Brewkowski
Well-Known Member
I went to the brew shop to pick up some ingredients for a brown ale and I was planning on Warrior and Willamette, but they were out of Willamette, so I went with Cluster because it was on sale and in keeping with making an American Brown ale. Nobody at the brew shop at the time had any experience with using it, so it was kind of a shot in the dark. I brewed the batch yesterday but didn't taste the sweet wort before I pitched the yeast. I haven't been able to google any type of profile and I thought I had seen a few recipes for brown ales with Cluster, so I am hoping it works out. Otherwise I can dry hop with a little something to cover it up. Is there a reason why it's not as popular, too old school or does it taste bad?