I am going out on a limb and contradicting a more experienced brewer. Take from this story what you will.
I brewed an imperial stout with six ounces of hops in it total. While it was fermenting I freaked because all I smelled coming out was hops. However, two months later I take a sample, and it's perfect. I think the Co2 coming out of the airlock at first somehow carries the aroma of the hops better, and then it mellows into the beer and becomes less pronounced. I'd dry hop. You want aroma, and that's all dry hops give you. You won't get much bitterness.
Edit: I didn't actually dry hop this batch. The six ounces went in right from the get-go. So this might not relate to your conundrum at all.
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA
Last edited by rewster451; 01-27-2006 at 05:46 AM.