BetterSense
Well-Known Member
Whenever I attempt to make an IPA, even dry hopping with up to 2 ounces of pellets, the hop taste and aroma can be intense and often a bit harsh right after kegging/bottling, but it always fades in just a month or two, until my beers have minimal hop aroma, although smoother bitterness, after a few months in the bottle. Should I use more dry hops? Use more whole hops? Use different dry-hops? Use more late boil additions?
I'm trying for a fruity, aroma-y west-coast IPA like Alaska IPA, Torpedo, or Ranger. I never get it right, and I'm starting to think that Dallas water has something to do with it.
I'm trying for a fruity, aroma-y west-coast IPA like Alaska IPA, Torpedo, or Ranger. I never get it right, and I'm starting to think that Dallas water has something to do with it.