I made my first attempt at the Chinook IPA last weekend - and I have learned 2 lessons already.
First, I forgot to shake it before adding the yeast. Lesson #1.
It looks like it’s foaming up some in the bubbler - it’s not super active, but I’m hoping it’s OK in spite of that.
Second, the temperature in the room where it’s brewing is <65F (not sure exactly how much less than that - my thermometer is kinda sketchy - I’ll get a better one before the next batch).
So I don’t know if the temperature is making it less active or if it’s the lack of shaking or if it’s all good and I’m just worrying too much about it.
I wouldn’t worry about the shaking. There are certain advantages to stressing yeast. Sure you would have finished earlier and maybe you would have had a cleaner profile but you will have just as much alcohol as if you had shaken the out of it.
<65 is not something i would worry about either but you didn’t tell us your yeast so maybe it’s an issue but I’m guessing not.
Excellent - so it sounds like the lack of shaking might make it less clear, but it’ll still be ok. Whew.
The lower temperature is ok, too, but it might take longer - should I just plan on an extra week before bottling it then?
How long is “too long” for it to stay in the jug? I ask because I could wait as long as 4 weeks for this batch, but after that I’m going to be out of town for 2 weeks - so if it’s not ready in 4 weeks, it’ll be 6 weeks before I can get back to it.
The yeast was from the Chinook IPA kit - the website says it’s “Bru Yeast Small Batch American Dry Ale Yeast”.
When you say jug I’m thinking this is the one gallon Chinook IPA? With a one gallon brew you can expect the beer to rise at least 2°F over the ambient. After active fermentation is over the beer will drop to the ambient temperature. A five gallon batch of the Chinook OG would rise 3° to 5°F over ambient.
The yeast is most likely a neutral yeast like US-05. I wouldn’t worry about the lack of aeration with the Chinook OG being around 1.053. The yeast should handle it without a problem. Some dry yeasts can go slightly higher without aeration of the wort. You most likely had some aeration just going from the boil kettle to the jug. US-05 will ferment down to 59°F.
The fermentation will probably be done in less than a week. Then the beer will start clearing from the top downward. That will be dry hop time. I usually dry hop the Chinook for seven days. Have gone ten days at times. A total of three weeks in the primary should give you a clear beer to bottle.
I’m a newb, so I’m not planning on dry hopping it - the instructions didn’t call for that, but from what I’m reading, I kinda think I want to try it next time! I’m really interested in trying variations on this recipe in the future.
I’ll plan on letting it sit for 3 weeks, then - that seems like a safe time to let it finish. It’ll get 3 more in the bottle before I get to try it, and hopefully by then, it’ll all be happy (and I will, too).
Yes, let it sit for 3 weeks… Then, pop it in the fridge for a few days… That will aid in yeast settling out and clearing of your brew… Be very careful and quiet when racking into a bottling bucket… And Welcome to the NB forum and the wild world of home brewing… Sneezles61
