I’ve been searching around for the answer to this question, and I can’t find anything. I like to fine with gelatin in the keg. I am doing my first dry-hopping. Should I fine the beer before or after I do the dry-hopping?
The beer is a Bell’s Two Hearted Ale Clone. I am going to dry hop with 3.5 oz of Centennial.
I typically dry hop in primary as the fermentation slows down (a couple points above FG or so). After dry hopping I cold crash for about 24-30 hrs, then close transfer into a keg on top of my prepared gelatin. It mixes it well and when the beer is cold it accelerates the fining effect.
My choice would be to fine the yeast out if I thought I had to, then dry hop. Some haze is ok in an ipa as far as I’m concerned. Guidelines aside, if I handed someone an IPA and they said “wow, smells fantastic. But its a little hazy.” Right, the haze is what you are smelling…
Wasn’t “Smell the Haze” an old Iron Butterfly record?
No, you’re thinking Smell my Finger by the Sex Pistols
I’ve done both with good results, but I prefer to crash, then fine, then warm to room temp and dry hop. I feel the aroma lasts a bit longer as most of the yeast is dropped out prior, as opposed to the aroma being absorbed by suspended yeast which then settles out. Both methods will make good beer though.
Bah, they sold out after “Stonehenge” 8)
Awesome!
No, pretty sure it was Sniff The Glove by Spinal Tap.
Speaking of which, this is one of the best six-pack carriers I’ve seen in a while:
Spinal Tap rocked. Its too bad they broke up. 
+1 I love it!
+2. Fantastic.
At the 2013 NHC, Stan H. gave a great presentation on hops and stated that there is new research out there suggesting that dry hopping in the presence of yeast creates a “synergy” effect that creates new aromas and flavors that were not there previously when mixing the dry hops with the yeast. Some breweries including Stone and a couple Japanese breweries were really doing some heavy studies on this to determine which new by-products were produced when yeast work on hop oils. Pretty cool!
I’ve posted here about my experiments with this theory. Bottom line is that I found what Stan speaks of and now always get the beer off the yeast before dry hopping.
Same here.
