Originally Posted by Yooper
It's different. Dryhopping has a different hops flavor/aroma while the flame out hops have a more solid hops flavor behind it, if that makes sense. I recirculate during the cooling and that makes the flame out hops sit in 130-150 degree wort for about 15 minutes.
Another great technique is Hop Bursting. Cut all your flavor and aroma additions and combine them at the end of the boil. cut the flame out after 60 minutes and add your hops. Let them steep for 20-30 minutes without actively cooling the wort, then cool it as quickly as possible. The aroma and flavor are really dialed WAY up. Also remember that the quicker the temperature comes down during the chilling stage, the more flavor and aroma and less excess bitterness will be added to the finished beer. Flavor and aroma compounds are volatile and are driven off by high temperatures, but alpha-acids are isomerized, imparting more bitterness.
Primary: Black Storm Ryesing (CPA),
Bottled: Tri-fecta Tripel (8/2010), Aficiando Smoked Bourbon Brown, MurphRYE's Pale Ale
Kegged: Oatmeal Stout, Winter Wheat
R.I.P: Dr. Suess's "Green Hops and Rye" Pale Ale Murphy's Law IPA, Honey-do Hefe 2.0, Power of Pine-Sol, Rob's Brown Ale, Wolfpacker's Wheaties II
Project(s) Completed: Cooler Mash Tun (dual-braid), Kegerator, Keggle Conversion, 50' Immersion Chiller.