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Old 11-16-2011, 07:54 PM   #1
wedge421
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Default What temp to dry hop at?

I usually just throw my dry hops in around 68F or so. Should I be chilling the beer down to around 58ish so that I dont get that vegetable flavor? I never considered doing that until someone asked me as what temp I dry hop at. Any thoughts on this?


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Old 11-16-2011, 07:58 PM   #2
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It does seem that if you dryhop at higher temps for an extended time, some hops may throw grassy flavors. That being said, you should have no problem going 5-7 days at room temp. I dry hop in the keg at 42f for weeks on end with no problem.


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Old 11-16-2011, 07:59 PM   #3
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I've always dry hopped in the upper 60s, always with pellets, never gotten any grassy/veggie notes...

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Old 11-16-2011, 09:22 PM   #4
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I was listening to CYBI: The Dankness last weekend, and I can't remember who said they dry-hop at fermentation temps, and had a muted character from dry-hopping at cold-crash temps. I was thinking of doing this for a split batch experiment at some point in the future. I've always dry-hopped in the keg in the keezer.

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Old 11-16-2011, 09:25 PM   #5
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Quote:
Originally Posted by jsled View Post
I was listening to <a href="http://thebrewingnetwork.com/shows/813">CYBI: The Dankness</a> last weekend, and I can't remember who said they dry-hop at fermentation temps, and had a muted character from dry-hopping at cold-crash temps. I was thinking of doing this for a split batch experiment at some point in the future. I've always dry-hopped in the keg in the keezer.
That seems to be my experience as well. Dryhopping at 65-68 for a week gives "in your face" hops aroma that I love. Adding the hops to the keg and keeping at 40 degrees, even for 3 weeks, gives great hop flavor and aroma but more muted and definitely not vegetal or grassy.
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Old 11-17-2011, 07:37 PM   #6
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I dry hop between 64 and 68 and I get amazing aroma/flavor and no grassy or veggie out of it.
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Old 11-18-2011, 10:40 AM   #7
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Hello everyone. I recently did an IPA dry-hopped with 3 oz of noble hops (1 oz each Hallertau, Czech Saaz, Tettnanger) I had it for a week at mid 70's temperature and I barely got any aroma (i.e. I had to swirl my wine glass and sniff like crazy to percieve any aroma, although the little aroma I did percieve was quite pleasant).

I thought that by dry-hopping cooler next time I could get more aroma, but if it gets muted with the cold (from what I have just read here) I may not want to try this and just dry-hop at fermentation temperature for two weeks instead of one. Maybe it also depends on the type of hops as well. (I must also mention I FWH with the same amounts and varieties of hops with no flameout or late additions, so I believe that what little aroma I got was from the dry-hops).
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Old 11-18-2011, 07:28 PM   #8
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Cool, I think from now on ill set the fridge to 65 and dry hop my brains out
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Old 03-22-2012, 05:24 PM   #9
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Reviving this thread. Does temp fluctuation matter much assuming that fermentation is all but done when transferred to a secondary for dry hopping? I have one fermwrap, but was hoping to have my amber in the primary when my rye ipa is dry hopping in a secondary. Would need the temp control on the primary of the amber, leaving the dryhopping IPA w/o any temp control other than room temp (which shouldn't fluctuate wildly)
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Old 05-04-2012, 05:53 PM   #10
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I think the consensus is that as long as the temps dont get to warm and you dont let the hops sit to long it should be fine.

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Originally Posted by jimlin View Post
Reviving this thread. Does temp fluctuation matter much assuming that fermentation is all but done when transferred to a secondary for dry hopping? I have one fermwrap, but was hoping to have my amber in the primary when my rye ipa is dry hopping in a secondary. Would need the temp control on the primary of the amber, leaving the dryhopping IPA w/o any temp control other than room temp (which shouldn't fluctuate wildly)


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