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Home Brew Forums > Home Brewing Beer > General Techniques > Cold crashing and hops
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Old 07-09-2013, 07:48 PM   #11
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I dry hop with 2 oz. at 72 degrees for 3-5 days. I then remove the hop bag from the secondary and put in a hop bag with 1 oz then put my secondary in the fridge for 3-5 days. After that, I keg it. I don't know if that 1 oz does anything, but my hop aroma and character stay with the beer through the whole keg. Now, if I could get the keg to last a month, maybe I'd know if the flavor diminished over time.

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Old 07-10-2013, 11:58 AM   #12
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Looking back it makes sense that the hops flavor/aroma would be diminished by dry hopping in the kegerator. I hold my hops in the fridge while conditioning in secondary so they stay fresh. Makes sense that the oils would kind of "remain fresh" or not release even when on the cold wort while in the fridge. I'm never doing that again. From now on its always gonna dry hop at room temps. Great posts everyone.

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Old 07-10-2013, 09:19 PM   #13
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I was just about to say the same thing! Great discussion!

I, for one, will be dry hopping 2oz citra at room temp on friday for 5 days, then cold crash for 3, then keg.

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Old 07-10-2013, 09:43 PM   #14
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I just bottled up my house IPA, 3 oz of Amarillo dry hopped for 7 days, cold crashed at 42 for 3 days. Opened the vessel to rack and was greeted with an amazing aroma of hops, same as prior to cold crashing, no degradation noted at all.

I've never noticed a loss of hop aroma with any beer I've crashed.
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