psuhammer14
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In my recent white IPA I made, the recipe calls for dry hopping at the beginning of fermentation, dropping in 1 oz of el dorado pellets before adding the yeast. I have read a number of posts that say you should dry hop after active fermentation is complete... I'm assuming that is to make sure the hop flavor and aroma come through? So, what will be different based off of my adding the hops before fermentation and not afterwards? I'm thinking the hop flavor taste and aroma may not be as strong? With it being a white IPA, that may not be too bad though... Thoughts?