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Old 04-30-2008, 02:50 PM   #1
hal simmons
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Jun 2007
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Brewed a Late Hopped Pale Ale 3 weeks ago. All the hops went in in the last 30 minutes, most of them in the last 20 minutes. It was a 10 gallon batch, so I split it into two carboys. One carboy I pitched Nottingham. The other I pitched WYeast 1098. I dry hopped the one with Nottingham with 1 oz of Cascade 5 days before bottling.

Bottling was last night, and of course I sampled the two batches and was REALLY surprised how different they tasted. The one with the Nottingham and 1 oz dry hops has LOTS more hop flavor, aroma, and lingering hop taste. The one with the 1098 has a nice flavor and some hop taste, but it's a pretty balanced beer and the hop flavor doesn't linger.

Is the difference due to the dry hops, the yeast or a combination of both? The purpose of pitching Nottingham was to have a neutral yeast that gets out of the way of the late hopping additions. In and ideal situation, I would have only had one variable between the two batches, but this time I had two and i'm trying to get some input into what the major factor is in the difference between the two beers.

 
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Old 04-30-2008, 03:40 PM   #2
maltMonkey
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Jan 2008
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Quote:
Originally Posted by hal simmons
Is the difference due to the dry hops, the yeast or a combination of both?
Probably a little of both, but I'd say mainly the dry-hopping. I've only dry-hopped a couple of times but both times it resulted in beers that had a ton of hop flavor (and even a bit more bitterness) when they were green. After a month or two the flavor really sinks into the beer and becomes less pronounced and more smooth.

 
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Old 04-30-2008, 04:46 PM   #3
david_42
 
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Oct 2005
Oak Grove, Oregon, USA
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It's the dry hopping. Since the oils aren't being boiled off, you get an amazing nose & flavor.
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