I was just wondering what you all do for an IPA. ( West coast or NeIPA ). Who does whirlpool hopping in addition to dry hopping and why?……. Or do most just dry hop? With the new Yakima survivable compounds info, it has me thinking. And then of course the question of active fermentation DryHop plus or minus post fermentation DryHop.
I had the same question a while back, for WC IPA actually, and by the comment the best way is dry hop only, bitter addition, flameout maybe and then dry hop, no whirlpool, and this to a IPA and the result was really good, as for NEIPA, for experience, Bitter addition, I like a little more bitter in my beers, whirlpool or hopstand, dry hop during the fermentation and then dry hop after the fermentation, I brewed a APA doing this, remove the bitter addition in the start, gonna carb tomorrow and let see the result