Do certain hops effect mouthfeel?

Mouthfeel is more about fermentation/carbonation.

Perhaps one of the easiest and available comparisons of similar beers with different textures on this side of the pond is to have a DFH60 or 90 then try the DFH 75. The 75 is a bottle conditioned blend of 60/90 and has a very soft velvety texture. A bit different than a lot of American IPAs and quite different feel from the base beers.

Certainly very intense bitterness can affect mouthfeel but I find the hop varietals behind the yeast/technique to be the smaller component.

 

I do believe hop varieties can play an effect on mouthfeel but I don't think its the greatest factor in a complex equation. Fermentation, as stated above, can play an effect too, but I think the biggest factor is when in the brewing process the hops are added.

Brewers can change the profile of a beer quite a bit depending on if the add the hops to the mash, beginning of the boil, end of the boil, as it is cooling or as dry hops. The oils in the hops are released and possibly lost depending on the temperature and the duration of exposure. The different oils and combination of oils can play a large role in how the feel of the beer is.

 

Since finish is a key component of mouthfeel I gotta be a contrarian and say hop resin linger is a definite contributor.

 

I've brewed many hoppy beers and yes, hops (aside from just bitterness) can enhance mouthfeel. I have found water to play more of a role. The hops you mention I would expect a softer mouthfeel.

 

Yes. Hop contribute bitterness, and while bitterness is a taste, it effects a definite feel on the tongue and in the mouth.