I just mean that at cold temps you extract different character from hops than you do at warm temps. (Well, there's a whole spectrum of this - the character is different depending on the temp.) I think most people prefer the character obtained from dry hopping in the mid to high 60s, whereas at the low 40s or even 30s you get a ton more "grassy" character and other less desirable things. I've spoken to many brewers who agree and I've proven it in my own brewery a few times. Now, with a beer that has already gone through a good dry hop period (5 - 10 days) most of the character is already extracted but you can still get some grassy & harsh notes if you leave it cold for too long after this. A couple days won't hurt you but just saying that if you leave it cold crashed for a week or more it'll change the flavor to something you might not like as much.

...
18 IBU Apollo @ 60 min.
18 IBU Summit @ 30 min.
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Thanks for posting the recipe. Would just like to confirm:



only 36 IBU?

Also I couldn't get any citra - I do have columbus, zythos, cascade, and may have some centennial. My gut feeling is columbus' danky character would be best but then zythos and cent are a little more fruity and would be a bit more inline with citra, any advice on that?

Cheers!

I am guessing that Nate means alpha acids are 18% not 18IBU.

I prefer to give brewers IBU amount for the additions that contribute bittering, and then weights for any mash/flame-out/dry hop additions. That way each brewer can use their own preferred methods of calculating the exact weight for the bittering additions based on their own favorite software, formula and that individual hop's AA% range, or even substitute in a slightly different hop with a different AA% range.

Given that, I should mention all the IBU calculations that I did were in Rager with Promash.

...The 6 ounces at flameout will contribute some bitterness, and a goodly perception of bitterness....