I do not consider myself a good hazy ipa brewer. I have made good ones but never have the same feel as some of the big hazy producers out there and it typically breaks down to the fact that my hop aroma is never as aggressive or punchy right when you pour a glass. My hop schedules typically involve a fair amount for a hop stand, some high krausen dry hop, and one more hop addition in the secondary. Typically right around 2 ounces per gallon.
I have been reading a lot about how many hop aromas are actually present in lower quantities over time. I also read how active yeast "scrubs out" aromas in the fermentation process. Can someone with more experience in the style tell me the drawbacks to one massive dry hop burst say two days before bottling/kegging? So if I am brewing 5 gallons and am sticking with the 2 oz per gallon, would doing 10 oz of hops at the very end of the fermentation process provide that massive hop bomb aroma I am looking for? Thanks in advance.
I have been reading a lot about how many hop aromas are actually present in lower quantities over time. I also read how active yeast "scrubs out" aromas in the fermentation process. Can someone with more experience in the style tell me the drawbacks to one massive dry hop burst say two days before bottling/kegging? So if I am brewing 5 gallons and am sticking with the 2 oz per gallon, would doing 10 oz of hops at the very end of the fermentation process provide that massive hop bomb aroma I am looking for? Thanks in advance.