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Old 01-29-2010, 11:24 PM   #1
Joeywhat
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Feb 2009
Dearborn Heights, MI
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Looking for opinions on adding flavor/aroma hops near the end of the boil/at flameout, or by dry hopping.

I'm looking to add an ounce of Saaz to my recipe purely for flavor and aroma. I'm already adding a half ounce of cascade over the last twenty minutes of my boil. Will I benefit more from adding the hops during the boil or dry hopping in the keg for a week before priming? Adding these to the boil will be a little easier for me, but will dry hopping yield more desirable results?

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Old 01-29-2010, 11:27 PM   #2
DKershner
 
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Quote:
Originally Posted by Joeywhat View Post
Looking for opinions on adding flavor/aroma hops near the end of the boil/at flameout, or by dry hopping.

I'm looking to add an ounce of Saaz to my recipe purely for flavor and aroma. I'm already adding a half ounce of cascade over the last twenty minutes of my boil. Will I benefit more from adding the hops during the boil or dry hopping in the keg for a week before priming? Adding these to the boil will be a little easier for me, but will dry hopping yield more desirable results?
BYO will give you all you need to know: http://www.byo.com/stories/recipes/a...ing-techniques

As for my opinion, I would say at the saaz at flameout.

 
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Old 01-30-2010, 02:21 PM   #3
david_42
 
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You get different extraction and evaporation profiles, so it's hard to compare. However, dry hopping is much more common than flame-out additions and my experience is the closer you dry hop to kegging/bottling, the better.

I'll add that without an aroma add around 5 minutes, dry hopping won't fix a beer.
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Old 01-30-2010, 02:34 PM   #4
MVKTR2
 
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For me, I've found two things to be true about hop additions. FWH adds more flavor than 20 min additions and dry-hopping adds more aroma & flavor to a lesser degree than 5-0 min additions. That's just my experience.

If you want subtle, add during boil or at flame-out. If you want aroma/flavor dry-hop. Aroma is a HUGE part of what we taste, thus a pale ale without a huge malt backbone with 3 oz. of dry-hops will seem as hoppy as an IPA while an IPA with a very small amount or no dry-hopping will seem more like an APA. I'm not saying that's a rule, just a generality and I'm saying it will 'seem' because of perception based on the 'hoppiness' of said beer. Hope that helps in some way.

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