Author Topic: Dry Hop @ 34 F?  (Read 1244 times)

Offline ultravista

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Dry Hop @ 34 F?
« on: September 17, 2016, 04:39:32 PM »
In an email exchange with John Kimmich, he suggested dry hopping my Heady Topper clone at 34 F. Dry hop no more than 5 days and no less than 4.

Does anyone dry hop at serving temperature? From what I have read, most dry hop at ambient (say 70 F).

Offline santoch

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Re: Dry Hop @ 34 F?
« Reply #1 on: September 17, 2016, 04:53:13 PM »
We homebrewers tend to dry hop at ambient because we usually do it in the fermenter or if we use one, a secondary/bright tank. Most of the time, we cold crash only for the few days before kegging, but have dry hopped much earlier.  I personally have dry hopped in the keg many times, but even then I would leave the hop sack in there until the keg kicks.  I never really thought about dry hopping it cold and pulling them before kegging.
I think it would be a really good experiment to try a split batch dry hopping 1/2 when its already cold and the other half while its still warm, using the same hops and same beer.
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Offline brewinhard

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Re: Dry Hop @ 34 F?
« Reply #2 on: September 17, 2016, 05:03:13 PM »
I have heard of others dry hopping at those colder temps as well. But have yet to try it. The coolest I have gone is 60F with good results.

Offline denny

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Re: Dry Hop @ 34 F?
« Reply #3 on: September 17, 2016, 05:06:28 PM »
I always dry hop at that temp.  There are a lot of places that suggest that, including wholesaler SS Steiner.
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Offline brewinhard

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Re: Dry Hop @ 34 F?
« Reply #4 on: September 17, 2016, 05:11:20 PM »
I always dry hop at that temp.  There are a lot of places that suggest that, including wholesaler SS Steiner.

At 34F, or 60F?

Offline denny

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Re: Dry Hop @ 34 F?
« Reply #5 on: September 17, 2016, 05:40:45 PM »
I always dry hop at that temp.  There are a lot of places that suggest that, including wholesaler SS Steiner.

At 34F, or 60F?

34F
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Offline Philbrew

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Re: Dry Hop @ 34 F?
« Reply #6 on: September 17, 2016, 06:22:34 PM »
I have dry hopped successfully (I think) in the serving keg at 38-42*.  I'm currently drinking an APA I've named Aardvark Piss (making it APAPA ::) ) that has 2.5 oz. of Cascade in a mesh bag in the keg.  It's tasting really good at six weeks since kegging.
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Offline HoosierBrew

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Re: Dry Hop @ 34 F?
« Reply #7 on: September 17, 2016, 06:48:51 PM »
I have dry hopped successfully (I think) in the serving keg at 38-42*.  I'm currently drinking an APA I've named Aardvark Piss (making it APAPA ::) ) that has 2.5 oz. of Cascade in a mesh bag in the keg.  It's tasting really good at six weeks since kegging.


I've been keg hopping for a while. Usually I hold at room temp for 5 days, but I often add extra hops to the keg when aroma drops off, and that's at around 40F. I like the aroma from both temps, with the colder addition taking longer to extract obviously.
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Offline Philbrew

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Re: Dry Hop @ 34 F?
« Reply #8 on: September 17, 2016, 08:14:10 PM »
I have dry hopped successfully (I think) in the serving keg at 38-42*.  I'm currently drinking an APA I've named Aardvark Piss (making it APAPA ::) ) that has 2.5 oz. of Cascade in a mesh bag in the keg.  It's tasting really good at six weeks since kegging.


I've been keg hopping for a while. Usually I hold at room temp for 5 days, but I often add extra hops to the keg when aroma drops off, and that's at around 40F. I like the aroma from both temps, with the colder addition taking longer to extract obviously.
So you keg dry hop at room temp 5 days then put it in the kegerator and get it down to 40*.  Then open the keg and put in more hops.  How much hops per step is your norm?  Oh, and whole or pellets?
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Offline HoosierBrew

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Re: Dry Hop @ 34 F?
« Reply #9 on: September 17, 2016, 08:55:21 PM »
I have dry hopped successfully (I think) in the serving keg at 38-42*.  I'm currently drinking an APA I've named Aardvark Piss (making it APAPA ::) ) that has 2.5 oz. of Cascade in a mesh bag in the keg.  It's tasting really good at six weeks since kegging.


I've been keg hopping for a while. Usually I hold at room temp for 5 days, but I often add extra hops to the keg when aroma drops off, and that's at around 40F. I like the aroma from both temps, with the colder addition taking longer to extract obviously.
So you keg dry hop at room temp 5 days then put it in the kegerator and get it down to 40*.  Then open the keg and put in more hops.  How much hops per step is your norm?  Oh, and whole or pellets?


Yep. I use pellets. Usually 2.5 -3 oz/ 5 gallons for APA, 4-6 oz for AIPA initially. Then when the aroma drops off, a couple more oz.
« Last Edit: September 17, 2016, 09:03:42 PM by HoosierBrew »
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Offline santoch

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Re: Dry Hop @ 34 F?
« Reply #10 on: September 18, 2016, 04:07:26 PM »
In case its not been made clear in this thread, ALWAYS use a hop sack when dry hopping in the keg.  The alternative is a stainless steel mesh screen or stainless steel scrubby on the bottom of the dip tube.  (Stainless only, don't use copper).  IMO, hop bags make cleanup easier.

You WILL plug up your keg posts if you don't, even with pellets. 
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Offline HoosierBrew

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Re: Dry Hop @ 34 F?
« Reply #11 on: September 18, 2016, 04:19:28 PM »
In case its not been made clear in this thread, ALWAYS use a hop sack when dry hopping in the keg.  The alternative is a stainless steel mesh screen or stainless steel scrubby on the bottom of the dip tube.  (Stainless only, don't use copper).  IMO, hop bags make cleanup easier.

You WILL plug up your keg posts if you don't, even with pellets. 




Definitely. I should've reiterated that. Don't need any new 'clogged post' threads on account of me.  ;)
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Offline Jimc

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Re: Dry Hop @ 34 F?
« Reply #12 on: September 19, 2016, 01:57:27 PM »
So i brewed 10 gal of an IPA 2 weeks ago racked for secondary  into 2 glass carboys sun the 18th. recipie said to dry hop 5-7 days and then i will Keg. I will b using pellet hops what would b the best way to get hops in and out of carboy i have never dry hopped in a carboy any suggestions?  Thanks.