I made a single hop APA with just Sabro, so I could get an idea of how I'd want to use the rest of it. I found it lacked a real citrus aroma that I find in alot of modern american hoppy beers, and that I personally like. I definitely got some of the coconut aroma, and maybe a tad of the mint aroma I had heard about, but really I just thought it created a smooth, and relatively mild hop flavor and aroma. Its definitely a unique hop. I enjoyed the beer, but when I use it again it will probably be in an NEIPA alongside another, more citrus forward, hop.

I'll add the disclaimer, that I have heard others getting a stronger hop aroma and flavor in Sabro than I did. So, I actually changed my dry-hopping method for the latest beer that I put on tap which is a single hop El Dorado APA. I bought one of those hop mesh filters that Bug mentioned, and put it in my serving keg to leave in there.

So right now, I have on tap my El Dorado APA which should be done carbing this weekend, and my peach berliner. I have a couple questions:

- My peach berliner has a yeasty smell to it. I really like how it turned out otherwise. Anyone know what this could be attributed to? I figured it would fade away as yeast sediment fell to the bottom of the keg and went out the first few pours, but its lingering around.

- I harvested yeast for the first time from my El Dorado APA. Wyeast 1056... How long will this keep for in a mason jar in the fridge? I wasn't planning on using this yeast for my next 2 planned brews, but if its going to go bad then I guess I can change up my plans.