I've scoured the internet and can find many articles talking about how to avoid hop creep. I've got a batch in the fermenter where hop creep is already under way, so now I need to figure out what to do with it. But nobody seems to be talking about that.
I brewed a hazy pale ale on 6/17, and I wanted it to be ready for some friends this weekend. Typically 14 days grain to glass for a hazy is very achievable for me. But now hop creep has set in, and dragged out my process. I pitched a packet of S04, as that's what I had on hand. It fermented out in about 4 days: OG 1.056, FG 1.012. I dry hopped it 7 days ago on 6/22. Primary fermentation was done at 65F, and I raised it up to about 71F a day or two ago.
I went big on the dry hops, and that has caused hop creep to set in. 7 days after drop hopping, there are still bubbles on the surface in the fermenter, and a bubble in the air lock every 20 seconds or so. I was hoping the beer would be in the keg by now. What I don't want to do is keg it with the hop creep still going, and get a keg full of diacetyl.
So questions are, how long is the hop creep likely to continue causing this slow fermentation? How likely is it that I'll end up with a bunch of nasty diacetyl if I don't wait it out fully?
I brewed a hazy pale ale on 6/17, and I wanted it to be ready for some friends this weekend. Typically 14 days grain to glass for a hazy is very achievable for me. But now hop creep has set in, and dragged out my process. I pitched a packet of S04, as that's what I had on hand. It fermented out in about 4 days: OG 1.056, FG 1.012. I dry hopped it 7 days ago on 6/22. Primary fermentation was done at 65F, and I raised it up to about 71F a day or two ago.
I went big on the dry hops, and that has caused hop creep to set in. 7 days after drop hopping, there are still bubbles on the surface in the fermenter, and a bubble in the air lock every 20 seconds or so. I was hoping the beer would be in the keg by now. What I don't want to do is keg it with the hop creep still going, and get a keg full of diacetyl.
So questions are, how long is the hop creep likely to continue causing this slow fermentation? How likely is it that I'll end up with a bunch of nasty diacetyl if I don't wait it out fully?
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