saluki_brewer
Well-Known Member
Over the weekend, I brewed a Red IPA using the hopburst technique, inspired by Jamil's Evil Twin. My measured OG was 1.070 and I used 2 oz each of Amarillo, Centennial, and Citra all in the last 20 minutes.
I bought one extra ounce of each hop with the intent of dry-hopping with some combination of them, but the beer is sitting in my fermentation chamber and every time I crack the lid, it smells like there is a hop orgy going on in there.
My question is is it even worth dry-hopping? One reason not to dry-hop is because the entire purpose of hopbursting is to get a ton of flavor and aroma out of your hops, so I don't know that there is a huge advantage to dry-hopping since it will just increase the aroma and may make it overpowering. Another thing I know about hopbursting is that these beers are waaaay better while they are young. Would adding another 2-3 weeks in the secondary with dry-hops pretty much negate a lot of the benefits gained by hopbursting? It seems to me, I may be better off just doing a 3-4 week primary and then bottling to maximize the flavor/aroma gained by exclusively using late hop additions.
This is my first beer that I would consider to be extremely hop-forward, so hopefully those of you with more experience in this type of beer can weigh in.
I bought one extra ounce of each hop with the intent of dry-hopping with some combination of them, but the beer is sitting in my fermentation chamber and every time I crack the lid, it smells like there is a hop orgy going on in there.
My question is is it even worth dry-hopping? One reason not to dry-hop is because the entire purpose of hopbursting is to get a ton of flavor and aroma out of your hops, so I don't know that there is a huge advantage to dry-hopping since it will just increase the aroma and may make it overpowering. Another thing I know about hopbursting is that these beers are waaaay better while they are young. Would adding another 2-3 weeks in the secondary with dry-hops pretty much negate a lot of the benefits gained by hopbursting? It seems to me, I may be better off just doing a 3-4 week primary and then bottling to maximize the flavor/aroma gained by exclusively using late hop additions.
This is my first beer that I would consider to be extremely hop-forward, so hopefully those of you with more experience in this type of beer can weigh in.