Wanting to experiment with Glucoamylase, I decided to use it to dry out a junkyard beer.
A different methodology to cluster hops as well as looking at bittering vs. flavor/aroma separately
Don’t know what to say, I need more sour beer in my life and I don’t want to pay (much) for it.
I designed the recipes for each of the 4 hop varieties I chose in the previous installment, Pacifica, Helga, Challenger, and HBC 682.
I have this beer buddy I need to get rid of. He’s a bit of a jerk.
Tired of buying hops you don’t like? Don’t know which hop to trial next? Try this out.