I am enjoying an ale I made. In 5 gallons, I used 1.25 ounces of Columbus for bittering (60 minutes), along with Crystal later on in the boil (15 minutes) and steeped (10 minutes).
Back when I used to brew, people seemed to think there were big differences in bittering hops. Now I see people writing that it doesn't matter what you use at the start of a boil because everything but the bitterness boils away. Is that really true? I love this ale, but I can't help wondering if there is such a thing as a smoother bitterness.
Back when I used to brew, people seemed to think there were big differences in bittering hops. Now I see people writing that it doesn't matter what you use at the start of a boil because everything but the bitterness boils away. Is that really true? I love this ale, but I can't help wondering if there is such a thing as a smoother bitterness.