Just read AHA's Q and A with Mitch Steele of Stone. When answering one question he says that force carbing can undermine the aroma from dry hopping. Thoughts or validations? I'm about to drop hop an IPA and kegging and force carb to get it drinkable on turkey day but now I'm second guessing that! Help!
RIP: British Pale Ale, Hefeweizen, Cream Ale, DIPA, American Brown Ale, Single Hop Nelson Sauvin IPA, NB Winter Warmer, Chimay Blue Clone, Magic Hat #9 clone, Single Hop Cascade IPA, Vanilla Bourbon Porter, SMaSH Cenntenial IPA, German Pils,
Bottled: Beligan Trippel, Imperial IPA
Kegged: American Amber
Fermenting: Belgian Witbier
On Deck: Citra IPA