I hate it, I love the smell but the raw hop flavor… ugh. I just can’t stand it. I also don’t love a lot of the dry hopped with high hop weight per barrel IPAs,

I hate it, I love the smell but the raw hop flavor… ugh. I just can’t stand it. I also don’t love a lot of the dry hopped with high hop weight per barrel IPAs, there is this hop burn skunk flavor under the taste that I can’t ignore. For example Galaxy I usually avoid if I see it on a label because many people leave it on too long and it gets that hop burn. I’ve talked to people who brew with it well and they leave it in contact for 24 hours or less. Not sure what that process actually looks like since it’s added during primary fermentation.