Does anyone have experience with Pales/IPAs hopped heavily with Columbus and fermented with Vermont (Conan) yeast? Seems like it could be a favorable combo (tropical and dank/piney) but wanted to inquire. I have access to a lot of Columbus and was thinking about using a good bit in the boil and whirlpool, in addition to Citra/Mosaic, then dry hopping with something more tropical. Any input appreciated. Thanks!
Columbus + Vermont Ale Yeast
- Thread starter BassBeer
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Oldskewl
Well-Known Member
Supposedly that is along the line of the Trillium inspired clones.(But with 1318 or 007) Should be similar. I am giving this recipe a go tonight with Galaxy/Nelson Sauvin as the Whirlpool and dry hop.
https://www.homebrewtalk.com/forum/threads/trillium-vicinity-clone.586971/
https://www.homebrewtalk.com/forum/threads/trillium-vicinity-clone.586971/
