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It's of course possible, but I'd appreciate any experience anyone has with only dry-hopping for finishing hops. That would mean:

  1. add the bittering hops
  2. chill, aerate, pitch, ferment as usual
  3. dry-hop for some number of days in secondary or keg

Have you done this?

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Great question, although the answers might be a bit subjective depending on a LOT of factors. However, I am curious how such a schedule turns out. – Graham Oct 6 '11 at 18:25
up vote 3 down vote accepted

I've done that quite a few times. It ends up kinda like you'd expect...a tiny bit of flavor from the bittering hops and great aroma from the dry hops. You can definitely make a really good beer like that if you plan your recipe around it.

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I did a FWH and a flame out one time. I didn't care for it. It was odd lacking in flavor with the aroma there.

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