Curious if anyone's skipped dry hopping when doing a significant hopstand, and what were your results like? I have a brew fermenting right now that used 5.5 oz various American hops in a 175F hopstand for an hour. Gravity sample (after 10 days) has huge aroma and flavor, so I'm considering forgoing the dry hop. This is a relatively low gravity (5.2%), sessionable red IPA. I always dry hop out of habit but seems like the beer could be great without it. Any input appreciated. Thanks!