I'm wondering about approaches for getting maximum hop aroma, and i got looking at the hop back - in particular the hop rocket or similar.
Having read about dry hopping etc, and the fact that it seems very hard to keep the aroma, how about pumping through the hop rocket, just before bottling?
So the beer would be fully fermented, the only downside I can see is that the beer is cold, so less likely to extract the hop oils, is that right?
In which case - Im sure I read somewhere that some pubs will serve beer through dried hops, for exactly this reason - to restore some of the aroma. So if that works, then I figured it would also work just before bottling?