Hi, are you doing the 3 week fermentation all in the primary, or are you moving to a secondary? How long will you bottle for afterwards?Currently brewing a Grapefruit IPA.
1.5kg Marris Otter mashed at 65 for an hour
5 grams Amarillo for 45 minutes
9 grams Amarillo for 15 minutes
25 grams Mandarina Bavaria at Flameout
1/3 peel of one grapefruit at Flameout (6grams)
Misc Yeast (leftover from a kit)
3 week fermentation.
1/3 peel of one Grapefruit at one week (5grams)
15grams Mandarina Bavaria at one week.
1/3 peel of one Grapefruit at two weeks (5 grams)
10 grams Amarillo at two weeks
10 grams Mandarina Bavaria at two weeks
10 grams Cascade at two weeks.
Hi,Hi, are you doing the 3 week fermentation all in the primary, or are you moving to a secondary? How long will you bottle for afterwards?
The reason I ask is that I am doing my first ever brew now as a fruity IPA, and I have read conflicting information!!
Cheers mate that's really helpfulHi,
Only just seen this. I moved it to the secondary after a week. The main driving force behind this was that I needed the yeast for another brew (so i don't know if it was the best thing to do).
I've mostly based this recipe on a scaled down version of this:
I'm about 2 1/2 weeks in at the moment and it's still a pretty lively fermentation lots of froth on top and the airlock is bubbling every 5-10 seconds, so I may yet give it another week or so if it doesn't slow down.
Hope this helps.