Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.
6 posts • Page 1 of 1
Alright, I have to ask. What types of Hops do you like to use. It seems to me, that no matter what type of beer that I want to brew(light/dark) I normally go back to the same type of hops every time. I like the mixture of Willamette and Fruggles in many beers, and if I want something different, I use the Hallertaur and Saaz combo. Which is kind of weird since I am a German Irish american and the F/W hops are staples for Irish/English brews and the H/S are staples for German brewing. I am sure its just a coinsidence, or maybe its something grained into my genes.?
Goldings and cascade are regulars in my beer. I recently tried Crystal and Cascade together and highly recommend. I would also like to try Crystal and Tettnang together, as well using Crystal as a dry hop. Hallertau & Tettnang go nice together too.
I've tried some of those combinations and they have tasted fine. The only hop I have tried and not liked was Chinook. Between those hops, and a little too much on the dark malt, made my Irish stout something Arthur Guinness would wince over. Of course I drank it. Somethimes mixed it with a pale ale to porter it, but that one was too much. Haven't used it since.
I tried chinook as a fallback once when I couldn't get perle hops to bitter a west coast style PA. 1/2 ounce gave me all the bittering I was looking for and complemented the finishing cascades wonderfully. For at least the last 4 times I have brewed pale ales I have stuck with chinook I like it so much. I have to make a point of forcing myself back to perle for a batch and make an objectove comparison.