I'm using them in a chocolate rye foreign stout. FWH Bittering, and a -15 addition. Tastes great. Not sure if I'd dry hop heavily with these. Only dry hop I tried was with other hops as well so can't really say.
I wish British Columbia wasn't so anal. The cost of licencing etc here is not worth it for anything smaller than brewpub/micro sized production. "Nano" here neans 500 hectoliter system brewing 7 days a week!
I think the main taste difference between set and forget and force carbng is the additional cold storage time more than anything.
Btw.. how long is your picnic tap beer line?
You can also try a Sawmp cooler. Carboy in bucket of water with t-shirt over it to act like a water wick, thus alowing evaporation to cool it down a few degrees.
Also, Mauribrew ale yeast is the must high temperature tolerant yeast I have seen.
To use indoors with a non-flammable floor surface (and preferably fire resistant walls) you need proper ventilation. Ie range hood and fan venting to out doors with a fresh air return.
You can also use in a garage with the garage door open (and inside doors shut).
That is giving you an apparent attenuation of 73.4%. That seems pretty good for a high gravity beer and technically within range for this yeast.
From Whitelabs: Attenuation 73-80%
Looks like a Pedio or Lacto infection. How sour is it? Lacto sours a lot quicker.
And yes, racking and kegging very cold will slow any further growth considerably.
How close does steel have to be to an induction burner to work?
I have a large chill plate I acquired a while back.. the kind you use to chill pop for a pop gun.. its about 3" thick aluminum with a lot of SS line inside. Not sure if the SS line is magnetic and if it is if the aluminum would...
English tasting hop. Reminds me a bit of goldings. I didnt particularly notice chocolate notes.
Aroma is not so strong. I find it good for English Bitters, English ipa, stouts and porters.
Its the only hop in this delicious rye chocolate stout I have on tap.