Post by amberfluid on Oct 20, 2020 14:17:40 GMT 10
I have about 25kg of about 10 different varieties of hops that were 2010 season. All are vac sealed in bags ranging from 30g to 500g and been stored in the freezer ever since. I haven't tried a Lambic as it doesn't seem to appeal to me.
Soon when I start brewing again, I am going to take the plunge and try using some of these. However, my guess is that the "AA %" has likely gone down dramatically over time. Therefore, if they smell ok, are there any suggestions as to when I should add them to the boil?....
I am thinking add them late mainly for aroma and taste as I'd have no idea how to gauge the bitterness now.
if they are flavour/aroma hops, add them at flameout / hopstand and AA% won't matter. Dial in a reliable bitterness with magnum/warrior/target.
Only way to find out is to use them. Do a single batch IPA and bung some in. Grain and dry yeast is cheap, and it may turn out great. If not, lesson learnt and not too much money wasted ($20 max for a simple grain bill).
Post by amberfluid on Oct 21, 2020 12:27:24 GMT 10
Thanks David, I never even contemplated an IPA, heck what could go wrong with that if they smell good?.... at worst maybe not as hoppy for IPA character which certainly wouldn't be the end of the world but yes, it would then give a good idea how they are. Thanks
Last Edit: Oct 21, 2020 12:28:14 GMT 10 by amberfluid
Post by amberfluid on Oct 21, 2020 14:25:20 GMT 10
I don't think I'd like Lambic though Barls, they don't sound appealing to me at all. I might buy one at the bottleshop on my way home from work today and try it as I shouldn't judge something I haven't. Massive hopped IPA definitely sounds good...… so at what time of the boil should I add 12kg hop varieties?.... j/k hehehe
If you are the kind of brewer that measures everything to the microgram (I used to be) then the suggestion to use fresh bittering hops and these as flavour hops (provided they smell hoppy/citrussy/fruity/herbal whatever and not cheesy/socky/vomity, whatever) is a good one.
If they smell isovaleric/butyric (cheesy, socky, vomity) then lambic or bin is the only option. Lambic is an acquired taste but if you pair it with funky, mouldy cheese, the experience can be quite special.
If they smell fresh and you're not a beer microgram micromanager (I'm not anymore), then just use them up and make tasty beer, the ibu of which is unknown. It's what I do now and it suits me and my palate well. I add a handful after 30 mins of boiling* and the remainder (another handful or so) at whirlpool, beer dependent. Some get a sprinkle at FWH.
*then boil for a further 60
Last Edit: Oct 23, 2020 8:29:56 GMT 10 by manticle