I carbed up a DIPA and after tasting it realized that it didn't have the aroma that I wanted. Naturally, I want to dry it longer to get the very piney scent to come through. Is there an issue with dry hopping after the beer has already been carbonated? What procedure should I follow if I wish to move forward with this?
Kegged? If so you should be able to grab a clean and sanitized keg, purge it, add your bag of Dry Hops, re purge it really well, then jumper it from the outpost of the carbed keg to the out post of the DH keg, then push with CO2 from carbed to DH, vent the DH keg through the pressure relief valve. This should keep most of the carbonation in solution.
No issue at all . . . I have done this several times (assuming you're talking about a keg here). A couple of considerations: the warmer the brew the quicker the hop oils will be absorbed. If the keg is chilled in your keezer it will take longer than if it is warm. One of my techniques is to pitch the hops into a cold keg, then place the keg in a picnic-cooler of water. The temps stabilize in the mid 60s and a little bit of frozen water in the AM/PM holds it okay. This is a good temp for both conditioning and hop-absorption. This does seem to get more hop debris into the beer which then requires some time for it to settle out. Others have posted here they DH in the keezer under normal pressure/cold. The keg-to-keg transfer described by jbakajust1 will certainly work . . . I have no problem venting a keg and then burping/re-carbing. CO2 is your friend here.
I would transfer cold (into a cold keg as well if possible) and then allow it to warm up like Port Largo suggested.
Me too. I would vent the keg, add the dry hops in a hop bag, and reseal. You won't lose hardly any carbonation if you do this smoothly.
