From the HBD Archive
From: rogerl@Think.COM
Subject: Champagne Yeast and More ??? on dry hopping
Date: 1989-02-09 20:31:30 GMT

First , an apology to Dr. Andrews. I didn't make sure my brain was
engaged prior to releasing my hands to reply about the yeast issue.
Oh well. But while on the subject, I mentioned I bottled a kit of
root beer about 4 weeks back. Well to see if I had any 12oz. time
bombs lurking in my cellar, I opened one to see where the carbonation
had gotten to. Well it hasn't gotten far at all in this time. There
was perceivable carbonation just starting, but *just* preceivable.
Therefore I would hazard a guess that the champagne yeast is not as
vigorous as _beer_ yeast.(there I got it right this time) So I think
using champagne yeast for these applications appears to be a better
bet.

Now for ideas and questions about dry hooping. What about using hops
pellets? I would think that the leaves would harbor a plethora of
badnicks. Would the use of the pellets be any better? Could you
microwave the pellets to gain safety? Since the pellets are just a
concentrated version of the leaf stuff would there be a gain or loss
with this method? I'm really interested in making a dry hopped brew,
but with all of this concern of infection I would hate to get burned
like so many other people have.

Roger Locniskar

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