Tricky Dicky
Well-Known Member
Just thinking of dry hopping in the keg whilst adding some sugar simultaneously in order to naturally carbonate at room temperature for a week then cold crashing. I'm sure this will have been done by some of you already and was curious to know if there any effects to the beer in doing this, compared to dry hopping in the keg for a few days, cold crashing then force carbing from the co2 bottle ?
