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Old 09-26-2012, 11:36 PM   #31
JRems
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Nov 2010
Mahopac, NY
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Quote:
Originally Posted by Denny View Post
Genetically, Columbus, Zeus and Tomahawk are identical. The flavor differences are terroir, or where they're grown. Even different batches of any one of them differ based on location. Columbus _may_ be more consistent since it's a proprietary version that's only grown on one farm.
Actually they different. Tomahawk and Columbus are the same, Zeus just got lumped in because of it's similarities. It is not the same. I think it has a bit more citrus, IMO
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Old 09-27-2012, 12:06 AM   #32
Robin0782
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Oct 2011
Indiana
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I'm planning to brew a Columbus and Centennial IPA here soon. I love Avery Hog Heaven and it's all Columbus I believe.
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Old 09-27-2012, 01:56 AM   #33
kylevester
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Apr 2012
Lafayette, IN
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Quote:
Originally Posted by Robin0782 View Post
I'm planning to brew a Columbus and Centennial IPA here soon. I love Avery Hog Heaven and it's all Columbus I believe.
It sure is. If you didn't know, Avery released HB recipes for a number of their brews recently.

http://averybrewing.com/brewery/recipes-for-homebrewers/

I made a simple PA and used all Columbus hops and it came out nicely. IIRC, 5.5% ABV, 50 IBU, mashed at 152 or so with just some pale malt and a bit of crystal 60 for color. It was a bit more English PA on flavor but not as malty.

 
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Old 09-27-2012, 02:04 AM   #34
urbanmyth
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Nov 2011
Twin Lakes, WI
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For me, Columbus adds a resinous, coating feeling to the finish of the beer I don't care for. Almost all of the IPAs I end up not caring for have a large portion of CTZ in the late additions or dry hop.
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Old 09-27-2012, 04:08 AM   #35
DolemiteGK
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Sep 2011
Annapolis, MD
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I love Columbus/CTZ- My house IPA uses some CTZ late in the boil and a carpet bomb of it in the dry hop. Almost makes people pucker on first taste

 
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Old 09-27-2012, 04:14 AM   #36
weirdboy
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May 2009
Los Angeles
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A couple of years ago, I organized a blind tasting where I made a base pale ale and split it into 4-5 different batches, each dry hopped with different varieties. Also in the mix were about 4-5 different commercial pale ales. The overwhelming favorite was the one dry-hopped with CTZ.

 
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Old 09-27-2012, 04:20 AM   #37
boxofjibboo
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Feb 2012
San Diego, Ca
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I'm excited to see results saying CTZ were good in dry hopping. I just did a SMaSH with Maris Otter and CTZ, 42 ibu, all late hop additions. I will do 1 oz dry hop pellets of CTZ the last week of fermentation.

 
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Old 09-27-2012, 04:27 AM   #38
Polboy
 
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Jun 2011
Chicago, IL
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Quote:
Originally Posted by weirdboy View Post
A couple of years ago, I organized a blind tasting where I made a base pale ale and split it into 4-5 different batches, each dry hopped with different varieties. Also in the mix were about 4-5 different commercial pale ales. The overwhelming favorite was the one dry-hopped with CTZ.
Im really surprised, i can see this hops flavor as an "acquired taste" (it took me some time to like olives and even longer to enjoy liver so i could probably enjoy "pungent" taste), what was your testing crowd?

 
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Old 09-27-2012, 04:27 AM   #39
boxofjibboo
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Instead I think I will do 2 weeks dry hop

 
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Old 09-27-2012, 04:33 AM   #40
weirdboy
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Quote:
Originally Posted by Polboy View Post
Im really surprised, i can see this hops flavor as an "acquired taste" (it took me some time to like olives and even longer to enjoy liver so i could probably enjoy "pungent" taste), what was your testing crowd?
A group of friends, and my wife, who BTW was the only person who didn't like the CTZ beer as her favorite. I wouldn't call them beer nerds by any stretch, but they like beer and have discerning palates. My wife is probably the outlier in that she doesn't like anything even remotely bitter. She's all about blonde ales, Belgians, and similar styles that are very low IBU. Her favorite was the pale ale that I had dry-hopped with Willamette. I want to say it was a group of 6-7 people total doing the tasting.

 
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