I've been reading hbt for a few weeks now and just brewed my first ever beer (all grain) 22 days ago (it's a hefeweizen that's carbonating now).
My question is about the IPA I brewed 2 days ago. It was 10 lb. rahr pale 2-row, 1 lb. Munton's carapils and 1 lb. Munton's Crystal 40.
1 oz. Amarillo (8.7AA) at 60 min, and then i did my own version of continuously hopping with another 1 oz of Amarillo (threw in a few pellets every 4 minutes until the 15 minute mark). At 15, I did .5 oz. Cascade and then another .5 oz at 5 minutes.
My question is this...
dry-hop with cascade or willamette? It seems the general idea on here is to dry-hop with what you used in the boil, but why is that exactly? Would not using a new hop create a more complex hop aroma? Or not? No matter which one I use, though, I'll stick to 1 oz. for the ~6 gallon batch i made