Dry hop temp ?

[Steveruch]

Does the temperature of the wort make much difference? 45 opposed to 65 for example.

 

[NTexBrewer]

https://spikebrewing.com/blogs/ask-a-pro/dry-hop-temperatures

http://brulosophy.com/2016/01/18/dry-hop-temperature-warm-vs-cool-exbeeriment-results/

There will be a difference. This may not be a bad thing though

 

[Steveruch]

https://spikebrewing.com/blogs/ask-a-pro/dry-hop-temperatures

http://brulosophy.com/2016/01/18/dry-hop-temperature-warm-vs-cool-exbeeriment-results/

There will be a difference. This may not be a bad thing though

Thanks. I noticed that neither one said anything about length of dry hopping making any difference which is what I'm most curious about.

 

[Dgallo]

Does the temperature of the wort make much difference? 45 opposed to 65 for example.

Studies show that temperature has an impact on how quickly the oils are extracted. Now 45*f will make the hops drop out very quickly and may have an impact on overall extraction if the pellets sink and get stuck in the yeast cake before breaking up. What I would suggest is to drop it to 45 for 45 degrees for 24hrs drop most of the yeast out of suspension. Then let it warm back up to room temp to dryhop and then coldcrash after 2-3 days. This way you’ll prevent the yeast from stripping some of your oils. During all of these temp changes you should have a way to eliminate oxidation from the vacuum created when wort cools. This will make will give you the best final presentation of aroma and flavor from the dryhops

 

[Dgallo]

Thanks. I noticed that neither one said anything about length of dry hopping making any difference which is what I'm most curious about.

Read this article and check through others on this site. Scott Janish is up most authority on everything to do with hops
http://scottjanish.com/examination-...s-for-achieving-maximum-hop-aroma-and-flavor/