Hey, HBT!
Gonna brew a robust porter this weekend & split into 2 fermenters. One will be straight robust porter for a comp. The other I'm going to add Vanilla & cold-pressed coffee, then maybe age on French oak chips.
I'm going with Glacier hops b/c I think the earthy, slightly floral notes will really complement the porter's dark malts. My question is this: do I stick with traditional bittering addition for the bulk of my IBUs, or do I tone down the initial addition and really elevate my 15 & 5 minute charges to get powerful flavor/aroma as well as bittering?
I'd appreciate any input!
--pirat
Gonna brew a robust porter this weekend & split into 2 fermenters. One will be straight robust porter for a comp. The other I'm going to add Vanilla & cold-pressed coffee, then maybe age on French oak chips.
I'm going with Glacier hops b/c I think the earthy, slightly floral notes will really complement the porter's dark malts. My question is this: do I stick with traditional bittering addition for the bulk of my IBUs, or do I tone down the initial addition and really elevate my 15 & 5 minute charges to get powerful flavor/aroma as well as bittering?
I'd appreciate any input!
--pirat