Being a smug bastard, I'm pretty pleased about the talk I polished off today about Irish Porter and Stout. At least I achieved something this month.
I brewed a 12 Guinea recently. It's really incredible what cluster hops bring early in the boil to a Scotch ale. It's bloody fantastic as a dual purpose hop. I have a pack of College Cluster Ive been meaning to try.
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I assumed UK brewers never used Cluster for dry hopping, on account of how often they complained about the flavour. Then I saw brewing records. The importance, historically, of US hops in UK brewing is totally underappreciated.
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I've used Cluster in the 12 Guinea at 1g/L flavour addition and just 0.5g as a DH. It's very subtle but is nice and fruity. Edinburgh yeast flavour is anything but neutral when fermented open. Late hopping at low rates works Likewise late hopped a Bretted stout with Cluster
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