"dry hopping"

[Woolsocks]

How come it's called "dry hopping" instead of "cold hopping?"

[Renzo]

Because mostly it's done warm.

[LongLiveLagers]

because the English made it up

[jwalts]

Woolsocks, I'm with you 100%. It's not warm relative to the boil. It's not less wet than using dried hops in the kettle. Calling it "cold hopping" would make too much sense, and that's why it's not done.

Joe

[v2comp]

Woolsocks, I think you should buck the trend and just call it "coldhopping" and start a revolution in the brewery business

[GoldenArm]

I believe it's because "cold hopping" doesn't sound enough like "dry humping".
$0.02.

[MatthewS]

I like the term cold hopping and have used it before. Then I noticed that Boulder Beer Co has a beer called Cold Hop. great stuff!

[HinduKush]

Because mostly it's done warm.

Maybe in your brewery. Mine is all cold.

[gungadin]

quick

woolsocks, quick, trademark it and put it on all of your billboards

"TRIPLE COLD HOPPED"

[kugeman]

Wet Hop Soaked?

[Renzo]

Maybe in your brewery. Mine is all cold.

warm i.e. relative to cold crash.

[HinduKush]

warm i.e. relative to cold crash.

Cold crash, pull yeast, dry hop. Takes longer but makes for a more refined aroma.

[barleywhiner]

dry hopping cold

Cold crash, pull yeast, dry hop. Takes longer but makes for a more refined aroma.

I don't know of any other brewer that practices this at this point. While I can appreciate the sentiment of refined aroma, this goes against everything that I have read and my experience. Dry hopping cold usually leads to a great deal of grassiness in the finished product and none of the big pungent dry hop characteristics that most customers of mine are looking for in their IPAs and Pale Ales. I also think that it's kinda wasteful because of the sheer amount of dry hops you'd have to use to get to the amount of aroma that you would get from doing it at 70.

[BrewinLou]

I have done it both ways. The long cold dry hopping produces a fresh greens flavor that goes away with age leaving a very nice aroma that seems to have a much longer shelf life. If it is a beer that will be drank relatively young, I am not a fan of the fresh grassy flavor. I have found it is a very fine line to pull the hops before the green flavor sets in as well. I have found about a 48 hour window where if the hops are not pulled the fresh greens flavor starts to set in. As always it is all dependent on your processes, systems, and techniques.

[HinduKush]

I don't know of any other brewer that practices this at this point. While I can appreciate the sentiment of refined aroma, this goes against everything that I have read and my experience. Dry hopping cold usually leads to a great deal of grassiness in the finished product and none of the big pungent dry hop characteristics that most customers of mine are looking for in their IPAs and Pale Ales. I also think that it's kinda wasteful because of the sheer amount of dry hops you'd have to use to get to the amount of aroma that you would get from doing it at 70.

I've found the aroma from warm dry-hopping, while faster, dissipates just as fast. If I'm producing a beer for draft only and a quick sale, then I may dry hop warm, otherwise nope, always cold.