I’ve been dry hopping for 4 days now, but I’m on my 13th day in the primary, at ale fermentation temperature. I want to crash cool the yeast and beer but don’t know if that will negatively impact the dry hopping. My question is:
is there an optimal temp for dry hopping? is 67 dgrs better at extracting aroma than 40 dgrs?? Anyone know?
Thanks!
All Grain
posting.php?mode=post&f=1&sid=331ec6388529889eed9cb5fa975cbffd#