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@graham is correct. It is rather a massivly open question unless you specify what kind of beers you generally like to make. e.g I brew English style ales and I can fashion a huge variety of beers from just: Maris Otter Pale Ale malt, Crystal malt & Chocolate malt and Fuggles, Goldings, Challenger & Northern Brewer hops. Yesterday for example I did ...


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There absolutely is a difference. You can see it in the natural variability of hop crops from year to year. Growing conditions (moisture, soil composition, nitrogen, sun, pests) can all have a great effect on hop flavor, aroma, bitterness, storability, etc., even with the same hop plant in the same field. Look at German varieties for a good example. Most ...


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Hop bitterness is relatively stable, falling off over the course of many months. Hop flavor and aroma is more volatile, falling off dramatically over the course of weeks, then more so over the course of months. If you want bright, high hop flavor and aroma, look into "dry-hopping", where hops are added to the post-fermented beer. This is pretty much ...



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