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Opened this up for any discussion about hops other than dry hopping as that as it’s own thread.

I have noted with the recipes for the Bavarian Lager and the Bohemian Lager the only difference is the hops. Bavarian using H3 (Hallertau) and H4 (Czech Saaz) for Bohemian. It would be interesting if someone has a bottle of each that they could do a side by side taste test.

The point is how much hops play on the outcome of a brew both in bitterness, aroma/flavour. So don’t be shy in experimentation of a recipe. My next Bohemian I may dry hop 1/2 of each as I throughly enjoy both. (why play around you might ask, well we are brewers of a sort, 🤔

 

 

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Just had a thought - when brewing either one of the above and you keg to brewflo, put one H3 hop sachet in one keg and a H4 in the other and you’ll have a keg of each brew.

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