I'm a bit confused about this. In my own experience, I'm no longer experiencing acetaldehyde flavours in my beer after improving my aeration methods and at the same time starting to use yeast ...
I recently made an IPA. I put an ounce of Cascade pellets in the secondary (for a 23-litre [6-U.S.-gallon] batch), but there is hardly any hops aroma in the finished product. By the end of the two ...
Is there any risk of wort infection by not sanitizing hops before dry hopping?