Dry hopping

[geordish]

Hi all,

I've done a few brews now - 2 kits and 1 extract. The kits came out great. The extract not so. I think the problem might be down to not letting it age long enough, as it was just a bit tasteless.

I ferment in a temperature controlled fridge, using a thermowell to get the beer temp, and it seems to do a pretty good job of holding temperature.

I've got another batch in the fermenter right now that I plan to dry hop once fermentation is complete. In the past, I've just dumped my hops in, and let it sit at fermentation temps for an extra week, then bottled.

This time I'm also planning on cold crashing right before I bottle.

I had my plan in my head quite firmly, and I was quite happy with it, until I was flicking through the diy dog recipe book, and spotted the following:

"To get the best possible profile from the dry hops we recommend dry hopping post fermentation for 5 days. Dry hops should be added at cellar temperature. We find 14°C results in the most aromatic dry hop profile."

They drop the temperature down to dry hop. Should I be doing this? Once fermentation is over, should I drop to 14, dump in the hops, wait for 5 days then drop as low as possible prior to bottling?

If anyone is interested, I did a extract version of this: https://www.homebrewersassociation.org/homebrew-recipe/green-flash-west-coast-ipa/

I had some crazy fermentation (and mess) at the begining! (I need to replace that ghetto shelf at some point)

Thanks in advance for any advice

 

[Decimotox]

You can drop it that low if you'd like, but it all depends on the yeast's temp profile, and should definitely be a gradual cooling so as not to stress the yeast. I dry hop at room temp...68-72 degrees F, which is about 20-22 degrees C and have never had any problems. Always delicious.

Happy brewing!