more than the grinder when they were made into pellet? :blink: bollox..
flowers, possibly... pellets? Id like to see whatever article supports this.
My bad..., I mistook the reference to "bulk hops" as being flowers...., you're quite right - the hammer mill completely destroys the lupulin glands in preparation for pelleting, and there are a number of articles supporting this....,
To expand on the point I was trying to outline - (and the conversation has gotten there anyways) - portion control is a good thing. Pellets have slightly different issues when thawing and these are two-fold.
Firstly - the pellet is very dense, which is part of its appeal when protecting against oxidation, so upon removing from a fridge or freezer, they begin to absorb moisture until the temp of the pellet reaches the dew point (about 12 degrees or so). The moisture contains dissolved oxygen, which over time and with continual thawing and freezing will speed up the oxidation process.
Secondly - and what Mr Jontef was alluding to, is that slow thawing is akin to low temperature fractional distillation. For any budding chef's out there it is like the technique of ice filtration of stock to achieve a brilliantly clear consomme, as the aromatics and flavour molecules melt first with the water, leaving behind the fats and gelatins. The first compounds to "melt" as the pellet thaws are the volatiles and aromatics, which are physically released into the atmosphere, as the heavier compounds and organics to which the volatiles are normally bound are still defrosting and changing state. Here, rather than faster oxidation due to higher temperatures, it is physical changes in the chemistry due to the delta T. This is also important for coffee fanatics and why you should never freeze your beans...,
I'm not suggesting that any of this would be noticeable from a short term organoleptic perspective, and it seems that everyone has their heads around what is good practice (get em cold and keep em cold) for longevity.