Dry Hop Recommendations

What flavors/aromas do you want in your beer?

 

Yes, get the Citra and Galaxy...less bitter is a tough order at this point...what it is...it is after bittering in the boil...unless you want to age it for years

 

If the dry hop is performed @ roomtemp or < u shouldn't add too much bitterness...at least on paper ... 4 oz. is standard on a 5 gal. batch (or multiples thereof if u r a hophead).

 

Dry hopping is not where bitterness comes from. Bitterness comes from boiling, and near boiling temps where you are basically destroying the hops characteristics, and volatile oils.

 

No, alpa acid isomerization happens during the boil.

 

Yes. Regardless the term being applied. The same thing happens when hops are added at boiling temperature.
Bitterness.

 

You do however get a fairly significant level of perceived bitterness from dry hopping.

Also, to answer the post, I love the mix of citra and mosaic. I would just add the citra and maybe a little more mosaic. Maybe 2:1 ratio to balance out the first dose.

 

I did citra, el dorado, and cascade and it was fanastic

 

Have you ever tasted a hop cone? It's bitter, and surely there is no isomerization going on in your mouth. Dry hopping will add bitterness regardless of these antiquated wives tales that homebrewers have been passing off as sage advice.

 

Or the hopstand/whirlpool, at a lower utilization that goes down as the temperature goes down.

 

I'll cast my vote for Citra and Mosaic. That should give you a nice tropical nose. How are you dry hopping? Amount(s) and time period(s)?

 

To you all, I'll respond with these, already given, responses:

In other words, isomerized alpha acids are not the only source of bitterness when it comes to hop usage.

 

Citra only.

 

With the massive dry/hopping amounts used in a lot of IPAs (I'm looking at you, NEIPA), it really doesn't matter too much that utilization is low...you will get some bitterness anyway.

 

Genau! (Exactly au Deutsch)

Those are usually high AA hops too.