bgough
Well-Known Member
I'm using centennial and cascade in my pale ale and I wanted to try something new. Any suggestions?
I use Northern Brewer (60), Hallertau(15), and Willamette(5) in an amber. It's pretty tasty FWIW
The one and only red I've made, I used Mt Hood @ 60 and Tettnang @ FWH, 30, 20, 10, FO and dry. Turned out scrumptious...
That sounds yummy. Or the Fuggle/EKG for Irish. Mmm, mmm.
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