I know what you mean. I like both west and east coast styles. I probably drink more NEIPAs than West Coast IPAs these days simply due to availability.
My dad, on the other hand, has stopped drinking IPAs altogether since NEIPA is all there seems to be around anymore for IPA. He hates them, hates the way they look, hates their juiciness, always says it’s “what the little kids want these days because it doesn’t taste like beer, it tastes like juice out of their little sippy cups”. I can’t argue with him, he’s pretty stubborn about it. So now he’s all about lagers - pilsners and helles, when he can find them. Thing is, not a ton of breweries are making good examples of those either. But probably more so than west coast IPAs these days.
Sorry, not wanting to hijack the thread. That PDF has some great info in it. Definitely going to be using that for my next IPAs. I do have some Idaho 7 and Citra, so that might be where I start.
Right. I don’t necessarilly agree with the blanket list of hops that are better suited for use early or late in the brewing process. It depends on your goal, yeast selection, etc. To me, a better use for this is when you are targeting certain flavors or specific compounds, the information here has a lot of promise.
For example, if you want to reduce floral character, you can choose to add your high-geraniol hops in the whirlpool and use a biotransformative yeast (to convert it to citronellol), then use low-geraniol hops as a post-ferment dry hop addition. If your goals are more nuanced than “increase all hop character”, there is still a lot of useful info to dig into here.