3-4 weeks for most of my ales. I do primary only unless I HAVE TO do a secondary. Generally I do a 14 day fermentation, then 1 week cold crash and carbonate in the keg before pouring. I will do a 3-week ferment pre-keg if it's an IPA (dry hops), big beer that needs to mellow, or a...
Wow, I walked away from HBT for a couple years and missed a lot! Thanks to all the people who took a chance on my recipe and gave it a shot.
To those saying "follow the recipe exactly" - I don't think you NEED to do that, every recipe is up for modification for personal preference. The last...
I don't know how many pics of the finished product I took, mostly it was just drank heavily. I'll look around - just picture yellow, with a big head because of the wheat :)
As for a tasting review, here are my notes from the first batch, yoinked and cut/pasted from my homebrewnotes.doc -...
I used 1272 (American Ale II) and 1056 (American Ale) the last couple times, as my goal with it was a cleaner beer rather than a wheat beer. I've had a couple people say they were going to make it with a wheat yeast, which would probably be good as well. I would guess something like American Hef...
The only problems I've had with higher dry hopping rates are that they soak up so much wort and you end up losing that - however my secondary carboys are 5 gallons, so I can't even make bigger batches!
I heard a quote from someone that it's "not worth dry hopping less than 2oz", and I took that to heart - I usually do 3-4oz for most hoppy beers. It definitely gives a big hop aroma.
As much as I've gotten a little tired of the IPA onslaught (one of the downsides - depending on who you ask - to living in PDX), I will always appreciate a nice hopsplosion. While I grow tired of over-confident beer snob guy who thinks he's smart because he talks down about non-IPA beers, I also...
Sounds good. I'd usually go 3-4 weeks primary, then a 1 week secondary with the dry hops...but that's personal preference. An american amber you can probably turn around in a 3-4 week primary alone.
The imperial IPA will take longer - both to mellow out just a bit, and also to dry hop (I wouldn't bother entering a contest with a non-dry hopped IPA), so I would make that first. Also, dry hop huge.