White wine character is spot on. We aged our summer saison in chardonnay bbls last year. It was described to us as "liquid sunshine".
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I have been homebrewing for 10+ years - bottling & kegging. I never have gotten good results from dry hopping. Currently, I put whole leaf hops in a hop bag, drop in keg & rack on top. I then remove after 5-10 days & add another charge the same way (hop bag) if called for.
However, every time I've gotten just vegetal, grassy flavors regardless of the varietal used. Because of this, I have cut out dry hopping in all my beers 100% & just add those same hops at flameout which provides exactly what I am looking for.
Do you have any clue what could be cause the unpleasant flavors in dry hopping using the procedures above? Is late hopping just as effective & dry hopping unnecessary?
Chamomile is great for Belgian white, not a great addition for Tripel IMO.