Denny, I was thinking about your comments about tasting hop flavor in finished beer vs the raw aromatics, and testing new hops with dry hopping. I know we’ve all heard the old “throw a few hop pellets in a coors light” trick, but it seemed impractical to me unless I was going to keep the beer warm after that for 5-7 days. With the success you’ve had dry hopping for 48 hours at refrigerator temps, do you think this is actually a viable method? Might want to buy bottles and recap them, but other than having a higher carbonation, it shouldn’t be much different than doing a whole batch.