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Old 02-04-2009, 01:28 AM   #1
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Default How to properly age hops

From the discussion in the "aged hop donation" thread, I decided to start this. I have no experience in this, so those who know please chime in.

Here is what I have gathered from reading and the other thread:

According to Jeff Sparrow (author of Wild Brews), cheesy hops are in fact NOT good for lambic or wild brews.

While using a low AA% hop will work, we are all about replicating they style, so lets keep this on how to properly age them, not about if you really need them.


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Old 02-23-2009, 03:31 PM   #2
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I have some 07 Halletaur in my freezer.... how should I go about aging them down?


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Old 02-23-2009, 07:16 PM   #3
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Lambic breweries just leave them in their attic for 3 years...
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Old 02-23-2009, 07:32 PM   #4
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I'm interested in this as well. I have some older hops I've stored in freezer vacuum packed that I wouldn't mind trying to start aging.

I suspect for ideal aging they need to be exposed to oxygen, so maybe putting them in a paper bag and tossing them around regularly

I've got some old window screens I used to dry out my homegrown hops. I wonder if spreading them out on one and leaving it in the rafters of my garage for a while would be ideal.

I really need to pick up Wild Brews sometime. I think I've got an amazon gift card sitting around somewhere

Edit: Did some googling and found some info
http://belgianstyle.com/mmguide/brew/hops.html
Quote:
I asked an instructor from the American Brewers Guild about aging hops once during a weekend Brewing Science for the Advanced Homebrewer seminar. Although planning ahead is always a good idea, three years ahead is pretty challenging. He told me very confidently that sticking them in a 150 degree oven for 1 hour would do the same thing years of aging would. The book USING HOPS by Mark Garetz from HOPTECH suggests this process might take closer to 12 hours - but it still beats 3 years!

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Old 02-28-2009, 08:55 AM   #5
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I have some styrian goldings that I have had in the freezer for about a year and I have really been thinking of brewing up some funk (a flanders). I think that I have read some where about ageing them in a paper bag and to keep them at room temp, but Im really looking forward to any better ideas. I have the hops and the time.
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Old 05-23-2009, 06:12 PM   #6
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i am going to put some hallatauer in a paper bag in my crawl space. I don't have an attic unfortunately.

I'm told this works fine (Jamil Show). I'm curious if there are any tricks to getting passed, or altogether avoiding that 'cheesy stage'.

I know you don't use cheesy hops, but they're likely to get a little funky before they truly age.

I'll update on my success/failure. But it might take a year!
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Old 05-24-2009, 02:30 AM   #7
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Yeah just leave them in your attic for a year...
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Old 05-25-2009, 04:46 PM   #8
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alright. yesterday i put 4 ozs (mix of old centennial, fuggle and magnum) in the cellar in 2 paper bags. I will revist them next May when I try to make my first lambic.
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Old 05-25-2009, 06:35 PM   #9
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As a side-note, aged hops (complete loss of flavor and aroma while still retaining preservative qualities) are only appropriate in a lambic, not in a Flanders Red/Oud Bruin/Flanders Pale.
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Old 05-25-2009, 07:40 PM   #10
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ok, im on vacation, but since this thread is active..... how much do you need for 5 gallons of lambic? just want to make sure I have enough. then again.... i cant set more aside, until i get back anyways. and I could check a recipe then :P


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