What are the pro's and con's of dry hopping and late hop additions in terms of effect on aroma?
How does late hop addition (e.g. 0-15min) compare to say dry hopping a similar mount post primary fermentation? I'm thinking a late hop addition contributes to flavour as well as aroma, whereas dry hopping contributes primarily to aroma.
One downside of late hop additions is that during the fermentation process, the carbon dioxide released scrubs the aroma from the beer. I guess if this is true it could be overcome by adding a greater amount to compensate for it.
I've also heard a few people complaining about "grassy" flavours when dry hopping. Can any hopheads confirm this? Or is this just a conspiracy from brewers that don't like strong hop flavours?
How does late hop addition (e.g. 0-15min) compare to say dry hopping a similar mount post primary fermentation? I'm thinking a late hop addition contributes to flavour as well as aroma, whereas dry hopping contributes primarily to aroma.
One downside of late hop additions is that during the fermentation process, the carbon dioxide released scrubs the aroma from the beer. I guess if this is true it could be overcome by adding a greater amount to compensate for it.
I've also heard a few people complaining about "grassy" flavours when dry hopping. Can any hopheads confirm this? Or is this just a conspiracy from brewers that don't like strong hop flavours?