brewinhard wrote:At NHC both Mitch Steele and Stan H. presented that dry hopping in the presence of yeast creates new aroma and flavor compounds that cannot be created without the combo of the two. I took this as dry hop in the primary instead of secondary. I will typically dry hop in primary for about 5 days then cold crash for 2-3 days before kegging and I have been fairly pleased with the aroma contribution. YMMV.
Exactly what I do now. No more secondary for me for these beers.
