uwmgdman
Well-Known Member
I'm working on a recipe where I'll be dry hopping for the first time (an Irish Red with a nice hoppiness (Cascade), so I guess call it an Irish-American Ale). I was curious if there is an appreciable aroma difference between 0.5oz and 1.0oz of whole hops for dry hopping (5.25 gallon batch)? I don't want the hoppiness to be out of control, but want a nice nose to it. Your experiences?
EDIT: I've also read the BYO article on dry hopping....I'm just looking for some personal descriptions or something along those lines.
EDIT: I've also read the BYO article on dry hopping....I'm just looking for some personal descriptions or something along those lines.