finishing hops versus Dry hopping

[scilost]

Let me start by saying that I would have to say I am quite new at this. I have made three batches so far.
First was an old ale from the kit with 1.5 lbs of dried light extract
Second was a Continental Light from the kit.
My last batch that I made yesterday was an attempt to improve the first batch.
I decided to add 1.5 lbs more dried light extract as well as 1/2 lb crystal, 1/4 black, 1/4 chocolate barlies, and 1.75 ounces of us fuggles hops.

Onto my question:
I was reading through the book and it said to finish hop with additional fuggles. I understand that the finishing is added in the last minute or two of boiling of the wort, however what will be the difference in result from dry hopping in the second fermenter as opposed to following the finishing method.

The Executive decision between my father and I was to dry hop because we were able to read about the effects of dry hopping and were not sure what the finishing would do.

Primary Fermenter- Second Triale (old english ale)
Secondary- Empty
Bottled- Continental Light
Bottled- First Triale (old english ale)
Next- improved Continental Light

 

[cweston]

The effect of finish hopping in the last minute or two is very similar to dry-hopping: what you get from either is a big hop aroma and very little flavor contribution.

But the brain is a complicated thing: a beer with a big hop aroma will somehow taste hoppier, I think.

 

[Baron von BeeGee]

Yep...though I would say, and purely subjectively, that dryhopping seems to result in even more of an 'in your face' hop aroma. The aroma seems closer to that of the raw hops than if they are introduced at any point in the kettle prior to cooling. I agree with cw that dryhopping results in a lot of aroma the contributes to a perception of additional hop flavor.

 

[Ivan Lendl]

i do late additions all the time...its a great way to get a decent hop nose without dry hopping. i recomend turning the burner off then throwing in an ounce or so of hops, quickly replace the lid as to not lose any steam, and hop-goodness.

that being said you cant beat dry-hopping for an intense, fresh hop aroma. if your making a pale ale, or bitter, late additions will work fine, but for a big, hoppy ass ipa dry hopping is the only way to go!!!

 

[david_42]

Hops are complex and you get different flavors, aromas and bittering as the timing and temperature changes. There are aroma chemicals that can't tolerate any heat at all, those are the ones you get only from dry hopping. For big nose IPAs & APAs, dryhopping is a must.