Hi all, so I started a new batch last nite, this time I am trying to make my first double IPA. I have been wondering about secondary fermentation, when it becomes time. I will put it into secondary once fermentation is mostly stopped, but should my goal be to dry hop it in secondary and get it out and into the keg as soon as possible? Like 1 week? 2 weeks?
I am wondering because obviously hoppy beers don’t age well, and with IPAs I’ve made in the past, the hops were more muted than I would like. I am trying to get that hazy look and fresh taste you get when you buy an IPA from a brewery. Mine always taste like they’ve been in the bottle for months, even on the first day I drink them, and I am trying to get past this issue. In the past, I have primary fermented for 2 weeks, secondary for 3 weeks (with dry hopping), then bottle conditioning for 2-3 weeks. I recently got a keg system to eliminate the bottle conditioning stage.