chefmike

Recipes 

I bought a bunch of stuff from a guy of CL... among the piles of crap were 2 oz each of centennial and amarillo: from 2005. Originally 10.4% and 9.5% respectively.

They are sealed right now, and I have yet to open them. vacuum packed, SAID they were stored in freezer.

I have never done a lambic, so pointers or trades appreciated

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Oldsock

Recipes 

I wouldn’t use them for a lambic. Traditionally the hops used would be stored open/warm and have started at a much lower AA%. That said I think aged hops are only really needed if you are looking to do a spontaneous/ambient fermentation. If you are pitching cultures/dregs just aim for ~10 IBUs of hops using whatever noble hops you can get your hands on (since you are not letting your beer cool naturally with all manner of microbes falling into it you don’t have to worry about some nasty microbe taking over).

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).