Ok here's the problem. I have a RyePA that has been dry hopping for a week now. I had planned on bottling this weekend but a case of the flu has sidelined me. So do I leave the hop bag in the bucket and let it go two weeks or can I pull it out and cold crash until next weekend? I guess I am concerned about leaving the hop bag in there a week longer than recommended. Any thoughts on this would be great thanks!
Throw the whole thing in the fridge. I've keg hopped for months at lagering temps without any grassiness.
My regular process nowadays is to dry hop at room temperature for 2 weeks. I have experienced no issues (e.g., no grassiness) and I am happy with the aroma I obtain with two weeks of dry hopping. The typical timeframes that you see discussed for dry hopping is 7-10 days. A time duration of 14 days ‘works’ for me. Cheers!
