ChessRockwell
Well-Known Member
I find that spicier ones like saaz or chinook do well to complement the natural flavors of the yeast, but cascade or centennial can be excellent for complementing the citrusy aspects of it as well.
That was kind of my thinking, just trying to compliment different aspects of the yeast using hops I had on hand. Willamette smelled pretty spicy so I said what the hell, guess I'll find out if it works or not. For a brief moment there I looked at the Chinook, but my rational side was like "no, don't do it! not here! that's for IPA's!" Now I kinda wish I had...