For this Beast we incorporated the hop dipping method into an already hectic hop regime.
With kettle additions and dryhop additions we layered in more depth and flavour in what's called hop dipping..Prior to knock out We created a 65c hop tea with Simcoe and Nectaron hops and let it sit in the fermenter for 45 minutes. The aim was to reduce isomerisation, blow off some of the undesirable characters and bring the vibrant juicy citrus notes to the fore.
More is more with this one. DD has a Huge hop presense from start to finish, sweet malt backbone, some alcohol warmth and balanced bitterness.