- Joined
- Nov 6, 2008
- Messages
- 660
- Reaction score
- 9
I know that hops are often added at flameout and also after fermentation (dry hops), but what about something in between: adding hops when the chilled wort is added to the fermenter, or about the same time as the yeast is pitched.
Would this result in more hops aroma than at flameout, but less than dry hopping? Is there some reason not to do this?
Would this result in more hops aroma than at flameout, but less than dry hopping? Is there some reason not to do this?