Stephen Perry
Barnyard Brewer
I have scoured the internet and the forums. I'm trying to figure out, what is the best dry hopping temps? In my current situation, I have a hazy NEIPA going, and I'm trying to make sure I extract all of the best citrus notes, flavors, and aromas that I can. 1 site says cold crashing temps around 38-39, and multiple sites said ale fermenting temps 60+ or around 70. Any input is greatly appreciated.
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