Aged Hops

[yellowthere]

i don't think you need aged hops at all if you have clean sanitation practices. just use some really low alpha hop to get an appropriate bitterness. Think about it, traditional lambics are brewed with SPONTANEOUS fermentation which requires massive hop amounts to retard unwanted bacteria, if your just pitching bugs from a vial there is no need to retard wild bacteria..

That makes a lot of sense. German Halletaer select, with 1.5AA here I come. Thanks for the advice.

[kace069]

I have some Tettnang I have been aging for more then a year now, They were old when I got them.

I also have some homegrown cascade more then a year old. I have been storing them in a brown paper bags on a shelf in a basement currently. They were in an attic most of the time.

I'm not sure I am ever going to use them.

[kace069]

I have some Tettnang I have been aging for more then a year now, They were old when I got them.

I also have some homegrown cascade more then a year old. I have been storing them in a brown paper bags on a shelf in a basement currently. They were in an attic most of the time.

I'm not sure I am ever going to use them.