I’ve been thinking about dry hopping and cold crashing. I usually dry hop after 21 days, for 5-7 days, then cold crash for a week, then keg, force carb, and drink.
But I’ve been thinking about cold crashing, then dry-hopping, but read about pros and cons of this, so I had an instictive idea that I acted on, and now may be regretting. So I cold crashed after 2 weeks, then brought the temperature back up to fermenation temp, and I have just dry hopped. I plan to leave it for 5 days then cold crash again, then keg.
Is this cold crashing and then bringing the temp back up, a big no no? if so why?
I’d second that, and add that there’s no reason I’m aware of to wait so long after reaching FG to dry hop. I think all you’re doing is drinking the beer two weeks later than you could be.
yeah, your right, the reason I wait so long is for clarity, so proteins and yeast drop out.
I’m kinda experiementing - trying to get the best hop extraction - my reason for cold crashing 1st was so that the hop resins don’t attach to the yeast and proteins in suspension, and drop out with them, but I didn’t want to add my hops to cold beer. I’ve read pros and cons for dry-hopping before and after cold crashing - but figured maybe this was the answer.
I then got worried as I read somewhere about how you shouldn’t mess with the temperature that much (tho I got no info on why not)
Maybe I should stop experimenting, reading and worrying and just drink more beer!
I do that fairly often - cold crash for a couple days, then rack to a keg. I DH for about a week at room temp in the keg. I usually just leave the hops in the keg for the whole time.