Originally Posted by boydster
This. Also: more dry hops! For 5 gallons of IPA, I'm using 3-5 oz of dry hops.
For how long and at what point in the fermentation cycle do you recommend dry-hopping?
I have heard most people let it go for 2 weeks and then dry hop for a week. However, I have read several sources lately say that you should only dry hop for 3 days as that will provide the most flavor.
Also, on your first point, do you use normal flameout hops as well, or just replace them entirely with the the 180F method? In addition, I see how your method would really make the aromas pop, but does it provide the same amount of flavor as normal flameout hopping?