Whirlpool/hopstand vs dryhop

[Sadfield]

Some interesting charts plotting IBUs from start of fermentation through dry hopping on different styles. IBUs are lowest after fermentation and before dry hopping. The Hazy nearly doubles it IBUs as dry hops were added.

https://www.google.com/url?sa=t&sou...0QFnoECBkQAQ&usg=AOvVaw2IRsZDXKG8NmNyJcXrM64R

 

[The Baron]

If you don't like bitter beers, heavy dry hopping may not be the answer. It's not all about isomerised hop acids.

"Humulinones can create about two-thirds as much bitterness as iso-alpha acids, but are beer-soluble and are absorbed fairly quickly during dry-hopping."

https://www.beervanablog.com/beervana/2017/4/17/yes-dry-hopping-does-add-bitterness-to-beer

I make any dry hopping small and try to ram it all in a whirlpool.
Learned this years ago that although technically you do not get IBU's from dry hops it can create perceived bitterness from the Humulinones