I "Dry Hop" (Wet Hop) with fresh hops all the time. I don't get grassy flavors. If you leave them in too long, they can impart a grassy flavor. 3-7 days is usually what I do. They create a fantastic flavor that can't be matched with "Dry Hopping". I strongly recommend people use fresh hops for your Aroma and Wet Hop. Get them while you can! Just my .02!
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Donnybrook Brewing Company
Primary/Secondary: Rasperry Mead, and Tempranillo Wine
Kegged: RIS, Mead, Belgian Golden Strong Ale, Irish Stout, Scottish Ale, Black Belgian IPA, Pumpkin Sour, Double Dark Chocolate Stout, Bavarian Hefeweizen, Mayan Chocolate Christmas Ale, Foggy Brown Ale, Cyser, Apollo/Amarillo IPA, Barrel aged Smoked RIS, Cider, Oak Aged Chocolate RIS, and Simcoe IPA
Coming Soon: Maibock, Oktoberfest, Barrel aged Barleywine, Belgian Dubbel, & IIIPA
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