Dry hopping at 12-14C

[Mther]

Hi there,

I had an IPA fermenting for a week in a 19-21C environment. After a week, I transferred it to secondary for dry hopping and I moved the buckets to another room where the temperature is 12-14C. I 'think' I read somewhere that dry hopping at lower temps is better, so I thought of trying it. However, I am a bit worried in case all the yeast suspends and have a problem with the carbonation once I bottle it on Saturday.

Please let me know what you think or if you have any suggestions!

Cheers

[Ren]

It will be fine and still plenty of yeast. I have cold crashed at 1c for a week and it was fine.

[Mther]

Many thanks Ren!

Does anyone know about the effect of temperature on hop aroma?