Yeah, I know of a few like Russian River that I called out. I just think it's a stretch to say "most". I live in sunny California, home of the West Coast IPA and while I would say that a lot of breweries are using a whirlpool at knockout - or even a hopstand, there aren't a lot that are talking specifically about multi-stage dry hopping.
For newer brewers I just cringe a bit when people say "you have to do X" because "everybody" does it, when it may not necessarily be based in fact.
Again, I'm not trying ti pick a fight here. We're all wanting the best aroma possible in our IPAs, so I suggest we let this thread get back on topic of the Fresh Squeezed clone.
I've brewed this 3 times now and I'm always shocked at how much aroma comes through with relatively little hops in the recipe.
Cheers.
For newer brewers I just cringe a bit when people say "you have to do X" because "everybody" does it, when it may not necessarily be based in fact.
Again, I'm not trying ti pick a fight here. We're all wanting the best aroma possible in our IPAs, so I suggest we let this thread get back on topic of the Fresh Squeezed clone.
I've brewed this 3 times now and I'm always shocked at how much aroma comes through with relatively little hops in the recipe.
Cheers.