Originally Posted by jdlev
I just don't see the argument for dry hopping...I've only made a few batches, and have had wonderful success with just adding the hops for the last 2-5 minutes of the boil.
Is there any reason to fix something that ain't broken?
If you're happy, then there's no reason to change it.
I'm a huge dryhop fan, as I find that it provides more intense hop flavor than hops in the boil (or even flame out/whirlpool hops) do. I love IPAs and APAs with tons of hops, though. If I made English style ales or German lagers, I'd never dry hop. It's really about the style you're making and what the beer needs to bring out the characteristics it should have.