Dry Hopping Post Cold Crash

[TAK]

Assuming you want to dry hop at normal temps, say in the 60's, if you cold crash and then dry hop, is it better to let the beer warm up first before you dose with hops, or is it all the same if you dose the cold beer with hops and let it warm up with the hop charge?

 

[HalfmoundBrewer]

You typically won't get as much flavor and aroma when dryhopping at lower temperatures. It's easier to dry hop at ferment temps then cold crash and just leave it at that temperature until kegging. I wouldn't let it warm back up unless I had to bottle.

 

[TAK]

You typically won't get as much flavor and aroma when dryhopping at lower temperatures. It's easier to dry hop at ferment temps then cold crash and just leave it at that temperature until kegging. I wouldn't let it warm back up unless I had to bottle.

The reason I'm cold crashing before dry hopping is to get the yeast out before dosing with dry hops. Some hop resins will bind up with yeast still in suspension, and if you dry hop then cold crash, those resins that bound up will also drop out.

I completely agree, dry hopping will be most effective at ferm temps, which is why I would warm back up after cold crashing. The question being, should you wait for it to warm back up before dry hopping, or dose right after the crash and let the hops ride the temp increase, from 30's to 60's, and then let it sit at the higher temp for a week?

 

[HalfmoundBrewer]

Since there will be lower dryhop effect at low temps, I'd wait until it's warmed up. However, if I were worried about hop resins binding to yeast and reducing the dryhop effect, I'd just add more hops.

 

[Sippin37]

I dry hop in the keg after cold crashing and it seems just fine. Beer is still clear with a little haze from hop oils but taste and aroma are amazing. Many different methods to the madness.

Sent via carrier pigeon

 

[brettg20]

I just had my first pint of an IPA that I dry hopped after I cold crashed (first time doing this). I can definitely tell a difference in the aroma vs dry hopping after. I let the temp warm back up after dry hopping then cold crash after to knock the hops down.

 

[TAK]

I just dry hopped the batch that led to this OP this morning. I cold crashed in the primary, and I'm dry hopping in the keg, but it'll sit at room temp for a week, and then I'll pull the hops before chilling and carbing. I'm hopping to see a difference too, in stability of aroma, etc.

I cold crashed in the primary, but I have to move my carboy in order to siphon. I knew that would stir up some trub and some of the krausen leftovers on the side, but I figured it'd settle back down. I let it sit for an hour after moving it, but it still had stuff in suspension. Next time, or as soon as I get an extra keg, I'll rack to one keg and cold crash, then transfer to a second keg and dry hop.