After fermentation, I cold crashed my IPA and racked it on to 4 oz of hops in the keg. I am not happy with the aroma and I think it is because the beer was dry hopped at cold temps. I was thinking about bringing the keg inside and letting it warm up into the mid 6o's for three days or so. My hope is that this will allow the aroma to really come out before putting my keg back in to my serving fridge/temp. Has anyone done this with any success? Any potential problems im not thinking about? Thanks in Advance
Remove the keg from the current serving position. Lay it down on its side and roll it back and forth vigorously for a few minutes. Return to the former serving position. Enjoy.
How long have the hops been in there? How are you doing it--ie, in a weighted bag, or ? I doubt if temperature is the problem. I keg hop at serving temps and it seems to work fine. My guess is that you just need to wait a couple days, or if you didn't weight the bag so the hops sink into the beer, it might take a little longer than that.
Its been two weeks, bags are weighted with the wifes spoons (shhhhhh) Yes, the aroma is already dramatically better. Although there are some floaties in the glass. #Aromatrumpslookseverytime
