Hey guys and gals,
Here's an awesome thread from the AHA forum which has tons of interesting and useful information from Mitch Steele (Stone Brewing) about brewing "the perfect" IPA. I'm pretty excited about it since getting that huge hop flavor/aroma is something I strive for, thought you all would be interested in checking it out if you haven't already. If you use any of the techniques he mentions, please share your results. His responses to user questions begin on page 3 of the thread.
http://www.homebrewersassociation.org/forum/index.php?topic=13549.0
One thing I'm curious about is how to preserve maximum hop aroma when force carbing in the keg? He mentions that the co2 will drive off a lot of the aromatics, similar to fermentation I'm guessing, so how do we get optimal results from dry hopping if we keg our beer?
Here's an awesome thread from the AHA forum which has tons of interesting and useful information from Mitch Steele (Stone Brewing) about brewing "the perfect" IPA. I'm pretty excited about it since getting that huge hop flavor/aroma is something I strive for, thought you all would be interested in checking it out if you haven't already. If you use any of the techniques he mentions, please share your results. His responses to user questions begin on page 3 of the thread.
http://www.homebrewersassociation.org/forum/index.php?topic=13549.0
One thing I'm curious about is how to preserve maximum hop aroma when force carbing in the keg? He mentions that the co2 will drive off a lot of the aromatics, similar to fermentation I'm guessing, so how do we get optimal results from dry hopping if we keg our beer?