Please report back how it goes.
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On the subject of trying hops I think I'm gonna make an Azacca APA this weekend. It sounds like one of those hops that people perceive pretty differently. One friend described it as citrus, stonefruit, and a hint of pine. Another described it as straight tropical fruity but pretty interesting, unlike some of the candy-like hops we've talked about lately. I need to see for myself.
Washington grew more than 5 million pounds of Summit last year. It's the 4th highest volume hop grown in WA.
I rarely see homebrwers use dough-in. sometimes for sure. I certainly think of a very thick first step in a complicated step mash when I hear dough-in. Mash-In is the term I and most of the homebrewers I know use.
The term is used all of the time on a large home brewing forum. However, then again, many threads on that forum make me scratch my head.
With that said, the AHA forum is different. It is the most civil, knowledgeable, and inclusive amateur-level brewing forum on the Internet.
To my taste it has a sweeter(?) character than the other C hops. More like a fruit salad than a citrus flavor.
I just dry hopped an APA with it and it reminds me of a beer that I did with Belma and Calypso.