Dry hop while crashing?

[Tom R]

I'm currently fermenting a 1.056 OG APA. It's day 6, it hit FG 1.014 on day 4.
What should I do next, dry hop or cold crash? Or both simultaneously?

I'm using pelletized hops, will they settle out in my conical if the beer is already at 34F? Dry hop for three days, then dump? I'm new to dry hopping...

 

[FunkedOut]

I’d dry hop for 3-4 days before cold crashing.
The higher temps should accelerate the oil extraction/dilution.

 

[6Tap]

I'm currently fermenting a 1.050 OG APA. It's day 6, it hit FG 1.014 on day 4.
What should I do next, dry hop or cold crash? Or both simultaneously?

I'm using pelletized hops, will they settle out in my conical if the beer is already at 34F? Dry hop for three days, then dump? I'm new to dry hopping...

Dry hop for 4 days at 50 degrees then after that cold crash for 2 more days at 33
Degrees. [emoji482]

 

[Tom R]

Will do tomorrow! Thanks guys!

 

[ChaosB]

Dry hop for 4 days at 50 degrees then after that cold crash for 2 more days at 33
Degrees. [emoji482]

Why 50 degrees?

 

[6Tap]

Why 50 degrees?

That’s what a brewery told me they dry hop at so I went with it. My guess is they cool down their beer to drop out some yeast before adding dry hops and since they have a large volume of beer, temps can’t rise to the 60’s?

I have tried dry hopping different batches between 68 ~ 50 degrees and have not found much difference however if you start around 68 and the yeast are still a little active the co2 will push out the oxygen that became present during the addition of the dry hops.

Let me know what you find out with your dry hops temps? [emoji482]

 

[Dgallo]

You could always drop to 50. Drop your yeast out of suspension for a day and then dryhop for 48 hrs. Janis’s ebook came out and chapter 8 talks all new science on dryhopping and what some of the bests are doing, I.e. other half.

 

[Jag75]

I dry hop for 4/5 days before kegging. If I'm gonna cold crash I would dry hop for 4 days then cold crash for 2/3 then keg.

 

[DVCNick]

I read an article one time that said warmer temps will give the fruity/citrus flavors, and cooler temps (like 50's) would give more woody/pine/vegetation type flavors. It was written by a guy that stated his credentials as a professional brewer.
I haven't done nearly enough of my own experimentation to prove that out and don't know if it is commonly accepted wisdom.