# Dry Hopping and Cold Conditioning

**URL:** <https://forum.homebrewersassociation.org/t/dry-hopping-and-cold-conditioning/3546>\
**Category:** General Homebrew Discussion\
**Created:** [October 16, 2010, 1:56am UTC](https://forum.homebrewersassociation.org/t/dry-hopping-and-cold-conditioning/3546 "2010-10-16T01:56:43Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![podo](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/podo/32/6664_2.png) [@podo](https://forum.homebrewersassociation.org/u/podo)\
**Post date:** [October 16, 2010, 1:56am UTC](https://forum.homebrewersassociation.org/t/dry-hopping-and-cold-conditioning/3546/1 "2010-10-16T01:56:43Z")

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I’m making a clone of DFH 60-min IPA, and the recipe I have requires dry hopping.&nbsp; I was also going to cold condition it for a few days just to help everything settle out before kegging.&nbsp; 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

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**Author:** ![konrow](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/konrow/32/9757_2.png) [@konrow](https://forum.homebrewersassociation.org/u/konrow)\
**Post date:** [October 16, 2010, 2:06am UTC](https://forum.homebrewersassociation.org/t/dry-hopping-and-cold-conditioning/3546/2 "2010-10-16T02:06:34Z")

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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.

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**Author:** ![hopfenundmalz](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/hopfenundmalz/32/11193_2.png) [@hopfenundmalz](https://forum.homebrewersassociation.org/u/hopfenundmalz)\
**Post date:** [October 16, 2010, 12:34pm UTC](https://forum.homebrewersassociation.org/t/dry-hopping-and-cold-conditioning/3546/3 "2010-10-16T12:34:30Z")

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> [@](#):
>
> 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.

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