I have an American Pale Ale in the keg ( about 4 weeks old ) that was bittered with Centennial, middle additions Cascade and Dry hopped with Cascade. I would like a little more flavor and aroma in it and am thinking about dry hopping in a sack in the keg for 7 days.
I have some Centennial. Would 2 oz of Centennial dry hop for about a week taste good, or should I go with something like cascade?
I’ve got an “Oregon” pale ale fermenting made from Oregon grown pale malt. I think I’ll dry hop with .75 oz CTZ and .65 oz. Centennial. I really like the combination of those varieties in my Pliny clone.