alcibiades
Well-Known Member
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?
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?