agentbud
Well-Known Member
I have used Kveik yeast before and really like being able to ferment at 90+ degrees and that fermentation is usually complete in 1-2 days. I have been reading some lately where a lot of people that are brewing hop-heavy IPAs will soft crash down to around 50 degrees when doing large dry hops, I assume to help with hop creep. Soft crashing from 68 down to 50 is not that big of a drop but going from 90+ down to 50 is quite a big drop. If I am doing a large dry hop and assuming that fermentation is complete, do y'all still recommend soft crashing down to 50 for this dry hop or just go ahead and dry hop at the normal ferment temp of around 90, then cold crash a few days later?