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I don't want to say I'm cheap, but sometimes I wonder if it's really necessary to use a whole ounce or two (or three) of low AA hops for bittering. I understand why you want particular hops for flavor and aroma, but when it comes to the bittering (60 or 90 minute) addition, how much difference does the variety of hops make?
Are there some good "standbys" for different categories of hops? Like American IPA standbys, German Noble hops standbys, British standbys, etc? How interchangeable are they? Are some hops more "anonymous" in their bittering than others? Are there any "just plain bitter" hops out there that are suitable for your bittering needs regardless of style?
I've heard one person refer to Warrior hops this way, but that's just one person's opinion. Your thoughts and input is appreciated...
Are there some good "standbys" for different categories of hops? Like American IPA standbys, German Noble hops standbys, British standbys, etc? How interchangeable are they? Are some hops more "anonymous" in their bittering than others? Are there any "just plain bitter" hops out there that are suitable for your bittering needs regardless of style?
I've heard one person refer to Warrior hops this way, but that's just one person's opinion. Your thoughts and input is appreciated...