Originally Posted by AVLbrewing
One question regarding the hop aroma. Was it similar to the aroma of a heavily hopped/dry hopped beer, or was something a little different?
Similiar aroma to when I've done Pliny the Elder a few times in the past (with 23 oz in the kettle during the boil at various times). My Pliny recipe has about 8 oz at flameout but no stand. The Pliny wort tasted incredibly more bitter of course. This one I made here, not so much.
It's not really like dry hopping. I find that smells a lot different. Dry hopping to me smells more like what the raw hops smell like. Hard to describe, I'm bad when it comes to explaining smells and flavours.