I'm going simple.
Not really. Between the batch I just bottled and the five left from my previous batch I'll be getting into this one in five weeks or less.Nice. I bet the honey and subtle tropical notes will work well together. Are you planning on a long lager?
I'm only doing an easy extract batch to see what flavor and aroma I'll get from the hops. The honey is mostly to get the O G up a bit without having to buy more extract.Looks tasty honey should dry it out some i believe interesting yeast choice maybe try some calcium sulphate to really get them hops singing and notch up that crispness if that's where your steering
Cane sugar can do the same thing cheaper again.I'm only doing an easy extract batch to see what flavor and aroma I'll get from the hops. The honey is mostly to get the O G up a bit without having to buy more extract.
Undoubtedly, but I have a pound of honey.Cane sugar can do the same thing cheaper again.
There's a good amount of tropical fruit flavor and aroma with a bit of citrus and a faint hint of pine which surprised me as the pine aroma was pretty upfront when I opened the package.How did the azacca hops go ?
Where did you read that and what was the reasoning?I have made a couple batches of Azacca pale ale, and like the second batch better, where Azacca made up 75% of hops bill, with equal parts Citra and Mosaic making up the balance. Recently I read that Azacca has no place as a boil hop, and should be used for hop stand, whirlpool and dry hop additions only.
In my opinion a more cost effective way to bitter is with Magnum.Where did you read that and what was the reasoning?
At 12.2% I think it makes a good choice for boiling.
Can't speak for @Herm_brews , but this link is very interesting. P8-9 has a nice chart.Where did you read that and what was the reasoning?
At 12.2% I think it makes a good choice for boiling.
At this moment, I don’t recall where I read that, but I’ll look into it when home after work. It was kind of puzzling, given that Azacca is listed as dual purpose. In the 2 beers I’ve brewed with Azacca, I have not found strong aroma or flavor, so maybe I just haven’t used enough.Where did you read that and what was the reasoning?
At 12.2% I think it makes a good choice for boiling.