Dry Hopping Post-fermentation: Will It Do Anything?

[maldridge]

Another dry hopping q for you.

I'm planning on dry hopping after 7 days in the primary (so fermentation will be complete). At this stage I will be racking to secondary directly onto my hops. I will leave the beer for another 5 days at the same temp (18.3 deg), and after this I will crash chill it (in the same vessel) for a good 5 or 6 days.

Does this sound like an ok plan? First time dry hopping here.

Once I crash chill, does this technically stop the 'dry hopping' process? Reason I ask is that I don't want to leave the hops in there for too long as I have read dry hopping for long periods can have unwanted tastes and aromas. I figure if the hops are doing their thing for 5 days, then I crash chill, they will stop? Correct?

 

[slash22000]

Disclaimer: I am not an expert. :mellow: However, according to actual experts (Stone Brewing, page 42, amazing clone recipes in that article too), yeast "sucks up" hop components and they recommend dry hopping in as clear a beer as possible for maximum hoptitude.

I wonder if crash chilling then transferring to secondary BEFORE dry hopping is the way to go? You'd need to warm the secondary up to room temperature again before you added the hops, but evidently the less yeast the better it works. I've never done this, but I'm thinking about doing it with an IPA I have brewing at the moment.