Hi guys, So I've searched up and read a lot of threads on here and gathered some ideas etc., but I've just been having trouble getting that store-bought layered hop flavour coming through in any of my beers. I can achieve bitterness easily, even aroma to an extent (mostly through the dry hop but sadly the results aren't exactly where I would like them). Often the result is an appropriately bitter beer (eg. APA/IPA) with mild aroma and malt character but just lacking that dank, resin/piney-ness that I really enjoy in a commercial beer. Obviously I don't expect identical results to a professional brewery but I know these beers could be better. I think the first issue is that I no-chill (BIAB). Now there's been lots of chatter about how to account for bitterness in no-chill and as a result I think I've got that taken care of but I feel like there is something about that method that strips away some of the flavour/aroma that a chill operation doesn't experience. I've looked at chillers but can't find one off the shelf to fit my Crown 40L urn, additionally, there seems to be a fair amount of expense/hassle going DIY - having just moved to kegs I don't know if I can justify another beer expense to SWMBO at the moment. I've gone back in time and have been reading up on the Argon Method and I think that may assist by getting that fresh hop extraction straight into the fermenter. I'm wondering if anyone practices this method and has noticed any success with it, or perhaps built out or refined it? Maybe the benefits aren't there and a chiller is the only way to go, I don't know.. I'd also be happy with any other pro tips for really harnessing that hoppy goodness! Cheers! PS. I recently did two brews; one an APA, the other an IPA. I used three times the amount of dry hop (220g) in the IPA as I did in the APA (75g). They ended up with a very similar aroma (slightly weak) and both were missing any noteworthy hop flavour. The flavour issue I expected but I did not expect that the aroma would miss the mark as much as it did with the IPA and I can only assume that's because the flavour backbone wasn't there to support it..