Beer Forum

Got 10G of Tasty APA happily bubbling off at a rock solid 68F. Brewed on 5/26, activity within 24 hours with 3rd generation White Labs Cal Ale slurry and they seem to be happy yeasties . I nailed the OG and the sample gave me a freakin stiffie it was so good. The thing is, I have to go out of town Thursday and won't be back until Sunday afternoon... that will be Day 12. I will have to trust my Ranco to hold down the fort until then. I plan on taking another gravity reading tomorrow before I go to see where I'm at, but I can't help but get my nutters in a wad fussing over this thing because I have such high hopes for this batch.

If I'm getting too close (in the teens) should I just let it attenuate out until Sunday (day 12) or chill a degree or so before I leave? What kind of fermentation times have you 's seen with tasty APA? Sorry if this is a noob question, (this is my 6th AG batch) but I just want to do all that I can to keep the yeast in a happy place!

Rock on Asshat's

JR

Hey JR,
Great choice on the beer, I recently brewed it and got 2nd place in a comp for it only losing out to BooBoo's Brown.
This beer was by far the quickest 5 gallons we went through.
My wife is not in to hops, or so she thinks. I would come home late from work and she will have polished off 3 of them.
But back to your question, I let mine sit for a full 2 weeks in the primary, about a week after fermntation stopped and then transfered and dry hopped for a 3rd week in the secondary.
If you can control the temps well for the 4-5 days when most of the character is created you should be fine regardless of how the temps swing. Since you will be on day 12 and used a good pitch, you should be more than done, b ut feel free to keep it on longer if you are worried as I have had beers in the prmary for 3-4 weeks that have done well.
Just my $ 0.02 worth
Let us know how it comes out.
Cheers.
Fritz

In general, you would want to increase temp at the end of fermentation to encourage a complete fermentation (or leave it constant).

When you have a real high amount of yeast and just a little sugar left, an ale yeast will tend to go dormant if the temp drops too much.

Let it ride until Sunday, brotha. Especially in the primary. No worries. With yeast as healthy as yours there is no chance for autolysis or anything.


Mylo

Sweet! Glad to hear I probably don't have to worry about anything... I just hate putting it on auto pilot for 3-4 days toward the end of fermentation. Even though I have her happy in a nice thick upright freezer with a Ranco standing guard, ambient got up to 90 in the brewery yesterday and things like power failure and compressor death keep running through my mind.

Cool Milo, no worries on autolysis, I was more afraid of drying it out too much. High hopes for the 3rd Gen. slurry and I would hate for it to attenuate too much and screw with the malt balance.

I hear you Quin... I remember where Tasty mentioned something about raising temps toward the end on one of the Brewcasts ... at what gravity and how many degrees I wonder???

Man, I feel kinda dirty asking that being this is my first stab at T-APA, and hell... this is only my 10th batch or so.... It's like I'm cheating or taking shortcuts... so easy to just throw down a post on here and reap the knowledge that has taken some people years to figure out through experimentation. I say what a great hobby we have where it is pretty much prerequisite to catch a buzz during experimentation

My is off to you wearing fuggers!

Congrats on the ribbon Fritz! I plan on letting her sit in the primary until I hit the FG then do the dry hop in the kegs.

This was my first FWH'ed beer and I love the zen that brings....hops in all phases! YES! Unfortunately, I have no hopback or pump, so I had to do the late addition instead. I bet it will still be damn good beer.




Edit: I can't fing spell Mylo and I'm sober!.... ahhh, he probably doesn't care... he's to busy getting the wildlife hammered!

The 420 gallon batch of Tasty APA Shat and I brewed at the 21A on Friday finished fermenting today. Dry hopping tomorrow. That's cranking! It sounded like they were going to be out of IPA by the time the Tasty is online so it's going to last less than two weeks since it will be their hoppy beer of choice that's not 9% (21A Double Trouble). Fortunately, or more accurately through good planning, it will be around for the weekends of June 13 and June 20. And, of course, we'll have some at BNA4.

Tasty

TastyMcD wrote:The 420 gallon batch of Tasty APA Shat and I brewed at the 21A on Friday finished fermenting today. Dry hopping tomorrow. That's cranking! It sounded like they were going to be out of IPA by the time the Tasty is online so it's going to last less than two weeks since it will be their hoppy beer of choice that's not 9% (21A Double Trouble). Fortunately, or more accurately through good planning, it will be around for the weekends of June 13 and June 20. And, of course, we'll have some at BNA4.

Tasty

That's an interesting batch size.... Coincidence? I think not!


Mylo

TastyMcD wrote:The 420 gallon batch of Tasty APA Shat and I brewed at the 21A on Friday finished fermenting today. Dry hopping tomorrow....Tasty

4 DAY FERMENTATION ????? HOLY..... WHAT THE.....WHERE THE.... HOW THE......

The force is strong with this one.