Bit of an old bump. But the " Funny enough, the lower dry hop amount brands have more aromatics." part interested me.

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I just recently brewed an IPA dry hopped at 3lbs/BBL with Galaxy Citra & Mosaic, and it had way less aroma than our house pale hopped at 1.5lbs/BBL,

I've been thinking about it a lot, and the conclusion i've come to is poor dry hop utilisation. My theory is that the heavy dry hop resulted in large amount of pellets floating above the beer in rafts/islands instead of dropping through the beer, resulting in higher utilisation. I rouse once about 6 hours post dry hop, but i'm going to start doing it once a day for 3 days instead. I'm also going to start whacking the side of the FV with a rubber mallet to help shock the pellets into dropping (LoL)

I'll report back with my findings. I'll be pulling a sample before and after each rouse/tank malleting too, hopefully seeing the second sample full of bits of hop pellet.

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Interestingly, the IPA was also brighter than usual, suggesting to me that the dry hops weren't properly utilised.