Imperial Stout (dry hopping)

[headcase.brewing]

I just recently brewed a Imperial Stout OG 1.075 - FG 1.020. I fermented at 68 F and it was done in about 5-6 days and left it in the primary for a total of ten with a two day D rest at 71 F. Then transfered to the secondary and added 1 ounce of cascade. After five days I got a little impatient and cold crashed it to 45 F. As you can imagine everything fell out and now all of the hops are on the bottom. Do you think I will get enough hop aroma or should I try to add hops to the Keg? I thought my suds-buddy would take longer to cool down. Also I modified my recipe and add 1/2 ounce of cascade at 20 min - 1/4 ounce at 10 and 1/4 ounce at 5. This is my second attempt at this beer, low carb on the last one with bottles and high flocing yeast.

[BDawg]

The dry hops will be fine on the bottom, but IMO, the yeast is nowhere near finished cleaning up after itself. I'd warm it back up to about 68F, rouse up the yeast, and let it sit there undisturbed for a month or so in secondary. At that point, you can slowly lower the temp over the course of a few more weeks. You can dry hop it again later with no problems.

HTH-

[brewinhard]

Definitely let that beer age for a bit more although I would not leave the beer sitting on those original dry hops for the whole time that you age it. That could lead to some off flavors that you might or might not pick up depending on the flavor of the beer. let it warm up for another week or so with those hops so the yeast can clean things up like Bdawg said. I would then rack to a keg for aging and dry hop right before serving or packaging for good...

[headcase.brewing]

Thanks for the info. I have started to let it warm up. Once I get it to 68F I will stir the yeast and hops back into suspension. How long do you think it will take to clean it up so I can keg? This beer is supposed to be ready in about a month we will see.

[headcase.brewing]

Here is the pics after I have it kegged and flowing nicely. I am sure it will get better over the next few months, but it sure is good now. I am running a 65-35% nitro to Co2 mix and running through a Guinness facet.