Originally Posted by Big "A"
I saw in another thread about storing hops; sorry I would have replied there but I could not find it this morning. I was reading about hops of course and ran across this website: http://oregonhops.org/culture2.html
Near the bottom you will see notes on drying and storage. They say that you should fry the hops before freezing them not freeze and then dry. I know that came from C.P. but this is the Oregon Hop Commision website.
but that begs the question: if you're going to fry the hops, what do you use for breading? The obvious answer would be a beer-batter, but I'd like some clarification from the Hop Commission on hop frying.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
Scottish 80/- Sweet Stout Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)