I've tried a number of different hopping/dry hopping methods but this still eludes me. The missus and I always go on about how amazing the next brew is going to taste when opening a fresh bag of hops and dry hopping. That dense aroma is what I always imagine tasting/smelling when I pour that beer on tap. I get a small amount of it in my final beer but it's never as pungant as the freshly opened bag of hops smell. Does anyway have a hopping procedure where they get at least close to that aroma in their finished beer?