I know that dry hopping amounts depend on what aroma/flavor you are looking for but my question is how much and for how long?
I've dr hopped two beers now. The first was a session pale ale with 1 ounce of cascade for 10 days the other was an all chinook ipa dry hopped with 1 oz chinook for 7 days in primary and then 7 days in secondary. Neither really had provided the smell I wanted. Both were very weak/soft in aroma. I wanted the all chinook ipa to be very pungent and its so so.
So is it the amount? Is it the length of time? Is it both? Should I try a hop stand? Let the debate begin!!!
I've dr hopped two beers now. The first was a session pale ale with 1 ounce of cascade for 10 days the other was an all chinook ipa dry hopped with 1 oz chinook for 7 days in primary and then 7 days in secondary. Neither really had provided the smell I wanted. Both were very weak/soft in aroma. I wanted the all chinook ipa to be very pungent and its so so.
So is it the amount? Is it the length of time? Is it both? Should I try a hop stand? Let the debate begin!!!