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silverhammer 05-03-2012 02:27 AM

Cold crash before dry hop?
 
Has anyone tried cold crashing before dry hopping an ipa? My thinking is that this would remove more yeast from suspension and then the dry hop would have a better extraction rate. I would transfer on top of the dry hops and then dry hop back at a higher temp like 68 for 5 or so days.

duboman 05-03-2012 12:02 PM

First you need to make sure the beer is done fermenting by taking a gravity reading. How long has it been in the primary, at least 2 weeks? Assuming so there is no need to cold crash, just rack to secondary over the hops, some yeast will still settle out but it's not a big deal.

Cold crashing will certainly do what you want over a few days but IMO it is an unnecessary step in the process.

Also, if you do not need the primary for another reason you can dry hop in that vessel as well. Either way 5-7 days is enough and then bottle/keg

buzzkill 05-03-2012 02:23 PM

I always cold crash before I dry hop. I also stopped letting it warm back up during the dryhop. I do this in the keg

AngerManagement 05-03-2012 02:27 PM

I do it the opposite way. Dry hop at room temp, then cold crash to drop the hops to the bottom, among other things.

pm5k00 05-03-2012 02:48 PM

Quote:

Originally Posted by silverhammer (Post 4051950)
Has anyone tried cold crashing before dry hopping an ipa? My thinking is that this would remove more yeast from suspension and then the dry hop would have a better extraction rate. I would transfer on top of the dry hops and then dry hop back at a higher temp like 68 for 5 or so days.

Yup, that is what i do, works great.

silverhammer 05-03-2012 06:33 PM

Quote:

Originally Posted by duboman (Post 4052585)
First you need to make sure the beer is done fermenting by taking a gravity reading. How long has it been in the primary, at least 2 weeks? Assuming so there is no need to cold crash, just rack to secondary over the hops, some yeast will still settle out but it's not a big deal.

Cold crashing will certainly do what you want over a few days but IMO it is an unnecessary step in the process.

Also, if you do not need the primary for another reason you can dry hop in that vessel as well. Either way 5-7 days is enough and then bottle/keg

When I posted my question I hadn't even pitched the yeast yet. It wasn't a question of "should I do this right now." I was just wondering if it was something other people had tried and noticed results from. I think I'll try it. And don't worry I'll give the beer a good 3 week primary.
Thanks for the reply!

terrapinj 05-03-2012 06:50 PM

dry hopping at lower temps seems to take longer to extract the aroma IME

for my really hoppy beers i now dry hop at room temp ~ 1 week in primary after about 2 weeks of fermentation, cold crash for a day or 2 and then keg and add another addition of dry hops in the keg

deggenbe 05-03-2012 06:57 PM

was curious about this and was planning on trying it soon.

from my experience, i've had more aroma pop from dry hopping on warmer temps.
but want to cold crash to drop out as many 'particulates' from the liquid before doing so, to hopefully improve dry hopping any bit that i can.

daksin 05-03-2012 08:20 PM

Well, if the yeast are done working, and aren't actively fermenting (meaning no more CO2 production), then it shouldn't affect the dry hop at all. The reason we don't put dry hops in while there are still active yeast around is because the offgassing of CO2 can carry away those nice hop aromatics we're trying to get in there via dry hop.

Also, if you DO do this, you should warm the keg back up after your cold crash, as extraction will be much much much slower at cold crash temperatures. Personally, I dry hop right in the primary, and love the results.

pm5k00 05-03-2012 09:26 PM

Quote:

Originally Posted by daksin
Well, if the yeast are done working, and aren't actively fermenting (meaning no more CO2 production), then it shouldn't affect the dry hop at all. The reason we don't put dry hops in while there are still active yeast around is because the offgassing of CO2 can carry away those nice hop aromatics we're trying to get in there via dry hop.

Also, if you DO do this, you should warm the keg back up after your cold crash, as extraction will be much much much slower at cold crash temperatures. Personally, I dry hop right in the primary, and love the results.

I read an article, I believe with the brewers at Stone, where they mentioned that the yeast themselves absorb aroma, so until the yeast flock out you will get less out of dry hopping.

I will look for the article when not on my phone.


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