Originally Posted by Janx
...And as far as hops, Tomahawk is just a trade name for Columbus that someone owns...
I have always been using Columbus for my Hop Rod Rye, and this time actually got a hold of some Tomahawk for my last batch. I can definately taste a "slight" difference, but its basically the same. Tomahawk seems to have a slightly sharper taste than the Columbus. That could be from how fresh they were, or something on that line, but I definately tasted a difference. Who knows...it was definately not a controlled test
I had previously inquired with hops dealers about the differences in Tomahawk, Columbus and Zeus hops. Zeus is provably different because it comes from purer root stock and yeilds higher. But Columbus and Tomahawk has been tested with gas chromatography and tested identical. And like Janx said, its an ownership issue, as the guy that patented Tomahawk, was one of the 3 people who came up with Columbus.
I buy my rye malt and flaked rye from Midwest all the time, as they always have both in stock. I usually use 2 pounds of malted rye, and 1 pound of flaked. the flaked is indeed pre-gelatinized and falls apart quickly in the mash. Ive actually tossed it in while crushing my grains before, just to see it there was a difference in run off or taste etc...but, it didnt. Oh well.
Either way, I use both for a fuller rye flavor.