Working on an imperial red/amber for the holidays but i keep going back and forth on whether to dryhop it or not, or whether to just do a longer whirlpool (>45min). any thoughts or opinions out there?
I guess it depends on what you’re going for, Paul. An oz dry/5 gallons could be nice in a big amber, but obviously the whirlpool will give you some nice aroma as well. Sounds good either way!
Looking for a balance in the aroma - don’t want to cover up the great crystal malty and tasty aromas but some hop punch would be good. Maybe a small dose like you suggest would be just right
They each give a different character. I think the whirlpool gives a deep aroma character and the dry hop gives a fresh hop aroma character. I would do both.