Best of both worlds
Long story short, I am having a racking arm built for a kettle that was designed for leaf hops, so I can use a combination of pellets and leaf or all of one or the other. I need more flexibility with sourcing hops, as we are out of some leaf varieties that are still available in pellet form. So my question is, which would you use for bittering, flavor, and aroma additions in the kettle and why? Pellets for bittering and aroma, leaf for flavor? Leaf for bittering and flavor, pellets for aroma?
I am looking at contracting in the future, and would like to use a combination of leaf and pellets, so any input would be appreciated.
Rusty Truck Brewing Company