Drez I almost always am using the same dry hop varieties twice. The only logic I can see to switching is if you were particular about which variety(s) interact with the yeast in the first dry hop. My tastes and mojo with hops are not that refined sorry to say. Of course this assumes that everyone adds the first dry hops at the tail end of active fermentation like I do.
I do that and up to this point my additions have also been the same. I am struggling with this one for some reason. Firestone Walker Union Jack uses 2 dry hops that are slightly different. The second is basically the first with an Amarillo and Simcoe kicker. My thought was to just drop the other two hops and just go with Amarillo and Simcoe.
I guess I will just experiment with it when I brew this beer up. I may do a 10g batch and split it between 2 carboys so I could see if the different second addition makes that much of a difference.
I'm not 100% convinced I want too much fermentation going on when I start dry hopping. I'm not even sure I want the fermentor to be particularly warm. It's hard to say for sure though - I just don't have the ability to really test it out and do side by side comparisons.
SN did some research and that showed that certain compounds are only achievable when the dry hops are added at the end of fermentation. I will have to see if I can find the paper.
My last IPA DH #1 was added at 70 and the temp controller was then set to 65. I like to have a little fermentation going on to scrub out any O2 I have added.
Yeah. I'll throw in some hood too though. I'm going to add hops every other night for a couple weeks and then put it through my hop rocket into the keg.
What are you looking at for your total dh bill in ounces?