What is the main difference between dry hopping in the secondary fermenter vs dry hopping in the keg while the beer is being cold conditioned? I've read about some recipies that call for several dry hoppings while the beer is in the secondary. Sure seems like a lot of O2 exposure if u ask me...
Also, I guess it is general knowledge that dry hopping just contributes to aroma: is this really 100% true. I have my doubts. What do you guys think?
Also, I guess it is general knowledge that dry hopping just contributes to aroma: is this really 100% true. I have my doubts. What do you guys think?