Originally Posted by StarsNBars8
If I want a good hop aroma, but I want to limit the overal hop flavor (I have some who partake and complain if my IPA is to hoppy) can I accomplish this with dry hopping, or am I going to do just the opposite?
There's basically three dimensions that hops contribute to beer, Bitterness, flavor and aroma. The bitterness primarily comes from your first hop addition at the beginning of the boil. If your trying to reduce bitterness, reduce the amount of your first hop addition, or go with a bittering hop that has a lower alpha acid %. Using a hop with low co-humulone content for bittering will lower the perception of bitterness as well. Your hop aroma comes from your final hop addition late in the boil and from dry hopping. The more hops you dry hop with, the stronger the hop nose your brew will have, without affecting the bitterness.