Opinion on dryhopping stouts

Always dryhop my American stout in the kegs with about 5-6 oz of homegrown cascades.

 

It's been a while since i didn't dryhop it but I feel like the hop presence is much more forward than when I used to bottle it right from the primary fermenter with no dryhops.

Also I forgot to say that the 5-6 oz of dryhops is for10 gallons not 5.

 

I'm prone to dry hop just about any old thing. Porter/stout is no exception. Roast and hops play well together in my experience. However, it's best to be mindfull of what you want the finished product to be. Lots of dry hops may leave you with a beer tasting something like a black "pale" ale. .5oz to 1oz of dry hops seem to add a more subtle, harmonious hop aroma, depending on the hop variety you choose. So, in this case, use a boat load (3-sky is the limit ounces of Cascade) for almost IPA like aroma, or keep them around an ounce for a noticeable, but perhaps not overpowering hop presence.

 

In my experience, homegrown hops lack the punch of their commercially grown brethren. As a result, I use a (roughly) 3:1 ratio for homegrown hops to commercially grown hops when using them for aroma / flavor / dry hopping.

Irish Dry Stout is an interesting choice to dry hop with, but I think homegrown cascades (which typically are more earthy / herbal than their citrusy commercially grown counterparts) would be a perfect complement to a roasty Irish Dry Stout.

Cheers!

 

When I first started brewing I thought the more hops the better so I dry hoped an Irsh Stout. I prefer my Stouts malty and was disapointed with the results.