I brewed an APA and IPA which were both dry hopped in secondary (one in carboy, one in corny). I used a nylon mesh bag (paint strainer) to hold the pellet hops. Dry hopped for 7 days. I cold crashed for one night, then transferred the next day without moving/disturbing the secondary vessel. I used CO2 to transfer at 3 psi.
All the beers had visible hop particles in them. The beers tasted good, but, at times, I could taste sharp hop notes (like taking a bite directly into hops). I'm assuming this had something to do with the floating hop particles in the beer.
Both had clean racks to serving keg and I didn't suck up trub when I transferred, so I don't know why hop particles made it through. I'm worried that this will happen to my future dry-hopped beers
. Do the hop particles need more than one night cold crash to settle to bottom? Is it because I used CO2 to transfer (though I don't see why considering I used very low psi and it wasn't blasting anything through)? Should I ditch pellet hops and dry hop with whole hops?
Any help/solutions would be greatly appreciated. Thanks