|Pint from 2nd Keg of Pigskin Brown Ale|
For the 2nd keg, I opted to forgo the dry hopping, this was most certainly the right call. It's made a world of difference. What was once a dank, bitter hop forward beer (with no real character to speak of), has now become a malty goddess. The Munich and Pale Chocolate malts are playing so well off each other. Along with the biscuity Pale Ale Malt... what can I say, a match made in heaven.
I must say however, the Willamette hops added during the boil, are not lost. There's a supremely balanced floral bitterness which I absolutely adore. Maybe the First Wort Hops? Pacman is also glorious. The beer is all sorts of chewy, beautiful mouth feel, incredible. All I attribute to this amazing yeast. What a few extra weeks of conditioning can do to a beer! I can't wait to make it again!