just a curious question.. what is the effect of dry hopping with a high AA hop as opposed to a low AA hop.. since the dryhopping is mostly for aroma, does the high AA just give a stronger/longer lasting aroma or just different in general?
AA of dry hopping?
- Thread starter krenshaw
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You need to boil the hops for them to impart bitterness, so the AA% is pretty meaningless for dry hopping. Each hop has different aromatic properties, so each will be different - it just won't be related to the AA% at all.
Some high AA% hops are listed as also being used for flavor/aroma as well these days.
Since the acid won't be isomerized when dry-hopping, don't worry about how high or low they are. The high acids hops are usually described as good for bittering because they do that best, but if you like the aroma by all means use it to dry hop (the nose knows best!) 
