Dry Hopping / Alpha Acids

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jayhoz

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Since dry hopping primarily adds aroma, do you need to adjust the amount of hops you add to the secondary if your alpha acid levels differ from the original recipe?
 
IBUs aren't an issue with dryhopping. The amount you use will only determine the amount of flavor/aroma, not bitterness. Dryhopping is great
 
GaryA said:
60 min bitters the rest are taste and smell only.

Only? I kind of doubt that, I'm sure there's plenty of crossover. You'll get some flavor and aroma from the 60 min addition, and you'll get some bittering from the later additions (except maybe dry hopping, and possibly hopback/flamout additions).

You can say, though, that 60 min additions are primarily for bittering, and the rest are primarily for taste and aroma. Absolutes don't hold true.
 
And you can say that no bittering occurs while dry hopping. The isomerization process of the resins needs near boiling temperatures.
 

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