Dry Hop

[danzig123]

I have an IPA in secondary keg right now at 40 degrees. I want to dry hop, but not sure if it would be ok to pull keg out, let it warm to room temp for proper dry hop conditions, or if I should just French press an ounce of hops?

Those of you who French press - best advice for aroma extraction?

 

[jekeane]

You would be fine letting it warm up and dry hopping in the keg. If it is carbonated be ready to get the lid on fast in case of foaming. I seem to get better aroma dry hopping at room temperature but have also had good results dry hopping a serving temperatures.

I do however pull the bag after 4-5 days either way. I had one beer that I left the hops in while serving for a couple of weeks and it got very grassy. Again though some people leave them in till the keg kicks.