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Dry Hopping Question

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

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I’ve read some threads here that suggest room-temp dry hopping will extract aroma more quickly. I typically do keg-hopping, and my SOP is one week at room temp, then into the kegerator. I leave the hops in for the life of the keg. YMMV. :cheers:

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