I don’t dry hop much, but I have an Old Ale I think I’d like to dry hop.
The recipe was 100% Centennial (inspired by Bell’s Third Coast Old Ale).
I have more Centennial. I have Cascade, Willamette, Fuggle, Goldings, Strissesplat, Northdown, Hallertau, maybe Saaz. Others, but I don’t have them all in front of me to be sure.
Any advice on what might go well with the Centennial? Stick with it? Or go a different route?
I would stick with just using Centennial. I think it’s about as versatile as they come and work well alone… In saying that they are versatile, I add them in with about all hop combos I use.
Fuggles and Goldings would be a more traditional choice. I’m trying to imagine a big sweet malty old ale with hops and I waffle between the earthy, spicy, herbal combo I get with the Goldings/Fuggles (shh denny, to each their own) combo and the brighter citrus/pine thing if you used centennial and/or cascade.
Gosh.
It’s already brewed, so the Centennial is foregone.
I’m a fan of Fuggles/Goldings even if some think they taste like dirt. Just not sure that dirt will mix well with the Centennial.
This is one where I would mix the Centennial with some Willamette or Fuggles to dry hop with. Not normally a Fuggles fan, but it seems appropriate here.
I think I read a post from Sean where he said that he likes the combo, BTW.
I got that it was already brewed, just thinking about the dry hops. Unless you get a lot of fruit from centennial which apparently some folks do I would think the piney/citrus flavor with the earthy spicy aroma would work. I think of mulled wine.
I see what you’re saying now. I’ll have to taste it again and see. I don’t think I get citrus, but I need to refresh my memory.
This half of the batch I fermented with Nottingham, which I’ve had good luck with on high-gravity beers. Unfortunately, it tasted tart when I last sampled it. Not a lot, but that Notty tartness that I don’t care for. I’d like to bury it with hops.
Interesting that I’m not getting updates after I visit the site. But I think my log-in is not auto-logging in…
I wouldn’t dry hop an old ale at all.
Depends upon what you dry hop with. I have a dry-hopped old ale every year around this time. It’s called Hibernation and it’s fantastic!!! ;D
I’m hoping to mask the Nottingham. Maybe age will do that?
Any other suggestions?
FWIW, I’m splitting five gallons and will put oak chips in one half. Was thinking of dry hopping the other.
For my tastes, I’d just age it. But I haven’t tasted YOUR old ale…maybe dry hops would work in it.
FWIW, Great Divide’s award winning old ale Hibernation is dry hopped…think it’s been a while since they won anything…
I suppose it could always be aged and then dry hopped if I felt like it at the time. It never seems to age as long as I’d like, though.
this is the best thing about bulk ageing in a (gasp) secondary. it makes it harder to consume on a whim. and with a big beer like this it can deal with a little oxidation.
My most recent beer is dry hopped with cascade and willamette and it smells fantastic. I think earthy and citrusy work well together.
Agreed, especially in English styles and as long as you’re not talking massive West-Coast IPA amounts. I use Caliente in English styles quite a bit. It has some citrus, but it’s mostly stonefruit with some earthy Fuggles notes in the background. It combos great with Centennial, and I’ve used it in ESB’s with EKG/Willamette as well.
Willamette
King of dry hops or so someone said.
We’ll it’s in the King of Beers (or so someone said), so that must be true!
In my brewery Centennial is probably the king of dry hops 