I've done quite a bit of searching, but haven't found any real clear answers on how Sorachi Ace performs used purely as a bittering hop. Pretty much everything I find talks about using it in saisons, or hefe's, or as late additions or dry hops, or how it tastes like lemon/dill/garlic/cat pee.
Has anyone actually used it JUST for bittering (60+ minutes in the boil) something clean like a lager or cream ale, and if so, what was your impression?
A lot of conventional wisdom says the aromatics of a particular hop don't matter when you use it early in the boil, but there are a lot of contradictory sources to that as well (ie, if it really didn't matter, why doesn't every beer use magnum or whatever for the 60 minute addition?)
Has anyone actually used it JUST for bittering (60+ minutes in the boil) something clean like a lager or cream ale, and if so, what was your impression?
A lot of conventional wisdom says the aromatics of a particular hop don't matter when you use it early in the boil, but there are a lot of contradictory sources to that as well (ie, if it really didn't matter, why doesn't every beer use magnum or whatever for the 60 minute addition?)