Who has used it? I picked up a half pound with my last YVH order. I hear it is nice for APA/IPA and that is how I would like to use it. Suggestions on using it alone for flavor and aroma or a suggestion for a pairing hop? Also, how strong is it…. IOW, does it take a little more like a motueka or hallertau blanc to come across or is it like a cascade/centennial, or is it over the top oil like a galaxy or citra?
Its good in sweaters.
Am I the only one who now has Led Zeppelin’s “Kashmir” playing in their head? Sorry. I got nothing to add.
I went directly to sweaters, myself.
The song. That’s the only reason I opened this thread. Such a strange syncopation.
Spicolli crusing in the Transam!
Awesome. I remember the famous screw up in the movie - the guy talked about playing side one of Zeppelin IV, but instead played ‘Kashmir’ (actually from Physical Graffiti). Great movie anyway !
So really? No one here has used Cashmere yet? I’m surprised. I’ll have to get back to you all after I do.
FWIW I have some in the freezer I haven’t used yet. I’ll report back when I do.
Please do. Ill do the same. In the meantime…
Thanks for the tunes, just what I needed this afternoon
Well I was planning on brewing an APA with Cashmere today but a stupid incident with my 1968 pack delays my desire to brew today. Just got the Cashmere so haven’t gotten to use it yet.
I had a pack of Wyeast 1968 that was manufactured summer 2014 so the last weekend I pulled it out and ‘activated’ the little nutrient pack just to see, and it took 2 days, but it did swell fully. I had a new package from 2016 so I figured I’m not going to bother stepping up the old pack so I dumped it out. Now my foolish need to use the ‘Activator’ even though I’m making a starter anyways, led to my new pack blowing out while trying to ‘activate.’ So my septic got feed two yeast packs, but my future beer will not be getting 1968…
I plan on straight Bairds Pale Malt to 1.050, bitter with hop extract to 50 IBU, then whirlpool with 4oz Cashmere, 2oz Amarillo, 2oz Centennial in 5.5gal batch. Maybe I’ll brew it tomorrow instead.
I’m just guessing that it’s going to be in the Cascade range of potency, but really going in blind figuring the Amarillo and Centennial will make up for potential lack of character.
Reviving this thread to see if anyone has feedback on using Cashmere. I have a pound that I am planning to use some of in a 15 gallon batch of a California Common using 100% Red X Malt. The Northern Brewer x Cascade feels like a nice pairing with the Common Yeast but any feedback for someone who has brewed with it would be great.
I still haven’t used it. Best I can tell it is a fruity, tropical, citrusy APA/IPA type hop and that is how I intend to use it.
I’ve not used this hop, but I have collected notes on it, which say:
Descriptors include MELON, lime, peach, pineapple, and a bit of spice.
Sources of this information vary but include some combination of people talking about it on the interwebs and in magazines like BYO.
What’s that red dot?
Shortly after reading this thread, “Celebration Day” came on the TV. Not too shabby at all.
Well Just had my first beer using Cashmere last night was still a bit green and I’m not sure what I brings as the other hops (Chinook and Cascade) seemed to overpower it to my tastes though even Green it was my wife’s favorite beer I’ve made out of 50+ batches even 15 days form being grain. The one thing I did notice is the bitterness seemed smoother (I’ve done almost the same recipe before using Amarillo instead of Cashmere)
and there seemed to be more citrus then other similar beers I’ve brewed. I’m tempted to try it as a FWH on a blonde or Cream ale once the weather gets nicer, and I’ll try and remember to revisit this once the beer is less green.
I decided to swap out the California Common yeast and instead use the Vermont Ale/Heady Topper strain and brew a 100% Red X Malt Pale Ale. Bittering addition of Warrior and all the rest was Cashmere, with everything added at 5 minutes, flameout, 140F steep, and dry hop. Really liking the aroma and flavor profile so far. The malt profile of the Red X is present but I think compliments the Cashmere and “peachy” profile of the Conan yeast. I can convince myself that I detect some melon, but that is more likely due to selection bias of knowing the profile. The Red X may mask it as well. Will have to try it with a more malt neutral base grain.
I definitely pick up on the citrus side and it is more on the lemon lime end, especially lime, and it seems to work well with the yeast. I would be interested in trying it in a Saison. The problem now is finding any Cashmere available for sale.