Can't get good late hopping/dry hopping results

[SC_Ryan]

I wasn't trying to rip anybody. Just share my experience.

 

[jfrank85]

Do you think FWH or mash hopping would help with aroma?

 

[SC_Ryan]

I've mash hopped with no noticeable difference. A lot of people report good results with FWH but I can't say I've noticed a huge difference with FWH. I think astringency is the OP's problem. Astringency can really strip a beer of a lot of hop flavor and aroma. Astringency could come from oxidation, high or low mash pH or staling. With that many dry hops those beers should be very hop forward.

 

[SC_Ryan]

Portland water is very low in minerals.

Is it low in calcium? How about bicarbonate?

 

[jlsummers75]

Do you think FWH or mash hopping would help with aroma?

I've tried it both at same time. The aroma is more forward now but I haven't tried them separately so I couldn't tell you which has the best contribution.

 

[leginx]

Is it low in calcium? How about bicarbonate?

Yup. In both. Here's my (Seattle's) water profile which is almost identical to Portland's.
Ca 9
Mg 1
HCO3 18
SO4 2
Na 4
Cl 5

Quick question. How are treating your water for chlorine and chloramines, or are you using spring water?

 

[pm5k00]

A good 20-30 minute hop stand seems to yield better results than dry hopping for me, but to each their own. Water adjustments aside, something I almost never see mentioned is the psi for your kegs. If when dispensing down the side of the glass you don't get a least an inch of head, try turning up the psi, that should help release more aroma from your beers.

 

[sailingbrewer]

I always dry hop in the secondary before kegging with whole hops in hop bags weighted with a marble this along with a flame-out addition seems to do the trick