From what I have read, it seems that the effect of dry hopping deteriorates over a short time, so If I planned to age a beer over several months, is there any point in dry hopping at all? Would the effect be totally lost?
If you did a large flameout/whirlpool addition as well as a large dry hop, it will still be prevalent..it just won't be as pungent as it would have been when it was fresh.
Why are you aging a dry hopped beer anyways?
I was thinking about Imperial IPAs, are they not best after they have been aged? Are they normally dry hopped?
I was thinking about Imperial IPAs, are they not best after they have been aged? Are they normally dry hopped?