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Old 05-03-2012, 02:27 AM   #1
silverhammer
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Has anyone tried cold crashing before dry hopping an ipa? My thinking is that this would remove more yeast from suspension and then the dry hop would have a better extraction rate. I would transfer on top of the dry hops and then dry hop back at a higher temp like 68 for 5 or so days.

 
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Old 05-03-2012, 12:02 PM   #2
duboman
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First you need to make sure the beer is done fermenting by taking a gravity reading. How long has it been in the primary, at least 2 weeks? Assuming so there is no need to cold crash, just rack to secondary over the hops, some yeast will still settle out but it's not a big deal.

Cold crashing will certainly do what you want over a few days but IMO it is an unnecessary step in the process.

Also, if you do not need the primary for another reason you can dry hop in that vessel as well. Either way 5-7 days is enough and then bottle/keg

 
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Old 05-03-2012, 02:23 PM   #3
buzzkill
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I always cold crash before I dry hop. I also stopped letting it warm back up during the dryhop. I do this in the keg

 
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Old 05-03-2012, 02:27 PM   #4
AngerManagement
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I do it the opposite way. Dry hop at room temp, then cold crash to drop the hops to the bottom, among other things.
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Old 05-03-2012, 02:48 PM   #5
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Quote:
Originally Posted by silverhammer View Post
Has anyone tried cold crashing before dry hopping an ipa? My thinking is that this would remove more yeast from suspension and then the dry hop would have a better extraction rate. I would transfer on top of the dry hops and then dry hop back at a higher temp like 68 for 5 or so days.
Yup, that is what i do, works great.

 
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Old 05-03-2012, 06:33 PM   #6
silverhammer
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Quote:
Originally Posted by duboman View Post
First you need to make sure the beer is done fermenting by taking a gravity reading. How long has it been in the primary, at least 2 weeks? Assuming so there is no need to cold crash, just rack to secondary over the hops, some yeast will still settle out but it's not a big deal.

Cold crashing will certainly do what you want over a few days but IMO it is an unnecessary step in the process.

Also, if you do not need the primary for another reason you can dry hop in that vessel as well. Either way 5-7 days is enough and then bottle/keg
When I posted my question I hadn't even pitched the yeast yet. It wasn't a question of "should I do this right now." I was just wondering if it was something other people had tried and noticed results from. I think I'll try it. And don't worry I'll give the beer a good 3 week primary.
Thanks for the reply!

 
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Old 05-03-2012, 06:50 PM   #7
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dry hopping at lower temps seems to take longer to extract the aroma IME

for my really hoppy beers i now dry hop at room temp ~ 1 week in primary after about 2 weeks of fermentation, cold crash for a day or 2 and then keg and add another addition of dry hops in the keg

 
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Old 05-03-2012, 06:57 PM   #8
deggenbe
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was curious about this and was planning on trying it soon.

from my experience, i've had more aroma pop from dry hopping on warmer temps.
but want to cold crash to drop out as many 'particulates' from the liquid before doing so, to hopefully improve dry hopping any bit that i can.
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Old 05-03-2012, 08:20 PM   #9
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Well, if the yeast are done working, and aren't actively fermenting (meaning no more CO2 production), then it shouldn't affect the dry hop at all. The reason we don't put dry hops in while there are still active yeast around is because the offgassing of CO2 can carry away those nice hop aromatics we're trying to get in there via dry hop.

Also, if you DO do this, you should warm the keg back up after your cold crash, as extraction will be much much much slower at cold crash temperatures. Personally, I dry hop right in the primary, and love the results.
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Old 05-03-2012, 09:26 PM   #10
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Quote:
Originally Posted by daksin
Well, if the yeast are done working, and aren't actively fermenting (meaning no more CO2 production), then it shouldn't affect the dry hop at all. The reason we don't put dry hops in while there are still active yeast around is because the offgassing of CO2 can carry away those nice hop aromatics we're trying to get in there via dry hop.

Also, if you DO do this, you should warm the keg back up after your cold crash, as extraction will be much much much slower at cold crash temperatures. Personally, I dry hop right in the primary, and love the results.
I read an article, I believe with the brewers at Stone, where they mentioned that the yeast themselves absorb aroma, so until the yeast flock out you will get less out of dry hopping.

I will look for the article when not on my phone.

 
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