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Old 10-03-2012, 08:54 PM   #31
Petekiteworld
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Jan 2012
Burlington, Vermont
Posts: 186
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Not dry hopping an apa or ipa is like custom building a 1992 Geo Prism sedan...it drives okay, but why would do something so stupid?

 
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Old 10-03-2012, 09:08 PM   #32
tugbucket
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Jun 2011
Memphis, TN
Posts: 199
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Just drank the first I've had of my first IPA. All Simcoe (60, 30, 10, 5, 0 - 5oz in the boil) and I put 3oz dry hop. Super aroma and just enough of a bite to know it's an IPA. Delicious

 
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Old 10-05-2012, 11:52 PM   #33
Brew-boy
 
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May 2006
Lapeer, Michigan
Posts: 2,282
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Quote:
Originally Posted by malkore View Post
Just to offer a rebuttal, I brewed a pretty basic American Pale Ale with leftover ingredients. It came out fine but not complex at all.
I tossed just a half ounce of whole cascade in for a week, and it definitely added a nice nose to the beer, and a bit of flavor, without being aggressive.

That's what I was after, so it wasn't really a waste
Although I am not a big fan of Cascade as a dry hop everyone's perception is different. I am glad you got what you wanted out of the half ounce.
Like the song goes: I used to do a little but a little wouldn't do it
So a little got more and more I just keep trying to get a little better a little better of Hops and more......
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On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

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Old 10-06-2012, 04:22 PM   #34
jaynik
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Feb 2009
Arnold, Maryland
Posts: 404
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I am decreasingly impressed with dry hopping to add aroma since I began using significant late flavor/aroma additions. Those late additions give me more perceived aroma (as judged by smelling the carboy) than before I used late additions. I still go with a 2 oz dry hop for my IPAs but need to try a split batch to compare.

 
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