Dry hop after crashing, then crash again

[Blinky]

I have read a couple of articles (Stones in particular had an interesting one) that said that yeast in suspension sticks/binds to the hop flavour compounds and then when you remove the yeast you also remove some of these flavours..... I was going to try and cold crash my beer for a couple of days, then rack onto my dry hops then after another 5 days, cold crash again....
My real concern is around there being enough yeast thats still healthy enough after 2 cold crashes to carbonate in the bottle.

Any thoughts?

 

[Simonh82]

I really wouldn't worry about this too much.

It is certainly true that co2 produced during fermentation can carry off hop aroma. I think it is also reasonable to believe that yeast could drag some hop compounds out of suspension, although I've not heard it before.

I don't think it would have a significant impact and for some styles like New England IPA, they dry hop early whilst active fermentation is still going on. The argument is that the yeast and fermentation processes bio-transform the hop compounds changing flavours and making a more interesting beer.

I can't say I've tried making this style of beer yet so can't comment but I think on the homebrew scale double cold crashing isn't necessarily.

 

[strange-steve]

I've heard this before, and it seems to be common knowledge that using finings to clarify also removes hop flavour. However Brulosophy tested this and found that the effect was very small and almost undetectable.