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Old 05-16-2009, 10:43 AM   #1
Plan9's Avatar
Jan 2008
Apopka, FL
Posts: 273
Liked 4 Times on 3 Posts

I had an idea for the aged hops that are called for in Lambic recipes.

Since they are not meant to impart bitterness or flavor, just be a preservative, what about using previously used hops.

I'm thinking if you saved, rinsed, and dried your hops from a previous boil they would be similar to an old stale hop.

Any opinions?
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Old 05-16-2009, 05:47 PM   #2
Feb 2009
Posts: 50

wouldnt the boil extract most of the beta acids leaving the hops with little to no preservative effect. just bake some hops ar ask you lhbs for some old hop powder.

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Old 05-18-2009, 08:47 PM   #3
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,236
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Just use less hops. In my opinion the massive quantity of hops is really only needed if you are dealing with a true spontaneous fermentation, and not just pitching a packet of lambic microbes or bottle dregs. Here is a recent long thread on the topic over on the BBB The Burgundian Babble Belt -- Pushing the Homebrew Envelope
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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