Originally Posted by Clearcut23
Hops have a high AA around 16% or so. I picked them up from a farm in Yakima last year. The only way I can describe them is they work well for Bittering. Maybe a little too well. But thy are AWESOME for dry hopping.
Any notes on the aroma or flavor? I assume since they're from Yakima that they have a citrus character of some sort...
I'm always open to new hop varieties!
1. Bourbon Barrel Imperial Oatmeal Stout 2. Oktoberfest 3. IPA 4. Pale Ale 5.[Nitrogen] Dry Stout
1. Lambic 2. Lambic 3. Amber Ale 4. Amber Ale 5. none 6. none
1. Brett Ale 2. none 3. none 4. none
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Breakfast Stout x2, Belgian Dubbel, Chocolate Milk Stout, Pale Ale, German Pilsner x2 (lagering), German Pils (Ale) x2