So, I am at work and watching different Youtube vids. The Apt Brewer is one of my faves, so I was watching one where he was doing a WCIPA. He said something that got me thinking. I always try and time my dry hop addition so that I can package the beer within 3 to 5 days after dry hops are added. He made a comment regarding removing the dry hops and letting the beer age. This is something I had never thought about and could improve my timing and how I do things. Does anyone else do anything like this? Remove the hops and let the beer age further before either kegging or bottling?
Rest after dry hopping
- Thread starter redrocker652002
- Start date
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After trying several different strategies to dry hop WCIPA, I've settled on a cool-ish temp with a short (48 hour) duration.
I've been cold crashing to 40F for a few days after fully ferment to drop yeast out of suspension, then adding dry hops at 60F x 2 days only. After 48 hours I'll transfer to keg with fining for cold conditioning. 2 weeks or so in the keg conditioning.
This has given me the best aromas, without any vegetal add or hop bite.
I've been cold crashing to 40F for a few days after fully ferment to drop yeast out of suspension, then adding dry hops at 60F x 2 days only. After 48 hours I'll transfer to keg with fining for cold conditioning. 2 weeks or so in the keg conditioning.
This has given me the best aromas, without any vegetal add or hop bite.
