Making your hoppy beers hoppier with less hops

Just brewed 6 gallons of this beer this weekend. Will be dry-hopping it with Amarillo, as well.

Have you tried a yeast like QA23? It sounds like it has a lot of the attributes that you’d want. It’s a pretty resilient strain, too, in my experience (in mead/wine).

Originally posted by NobleSquirrel
Have you tried a yeast like QA23? It sounds like it has a lot of the attributes that you’d want. It’s a pretty resilient strain, too, in my experience (in mead/wine).

Should have used a blow-off tube.

I just want to clarify. You’re talking about increasing hop character via yeast selection/fermentation techniques, not actually reducing hop usage to directly increase hop character, correct?

Originally posted by mkgrenwel
I just want to clarify. You’re talking about increasing hop character via yeast selection/fermentation techniques, not actually reducing hop usage to directly increase hop character, correct?

First of two, 4 day, 3 oz., dry hoppings went in this morning. Smelling pretty damn good when I racked it.

I know someone in Portsmouth who brews beer he bitters with oak leaves and pine cones. Not even kidding. I never could tell the difference; I always assumed that the hops were the reason it was so mindfully medicinal in its profile. If he hadn’t told me his process for that wonderfully crafted DIPA, I probably wouldn’t have ever guessed that the bitterness in question had come from goddamn trees, of all things.
Really unique and cool.
But on the subject, I’ve brewed a delicious wheat/oat saison - one from last year - that was bittered with using dried lavender (from my garden) and dried chamomile (from my previous work site). It had only been very delicately hopped aromatically and at blame-out. Next time, however, I’ll simply take the hops out of the equation entirely. I’m giddily interested to learn what a hopless saison utilizing lavender and chamomile (as its bittering source) will taste like, what type of beer it will be.
Fascinated by floral, flowery saisons in general.

Originally posted by HornyDevil

Originally posted by NobleSquirrel
Have you tried a yeast like QA23? It sounds like it has a lot of the attributes that you’d want. It’s a pretty resilient strain, too, in my experience (in mead/wine).

It’s OK, but belongs in the "it doesn’t work as well as CY3079" category.

It least for beer, that is.

Originally posted by NobleSquirrel

Originally posted by HornyDevil

Originally posted by NobleSquirrel
Have you tried a yeast like QA23? It sounds like it has a lot of the attributes that you’d want. It’s a pretty resilient strain, too, in my experience (in mead/wine).

It’s OK, but belongs in the "it doesn’t work as well as CY3079" category.

It least for beer, that is.

Interesting. I could see that making sense. It could be dependent on the particular thiol, yeah?