so what’s the general consensus? Are all iso alpha acids created equal?
I got an email today from AHA with a link to their big brew day recipes. The dry stout has three different hops added at 60 minutes. I’ve always read that none of the hop character survives the boil, just the isomerized alpha acids with different hop varieties only adding different amounts. If so why complicate the recipe with small amounts of three different hops? What are your experiences?
I got an email today from AHA with a link to their big brew day recipes. The dry stout has three different hops added at 60 minutes. I’ve always read that none of the hop character survives the boil, just the isomerized alpha acids with different hop varieties only adding different amounts. If so why complicate the recipe with small amounts of three different hops? What are your experiences?
