« on: October 04, 2015, 09:58:12 AM »
A few more question ...
I usually dry hop in the keg at ambient temps using a 300 micron dry hopper> The dry hopper contains the pellet and leaf very well.
For this last batch however, the first round of dry hops were added at serving temperature. The hops have been sitting at approximately 40F for a week now and the beer is very hazy. It does not appear to be hop sediment because 1) it's contained in the dry hopper, and 2), nothing collects as the bottom of the glass. It's just hazy all the way through. I brewed this batch on 09/05, kegged it on 09/26, and added the first round of hops on on 09/27. It was fully fermented about 7 days.
This is the first batch that is hazy. Nothing in my brewing process changed with the exception of dry hopping cold.
Could this perhaps be the reason for the haze? I am not sure how/why, but it is the only process change.
I know extraction efficiency is better at room temp but given time, will dry hopping at colder temps attain the same results?
Do you leave your dry hops in the beer until kicked or have a strict time limit on pulling them out?