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Message: [QUOTE="JustbrewitMan, post: 5293336, member: 7806"] Yes, I couldn’t be happier that’s she’s in the brewing industry. She’s just graduated from UConn, so she’s figuring things out, learning, planning…opening her own brewery is a dream that she’s planning carefully for. I’m happy to help her in my semi-retirement if/when that happens ;) I wish it was easier to get Marlowe in NW Ct. Some places do carry it, but usually only 1-2 of their core styles. They brew very good beers! There are some experiments that do show in some cases, with some hops, certain yeasts, etc. that taking the total amount of planned dry hops (added during the fermentation/end of fermentation) and fractionating it into 2 or 3 additions (“double” or “triple” dry hopping) can result in better sensory perceptions of the hop aroma/flavor in IPAs. Then, there’s also the science/voodoo of “biotransformation”, where certain yeasts are able to chemically alter the aroma/flavor compounds in hops to even better smelling/tasting things while they are doing the fermentation. Which is why many breweries add dry hops a couple days into the fermentation, then add more at the end. Or add 2,3,4 additions throughout the fermentation. One of these days, I’m going to make an IPA and split the fermentation into two batches…one with all of the dry hops added at once, one when maybe I’ll do a triple or quadruple dry hopping addition of the same amount. Then, I’ll invite my IPA addicted buddies over and have them blind taste/aroma test them systematically to see if they can discern which one is quad-hopped. And which one tastes better. It’ll be a great excuse to drink a bunch of great beers! :) [/QUOTE]

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