If I dry hop an IPA at a lower temperature thatn the primary fermentation?
Here is some information on the brew, 1.065 OG 1.013 FG, primary @ 68 degrees for the last two weeks yeast was/is WLP 051 California Ale yeast.
I basically want to keg a prior beer and put it in my chest freezer/fermentation chamber for carbing/serving at around 50 degrees but the above mentioned IPA needs to be dry hopped today or tomorrow and will have to share the 50 degree chamber for at least a week with 1oz of Soriachi ace and a half oz each of centennial and columbus.
Will the dry hopping carry through like on other batches?
Actually, I prefer to dry hop in the keg and colder. It seems you can leave them in a lot longer without the supposed "grassy" flavors everyone talks about when dryhopping at higher temps. I have had hops in the keg at 42f for 6 weeks with no discernible grassy or off flavors.