JONNYROTTEN
Well-Known Member
I read not to long ago that the hidden secret to the ultimate Juicy IPA is Skipping ALL boil hops less the bittering charge and MASSIVE dry hop like 10 OZ for a 5 gallon batch. Then I read someone mention it again and then again. It goes way against the norm of 4 or 5 oz max dryhopping.Not to mention the boiling hops being eliminated. Then I got to thinking the "old" way was hopping throughout the boil. Recently its been all about the whirlpool with great success. Could it be pushing it even further and a mega dryhop is the way some of the commercial beers are just exploding with hop flavor without the bitter. I've read people mention dry hopping is not just aroma and actually imparts flavor,not just perceived flavor,but actual flavor.Which again goes against the accepted way of thinking. I think I might give this a go. Maybe like 2 oz WP and 8 oz dry hop before going all out dry hop.
What are your thoughts?
What are your thoughts?