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
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