Dont use a bittering hop addition at all or a very small amount of columbus maybe 0.5 oz. The late addition hops will get to your low moderate bitterness. |
Originally posted by Reynolds314 If you ever wondered why that is, it’s because Nelson has VERY large quantities of a volatile thiol called 4MMP. However, not all volatile thiols smell like cat pee. Some of these sulfur-based compounds can smell like passionfruit, guava, and grapefruit. Hopefully, volatile thiol expression via various boutique yeasts, including pichia sp., will soon be a big thing in the brewing industry. It’s getting quite popular in the wine industry. Especially in the production of tropical fruit forward wines like Sauvignon Blanc. |
Magnum for low bitterness! |
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