Help with a beer like Altamont Dank Row

I think this beer is 100% 2-Row and the hops are Columbus, Summit and 07270.

 

IMO the best way to extract hop aroma is via dry hopping. Can you provide more details on your dry hopping technique?

Cheers!

 

Some good reading on dry hopping here: https://byo.com/stories/issue/item/3187-advanced-dry-hopping-techniques

@telejunkie

Cheers!

 

i'd use 4-5 oz. in the whirlpool for about half an hour. sometimes i do a charge at flameout for 20 min and then a whirlpool at 170 degrees for half an hour. then with a big dry hop you should get a big sticky aroma. you'll get some ibus out of the flameout addition but not at <=170.

 

I don't see anything amiss i what you posted there.

Did you read the article that I linked in this thread? One aspect that is emphasized in that article is the need to minimize exposure of the dry hopped beer to air (oxygen). Any 'excess' exposure to air (oxygen) will result in oxidation which equates to diminished hop aroma for hoppy beers.

Cheers!

 

If that is the case I have no other suggestions. Maybe some other BAs have some ideas here.

Cheers!

 

I use 5 - 6 ozs of dry hops, 60% after 3-5 days of primary fermentation and the rest in the keg. The beer I am drinking has 6 ozs of dry hop and the aroma is as good as any commercial beer I've had. If you want that aroma you need to double your hops, particulary the dry hops. 2 - 3ozs just won't do it.

 

In contrast to what @GetMeAnIPA posted the most hops I have ever used for dry hopping is 2 ounces and I obtain aroma as good as commercial beer. @peter831 you might want to up your dry hop amounts but I personally do not understand why you would need to do this.

Cheers!

 

What kind of commercial beer? A beer like trillium or a beer like lagunitas IPA? The BYO recipe for fort point had 5 ounces of dry hops. I use more hops in dry hopping than I do in the boil. A few ounces of hops will get a good aroma but a smack you in the face man this exploding with hops aroma, no. And I think the op is looking for that. If you get trillium/treehouse aroma from 2 ounces than your processes are well superior to mine. Which is probably right anyways.....cheers.

 

Examples:

· Tired Hands hoppy beers

· Hill Farmstead hoppy beers

· Firestone Walker Union Jack

· Victory Dirt Wolf

· etc.

On my homebrew list of beers to make I have Trillium Fort Point Pale Ale there but it looks like that won’t be happening till next spring (I have other beers in the list of higher priority).

Cheers!

 

To clarify you have brewed tired hands and hill farmstead beers using 2 ounces of dry hops and they come out as aromatic as the commercial version of the beer?

 

No way.

 

Nope, I just drink them. My nose works when I drink commercial beers and my nose works when I drink homebrewed beers.

Cheers!

Edit: I read all the time on BA how folks need to use many ounces of hops during dry hopping to obtain potent hop aroma. This is something I can't personally relate to since it is inconsistent with the results I obtain in my homebrewing practice.

 

Union Jack uses 4lbs/bbl. That's about 10oz-11oz of hops for a 5 gallon batch.

 

Nevertheless...