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Old 07-04-2011, 03:34 PM   #1
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Default What will happen?

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?

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Old 07-04-2011, 03:41 PM   #2
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I don't think the lower temperature will have any effect on the dry hopping.

Draft 1: Lightly smoked Weizen
Draft 2: Belgian Wit
Draft 3: Rauchbier

Primary 1: German Scwarzbier
Primary 2:

On Deck: Belgian Brown Ale, Pale Ale, Stout
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Old 07-04-2011, 04:00 PM   #3
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Originally Posted by Kaz View Post
I don't think the lower temperature will have any effect on the dry hopping.
+1. Dry hopping is not temperature dependent the way yeast activity is.
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Old 07-04-2011, 04:07 PM   #4
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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.

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