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Hi all,

I'm very new at brewing (on only my 2nd batch), but I'm noticing something which I can't explain based on everything I've read. I'm hoping one of you all could help me out here....

SO I put on a batch of NG's 1820 Authentic IPA. Everything went great in the primary: yeast action within 1 day, good krausen, etc. After ~1 week I transferred to the carboy and decided to get crazy and dry-hop the sucker too. All good, so far. I've been letting it sit in the secondary for ~2 weeks now and it seemed to start to clear, but then last evening I noticed that there seem to be some more krausen-like action happening on the surface. What is going on here?

thanks
Chris

Not sure on the Krause but you can leave the beer in the primary and dry hop with no negative effect. Just dry hop once fermentation stops (check the gravity) so the aroma isn't carried off by CO2.

Check the gravity of the beer now and in 3 days. If its the same bottle it/keg it. 2 weeks dry hopped is good and given the secondary transfer I'm assuming you didn't check if fermentation was done before transfer? If you sample the beers taste and smell and want more hops. Dry hop it. But make sure fermentation is done.

Dry hopping with pellets will cause co2 to come out of suspension.

I think your fine.

Sandy

So just check the gravity and when stable, then bottle? Cool, thanks.
But I'm wondering what's going on in the secondary though. Not much was happening for ~2 weeks (it appeared) and then whoosh! Lots of "something" going on!

Yeh? Ok, cool, thanks. I just didn't know that would look like

Chris

GAM wrote:Dry hopping with pellets will cause co2 to come out of suspension.

I think your fine.

Sandy

It's hard to tell without a pic.