Originally Posted by scottyg354
I don't dry hop. The latest I usually put hops in is 15 minutes. Too early for aroma?
Temp varies maybe +/-5 degrees from 68 degrees.
Did anyone catch this? There's your aroma issue right there. 15 is too early for aroma. You need a good 10, 5, and flameout addition for big hop aroma. I dry hop most of my beers, but if you make an APA or IPA, you NEED a dry hop, otherwise you just won't get the aroma characteristic of the beer. Other styles don't need a dry hop, but if you want any aroma at all, you need some solid 10 min and later additions.
Oh, and get your temperatures under control. You need to get rid of temperatures swings and keep things under 68 (speaking generally) to be making the best beer possible.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!
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