petrolSpice
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I recently bought 4 lbs of hops of many varieties, but mostly the 4 C's (Cascade, Columbus, Centennial, and Chinook), Mosaic, and some 2 oz samples of other stuff.
The majority of these aren't typically used for bittering. Most recipes I've seen use Magnum or Warrior for bittering, but I'm pretty much out of these as a result.
Is there any downside to using non-bittering hops for bittering? Obviously the AA% varies so amount needs to be adjusted to match desired IBU.
I know the C's can usually be used for both, but what about hops that are commonly only for aroma or dry hopping? Off flavors from doing this?
The majority of these aren't typically used for bittering. Most recipes I've seen use Magnum or Warrior for bittering, but I'm pretty much out of these as a result.
Is there any downside to using non-bittering hops for bittering? Obviously the AA% varies so amount needs to be adjusted to match desired IBU.
I know the C's can usually be used for both, but what about hops that are commonly only for aroma or dry hopping? Off flavors from doing this?