As far as I know dry hopping at racking stage is good for hop aroma.
As to dry hopping at start of fermentation is pointless, if it is dry hopped for the aroma of the hops, as the co2 just pushes the aroma out. Although it may smell great while fermenting, it just push's the aroma out.
I have only used POR hops, and not sure if it puts taste into brew, can someone shed light on this for me?
I have a brew fermenting now and on the 7th march I will be racking to secondary with dry hopped POR.If I leave the secondary for a week at 18-20* also the same time and temp as primary, can I then cold condition for the 3rd week at 4-5* before bottling? I am bulk primming to, it's a kit and extract brew, and a 8% , :beer: My first big beer. It is day 5 and still bubbling, once a minute though.
Anyway any info will help me too. Please correct me if my explanation of aroma hopping is incorect,but that's what I think I know about dry hopping. :unsure: