WCIPA just hit FG. When dry hopping I have read differing opinions as to what temp is best. My takeaway is somewhere closer to 40* ± With that said, I will initiate a cold crash and pause at 40* add my hops for a week then resume cold crash.
I have one concern and that is; will the yeast that remains in suspension negatively affect the infusion of hop oils into the beer and will resumption of the cold crash further enhance any negative affects?
TThese days I always dry hop WCIPA for 48-72 hours at 35F. I get better results than anything else I’ve tried.
Thanks Denny!
Me too! I tried it after you talked about BSG reports on cold dry hopping.
Im partial to keg hopping
Did that for many years before deciding that I just wasn’t getting what I wanted from it.
for me its the only way to get what I want, bright, fresh and intense hop flavor
Interesting. For me, it was the opposite.
weird, maybe our process is different, I suspend the hops in the keg on brew day and use ferm co2 to flush the keg of O2, then I spund in the keg, with the dry hops.
Yeah, very different.
I tried Cryo hops as keg hops and might switch to them exclusively, there was alot less hop sediment to clear out and the amount of hop flavor I got from two ounces was incredible
Cryo is always my choice for late and dry hops.
anyone ever try hop oils?
Yep. OK, but it’s hard to source good ones and there is a limited variety.
Id love to get to a point where I can add fresh hop flavor without the trouble of adding organic matter to my finished beer. Cryo is a step in the right direction, but being able to inject it directly into the serving keg would be a dream
To my senses it isn’t quite the same. It’s like when I use cryo I sometimes mix in some American noble just to “round it out”.
I tried what Denny suggested above and have been very happy with the results. I am able to cold crash my fermenter once I reach FG and dry hop. I think it’s produced the most consistent result so far.