tag:blogger.com,1999:blog-6927699455701003548.post7972585914301248428..comments2023-12-13T07:53:05.558+11:00Comments on Birallee Beer & Brewing: Soft Crashing your HomebrewPeter Morrisseyhttp://www.blogger.com/profile/03709106060725418091noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6927699455701003548.post-23232862532183676812022-10-07T14:39:24.887+11:002022-10-07T14:39:24.887+11:00Hi Kevin! I don't remove the dry hops, after t...Hi Kevin! I don't remove the dry hops, after the cold crash (point D) once the temperature has dropped right down (ie. where the graph ends) I transfer the beer from fermenter to keg which essentially gets them off the hops anyway.<br /><br />Yes, I'm talking about ales - I aim for a total contact time of approx 48 hours when dry hopping so do it right at the end just before transferring.Peter Morrisseyhttps://www.blogger.com/profile/03709106060725418091noreply@blogger.comtag:blogger.com,1999:blog-6927699455701003548.post-9996964242538097902022-10-06T06:06:27.847+11:002022-10-06T06:06:27.847+11:00Thanks! Say after point C you are leaving the dry ...Thanks! Say after point C you are leaving the dry hops in until after Point D then removing them? This temperature change is more similar to how a lager may go through it's temperature cycles especially for an Octoberfest for example from what I've experienced, except your taking Ales right?Code Fusion, LLC (Kevin Penny)https://www.blogger.com/profile/01462721460414469270noreply@blogger.com