10 days after kegging, I get no hop aroma from dry hopping.
I made the Robust Porter recipe from Jamil's "Brewing Classic Styles", and since I love hop aroma, I added 1/2 ounce of Hallertau when I kegged the brew with 3 ounces of corn sugar (Using sugar helps keep me out of the beer while it conditions
. That said, I do like to sample in process beers to get a feel for what is happening, and I had some concerns about getting "grassy" flavors from old dry hops. So when I sampled it today, I was surprised to find little to no hop aroma.
I did not use marbles in my dry hop bag, so it may be floating on top of the beer. Should I add more hops with marbles? Or something else?