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Awesome info and thanks for the details of your process. I've heard people dry hopping anywhere from 34-72F. I was thinking of trying to dry hop at 38F (carbonation temp) with ground up pellets for better extraction. My main goal is to get maximum aroma that showcases the best example of each hop.

Good points. What would you consider the best overall temp for dry hopping at this point? Also, what is your opinion on grinding hop pellets into a powder for better extraction at cold temperatures?

Got it. That's good to know. I learned from the podcast that North Park uses both that technique and ALDC enzyme.

Is it pretty much standard pactice for regulars on this thread to use ALDC enzyme?

Dry hopping cold seems to work for some, but not others (and vice versa). It just goes to show that you can still get good results using different techniques. It's interesting that most breweries seem to dry hop warm post-fermentation. It could just be tradition for all I know. I've heard of...

True, and that's a good point, but it's also good to know how long to dry hop warm if you don't have the ALDC enzyme. North Park uses it and I'm pretty sure Trillium does too. They both dry hop warm (70F for North Park and 60F for Trillium) for 2-3 days, which is likely possible due to the ALDC...

Thanks for a good answer. I was looking for an average, which is what you gave me. It wasn't easy to find, but after a lot more digging I found out that the average time it takes for hop creep to run its course is usually 4-6 days with healthy yeast. Dry hop length by brewery: Monkish: 4-5 days...

To anyone who can answer: how long does it usually take for hop creep to run its course if dry hopping warm (say 70F)?

I just heard a podcast with Monkish, Trillium, and Weldwerks (dry hopping is discussed at 1 hour 9 seconds). It's pretty interesting that they all dry hop warm for 3+ days. Monkish even said that they mimicked Vinnie Cilurzo's (Russian River) West Coast IPA dry hop process. Monkish also said...

That was Trillium with the device. It's really interesting how most of the pro breweries dry hop warm and usually for 3+ days. Monkish even said that they mimicked Vinnie Cilurzo's West Coast IPA dry hop process. Nguyen said that they are usually grain-to-glass in 27 days due to extensive cold...

Yes, I purge the transfer lines with CO2 before the transfer. The transfer lines are also EVA barrier with the QDs. A video would be pretty cool. I have the beer at 38 degrees out of the keg and no matter how much I let it warm up, there's no extra aroma. I'm using Cascade lately because I...

No, I didn't dry hop during fermentation. I dry hop well after fermentation since my goal is to dry hop without yeast in suspension. Since I used 34/70 yeast, I didn't bother soft crashing to drop the yeast since it's resilient to cold. I figured that the yeast would drop out naturally at 68...

Yeah, I pulled a sample at 21 days to measure FG and the aroma wasn't there either.

Yes, I purge the serving keg with fermentation CO2 by connecting the fermentation keg (kegmenter) to the serving keg, then the serving keg to a jug of sanitizer. I dry hop in the kegmenter. I disconnect the serving keg from the kegmenter, open the kegmenter's lid and throw in the hops, then...

I open the lid for roughly 10 seconds to drop the hops in, seal it, and purge 16x with 30 psi. That should result in 0 ppm of oxygen. I've had this issue with all dry hopped beer. I don't think hopping at flameout is the problem because I get all the flavor I want from it. I made a flameout only...

Yes, three other people have tried it and agree with me: the flavor's there, but not the aroma.

I can't seem to get any aroma from dry hopping and it's driving me nuts! Even with a 6 oz dry hop, I get barely any aroma. I think I do a pretty good job of mitigating oxygen (ferment in a keg, purge 16x with 30 psi immediately after dry hop, dry hop under pressure, cold crash under pressure...

You could do that, but I just run a blow-off tube from the serving keg into a jug of sanitizer. Either way should work.

I use a blow-off tube. More specifically, I use CO2 from fermentation to purge my serving keg (fermentation keg -> serving keg -> jug of sanitizer). The math shows that this purging works even better than filling a keg full of sanitizer and pushing it out with CO2.

2271.6 + 5 gallons of single hop (Cascade) NEIPA = 2276.6. I really need to make more beer! o_O