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Dry hopping + Cold crashing

Lord McAle

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Hello,

I am pretty new to homebrewing and also new to this forum. I am from the Netherlands and just brewed my 2nd batch 2 weeks ago. I am brewing this recipe:
http://www.homebrewtalk.com/f66/15-minute-cascade-pale-ale-210253/

It has been fermenting nicely at 68 degrees for 14 days now. Now I want to do the dry hopping, with whole hop leaf. I plan not to rack to a secondary.

First question: I plan to use a hop bag. Is it a problem if the bag keeps floating? I can put some weight in the bag to make it sink, but then it will be in contact with the yeast cake. don't know what's best.

Second question: I read a lot about cold crashing, so I want to try this as well. I plan to cold crash at 41 degrees for 3 days. Should I leave the dry hop in the fermenter or not?

Looking forward to your advice. THanks in advance!

 
I just put three heavy pieces of stainless steel fittings in a bag with 2.5 oz of leaf hops, and they still floated the entire time.  So don't worry about hitting the yeast cake.

I sanitized a long stir rod and pushed them down every day. 

As to the cold crashing...........many "experts" are now saying they leave dry hops in for 4-6 days at the most, to reduce contact time and any vegetal flavors from the hops sitting too long.  So I would go by the total days on the hops rather than whether they get crashed or not.  You may get a slightly more clear beer if they hops are not in the fermenter when crashed. 
 
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