Dry hopping, Cold crashing and warm rooms.

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Battleaxe

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So for two weeks my coopers dark ale has been in primary, it fermented from 1050 to 1004 in 5 days at 18c and did a spell at 21c while it settled after I moved it to rack to secondary.

I dry hopped 50g of fuggles into the secondary and the FV is currently sat at 14-16c in my porch it's been there for 3 days.

After some research many users talk about the benefits of cold crashing before bottling, as I have never kept the FV anywhere warm does this mean it's always been too cold? Can I cold crash? Or have I already achieved this keeping my secondary at 16c?

My hop pellets haven't sunk to the bottom yet but they have slowly transformed into a thick mush in my FV.

I'm also intrigued to know if keeping a secondary FV too cold for fermentation has any good/bad effects on the final product?

All my samples prior to dry hopping have tasted excellent so until now I have had no cause for concern.

Any thoughts?

Cheers
 
I would say as long as fermentation is finished having a coldish secondary is okay as it probably conditions in bulk a bit better.

The one thing I would say and this is going on from a user complaining about something similar yesterday is dry hopping is less efficient at lower temps, that being said you seem happy with your result so I wouldn't worry.
 
I had a feeling that it wasn't as effective at low temps, I'm going to bottle on Saturday so I will be moving my FV into my warm kitchen to settle again before I rack into my bottling bucket. I hope I get some more flavour this way.

I was contemplating priming with treacle but I have seen mixed opinions and no real advise on how much to use per litre of wort, any thoughts?
 

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