People describe em as oniony/garlicky. I can see what they're talking about but I think it's a great hop nonetheless as those flavors don't dominate. I get an earthy, dankish super fuggles thing myself.
nukebrewer said:I read they were orange, tangerine, citrus but I also read about the onion/garlic. Hopefully it's not too strong.
Picked up a bench capper - thinking the wing capper isn't sealing tight and leaving some beers under carbed.
It's a little tricky, because my boil kettle is a turkey fryer, which holds 9 gallons max. That really constrains my all-grain options!
I hear ya, I'm using an 8 gallon megapot, and fill that puppy up to the top. Controlling the boil, is a job in itself! I'm finding, that I need a bigger pot, after going all-grain.
Why do you have to fill it up? I do 5.5 gal batches and only need 7 gal pre-boil. You do 90 minute boils?
You know how you have to enter 3 bottles of beer in a judging but they only open 1 to judge (or 2 if you make it to best of show)? Today I found out what they do with the extras. They share them with volunteers!
nukebrewer said:They also sometimes save some of them for BJCP tasting exams.
One of the beers I tried was a Hef, but it had no Hef flavors. It was very thin and the strongest flavor I could detect was carbonation. I think the brewer forgot to add the wheat ;-)
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