Dry Hopping in Keg Question

[jmich24]

After fermentation I cold crashed my IPA and racked it on to 4 oz of hops in the keg. I am not happy with the aroma and I think it is because the beer was dry hophed at cold temps.

I was thinking about bringing the keg inside and letting it warm up into the mid 6o's for three days or so. My hope is that this will allow the aroma to really come out before putting my keg back in to my serving fridge/temp.

Has anyone done this with any success?
Any potential problems im not thinking about?

Thanks in Advance

 

[normzone]

"not happy with the aroma"

Do you mean that you're not satisfied with the amount of aroma that has developed? I'm going to be experimenting with dryhopping in the secondary at a low temperature (my kegerator) soon and I'm curious about this.

As for it being in the keg, I'm new to that too, just tried my first one with a single oz, and it took the better part of a week at kegerator temperatures to begin to develop the additional hops flavor.

I'd wager that the process works faster at warmer temperatures but living in So Cal I try to keep things refrigerated as much as possible.

Thanks - Norman