I have a ton of Columbus hops left (close to 15 oz) from a purchase from hopsdirect last fall. I've come to the conclusion I'm not a huge fan when used as an aroma and dry hop. Has anyone used them solely for bittering (60 minute addition) in non-hop centered beers? Or does the pungent bold flavor persist somewhat? Any other suggestions on using them up? And no I'm not giving them away (I don't dislike them that much ).
I've had good success with it. I've bittered a Belgian Dubbelish/dark strong ale to 30 IBUs with a single 60 minute addition of Columbus (also purchased from hopsdirect last fall) and noticed none of the pungency, just a firm bitterness. I'm sure it would be different for different beers given the flavor profile of trappist yeast strains, but it definitely worked for me.
I pick a couple pounds of a wild cluster variety. I do not care for the flavor or aroma much so I use them to bitter almost every beer I brew. On a 60 min boil I am not sure you will be able to taste the difference in your bittering addition unless you do not use any flavor or aroma additions.
