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Old 06-29-2010, 05:50 PM   #1
May 2010
Farmingdale, NY
Posts: 26

I was wondering what effect cold crashing has on dry hopping. Should I wait till my dry hop period is over to cold crash? Should I remove the dry hops before cold crashing? Thanks for the help.

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Old 06-29-2010, 05:55 PM   #2
Apr 2009
San Diego, CA
Posts: 198
Liked 3 Times on 3 Posts

What I do is dry hop for about 10 days (in primary), cold crash at 32 for 24 hours, add gelatin, leave another 5 or 6 days at 32. The hop debris will fall to the bottom and compact. This gets me crystal clear beer.

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Old 06-29-2010, 05:58 PM   #3
Aug 2008
Huntington Beach, California
Posts: 283
Liked 5 Times on 4 Posts

Breweries typically drop the temp down to 60 for dry hopping for a period of 5 or so days, then cold crash at 40 to help drop the yeast out of suspension (Ales of course). You can keep the hops in while cold crashing, but I personally like to remove them because they can "catch" some yeast and other settlement on the way down. Its an extra step, and not necessarily a "have to" thing to do. All person preference and equipment capabilities. The longer the hops are in the tank, the more flavor to a certain point.

Spiny has a good method

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