There have been some discussions on whether dry hopping adds any flavor or if its in the form of aroma only. Its well known that taste and smell are related, but I find myself thinking that dry hopping can definitely add to a beer's distinct flavor.
In another thread, I shared my failure in working with decimals and using a scale for the first time. I was adding hops in increments of .03 ounces instead of .3 ounces as I intended.
This left my IPA which had an OG of 1.070 with no hop flavor. In my attempt to salvage this beer, I added 3 ounces of dry hops to the fermenter and it will sit in the solution for one week before I bottle on Wednesday or Thursday of this week.
I'm probably the first to brew an IPA with hardly any boiled hops so it should be a good opportunity to determine whether or not dry hops really can add any flavor to a beer on its own.
Of course, the beer will be named "The Unboiled, Unhopped, Dry Hop Experiment" (Insert crashing lightning sound here)
In another thread, I shared my failure in working with decimals and using a scale for the first time. I was adding hops in increments of .03 ounces instead of .3 ounces as I intended.
This left my IPA which had an OG of 1.070 with no hop flavor. In my attempt to salvage this beer, I added 3 ounces of dry hops to the fermenter and it will sit in the solution for one week before I bottle on Wednesday or Thursday of this week.
I'm probably the first to brew an IPA with hardly any boiled hops so it should be a good opportunity to determine whether or not dry hops really can add any flavor to a beer on its own.
Of course, the beer will be named "The Unboiled, Unhopped, Dry Hop Experiment" (Insert crashing lightning sound here)
