I LOVE the extremely floral tasting single-hop centennial beers. iijakii also mentioned this effect in another thread and it got me thinking. I have brewed with Centennial a number of times and have never ended up with a very floral beer. Usually it's citrus, grapefruit, etc. I know sometimes if grapefruit or citrus flavors go far enough, they can end up very floral, but I don't know how to make this happen. The best fresh hop beer I had this year was Cruxtennial from Crux Fermentation Project, all Centennial, and so so perfumey.
Does anybody have any advice on how to make the floral pop from Centennial? Yeast combo? Hopping/dry hopping schedule? Pellets vs Whole cone?
Does anybody have any advice on how to make the floral pop from Centennial? Yeast combo? Hopping/dry hopping schedule? Pellets vs Whole cone?