SRJHops
Why did the rabbit like NEIPA's so much?
How long is everyone dry hopping?
Currently, I am dry hopping a small amount (2-3 ounces) near the end of fermentation, then soft crashing to 58/60, then dry hopping again 2-3 days before bottling (4-5 ounces).
I do believe that active fermentation with hops such as Citra (and the right yeast) can create citronellol, but I also agree with Dgallo that dry hopping during active can lead to greater hop burn. My question is whether I can thread the needle and get the best of both worlds, by reducing the amount during active (and adding at the end of fermentation) and then doing a larger final dry hop (cold) after a soft crash. My jury is still out, but I seem to get juicier results this way...