bonecitybrewco
Well-Known Member
- Joined
- Apr 25, 2016
- Messages
- 345
- Reaction score
- 80
I am having some trouble finding a specific information pertaining to the timing of adding dry hops concerning finings (like gelatin) and cold crashing.
Everything I can find states most people cold crash after their dry hops. To me, this doesn't make sense as the yeast can strip quite a bit of the aroma from the dry hop. Along this line of thinking, would this not make a whirlpool addition redundant in terms of aroma addition as well? Trying to figure out the best process and whether cold crashing/fining an IPA is even worth it? The last time I followed the following process for dry hopping.
Normal process would be:
Allow fermentation to finish.
Dry hop additions
Cold crash
Add gelatin
Wait 1-2 days
Package
I believe that doing the dry hop first stripped any of the additions from the dry hop out.
Has anyone got experience specifically as it pertains to cold crashing and fining and dry hopping and what kind of schedule you're following and your results? Are you cold crashing and fining BEFORE dry hopping? That makes way more sense to me. Heck, not even sure if cold crashing and fining is worth it with a super floccing yeast?
Any thoughts here?
Everything I can find states most people cold crash after their dry hops. To me, this doesn't make sense as the yeast can strip quite a bit of the aroma from the dry hop. Along this line of thinking, would this not make a whirlpool addition redundant in terms of aroma addition as well? Trying to figure out the best process and whether cold crashing/fining an IPA is even worth it? The last time I followed the following process for dry hopping.
Normal process would be:
Allow fermentation to finish.
Dry hop additions
Cold crash
Add gelatin
Wait 1-2 days
Package
I believe that doing the dry hop first stripped any of the additions from the dry hop out.
Has anyone got experience specifically as it pertains to cold crashing and fining and dry hopping and what kind of schedule you're following and your results? Are you cold crashing and fining BEFORE dry hopping? That makes way more sense to me. Heck, not even sure if cold crashing and fining is worth it with a super floccing yeast?
Any thoughts here?