Bottling, Kegging and How Long to Dry Hop

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Extraction of hop oils mostly takes place within 48 hours of dry hopping. Biotransformation is the usual reason given for longer times.

But biotransformation is a process affecting hop oils in solution. So why bother with an extended dry hop if it's going to continue in the beer?

My guess is that temperature matters. Some pro brewers who make excellent beer swear by dry hops of about a week, but they probably keg and chill right afterwards. On the other hand, I dry hop for two days max, but then bottle and carbonate for 10 days or longer, before chilling. And there are swarms of bandits lining up outside my garage trying to steal my IPAs.

Changes in hop flavour and aroma, whether biochemical or strictly chemical, go on in warm or cold brews, but temperature does matter in storage..

I haven't found anything in the literature on temperature dependence of biotransformation. Thoughts?

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