Temp Effects on Dry Hopping

[Physics202]

I typically cold crash my brews 2-3 days before I bottle. Well, I have a brew that's done fermenting, and I can't get around to bottling it for a few weeks. I was thinking of dropping the temp and just letting it sit there for those weeks as opposed to just a couple days prior. My conundrum is that I still need to dry hop. Was going to shoot for 10days of dryhopping. Will the cold temp change the effectiveness of the dryhops???

 

[mrgrimm101]

I've always heard that dry hopping should be done at whatever temp you ferment at (or close to room temp). Cold crashing will cause the dry hops to settle on the bottom, so they won't be in suspension to do their work.

When you say "dropping the temp and just letting it sit there", do you mean at cold crash temps, or just lower than room temp?

Typically, I dry hop for about 4 days, THEN I cold crash for about 3 days so all the hop particles settle out with the trub and I can bottle clear. This allows the hop pellets to break apart and do their thing for a few days, then the cold crashing helps clear up the beer for bottling.

 

[m00ps]

ive read most of the effectiveness of dry hopping is done in less than 24hrs at room temps. At fridge temps, im guessing its much slower in terms of extraction. Either way, I wouldnt dry hop something for 10 days or more

 

[Physics202]

Thanks for the replies. I did a little research and found this nice little exbeeriment:
http://brulosophy.com/2016/01/18/dry-hop-temperature-warm-vs-cool-exbeeriment-results/

Shows that there is a slightly noticeable effect, and it can change the characteristics of the dry hop.

 

[daksin]

If you're dry hopping with pellets, it probably doesn't matter. Even at cold temps, you get pretty significant extraction after 2-3 days. 10 days cold should be great- I would get it cold ASAP if it were me.

 

[Natdavis777]

I have dry hopped cold and I wasnt impressed with the final outcome. Hop oils extract best at room temps, and extract slower at colder temps. With that said, there are plenty of members on here that will do a dry hop in their serving kegs and apparently have great success.

I personally would dryhop a few days at warmer temps, but go with what is most feasible for you. If you like the results, awesome. If it doesnt turn out as you had hoped, then adjust the following brew. I think you will be fine though with your given plan.

 

[BryceL]

You will definitely get a better extraction rate at warmer temperatures. I usually dry hop at around 68 degrees for 4-5 days, then I cold crash for an additional 2-3 days to get the hops and any remaining yeast to drop, then I keg. I always get solid results from this.

 

[mrgrimm101]

You will definitely get a better extraction rate at warmer temperatures. I usually dry hop at around 68 degrees for 4-5 days, then I cold crash for an additional 2-3 days to get the hops and any remaining yeast to drop, then I keg. I always get solid results from this.

^^This +1. I do the same process, except I bottle instead of keg.