Originally Posted by Tomcat
Getting ready to bottle a java stout this weekend... Can I benefit any by throwing some hops in Secondary fermenter for 3-4 days to dry hop?
I'd be using about 3/4 oz. of Cascade hops (real hops, no pellets)
It comes down to what you like. There are lots of different types of stouts, but the unifying feature is forward dark roasted malt flavor. Most are relatively high in alcohol content, with the exception of Dry stouts and some Oatmeal stouts. But in my opinion the role of hops in stouts is generally to balance sweetness so would have mostly bittering additions and little aroma hops.
Many stouts are sweet from the high EtOH content and maltiness. Some even have non-fermentable sugars added to intientionally increase sweetness and mouth-feel. Dry hopping with cascade with it's crisp citrusy aroma might mask the malti-goodness, but again it comes down to what you prefer.