Brewers and people who know brewers: Are ipas that have ddh versions actually hopped with twice the amount of the original recipe? Is it a legal requirement to do so if stated on the product? Also, there is debate about the IBU threshold that one can detect before it doesn’t make a difference. Is there a threshold for dry-hopping? Can a beer only retain so much dry hop flavor/aroma? I think we know a beer can become vegetal or tannic so are those the guideline thresholds for dry hop over saturation? I remember reading a great article about how you can only dry hop a beer so much (before the hazy days) and I recall that New Belgium did a bunch of lab experiments to prove it. Anyone recall that article?