Anyone ever noticed that beers made with pellets, especially dryhopped, seem to take a little longer (~week) to condition than those with made with whole?
I thought it was an anomaly a few months back, but I've noticed all my hoppy beers seem to have a 'green' flavor and taste when first packaged in the keg, but then about a week later are perfect. All other variables the same, when I used whole hops, the beers were pretty much ready to role as soon as kegged.