re: Homebrewing: In-Process Thread

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It was absolutely clear to me on this that the batch dry hopped with larger quantities resulted in a beer with greater aromatic intensity. From a face-value perspective, this just makes sense, more hops equals more aroma. Taking into acccount the results of this xBmt, the comments of others, and my own personal experience, I’m comfortable saying dry hop amounts make a qualitative difference, with larger quantities producing a beer with more hop character, a beer that for my preference is a better IPA, full stop.

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Even with the 60 gram batch dry hopped at fairly low levels, I was pleased and quite impressed with the aroma when it was fresh. However, fast forward a month and the hop character had greatly diminished. Alarmingly, this timeline puts it really close to when bottle conditioned beer is just starting to be consumed for many brewers. If I was trying to create a really dynamic bottle conditioned IPA , I’d be inclined to use an extremely large dry hop charge in hopes the beer would retain more aroma by the time it was carbonated and ready for serving, as the 180 gram batch did seem to hold up better over time.

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