dry hop time?

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TheKrumm

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I brewed a beer a month ago, last week i moved it to my fridge to cold crash and i noticed today that the aroma on my beer has almost completely gone away. The beer opened with a FWH of cascade 1oz and 1oz chinook at the opening of the boil I added 1oz of each again with 5 minutes remaining on the boil. I am wondering if I could pull my aroma back into the beer with a bit of dry hopping. If so, what would you guys use? oz cascade? oz chinook? both? gonna let it dry hop for only a week. then I will be throwing it in a keg and letting it carb until christmas morning when I will be enjoying it :) the beer came out awesome either way, just want a little more aroma.
 
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