Newby Question - how long in the FV?

[Poynton Blue]

Hi folks, starting my fourth brew on Sunday (my take on an extract, steep and big hop NEIPA).

I know that most of the primary fermentation will be done within the week, but I want to dry hop (circa day 5 or when the hydrometer steadies our), but I’m not then in a position to get to the FV for 14 days.

Given most of the dry hop aroma benefit is gained over 48-72h, would I be better to:

a) leave the brew until I can “mother” it for the full 3 weeks?
b) leave the brew alone in the primary fermentation for 3 weeks, then dry hop for 48-72h?
c)dry hop at Day 5’ish, and let it risk the grassiness of a 14d dry hop, before bottling?

Advice appreciated!

 

[Kirkwooder]

Brew it now. Let it ride the full 3 weeks. Dry hop then. Won't hurt a thing.

 

[Poynton Blue]

Brew it now. Let it ride the full 3 weeks. Dry hop then. Won't hurt a thing.

Love that answer! Too excited to wait another 3 weeks to brew again! [emoji23]

 

[Pkrd]

For a NEIPA it's not uncommon to dry hop during active fermentation, so if you can do that at day 3 even then it'll be good to package when you get home. I don't think two weeks is too long (but someone will be along shortly to contradict me, because thats how we roll at HBT)

 

[mongoose33]

Just out of curiosity, as I'm not familiar with these terms...

FV.....is that fermentation vessel? We usually call it just a fermenter.

And what does "mother" mean in this context? : "leave the brew until I can “mother” it for the full 3 weeks?"

Never hear that before.

 

[Poynton Blue]

Just out of curiosity, as I'm not familiar with these terms...

FV.....is that fermentation vessel? We usually call it just a fermenter.

And what does "mother" mean in this context? : "leave the brew until I can “mother” it for the full 3 weeks?"

Never hear that before.

Yep FV, fermentation vessel - I use shorthand FV1 & FV2, as primary & secondary fermentater.

And to “mother” something, may be a Manchester (UK) expression meaning to look after, to tend to. [emoji6]

 

[mongoose33]

Yep FV, fermentation vessel - I use shorthand FV1 & FV2, as primary & secondary fermentater.

And to “mother” something, may be a Manchester (UK) expression meaning to look after, to tend to. [emoji6]

If I had a beer that would be 3 weeks in the fermenter (nothing wrong with that unless you've left dry hops in there the whole time), I wouldn't be "mothering" it--I'd be leaving it alone.

Kind of the antithesis of mothering.

 

[Pkrd]

Mothering should occur a few weeks post fermentation

http://onlineslangdictionary.com/meaning-definition-of/mothered

 

[Poynton Blue]

Mothering should occur a few weeks post fermentation

http://onlineslangdictionary.com/meaning-definition-of/mothered

Now that’s a different interpretation, but it’s a good one!