The beer initially mentioned in this thread was dry hopped with 2oz of Saaz. I just finished a pretty aggressive dry hopping of a DIPA for only 3 days including cold crash and I'm getting all grass. This was my dry hop bill:
1.0 oz Magnum (14.5%) - added dry to secondary fermenter
1.0 oz Centennial (10.0%) - added dry to secondary fermenter
1.0 oz Simcoe® (13.0%) - added dry to secondary fermenter
0.25 oz Magnum (14.5%) - added dry to secondary fermenter
0.25 oz Centennial (10.0%) - added dry to secondary fermenter
0.25 oz Simcoe® (13.0%) - added dry to secondary fermenter
Pretty bummed as before I dry hopped this was a great tasting DIPA.
Upon further research it's my understanding that Saaz can lead to a grassy taste. Should Magnum, Centennial, or Simcoe be avoid due to grassy flavors as well?
Any idea how long it takes for these flavors to subside?