I’m looking for some insight into various brewers’ dry-hopping and carbonating procedures for IPAs. It seems like there are a few good ways of doing it, and I’m curious to hear what you all perceive as the pros and cons.
While I’m very happy with the quality of my IPA, I’m still continually trying to make my process better and shorter. Until now, I’ve been dry-hopping cold-crashed bright beer, then transferring to a keg and force-carbonating:
Cold crash–> Dry Hop for 5-7 days → Keg and Force Carb
However, I’m experimenting with something more like:
Dry-Hop Beer as Primary Fermentation Slows → Rack to Keg after 5-7 days–>Dry-hop for 5 days in keg while force carbonating
I’ve heard that the dry-hop as fermentation ends can yield more complex aromatics than just dry-hopping bright beer. It also compresses the timeline for turning a batch around, which I value. Same with dry-hopping during the force-carbonating process.
Anyone out there do it this way? If not, what’s your process and why do you do it that way? Cheers!