There was this sorta evolution, or maybe a revolution, I don't know how to best describe it. IT is the transformation of my tastes, or what I thought I liked things to taste like, from beer with barely detectable hoppiness, to beers with mountains of hops added, and bitterness units of nearly 120, apparently. I am friggin' addicted now, and I never seen it coming.
Recently, I was setting at the Pub, slamming a series of IPA's, when I asked the guy next to me what he thought the hop level was in the beer. He said he thought well over 90, because the can't smell anything under 90. He HB's and works at the Brew/Pub/HBS, too.
I asked the Brewmaster what was in the IPA. It's 1.078 SG, 1.012 FG, with 7.25%, 2 row, 40L crystal and Munich, Warrior, something else, and Cascade with additions all thru and dry-hopped, too. He said something like 116 or 119, don't recall, but that just seems to fall well out of the ranges I see for this TYPE of beer.
What is the hop level in YOUR IPA's, and what do you use to do it for varieties and schedule?
Recently, I was setting at the Pub, slamming a series of IPA's, when I asked the guy next to me what he thought the hop level was in the beer. He said he thought well over 90, because the can't smell anything under 90. He HB's and works at the Brew/Pub/HBS, too.
I asked the Brewmaster what was in the IPA. It's 1.078 SG, 1.012 FG, with 7.25%, 2 row, 40L crystal and Munich, Warrior, something else, and Cascade with additions all thru and dry-hopped, too. He said something like 116 or 119, don't recall, but that just seems to fall well out of the ranges I see for this TYPE of beer.
What is the hop level in YOUR IPA's, and what do you use to do it for varieties and schedule?