« on: February 28, 2014, 08:48:27 PM »
There are so many great IPA's available now, I am in heaven. Although I have made some very good IPA's at home over the years, some of the DIPA's out there are blowing me away. I'm not really sure how the pros are getting their smooth, clean, enveloping hop aromas and flavors. I know dry hopping and using some of the new breeds of hops like Simcoe and Citra must account for some of the high quality, but I feel that maybe there is some technique or trick that I don't know. For instance, for those in the distribution area of Knee Deep out of the California Sierra Foothills/Sacramento area, if you have tasted this amazing "Triple IPA" that I see many are comparing to PTY, I am curious about just how they achieve the insane levels of hop utilization. I have homebrewed and dry hopped many times, and I have used Citra and Simcoe, but I can’t get anywhere near that smooth, beautiful hop aroma and flavor. Does anyone know what tricks the pros are using these days for some of the top DIPA’s?