Dry Hopping and Cold Conditioning

General Homebrew Discussion
1

I’m making a clone of DFH 60-min IPA, and the recipe I have requires dry hopping.  I was also going to cold condition it for a few days just to help everything settle out before kegging.  Can I do both at the same time or should I dry hop at fermentation temps and cold condition toward the end of the dry hop time?

thanks in advance

Dave

2

I get best results dry hopping at room temp for 3-5 days and then cold crashing for a week. It works slower at lower temp.

3

Vinnie Cilurzo has said that he drops the yeast out (maybe 50-52F) removes the yeast, then dry hops at room temp.  Hop resins stick to the yeast cells, so you loose some of the potential dry hop goodness.