redrocker652002
Well-Known Member
OK, so today is the day for my dry hopping. This particular beer has been in the fermenter for about 2 weeks at about 70 to 71 degrees. It appears done so my thought is dry hop today and bottle Friday. My question is, after reading some posts about a "soft crash" during dry hop, would it be advisable to maybe drop the temp to about 65 or so for the next few days and dry hop at that temp? There is quite a bit of dry hops this time, about 5 ounces, so my thought of maybe dropping the temp to get more of the flavor out of them seems like it could be a good idea. Thoughts?