If you want the Dry Hopping SOP, comment DRY HOP SOP below and I’ll send it over.
Your hazy IPA smells incredible after dry hopping… then just a few days later the aroma is gone.
Most brewers assume they need more hops, a different variety, or another dry hop charge. But the real problem usually isn't the amount of hops—it's understanding how hop aroma actually works.
In this episode of Quality Focused Pro Brewers, Hendo explains the two completely different families of hop aroma compounds—thiols and terpenes—and why each requires a different brewing strategy.
You'll also learn why dissolved oxygen destroys hop aroma faster than most brewers realise, how dry hop timing affects biotransformation, and why one well-managed dry hop often outperforms multiple additions.
In this episode you'll learn:
Chapters
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