Cold crash before, after, or during dry hop?

My dry hopping experience has been that flavors change at colder temperatures. I like to get the beer colder though. I typically ferment ales around 68-70 and dry hop from 55-60

 

Here is a great article that touches on dry hopping. Worth reading the whole thing... https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

 

I think it depends on how fast you drink your kegs...if you are on impulse power (slow), keep it cold, otherwise room temp for warp factor 9 imbibing. (IMHO)

 

I used to cold dry hop while I carbed the keg.

However, I found that I like to move the beer to the keg, and dry hop in the keg at "room temp" so roughly 67-70 degrees, for 3-4 days, then I toss it in the keezer and put the gas on it and let it go for another 3-4 days, and remove the dry hop, purge the keg lightly as to not blow out the good stuff I worked to put in the beer, and I'm ready to go.


So crash after you dry hop. Works good for me because I keg. Bottling, I don't know if it matters. It'll crash in the bottles worse case.

 

I always cold crash now for at least 48-72 hours before dry hopping. The alpha acids and aroma/flavor molecules from the hops tends to bind to the yeast, so I like to wait until the beer clears a bit before adding dry hops. On my last hoppy brew I kept it cold during the whole dry hop and the aromas/flavors seemed to stick around longer, so I'll probably stick with that from now on.