I'm an Oregon Hop head who happens to really like the citrus finish in my IPA's. Problem is, I find this flavor in the pubs around Portland, but cannot seem to get it in my beers. I brew with a couple of friends and we make 15 gallons all grain ale at a time. For several reasons, we do not dry hop in the secondary fermenter. We've tried to delay finishing hop additions until we have completed the boil but I still don't seem to get that citrus flavor when we are finished.
My share of the beer is 5 gallons. Do you guys think that if I put 1-2 oz of Amarillo Hops (in a couple of sacks) in my Cornellius keg I could get the flavor I am looking for. Is there any reason to not try this strategy? Any other suggestions?
Thanks
My share of the beer is 5 gallons. Do you guys think that if I put 1-2 oz of Amarillo Hops (in a couple of sacks) in my Cornellius keg I could get the flavor I am looking for. Is there any reason to not try this strategy? Any other suggestions?
Thanks