“I just wanted to let you know how our 1320 beer came out.
First of all the pellet quality was excellent, with no musty off notes that I frequently get in low density pellets. I used them in a minimally malty 6% pale ale with 5.5 lb on the hot side and 16.5 lb in the dry hop of a 7 bbl batch. I thought the kettle character mostly blew off in fermentation, with some sulfury apricot and slightly sharp mouthfeel at 40ibu. Kinda like the Cluster character in some North Coast Brewing beers.
The dry hop character was super bright, sweet fruit with a resiny linger: peach preserves, lime sherbert, paw paw fruit, and mango Jolly Rancher. The dry hop lends a slightly sweet slickness to the mouthfeel that lingers a bit. The yeast was Lallemand East Coast Ale yeast, which likely resulted in a higher proportion of acetate esters. I’m interested in what a more neutral yeast might present.”
– Shane Mills, Co-Owner/Head Brewer, Cacapon Mountain Brewing