So, I've got a couple of recipes from a great local brewery, and boy do they use a lot of dry hops! My question is, is there a real/theoretical upper limit of dry hops in a batch? Disregarding fermenter losses from hop trub, that is...
For example, one recipe calls for a dry hop of 2oz per gallon.
Having had the commercially available version on tap, I can see (and smell!) why they used so much, and it's amazingly delicious. I would think that the total batch size doesn't make much difference, especially when they call for so many ounces per gallon. But does it?
For example, one recipe calls for a dry hop of 2oz per gallon.
Having had the commercially available version on tap, I can see (and smell!) why they used so much, and it's amazingly delicious. I would think that the total batch size doesn't make much difference, especially when they call for so many ounces per gallon. But does it?