Dry hopping temperature

[josesilva.af]

I was having trouble with aroma and flavor from my dry hop, so I started doing what Janish is now recommending based upon what they do at Sapwood. I put the dry hops in the keg, purge it, transfer the beer onto the hops, seal it and put it in the keezer at 36F. After two days, I start giving it gas for carbonation at 30PSI, then dropping it to serving pressure after a day or two. My last IPA was amazing. I am looking to recreating the exact same recipe this week to make sure it wasn't a fluke, but an actual, repeatable process. I have high hopes.

Do you keep the hops in keg ir you take them out before serving?

Pellets or cones?

 

[JAReeves]

Do you keep the hops in keg ir you take them out before serving?

Pellets or cones?

I use a floating dip-tube in my kegs, so pellets go commando in the keg. I have since changed my fermentation schedule around, as I added a homemade glycol chiller. Now I cold crash and dry hop at 40F in the fermenter before transferring to keg. I am going to try dry hopping in the keg as a 2nd dry hop with my next IPA. I can use whole cone in the fermenter, but I would only use pellets in a keg.