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Old 01-24-2011, 03:45 PM   #1
alcibiades
 
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Jun 2009
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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?

 
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Old 01-24-2011, 04:39 PM   #2
wildwest450
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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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