Good day all.
I'm a new brewer...onto my 4th batch and have found the recipe for Ramblin' Rose - Smash IPA....looking good so far!
My brew is fermenting in a 6.5 gallon, glass carboy and the recipe calls for a 3oz dry hop today...on day 3 of what I expect to be a 10 day process in the carboy.
Oddly, my first brew was a rather complicated (for me) recipe that called for a dry hop on day 8 of the 10 day ferment in the carboy. That recipe suggested I add a dextrose syrup to purge the oxygen that was likely added during the dry hop. In that case, and after added a similar syrup during bottling (for carbonation), the beer was over carbonated - for me, at least.
This recipe - Ramblin' Rose Smash IPA - does not note an addition of dextrose syrup. it's day 3 and the ferment still appears to be hard a work. I'm thinking that it will continue to ferment and subsequently create additional CO2 to expel the oxygen....but I'm not sure. (as it's day 3...as opposed to day 8 in the previous recipe)
As such, I'm asking if I need to add a dextrose syrup to the carboy along with the hops to remove the oxygen.....or will the continued fermentation do this for me over the next 7 days?
Any advice will be much appreciated.
Thanks in advance,
Dean
I'm a new brewer...onto my 4th batch and have found the recipe for Ramblin' Rose - Smash IPA....looking good so far!
My brew is fermenting in a 6.5 gallon, glass carboy and the recipe calls for a 3oz dry hop today...on day 3 of what I expect to be a 10 day process in the carboy.
Oddly, my first brew was a rather complicated (for me) recipe that called for a dry hop on day 8 of the 10 day ferment in the carboy. That recipe suggested I add a dextrose syrup to purge the oxygen that was likely added during the dry hop. In that case, and after added a similar syrup during bottling (for carbonation), the beer was over carbonated - for me, at least.
This recipe - Ramblin' Rose Smash IPA - does not note an addition of dextrose syrup. it's day 3 and the ferment still appears to be hard a work. I'm thinking that it will continue to ferment and subsequently create additional CO2 to expel the oxygen....but I'm not sure. (as it's day 3...as opposed to day 8 in the previous recipe)
As such, I'm asking if I need to add a dextrose syrup to the carboy along with the hops to remove the oxygen.....or will the continued fermentation do this for me over the next 7 days?
Any advice will be much appreciated.
Thanks in advance,
Dean
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