Always dry hop in primary as fermentation is winding down so the yeast can scrub at least some of the O2 you introduced...Wow schematix thanks for the info. Will give it a whirl. One other question. How would you go about dry hopping in the keg using that method? Or would you just dry hop in primary instead?
Ah ok. Diminishing flavor can be a symptom of oxidation. so you may be introducing a bunch of oxygen in either a hot or cold side process, which could then rob you of your kettle or dry hop flavors, respectively. Vacuum sealing is definitely a good way to go about storing the hops. I presume you then stash them in the freezer?Vac sealed
Wait... Are you saying you ONLY do a bitter addition at the start of boil, and nothing else?3. Add only a bittering charge of hops to boil. I've found that flavor, aroma, flameout and dry hop in fermentor addition are just a waste of good hops. 1or 2 oz in the keg will overpower any of those additions.
Wait... Are you saying you ONLY do a bitter addition at the start of boil, and nothing else?