Originally Posted by maida7
I've only dry hopped in the fermenter. But if I did it in the keg I'm thinking I would throw them in when I'm ready to drink it and then see how the taste changes over time. And then yank them out when it gets to where I want it.
with your method: When does it go in the cooler?
What temp are you carbing at?
What temp are you dry hopping at?
It goes in the cooler after the 1 to 2 week dry hop & conditioning period. I am force carbing it at 38 degrees (because I will have cold crashed the carboy in the fridge before racking it to the keg). I would add the hop ball at that temperature and let it come back to room temperature for the 1 to 2 week storage period.
It was either this, or use the "set & forget" method to carb the keg while dry hopping it...that would take about 2 weeks to carb and the dry hopping would take place at 38.
For some reason, I just feel like more aroma qualities would leach into the brew at room temperature than at cold temperatures.