To avoid a derail, I'm starting a new thread on this with a quote from another thread:
excessive dry hopping (grassy or unpleasant vegetal taste).
Which isn't necessarily a flaw, per the guidelines.
Just as a curiosity, how much dry hops would you need to get a grassy aroma/taste. Suppose a pretty standard APA recipe, extract or all-grain, with a 1oz dry hop addition of cascade after a week in the fermenter, with another week till bottling/kegging. How much more would you need to get the "grassy" taste? Rough estimate fine, obviously it's not a precise question. ETA: 5.5 gallon batch
I'm just curious, BTW. I don't have any plan to over dry-hop an APA on purpose. But I do tend to like beers that I describe as having grassy flavors (especially light colored beers like pilsners, APAs etc), so I wonder if you can intentionally bring out these flavors in a balanced way, without ruining the beer.
If so, can you discuss how to do this with dry hopping or other techniques? And link to recipes and/or give commercial examples?