I am interested with people's experience using Magnum as an aroma addition. I know it is almost exclusively used for efficient, clean bittering, but I have a bunch and I am thinking of ways to use it. Thanks!
I've used it before in a big IIPA (posted the recipe on here), but it doesn't really add any distinct aroma flavors. I've heard some people say it can give a small hint of spice and fruitiness.