« on: January 08, 2014, 11:11:34 AM »
I just finished an email conversation with the experimental brewer at Haas (for those who are not familiar, Haas is the largest hop producer in the world - just not so much to home brewers). I was asking about a temperature that would be a sweet spot for dry hopping. I was thinking that hop oils may not get into solution very well at lower temperatures. What brought this up in my mind is my current IPA that I am about to dry hop, which I fermented at the low end of the range for 1056 (63*) in order to coax some lemony esters out.
His response? 50*F and below!
I thought it would be 70*+. His main comment was that it doesn't hinder the oils going into solution, and helps avoid a vegetal character, giving a clean hop taste.
I may have to follow up with him on process though because my usual process is to dry hop as fermentation is subsiding, which coincides with when I start ramping the temperature up by 2 degrees per day (1 AM, 1 PM) in order to rouse the yeast to finish fermentation and cleaning up fermentation by-products.
So now I can see myself doing this, then dropping the temp to ~45* to dry hop for a week. The dissonance I am experiencing is that I have been dry hopping while the yeast is still active in order to counteract any oxygen that is introduced when I dump the hops in.
What are your thoughts?