@RoyalGallon
Well-Known Member
What do people think of the idea that the temperature you dry hop at can impart different flavour characteristics to the beer?
Generally my standard dry hop regime is to finish fermentation then cool the beer from around 20C/68F down to 14C/57F and add hops. Leave for 3 days and then crash cool to 4C/39F
Would dry hopping at 20C/68F or 4C/57F give a different flavour?
Do different hops work better at one temperature over another?
If there is a difference? Would a Triple hopped beer hopped at 3 different temps be a thing?
Generally my standard dry hop regime is to finish fermentation then cool the beer from around 20C/68F down to 14C/57F and add hops. Leave for 3 days and then crash cool to 4C/39F
Would dry hopping at 20C/68F or 4C/57F give a different flavour?
Do different hops work better at one temperature over another?
If there is a difference? Would a Triple hopped beer hopped at 3 different temps be a thing?