Just read AHA's Q and A with Mitch Steele of Stone. When answering one question he says that force carbing can undermine the aroma from dry hopping. Thoughts or validations? I'm about to drop hop an IPA and kegging and force carb to get it drinkable on turkey day but now I'm second guessing that! Help!
Force carbings impact on dry hop
- Thread starter mdawson9
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I had the same question after reading the Q&A: https://www.homebrewtalk.com/f13/ask-experts-mitch-steele-367911/
hope this helps
hope this helps
snowtires
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Im drinking an ipa right now that was full of hop aromas when i first kegged it, now im about half way through, and its not nearly as hoppy flavorful or aroma as it was the first quarter keg. I dont even like it anymore. I have no idea why, maybe all the hoppyness sunk to the bottom?
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