KaijuBrew

Tangerously Hoppy IPA at 68 degrees. Too hot?

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My Tangerously hoppy IPA is on Day 5 of its fermenting.  Temps in the fermenter are between 64 - 68 with the Safale US-05 Yeast.  is this too hot?

 

I am in a vertical fermenter so I cannot easily termperature control as I do my LBKs by putting them in a mini fridge hooked to a ladybird temp controller.

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I don't think it is. Most of mine are around that temp and I dont get off flavors. You want to avoid the 70s though. The one batch I ever made that was super cidery was done in the mid-70s. Maybe even upper 70s.

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9 hours ago, KaijuBrew said:

My Tangerously hoppy IPA is on Day 5 of its fermenting.  Temps in the fermenter are between 64 - 68 with the Safale US-05 Yeast.  is this too hot?

 

I am in a vertical fermenter so I cannot easily termperature control as I do my LBKs by putting them in a mini fridge hooked to a ladybird temp controller.

I am fermenting TH IPA as well. On day 7 here. Have lbk in cooler in garage. Been 60-65 the whole time with help of water bottles. Gonna go get some fresh tangerines tomorrow and do the 2nd zest, hops and juice addition. Ya I hear you on the fermenter. Maybe some kind of insulated wrap? I think 64-68 is fine but what I know about brewing could fit on a hop pellet. 

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Okay - I put the fermenter in a keg jacket with an artificial ice cool pack and the temp is now down to 60-62.  This is in a basement with ambient temps of 66 or so.  I am also adding the tangerine juice and zest tomorrow!

 

In my mini fridge I am on day 9 of a Gila monster IPA and Day 6 of a Salty Dog Gose (brewed the same day as the tangerine IPA).

 

I honestly think I enjoy making the beer more than drinking it sometimes!

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Hey that ice pack wrap thing looks good! I did the 1week additions today. I had soaked the 1/2 zest in a small container with vodka. Added the hops and tangerine juice and zest today. I put the zest and hops in the same muslin sack so I don’t have floaties everywhere. I am spot on <65 deg at all times in my cooler. Can’t wait to try it. 

 

Jdub 

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Can I dry hop the second hop addition directly into the wort or is the muslin bag the way to go?

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On 4/21/2018 at 0:27 AM, Jdub said:

I am fermenting TH IPA as well. On day 7 here. Have lbk in cooler in garage. Been 60-65 the whole time with help of water bottles. Gonna go get some fresh tangerines tomorrow and do the 2nd zest, hops and juice addition. Ya I hear you on the fermenter. Maybe some kind of insulated wrap? I think 64-68 is fine but what I know about brewing could fit on a hop pellet. 

 

@JdubHow did your additions in the TH IPA go?  My zest has gotten loose and left the containment of the muslin sack and is floating on top.   I am seeing some white foam at the top which I am hoping are safale us-05 yeast rafts!

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7 minutes ago, KaijuBrew said:

 

@JdubHow did your additions in the TH IPA go?  My zest has gotten loose and left the containment of the muslin sack and is floating on top.   I am seeing some white foam at the top which I am hoping are safale us-05 yeast rafts!

It went good. I put the zest and hops into the same sanitized muslin sack and dropped it in with the juice. Haven’t peeked at it. I only shine a flashlight into the lbk about once per week. Did you zest really fine? Mine was fairly coarse bc of the grater I used. I don’t think it could get out of the sack. We’ll see when it comes to bottling. 

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Hmmmm I don’t know. Did you put the 1st round of zest in a hop sack? Is that maybe pulp from the juice? I would just roll with it for 21 days and then cold crash it. It’s probably just science man...On a side note....those hop sacks sure do soak up a lot of beer. I just bottled up a batch of voodoo (no hop sacks) and I got a whole extra 12 oz bottle than usual. 

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Thanks @Jdub.  This is definitely the zest from the juice, zest and pulp I added today.  There was no muslin sack for this.  The two muslin sacks are hops from the day 1 and and then the dry hop addition from today.  I put the dry hop addition in a muslin sack that had been placed in boiling water to sanitize.

 

I just see that white foam stuff at the top and I hope that is yeast rafts or bubbles and not the start of a mold.

 

This is 6 hours after adding the juice, zest and some pulp not in a muslin sack.

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Gotcha. I’m sure it will turn out just fine. We’ll have a virtual brew together when they’re both done. 

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On 4/22/2018 at 8:09 PM, Jdub said:

Gotcha. I’m sure it will turn out just fine. We’ll have a virtual brew together when they’re both done. 

 

Definitely we should do a virtual brew!  I am figuring it should to be ready to try mid June or so!

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On 4/23/2018 at 5:53 AM, KaijuBrew said:

 

Definitely we should do a virtual brew!  I am figuring it should to be ready to try mid June or so!

@KaijuBrew are you gonna cold crash your TH IPA? I’m scheduled to cc this Sunday. I could also be convinced not to. Bc of the potential floaties from the zest and hops I’m inclined to. 

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On 5/1/2018 at 9:55 PM, Jdub said:

@KaijuBrew are you gonna cold crash your TH IPA? I’m scheduled to cc this Sunday. I could also be convinced not to. Bc of the potential floaties from the zest and hops I’m inclined to. 

 

@JdubI would like to cold crash my Tangerine IPA but . . . .

 

It is in the 2G tall fermenter, not my LBK.  I have a minfridge I can cold crash LBKs in but it is not large enough for the 2G tall fermenter.

 

I could:

 

- transfer from the 2G to a sanitized LBK using a bottling wand to reduce aeration and then cold crash; OR

 

- use ice packs and artificial ice in a keg cooler jacket to try to cold crash the brew in the tall 2G fermenter.  But I don't think I will be able to get temp down low enough; OR

 

- not cold crash.

 

I welcome thoughts on this and I think I will post elsewhere here and see what advice I get.

 

 

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1 hour ago, SilverBrewerWI said:

 

well, he COULD tape ice to it, and just stay awake constantly taping more on, maybe it would work..................the mental image is priceless either way

Or drive to the top of a snowy mountain top and wait 3 days.....or just bottle it. I like the ice and tape method personally. 🤜🏻

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I can’t wait to cold crash on Sunday bc it frees up a cooler to put my negra modelo clone in I’m gonna brew up. Will be challenging keeping it at low lager temps but I’m ready!

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Bottled my tang hoppy ipa tonight. Could def taste the tangerines. Wasn’t sweet at all. Yeast did it’s job. Used 12 oz glass. Did about 7 bottles with 3/4 tsp sugar and the rest 1/2. Marked them to see the difference. 21 bottles total. 3 hop sacks def soak up some beer. 

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Tastes great - almost like all it needs is carbonation!  I predict a great beer!

 

Bottling was a little tough because fruit bits kept getting stuck in wand. Otherwise all good!

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That Tangerously Hoppy is in my queue for tomorrow! Thinking I might zest  the tangerines a day or so before and cover them in vodka and then pour it all into a sanitized hop sack and add the juice and zest and hops after the first week of fermenting.

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6 hours ago, Cato said:

That Tangerously Hoppy is in my queue for tomorrow! Thinking I might zest  the tangerines a day or so before and cover them in vodka and then pour it all into a sanitized hop sack and add the juice and zest and hops after the first week of fermenting.

Ya the 1st round of zest and hops I put in the same hop sack. You’re also boiling it while mixing the wort. The 2nd round I covered in vodka and poured it and the hops into another sack together. Didn’t want floaties. Sample tasted good. Looking forward to the finished product. Good luck with yours!

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