MMBB
Well-Known Member
Long story short, I had a beer that I really liked a few months back. It was a pale ale that had a finish that was a dead ringer the leftover milk in a bowl of trix or furity pebbles. Hops involved were centennial, zythos, and calypso.
My question is, were I to do something like a centennial blonde, is there a certain point during the boil that is better for extracting that more of that citrusy flavor form the centennials (or other hops for that matter)? Or would dry hopping be the answer?
My question is, were I to do something like a centennial blonde, is there a certain point during the boil that is better for extracting that more of that citrusy flavor form the centennials (or other hops for that matter)? Or would dry hopping be the answer?