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Anyone here ever try, or have any success with fining warm?
I am finding, particularly with dry hopped beers, that when we dry hop, then crash, then fine, that there is a good loss of hop aroma character as the beer is fined. I am assuming essential oils are sticking to yeast, and as the yeast drops so does the intensity of hop aroma. Ideally we would fine at 60 deg F, allow two days for yeast to drop, remove yeast, then apply dry hops to allow for maximum retention of hop aroma.
Any thoughts or corroboration of this idea would be appreciated.
I am finding, particularly with dry hopped beers, that when we dry hop, then crash, then fine, that there is a good loss of hop aroma character as the beer is fined. I am assuming essential oils are sticking to yeast, and as the yeast drops so does the intensity of hop aroma. Ideally we would fine at 60 deg F, allow two days for yeast to drop, remove yeast, then apply dry hops to allow for maximum retention of hop aroma.
Any thoughts or corroboration of this idea would be appreciated.
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