Can I dry hop after cold crashing for a week?

[msa8967]

I have two pale ales that I have been cold crashing for a week now. A buddy gave me some fresh cascade cone hops that was thinking of just adding to the fermenters for another week while the beer stays at 40 F. I know it is better to add the hops at warmer temps for dry hopping but I would like to know if I will get some aroma if I use more hops and keep the beer at 40 F. I thought about pulling the fermenters out of the keezer and then let them warm up to room temp to add the hops for 5 days and then do another cold crash but this may be messing with the beer temp way too much.

 

[billl]

You can. You won't get the same speed of dry hopping as you would at higher temps, but lots of people dry hop right in their kegs at serving temp.

 

[daksin]

Yea, you will definitely still get that dry hop aroma at 40, it just may take a little longer.

 

[day_trippr]

Fwiw, many of us dry hop then cold crash in the fermenter, and then dry hop in cold dispensing kegs, leaving those hops in the keg until it kicks, with no hint of grassiness even after a month. So you can definitely dry hop after cold crashing, though if you're bottling, you'll likely need to cold crash a second time...

Cheers!