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I have a brewing partner and we recently moved all operations to his much more brew-friendly bachelor pad. We also switched to kegging about the same time and noticed a sweetness in our first few batches, which we guessed to be unfermented sugars which had not fermented during bottle...

I'm curious as to the significance of a flameout hop add for aroma. Can an increase in late hop addition be significant enough to be even comparable to dry hopping? Logic says that fermentation would have an impact as dry hopping (typically) occurs after the bulk of fermentation is complete...