I've been seeing stuff that says cool/cold and only for a couple of days is ideal. This sounds good to me. I could do it in primary before transferring to my serving kegs. The thing I always hate is exposing my finished beer to O2. Dry hopping cool kind of rules out doing this during fermentation. Is there a Homebrewing method to solve this problem that isn't too crazy?
Edited by Mando, 01 May 2021 - 05:33 AM.