Brewster2256
Well-Known Member
I don't believe I've posted for a few years, but I thought I'd unload a line of thought that's been floating around my head.
So, the main purpose of this question revolves around the use of the hop Ekuanot. Like some, I get a heavy load of sage/pepper/herbal character which to me is somewhat off-putting. Yet, somehow Lagunitas (Heineken) has created Sumpin' Easy, which to me comes across as a very pleasant straightforward peach, lovely.
I work for a brewery and we have a large contract for Ekuanot leftover from expectations of higher growth. I want the peach, teach me to turn Ekuanot into peach. I've tried whirlpool additions, dry hop additions, hazy strains of yeast with dry hopping during fermentation. I feel like I've tried it all. Perhaps the flavor is farm specific, perhaps it is crop-year specific, but no luck.
Something I've yet to try is 1st day fermentation dry hop additions, vs 5-7th day dry hop addition with the intent of biotransforming the oils into something more pleasant.
Any thoughts, comments, life-changing advice?
So, the main purpose of this question revolves around the use of the hop Ekuanot. Like some, I get a heavy load of sage/pepper/herbal character which to me is somewhat off-putting. Yet, somehow Lagunitas (Heineken) has created Sumpin' Easy, which to me comes across as a very pleasant straightforward peach, lovely.
I work for a brewery and we have a large contract for Ekuanot leftover from expectations of higher growth. I want the peach, teach me to turn Ekuanot into peach. I've tried whirlpool additions, dry hop additions, hazy strains of yeast with dry hopping during fermentation. I feel like I've tried it all. Perhaps the flavor is farm specific, perhaps it is crop-year specific, but no luck.
Something I've yet to try is 1st day fermentation dry hop additions, vs 5-7th day dry hop addition with the intent of biotransforming the oils into something more pleasant.
Any thoughts, comments, life-changing advice?