This one confuses me, and that is not hard
I recently made some ok beers but decided to steep some hops - (worked out proportion of the keg of 12g steeped)
And it improved it after a week in the fridge. This after it was in the keg and pouring...
My question is that it is said late hop addition / steeping / dry hopping for the fermenter is only for aroma..? I tend to disagree - the taste became more hoppy. If I had 19 ltrs of plain water and added 300 ml of steep hopped solution, you could not taste it?
Or is it the least in flavour of all the methods boiling / late addition / flame out / steep etc that they attribute to aroma because it gives it the most aroma with late hop addition / steeping / dry hopping, but it does effect the taste?