Secondary Dry Hop Temperature

General Homebrew Discussion
1

Long time reader, first time poster!

I mostly make IPA/Hoppy beers and use a secondary for dry hopping. I have always tried to shoot for around 68F during secondary, similar to my primary temp. I recently was reading the BYO Double Sunshine clone recipe and it states to drop the temp to 55-57F. Why would one do this? Slow the rate of CO2 to keep the hop aroma from blowing off? Would it slow the yeast down so much they would not complete their clean up?

Anyone else do this? Why?

Cheers!
John

2

Because dry hop temp is a matter of subjective preference.  You get slightly different effects at different temps  There is no single right or wrong answer.

3

Any reading material on the effects of different temps on while dry hopping?

Cheers!
John

4

Enjoy!

5

Nothing I can think of right off hand other than a lot of experience and anecdotal evidence here on the forum.  If it’s possible, what I’d suggest is you split the batch and dry hop each half with a different method.  Then you can see for yourself.

6

This^.  Don’t take anybody’s word on late hop character. It’s pretty subjective anyway. Experiment for yourself - it’ll be good either way.

7

Well I have been looking for an excuse to buy a few one gallon carboys :wink:

Thanks all

8

My last batch, I did a three day room temp and then put it in the keg.  I liked how it turned out

9

This is a good write up. More or less what I expected based on temperature speeding or slowing chemical processes. Since temperature is not often mentioned in the context of dry hopping I always figured it meant at fermentation temp or a reasonable room temp. One of the few things I have not over thought…