u/KIA703

Likely solved: Thanks for the advice, probably lack of cold crash. No changes to my sourcing or perceived quality of hops, so that’s probably it. I’ll report back after the next batch.

As the title implies, every time I dry hop over 2oz of hops it’s really grassy and/or astringent. I typically dry hop for 3 days before kegging and I let it chill and sit on the CO2 for 4-7 days before serving

I’ve tried freezing the hop packages to keep them fresher, I’ve tried using hop tubes, loose pellets all the same

Any advice?

ETA Yes it’s controlled. Whatever temp the yeast needed (typically 55-62F)