I've had a lot of trouble getting good late hopping and dry hopping results... No matter what I do I can't seem to get a good hop aroma. Ive recently brewed two beers that I would think should be very aroma forward but lack very much thereof:
ISA: 10 gal, 5.5%, mostly 2-row and wheat. after bittering... 3oz @20m, [email protected] [email protected]
3oz dry (split evenly at each addition between centannial, summit, and cascade)
IIPA: 5 gal, 9.5% after bittering... 5.5oz within 15m, and 3.5 oz dry (distributed between simcoe, columbus, centennial, and amarillo)
I use whole dry hops for wet and dry. I stir the dry hops into 2ndary and then let sit for 1-2 wks. The hops are purchased from reputable HBS (assuming good quality). Despite this, there is extremely little aroma when I tap the keg.
Is there something im missing? Do i need to stir more often? How do professional brewers (Green Flash, 10 barrel, and Russian River come to mind) achieve such good results? For the IIPA I used twice as much hops as a similar Green Flash IPA clone recipe.. yet no aroma...