I’m pretty stoked to embark on a single-hop small batch series starting this weekend. My primary goal is to explore the nuances of each hop variety and how it suits my palate, so I have a better idea how to use them in recipes. A secondary goal is to burn through a good portion of hops I’ve accumulated from the 2012 harvest.
Two gallon batches. Same recipe, except for the hop variety and amount used in the bittering charge. Seven hop varieties. Target is 37 IBUs. I’m basically brewing a hoppy pale ale.
Who else has done this? What did you learn?