I was hoping to get advice on dry hoping and increasing the aroma from the hops. I am drinking a kit IPA that I dry hopped for a week before bottling. Fermentation was 2 weeks followed by 1 week of dry hoping (1 ounce Cascade pellets in 20L beer) in primary so 3 weeks before bottling. I got impatient (low on beer) and started drinking it after only a week in the bottle. I'm okay with the taste and appearance of the beer but the aroma is disappointing. I dont smell much hops at all but rather get a lot fruity smells. I have two pale ales in my fermenters now and I will dry hop later this week but I dont want to repeat this so I was thinking of adding about 3 times the hops. I would rather have tons of hops smell than none. I also thought maybe the fruit smells would mellow out with time and this was a patience issue. This does make sense to me as I think hops aroma is very powerful and even a small amount should stand out against some competing fruit smells. The other thing that comes to mind is how I added the hops. I used a mesh bag and the bag with hops floated to the top so maybe I should add something to sink it? I thought about throwing a sanitized spoon in the bag. Maybe sinking it would improve things? Another idea I had was to increase the amount of hops I added at the end of the boil. I guess with the current batch Ill just have to put a hops pellet up my nose while I drink it. Thanks in advance for any suggestions.