bottling a hoppy beer(big aroma)

this is just a general inquiry, not something I ever really encountered but say you wanted to bottle a hoppy beer(with big aroma).

So you brew -> ferment -> dry hop -> cold crash -> bottle prime.. In the bottle priming sequence, doesn't the yeast need to be active(so at a warm temperature) so you get carbonation? But if it is at a warm temperature, wont the hop aroma disappear quickly? After how long at room temperature would you suggest before putting the beer in a fridge?

No reason you can't prime your cold-crashed beer and bottle, then allow the bottles to warm up so the yeast can do their thing...

Cheers!

If you want the bottles to carbonate properly, then you are going to need a good 2 weeks at 70ish. Then chill. A handy hint is to bottle one in a soda bottle so you can tell easily when carbonation is complete.
Now I'm going to get on a pet peeve: We all read that hop aroma disappears quickly after bottling. Does it really happen? I say no, based on sampling my brews at 3 weeks, 3 months, 6 months, 1 year, and even 3 years later- I think the hoppiness is retained. *** Steps down off soapbox***

Thanks guys.

Quick question:

JimRausch said:

A handy hint is to bottle one in a soda bottle so you can tell easily when carbonation is complete.

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how do you tell if its carbonated?

When it feels like you're squeezing a bowling pin, it's ready to be chilled...

Cheers!

sherwicf said:

Thanks guys.

Quick question:


how do you tell if its carbonated?

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Fill it as normal with your bottling wand, squeeze out the excess air and screw the cap on. When it's carbed sufficiently it will be filled and hard. I like daytripprs description.