I brew a batch of American IPA for the Dominion Cup competition. To evaluate the differences between warm and cold dry hopping I split the batch into two fermenters. I include some coverage of my current process for dry hopping, closed keg transfers, and avoiding cold side oxidation. The video ends with a side by side tasting of the two variations.

Recipe here: https://www.cascadeshomebrew.com/reci...

Dominion Cup: https://dominioncup-jrhb.org/

Links for some articles on the topic of cool/cold dry hopping:

A Case for Short And Cool Dry Hopping - Scott Janish
http://scottjanish.com/a-case-for-sho...

Reevaluating Dry Hop Techniques - Chad Kennedy, BSG Hops
https://bsgcraftbrewing.com/reevaluat...

Rethinking Dry Hops: Quicker, Colder … and Better? - Drew Beechum
https://beerandbrewing.com/rethinking...

Dry Hop Temperature: Warm Vs. Cool - Brulosophy
https://brulosophy.com/2016/01/18/dry...

0:00 - Introduction
0:59 - Recipe and Brewing
8:31 - Fermentation and Dry Hopping
21:21 - Closed Keg Transfer
24:55 - Tasting

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