Temperature and Dry Hopping
I know that temperature affects the aroma and flavor of dryhopping, but can a much lower temperature act as a way to prevent the "grassiness" of dry hopping for too long.
For example, can I dry hop at 60 for two weeks, then "shut off" the dry hop by moving it to 32 degrees?
in short, can keeping a dry hopped fermenter at low temps act as a preservative?
I always dry hop in the keg at 42f, I have left hops in there for as long as 6 weeks with no "grassiness". I tend to believe after much debate that grassiness only happens with specific varieties and higher temps.
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