Dry Hopping vs Adding at Flameout- aroma.

Do both.

 

Steeped hops are better at providing flavor than aroma. They do provide some aroma.

Dry hops are better at providing aroma.

 

I personally do both.

There is a lot of documentation that dry hopping will provide 'more' aroma since there is no heat to volatize the essential oils of the hops.

Cheers!

 

They both work well for adding aroma, flameout additions add some good flavor too though. Whereas DH'ing adds mostly aroma and a subtle amount of flavor.

I do flameout, whirlpool, hop rocket and then dry hop when doing hoppy beers and I love the intense flavor and armomas im getting. I also do first wort hopping and believe it imparts a more palatable/softer bitterness.

 

Most volatile aroma oils are lost with flameout hop additions.
Try instead: chill to ~160°F ... add hops ... whirlpool a time or three while resting 20-30 minutes ... then chill to yeast pitching temperature.

To get more aroma from dry-hopping ... use mo'hops.
Some claim leaf produces better aroma.
Sometimes seems that way to me.

 

What told by a local by a local pro to add the dry hops in earlier during primary. The rule of thumb is with 1-2 gravity points to go. His advice is to go earlier and let the biotransformations do their magic. Also said to go with pellets only feeling that leaf tends to be a lesser quality and more oxidized. I followed that advice on my latest IPA and have the best aroma I've ever had. My first dry hop went in when I was at 1.020 and finished up at 1.011. May be coincidence but I doubt it.

 

Adding dry hops just before primary fermentation has ceased is something I do most of the time as well.

I also continue to dry hop after primary fermentation has ceased.

 

on the nose aroma...DH. On the palate flavor...FO.

http://www.mbaa.com/publications/tq/tqPastIssues/2010/Abstracts/TQ-47-2-0623-01.htm

 

subscription only

 

There was a Ray Daniels presentation at NHC 2009 discussing the Rock Bottom experiment:

Rock Bottom conducted a late hopping experiment (in 2008 or 2009?) solely using Amarillo hops:

“Four approaches to finishing hops

– 1 lb/bbl total per trial

• Short – 50 mins stand in hot wort

• Long – 80 mins stand in hot wort

• Dry – all dry hopped

• Half – half dry, half long stand”


The result of the experiment was that the combination of dry hopping and end of boil resulted in:

· Half equals or exceeds “dry” on all measures!

· For a given amount of finishing hops:

– Best results if you split them btw steep and dry”

So, it appears that a combination of end of boil and dry hopping (using the same hop variety) yields a ‘better’ hop flavor/aroma

Cheers!

 

right...sorry about that. Thanks Jack for posting a synopsis of the results!