05, which is what I did last time.

 

if you have the means you can help yourself out by ramping the fermentation temperature up as you go along.  I do this with all of my beers now (ales and lagers).  I start at the low end of the fermentation range and as things start to slow down I start ramping the temp up.  for a beer like this with US-05 I'd probably start around 63F and get it up to 70F by the end of fermentation.  it will ensure that it ferments out and decrease the maturation time.  once fermentation is done diff people do diff things but for this I would crash it for a few days and then rack it into kegs with hops waiting.  I'd then start carbing it and just start drinking it when it's ready. 

[HVB]

Looks like Morty's has it all covered.

[SchwanzBrewer]

basically, what morty said. Raise temp ramp by 3deg per 12 hours after ferm is 50% complete (usually around day 2.5-3). Then let it set at that temp for a few days until ferm is complete and off flavors are cleaned up. Then ramp down by 5 deg per 12 hours until you get to 32 or do a dry hop on the way down and hold warmer for a couple days. Alternatively you can take it 32, gel, let it clear, then raise the temp to dry hop temp if you like to dry hop warmer.

 

No matter what beer should be ready to drink in 21 days. I think Denny has said before that it's best around 6 weeks, but unless you make the beer a lot it would be really tough to tell.

[positiveContact]

I generally just cold crash these things.  I'm not sure there is any benefit to slowly lowering the temp.  you would avoid freezing the liquid in the airlock though

 

eta:  I'm just saying I think either way is fine but if anyone has some evidence that cold crashing is bad I would be fine with that too.  I'm just doing what's easy for me.

Edited by Evil_Morty, 15 November 2016 - 07:02 AM.

[HVB]

I think I should bastardize this into a NERyeIPA!!  Haze for dayz!!

[positiveContact]

I think I should bastardize this into a NERyeIPA!!  Haze for dayz!!

 

satisfying hop freaks for weeks.

 

denny will be shedding tears for years! (tho)

[denny]

Got a question for the master.

 

If I brew the recipe this coming weekend, assume Sunday at the latest, would it be ready for consumption by 12/20?  My dad has requested an IPA, but I want to make sure I brew something that is ready in time.  I know it's cutting it short...  Or is there a version with a slightly lower OG?

 

Talk me through this.  

 

Easily.  I ferment it out in about a week (3-4 days at 63, 1-2 days at 70-72, 2-3 days at 33).  Dry hop in the keg and serve 1-2 days later.

Ok.  You guys have me feeling better about it.  Last time I brewed his RyeIPA was in 2010.  Took 2 cases of it to Estes park for a week with extended family.  I just remembered the OG was a bit on the high side and wondered if I needed more time... looks like not.  I'll have a good starter of some American Yeast going.  (shh... don't tell him, but I'm just putting it on top of a cake of US-05, which is what I did last time.

 

Ohhh, the blasphemy!  Ohhhh, the humanity!

I think I should bastardize this into a NERyeIPA!!  Haze for dayz!!

 

I will hunt you down.....

BTW, there is a version I call LIttle RIPA.  Scale all the grain equally til you hit 1.064.  Scale all the hops (except FWH and dry hop), aiming for 65 IBU.

[HVB]

I will hunt you down.....

 

You have my address no hunting needed... Maybe I should move

 

ETA - On a serious note, what is your go to if you do not use 1450 on this...1272?

Edited by drez77, 15 November 2016 - 10:06 AM.

[positiveContact]

You have my address no hunting needed... Maybe I should move

 

ETA - On a serious note, what is your go to if you do not use 1450 on this...1272?

 

I think he's said that is what he used to use actually.

[denny]

You have my address no hunting needed... Maybe I should move

 

ETA - On a serious note, what is your go to if you do not use 1450 on this...1272?

 

Yep.  That's what I used before I ran across 1450.

I think he's said that is what he used to use actually.

 

Good memory!

[positiveContact]

My brewing memory is excellent.

[neddles]

Easily.  I ferment it out in about a week (3-4 days at 63, 1-2 days at 70-72, 2-3 days at 33).  Dry hop in the keg and serve 1-2 days later.

Denny, do you rack to the keg/ on the dry hops while the beer is still at 33F, or do you let it warm up first?

[positiveContact]

Denny, do you rack to the keg/ on the dry hops while the beer is still at 33F, or do you let it warm up first?

 

brewing memory again but I think he does all of his dry hopping cold now.

[neddles]

brewing memory again but I think he does all of his dry hopping cold now.

Yeah but I think his idea of cold is like 50-55F IIRC.

Edited by neddles, 15 November 2016 - 12:00 PM.

[denny]

Denny, do you rack to the keg/ on the dry hops while the beer is still at 33F, or do you let it warm up first?

 

I rack and dry hop at 33.  Then it goes into the serving fridge at about 45.

Edited by denny, 15 November 2016 - 12:32 PM.

[neddles]

I rack and dry hop at 33.  Then it goes into the serving fridge at about 45.

Very interesting, thanks.

Edited by neddles, 15 November 2016 - 01:13 PM.