Cold hopping technique

[BrewCat]

Was just reading the post about cold hopping and got to thinking about a process. I do high krausen hopping a lot and would like to try to cold hopping maybe at cold crashing around 32F for a couple days. Anyone doing this?

 

[GigaFemto]

I do cold dry hopping. I cold crash to 34 F for ~48 hours, and I add the dry hops somewhere below 40 F, at a convenient time.

--GF

 

[PedroHurley]

Geometry Dash​

Was just reading the post about cold hopping and got to thinking about a process. I do high krausen hopping a lot and would like to try to cold hopping maybe at cold crashing around 32F for a couple days. Anyone doing this?

Cold hopping, or dry hopping at near-freezing temperatures (around 32°F), is less common than traditional dry hopping, but some brewers have experimented with it. The idea is that colder temperatures slow down extraction rates, particularly of polyphenols and grassy/vegetal compounds, potentially leading to a smoother, more refined hop character.