I'm going to brew several 1 gallon SMaSH batches with the same malt and yeast (Vienna and US-05) to try different hops (Amarillo, Centennial, Simcoe and Citra). To get the best representation of their unique aroma, should I add them at flame out, into the fermenter (dry hop) or a combination of both?
Note that I'm not using a chiller. I'll most likely use a no-chill cube.
Note that I'm not using a chiller. I'll most likely use a no-chill cube.