Willamette dry hop in Stout?

[Rento]

I’ve got a Coopers Irish Stout brewed short to 21l just about finished fermenting, it is tasting lovely out of today’s test jar but wondering if I should dry hop?

I’ve got about 50g of Willamette pellets I can use left from my last amber ale, but should I? I read they will work well in a stout. If I do what are thoughts on a tea straight into the keg rather than dry hopping for a couple of days before cold crashing (my usual approach)?

I’m interested in you’re thoughts or experience!

R

 

[hmmmnz]

it's an excellent aroma hop in the boil, but not great as a flavour dry hop, it's pretty similar to fuggles and is a bit earthy.
It might work in a stout though.
I have used it to dry hop a pale ale, and wasn't very impressed.

 

[JFB]

I’ve got a Coopers Irish Stout brewed short to 21l just about finished fermenting, it is tasting lovely out of today’s test jar but wondering if I should dry hop?

I’ve got about 50g of Willamette pellets I can use left from my last amber ale, but should I? I read they will work well in a stout. If I do what are thoughts on a tea straight into the keg rather than dry hopping for a couple of days before cold crashing (my usual approach)?

I’m interested in you’re thoughts or experience!

R

I like Willamette and would happily dry hop.
Also like my stouts bittering hop only..
Is there anyway you can split the batch? Trying with and without is always a good idea for future reference

 

[foxy]

I’ve got a Coopers Irish Stout brewed short to 21l just about finished fermenting, it is tasting lovely out of today’s test jar but wondering if I should dry hop?

I’ve got about 50g of Willamette pellets I can use left from my last amber ale, but should I? I read they will work well in a stout. If I do what are thoughts on a tea straight into the keg rather than dry hopping for a couple of days before cold crashing (my usual approach)?

I’m interested in you’re thoughts or experience!

R

Not really something you would be looking for in an Irish stout, I would be saving them and dry hop an English bitter.

 

[saccharomyces]

Williamette is a really good hop for Fuggle-like flavors. I actually prefer Willamette to Fuggle. A little known fact is that Fuggle was the finishing hop for Budweiser (the kettle hop was traditonally Cluster). Anheuser-Busch financed the USDA research that led to the development of Willamette, which is a triploid (i.e., seedless) Fuggle.

 

[foxy]

Williamette is a really good hop for Fuggle-like flavors. I actually prefer Willamette to Fuggle. A little known fact is that Fuggle was the finishing hop for Budweiser (the kettle hop was traditonally Cluster). Anheuser-Busch financed the USDA research that led to the development of Willamette, which is a triploid (i.e., seedless) Fuggle.

I put Willamette into my Irish stout, one charge at 30 mins the next at 5 mins, bittering hop Northern brewer. IBU around 44. Irish stout is more about the malt than the hops. American stout, now that could be dry hopped.

 

[Rento]

Think I’m gonna leave it.....I’ve done it a few times before and it’s lovely as is so not gonna risk it!

Thanks for advice