When dry hopping in Tiantai beer fermentation tank, attention should be paid to the temperature at which you will be adding dry hops as well as the temperature your beer will be aging with them. Dry hop temperature in conical fermenter will affect the overall flavor and aroma in finished beer. Dry hopped at many different temperatures, then experienced a wide range of results.
15℃ or Higher
When dry hopping at this temperature range, it will more efficiently utilize the dry hops and obtain maximum flavor from them. It brings an emphasis on fruity, tropical, and citrus notes in hoppy Pale or IPA style beers, and that is the focus of the aroma and flavor at this temperature range. By varying your temperature in dry hop process, you truly can tailor a beer to your own particular style and goals for a recipe.
10℃-15℃
Dry hop temperature range is a little different than warmer dry hopping, and in some ways can help brewers age their beers more gracefully. Dry hopping in this temperature range can provide a balance bringing out some of the fruity and citrus notes while simultaneously bringing in some of the grassy and woody notes from the hops. Since you are below Ale ferment temperature in this range, yeast flavors, potentially off flavors, are more limited when dry hopping just a little cooler.
Below 10℃
In general, when you dry hop below 10℃, the hop flavors you will obtain will be more grassy, woody, or vegetal than the warmer temperature dry hop temperatures. In particular, this will occur if you leave a bag of hops dry hopping in a cold keg for a long time.
Regardless of dry hop temperature, when you are finished dry hopping you should look to separate your beer from the hops in fermentation tank. In general, a lot of hops is not advantageous to yeast health and separating will help you keep yeast autolysis to a minimum in fermentation tank.
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