I brewed a Baltic Porter using Northern Brewer's recipe
. I did a long primary and racked it to carboys just to clear it up a little before kegging. I tasted the hydrometer sample and it's the best tasting beer I've brewed. Very chocolaty, very raisiny, smooth.
I was reading in Mosher's Radical Brewing that beers can lose up to half of their hop bitterness over a year. Does the same thing apply to hop aroma? In beers that will be aged for a long time, would dry hopping before bottling be a good idea?
I know this is a very malty beer, but I thought the hop aroma might mellow with aging and be a nice touch. Any thoughts? If so, what hop would you suggest?