I notice that some Pro's are washing their yeast with chlorine dioxide with pretty good success. It looks pretty simple when using that active ingredient. Anyone have any experience with it?
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That way the temperature ripple at the coil is lower.
Bittering, yes. Aroma and flavor not so much. I keep pellet hops vacuum sealed in the freezer. Even with that, after a couple years most of them are not something I'd want to use.
It bases full, balanced or dry on the ratio of Cl to SO4 not the total amounts.
That said, if you store hops cold and use them within a couple years, there isn't much (theoretical) need for aging calculations.
Martin, keep in mind that in general these experiments are not like judging a comp. I know that I, and I think Drew and the Brulosophy guys, are more concerned with what a "normal" beer drinker perceives and their overall enjoyment of the beer.
Well, there's certainly no harm in the longer boil, it just adds an extra 30 minutes to the brewday. Depending on what you're end goal is, you may actually prefer the results from a 90 minute boil vs 60,