Yeast collection for repitching...

[JohnF]

So you dry hop at 50F? I usually dry hop warm at 68F, but I guess if I need the yeast to settle out for collection before dry hopping, this would have to work.

No idea what Saco does but the technique Vinnie Cilurzo has described is to chill, drop yeast, warm back up, dryhop.

The idea being to get more of the yeast out than you would at fermentation/dry hop temps with a modestly flocculant yeast like WLP001 which stays in solution forever at 68.

[Holt]

The technique Vinnie Cilurzo has described is to chill, drop yeast, warm back up, dryhop.

I guess Vinnie is the man when it comes to dry hopping.

So how does this sound for a Vinnie style IPA:

1. Ferment out at 68F until final gravity is reached
2. Crash cool to 40F for a few days and collect yeast
3. Warm back up to 68F for dry hopping and further conditioning
4. Crash cool to 34F so the hops and any other yeast settles
5. Rack into kegs

No wonder there is a state-wide shortage of Russian River beers--this fermentation profile seems like it could take several weeks.