My beers are dry hopped in the keg after the beer has been cooled down to about 6°C in the fermenter. They then sit at about 11-12°C in a temperature controlled cupboard.HTH1975 wrote: ↑Mon Nov 26, 2018 5:40 pmThe main issue regarding dry hopping and temperature is the possibility of getting vegetal flavour/aroma in the beer. I know Brewdog dry hop at 14C and I’ve got some info in one of my John Palmer books where I think it’s either Firestone Walker or Sierra Nevada who advise they chill down to the mid-teens centigrade for dry hopping.
I've had lots of other problems with my brews, especially in the early days (who hasn't), but a vegetal aroma hasn't been one, even though the beer may be in the keg for four weeks before it's finished.
There, I've tempted fate now. The next one will be horrid!
Guy