Cold Crash/Dry Hop

I found out last night that my 2 carboys, one 5 gallon and one 6.5 gallon, do not fit into my fermentation chamber at the same time...

so... my 5 gallon which is holding my azacca IPA had to be moved into the keg fridge across the garage for cold crashing earlier than I had anticipated. Its done fermenting but was going to keep in in the chamber to dry hop for 1 week along with my saison which was freshly brewed last night which is in the 6.5 gallon carboy. (see my mixing yeasts for saison question.. oh boy)

so, to make a long story short I now am dry hopping and cold crashing my azacca IPA at the same time. Should I even bother or should I just keg this thing? it had a lot of late hop additions after and at the end of the boil anyway so its going to smell hoppy anyway. or should I let it cold crash a few days and continue to dry hop it?

 

Dry hopping cold just takes more time. I don't think there is any reason you can't do both (cold crash and dry hop). Just give it a little extra time.

 

Dry-hop in the keg.

 

Most ppl will say dry hopping at a warmer temp helps extract the oils more efficiently. You could leave the IPA out and dry hop it for a few days (3-5) then cold crash for 2 to get where you want to be.

 

I usually dry hop in the 68-70 range (ambient for my brew room) for 4 to 5 days, then crash for 3 and keg.

 

Do it and see what happens! I think your beer will be fine. People dry hop in the keg all the time.

 

I do 5 days warm then cold crash for 2. Two days of cold crashing usually drops all the hops to the bottom also (pellet hops specifically)