Some of you may have seen in my posts and responses that I find beers hopped with only Centennial are too sweet for my palate. I just started drinking an ale that I bittered with Centennial and used Cascade and Mosaic for flavor and aroma. This is a 1.049 OG beer with ~42 IBUs, 12 of which came from a 60 minute addition of Centennial. This beer exhibits the sweetness I speak of. Right now I'm listening to a podcast on Basic Brewing where James is talking to Scott Janish. who contends that,t some traits of early boil additions may very well be present in the final product. Interesting discussion that has almost convinced me that I'm tasting the effects of bittering with Centennial. Thinking I'll try a couple of recipes I bittered with Centennial, and sub in different hops, at the same IBU level to see if the bittering addition is where my dislike is coming from. Interesting podcast!