What temperature should you dry hopping?


In the United States, commercial breweries did not dry hopping in the main fermentation temperature range.
The breweries need to extend the main fermentation period by 1-2 days to restore certain flavors in the beer.
The beer is then cooled to 0 ° C to force the yeast to settle and produce cold turbidity, which is then filtered off.
Due to the limitations of this process, dry hopping can only be placed at low temperatures.
Compared with the main fermentation temperature, the dissolution rate of essential oils at low temperature is much lower.
This is a dilemma, either to dry hopping before the end of the main fermentation, although a good hop aroma can be obtained,
but due to the influence of hops, the yeast settling time becomes very long. Either dry hopping after the yeast has cooled down, but the dissolution rate of the hop essential oil is reduced.
Now, the brewery has found a new way. After the yeast has cooled down, they let the beer temperature rise to the main fermentation temperature (16-20 °C),
and then dry hopping. This is a more reasonable hop drying process. For home brewers, dry hopping around 20 °C can get good results, you can choose the right process according to your own equipment.
 
Edited by Cody
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