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!
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).
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.