Just made last night the NB Irish Red recipe. Now, I was wondering if this recipe would be a fun one for some experimentation…I was thinking perhaps I would dry hop it when I put it in the carboy for second ferment? Any thoughts? Good idea? Bad idea? And what kind of hops and perhaps, how much hops? Thanks.
This recipe is bubbling away on the airlock like nobody’s business, really going. I accidentaly cut the boil short by about ten minutes after I did everything else right, inlcuding dropping in a whirfloc tablet. OG was 1044. Am I in for a problem since I cut short the boil?
Thank you.
I’m currently drinking an Irish Red (from “Brewing Classic Styles”) that I made back in January. My propane tank ran dry 45 minutes into the boil and so I made a panicked call to NB to assess the situation. The response was that since there was only a single hop addition at 60 minutes, I should go ahead and proceed with the rest of the brew day as if the boil went for a full 60 minutes. I can tell you that the beer is drinking just fine.
I’m sure others will be able to offer advice on how to dry hop – this style is typically a more balanced beer (which I happen to prefer), and I’ve not tinkered with ratcheting up the hop aspect. Good luck!
No, not really. You will have a slightly lower IBU’s but I wouldn’t worry about it.
Even though dry hopping an IRA isn’t to style, I think that it would taste good. I would try an oz. or 2 of East Kent Goldings.
You can add the dry hop to the primary if you like, no need for a “second ferment”.
Keep beer in the primary for 2 weeks then add hops, let the hops sit for a week or so and then bottle or keg.
If you want to use the secondary vessel then let your beer go in the primary 2-3 weeks then rack your beer on to the hops. Wait at least 5 to 7 days, I myself like to go 10-14 on the hops but thats me. Hope this helps and welcome to the forum.
