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

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

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.