When it comes to dry hopping, I have to admit that I am a virgin.
GASP! I know.
I have been brewing for over ten years and I have never dry hopped a brew.
I tend to use big hop additions at 1-minute or flame out when I want good hop aroma. However, I am really beginning to feel like I am missing out on something. Recently, I enjoyed on of my favorite commercial brews Troegs Nugget Nectar. Man, that’s tasty and hoppy. However, most of the hop profile is in the flavor and aroma end not in the bitterness end; and I like it that way.
I am also not a big fan of over the top citrusy American hop flavors. I like solid hop flavor, just not grapefruit ripping dryness. The weird thing is that I love the aroma that hops like Cascade, Columbus and Centennial bring to the table.
So with that said, maybe my German inspired Amber Ale needs a blast of cascade in dry hop. I was thinking 2 oz of whole leaf hops in the keg may be in order. I’m concerned that cascade aroma may not sit well with the late Tettnanger additions I made in the recipe though. Any thoughts would be appreciated. I am likely to just go for it though after I get a taste of the finished beer on its way into the keg. Maybe I’ll split it into two batches and dry hop half of it.