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Old 02-08-2013, 09:32 AM   #1
Dec 2012
Posts: 2

-I was just inquiring about my dry hop thought. I have a Red Double IPA coming up on 9days of good/normal fermentation. But i want to cold crash it.
My plan is...
1. dry hop in secondary (2oz centennial w/ no bag or grenade) on the 12th day.
2. want it to be during fermentation to have the yeast clean it a bit.
3. (here we go) Cold crash it 10 days in with 4 days left in secondary.
-I have never cold crashed (lagered) with hops in the secondary.
Any advice or warnings? Might it create off flavors or off aromas?
Any advice is appreciated. OPA.

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Old 02-08-2013, 10:41 AM   #2
Jul 2009
Posts: 1,002
Liked 59 Times on 56 Posts

1. Wait until fermentation is complete. Don't measure your fermentation by days, "visible activity" or anything else. Once your specific gravity has remained steady for 2-3 days, then you want to wait a few days to let the yeast clean up any off-flavors it may have created.
2. Cold crash your beer first, then add your dry hops.

You won't create any off-flavors or aromas.
Brody's Brew House
Primary: Spiced ale
Planned: Butternut squash & gala apple harvest ale; brown ale or porter; barley wine
Kegged: Nothing
In the fridge: Dogfish 60 minute; Imperial Stout

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Old 02-08-2013, 12:53 PM   #3

I always let mine go for 2 week min in the primary then cold crash and dry hop. I have never had a beer that had not finished up in that time
Good people drink good beer - Hunter S. Thompson
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Naughty Kitty Brewing EST 1993
Primary 1 - Saison
Primary 2 - Centennial IPA
Primary 3 -
Secondary 1 -
Secondary 2 -
Bottled - Nogginfogger DIPA, Feral Red Ale

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