So I have a clone of this beer aging. Friday (Sept. 18th) was 3 weeks from brew day. I wanted to rack to a secondary so I could harvest the yeast (Conan) but was out of available carboys. I used a keg for the secondary.
My question is in regards to the dry hops and grapefruit zest. I used unflavored (sanitized) dental floss to suspend the bag containing the hops and zest in the keg. I did purge with CO2, but it’s not refrigerated just yet. Just aging.
After about a week should I remove the bag when I hook it back up to gas in my kegerator or let the bag in?
Thanks. Should I let it sit at room temp for a while before putting into kegerator? Or do you think I’m good to let it carb up and cool while the dry hops and zest do their thing?
Thanks. Should I let it sit at room temp for a while before putting into kegerator? Or do you think I’m good to let it carb up and cool while the dry hops and zest do their thing?[/quote]
I’ve never done a controlled experiment but my experience tells me that dry hopping is more effective at warmer temps.
Thanks. Should I let it sit at room temp for a while before putting into kegerator? Or do you think I’m good to let it carb up and cool while the dry hops and zest do their thing?[/quote]
I’ve never done a controlled experiment but my experience tells me that dry hopping is more effective at warmer temps.[/quote]