OK...so a little while back there was a discussion over at Beer Advocate where the original poster uses only Magnum for his bittering hop, regardless of style. I read this knowing I preferred Magnum or Nugget for a very smooth bittering, and though why not? Well since I have brewed four beers with only one of these two hops (since I had them on hand), APA, IPA, Brown Ale and a Kolsch. Now I have used other hops for later additions, but was wondering how many here employ a similar process.
Or...we could have a conversation about this as I have not done anything really out of the ordinary since I started. What might I learn if I brew an ESB with Magnum for bittering and my typical EKG for the late additions?