So the new fad is definitely to do as little boil as you can, followed by just BOMBARDING the dry hop. I see a lot of breweries I enjoy, like Black Hops up in the Gold Coast, do AT LEAST 150g of Dry Hop. I've read a lot of stuff on this, and it seems the biggest concern that exists, is the fact Dry Hopping can actually spark a secondary fermentation. What is everyone's opinion on Dry Hopping? Think Hazy IPA. I'm working on a White IPA for the summer, and I want to tweak it.