Btaz
Well-Known Member
- Joined
- May 26, 2012
- Messages
- 317
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- 35
I made 10G of an IPA. My plan had been to dry hop the second keg when the first was almost gone to avoid having the aroma fade out over time. I ended up kegging the second keg, put a bit of head pressure on it, and now have it sitting in the kegerator (I needed the fermentation chamber for another beer and wanted to get this off the yeast cake). So now I'm trying to figure out the best way to dry hop it. Should I dry hop it cold? I imagine this would need a longer dry hop, but that might pull more green material (whatever that is called) or Let the keg come back up to 65 and then dry hop? Though this might create problems with warm/cold/warm/cold cycling the beer
