What temperature do you dry hop at?

[Dave S]

My first brew using temperature control seems to be going well, controlled at 19C. I'll be dry hopping with 20g EKG and was wondering whether to add the hops before or after crash cooling for yeast drop-out. Or does it matter? Anyone got an opinion/advice on this?

[stuey]

I dry hop into primary as I add auxiliary finings and turn the chiller on.

[Dave S]

I dry hop into primary as I add auxiliary finings and turn to chiller on.

OK, thanks Stuey, that kinda makes sense. Anyone else?

[killer]

I wait til the FG has stabilised for 2/3 days (usually a week after pitching), then I dry hop for 2/3 days at 20°, cool to 5° and leave for another day or two before priming and bottling/ mini-kegging.

[JammyBStard]

I always leave brews in the fv for two weeks and dry hop in the second week of fermentation for one week at fermenting temp before crashing.
This works for me but I think it's fair to say there's no rules to this.

[WishboneBrewery]

You can throw the dry hops in at or near to FG, definitely below 1020, mostly give them a day or two at fermentation temperatures then start cooling.
If you happen to use Hop Pellets cooling to between 8 & 4c is good for settling the pellets to the bottom of the FV.

[Dave S]

Thanks Chaps, a fair mix of opinion here, which is good. I think I like the idea of dry hopping at fermentation temp for a couple of days then cooling. It's been fermenting for 7 days tomorrow, so I'll take a reading and go from there.

[Zephiacus]

Depends on beer style, I like to use pellets to dry hop and usually do it at fermentation temperature or a tad lower give or take for about 3 days before dropping to 2-5C. With lagers I dont often dry hop, but if i do, i do it during the diacytl rest at 16C.

[orlando]

I wait til the FG has stabilised for 2/3 days (usually a week after pitching), then I dry hop for 2/3 days at 20°, cool to 5° and leave for another day or two before priming and bottling/ mini-kegging.

Ditto.

[dcq1974]

I have successfully dry hopped after the initial vigorous primary fermentation (so 24 - 48 hours after pinching) and can report great hop aroma. I leave the hops in there for the rest of primary (1 week with Fullers yeast) before crash cooling and moving to cask with aux finings etc.

[Dave S]

I wait til the FG has stabilised for 2/3 days (usually a week after pitching), then I dry hop for 2/3 days at 20°, cool to 5° and leave for another day or two before priming and bottling/ mini-kegging.

Ditto.

The trouble that I often find is my brews can carry on dropping gravity beyond the 75% mark, even though I almost invariably mash at 66-67C. Don't know why it is but I'm intending to put a stop to it with crash cooling. So if I dry hop after a week and the gravity is 75% down on the OG, I don't want to risk it dropping much further, though I s'pose I could leave it a day or two and take a daily readings. Then start cooling if it appears to be still falling.

[orlando]

I wait til the FG has stabilised for 2/3 days (usually a week after pitching), then I dry hop for 2/3 days at 20°, cool to 5° and leave for another day or two before priming and bottling/ mini-kegging.

Ditto.

The trouble that I often find is my brews can carry on dropping gravity beyond the 75% mark, even though I almost invariably mash at 66-67C. Don't know why it is but I'm intending to put a stop to it with crash cooling. So if I dry hop after a week and the gravity is 75% down on the OG, I don't want to risk it dropping much further, though I s'pose I could leave it a day or two and take a daily readings. Then start cooling if it appears to be still falling.

What concerns me more is acetaldehyde so I prefer to ferment right out and leave it when it's done for a good 3 days after, so dry hopping at FG is the time to start for me.