I know there was a recent discussion about dry hopping where we discussed the effects of temperature on dry hopping but I can't find the thread.
I've been dry hopping in the keg for some time now. Usually dropping a bag of hops into the keg and racking the beer in, then putting it in the conditioning fridge and on gas. I had not been happy of late with the aroma I was getting from the DH.
This last 10 gallon batch I followed that MO with one 5 gal keg. The other keg DH'd at room temp for 5 days prior to chilling and putting on gas.
I found the keg that was left at room temp for 5 days had much better aroma than the one that went right in the fridge.
Anyone else care to share their experiences with regard to this?