Originally Posted by BryceL
Why would a dry hop be a waste of money? Aroma plays a big role in the overall experience, especially with IPA's and IIPA's. To each his own, but I would definitely dry hop this. I just wouldn't be satisfied myself without that big aroma. To the OP, I do agree that something seems like it might be off with your volumes...
Partially personal opinion. I don't care if my IPA or PA are putting off lots of odorous compounds.
The other part is that in my experience you need to use 3x the hops the LHBS gives you to get good aromatics from dry hopping. Thus saving the money.
And then, by using FWH and loading up on late additions, like in this case combining all those .25 oz additions into one large 2 oz addition at 20 minutes, you get more bang for the buck. If you're going for hop flavor and aroma, then don't boil off all that!
And BYO's most recent edition had an article about hops and how the aroma gets sucked up by the oxygen scavenger caps, as per a professional brewer. And my experience has confirmed this. My brother brewed a Two-Hearted clone in a 10 gallon batch back in March. I was just up there a week ago and it tasted pretty fresh out of the keg. Bottles of the same brew (different vintage) after 6 months were terrible and lacking in hop flavor and aroma.