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Pelletized, vacuum sealed. This last batch I used Nelson Sauvin and Cashmere. Those two usually don’t have grassy as a descriptor.

I forget off the top of my head which crop it was from Yakima Valley Hops (probably 2020), but at any rate, they were sealed when I got them. When dry hops were added, they had only been open the 2 weeks since the boil.

I read from some people you can get grassy flavors from hops after extended periods, with some people saying to keep it to a few days. Some have said that their beer has been successful with like a week of dry hopping. I just brewed a beer where I only did a single dry hop, and it was for 3...