Is 3 months too long...... - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Is 3 months too long......

Reply
 
Thread Tools
Old 05-25-2010, 05:37 PM   #1
PlayMizuno
 
PlayMizuno's Avatar
Recipes 
 
Aug 2008
West TN
Posts: 57


for hops to be kept in the fridge and still be ok. I placed an order the first of March hoping to get a brew in before it got too warm, but the weather changed before I had a chance. I originally put all the grain in the fridge and thought I put the hops in the freezer. I was taking inventory of the grains I was going to get replaced, and oh @#$& my hops were in there and not in the freezer. I just finished my fermentation chamber and I am planning on brewing two batches this weekend, so should I replace the hops as well as the grain?

 
Reply With Quote
Old 05-25-2010, 06:08 PM   #2
mithion
Recipes 
 
Mar 2009
Reno, Nevada
Posts: 393
Liked 3 Times on 3 Posts


I'd start by giving them a whiff to see if they started spoiling first. If they smell ok, then you can probably use them. However, hops loose their potency if not kept air tight and frozen. The alpha acid content may have degraded to an unknown value which means they probably shouldn't be used for bittering. Personally, I'd toss those hops and start with fresh ones, but that's just me.
__________________
Primary:
Secondary: Chimay Tripel #1
Conditioning: The Day After Christmas Eve Old Ale, Phil's Classic English #2
Drinking: Irish Rebellion
Next Beer: Earthly Brown

 
Reply With Quote
Old 05-25-2010, 06:23 PM   #3
PlayMizuno
 
PlayMizuno's Avatar
Recipes 
 
Aug 2008
West TN
Posts: 57

Thanks for the reply. That was my original thought, but the cheapie in me thought I should get another opinion.

 
Reply With Quote
Old 05-25-2010, 06:31 PM   #4
SumnerH
Recipes 
 
Feb 2009
Alexandria, VA, USA
Posts: 2,057
Liked 31 Times on 27 Posts


I'd use them without hesitation.

Short answer: Smell them. They're probably fine. 3 months at fridge temps isn't long enough for the AA% to change all that much. I'd use them with no worries, but I'd freeze them next time. I've used similarly old hops with no issues.

Longer answer: On Jamil and John Palmer's show where they interviewed Glenn Tinseth about bittering, one of them said that he regularly uses hops that have been in the freezer for a year without adjusting the AA%.

Hops are rated with an HSI, which is the AA% they'd lose in 6 months of storage at 68F in an open (not vacuum-sealed) environment.

Typical values are in the 25% range, so a hop that's 8% AA would be at 6% AA after 6 months sitting in an unsealed paper bag on the kitchen counter.

For every 27 degrees Farenheit that you lower the temperature, aging is cut in half. So in a fridge that's 35F, you'd expect the same 8% AA hops to be down to about 7.2% AA after 6 months.

Of course, you only did 3 months, so the same 8% AA hops would be more in the 7.6% AA range (they'd lose 5% of their alpha acids).

But remember, that's if they were sitting in the fridge in an unsealed paper bag--if your hops were still in the vacuum sealed mylar bags you ordered them in, then oxidation will be much slower. I don't know by how much, but assuming they're in the realm of a 25% HSI, you're looking at less than a 5% change in alpha acid percentage and possibly much less. And remember, oxidized beta acids increase bittering, so the actual change in bittering capability is always lower than the change in alpha acid percentage.
__________________
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)


 
Reply With Quote
Old 05-25-2010, 06:47 PM   #5
PlayMizuno
 
PlayMizuno's Avatar
Recipes 
 
Aug 2008
West TN
Posts: 57

I forgot to mention my yeast. I also have a smackpac of Pacman. I am at work so I can't check the date on it, but I am thinking it will still be ok to use?

 
Reply With Quote
Old 05-25-2010, 06:47 PM   #6
bknifefight
HBT_SUPPORTER.png
Recipes 
 
Dec 2009
PA
Posts: 1,956
Liked 111 Times on 82 Posts


I agree with SumnerH, if they smell fine go ahead and use them.

 
Reply With Quote
Old 05-25-2010, 06:47 PM   #7
bknifefight
HBT_SUPPORTER.png
Recipes 
 
Dec 2009
PA
Posts: 1,956
Liked 111 Times on 82 Posts


If the yeast is past the date on it, use a bit bigger of a starter to build it up to where it should be.

 
Reply With Quote
Old 05-25-2010, 06:49 PM   #8
PlayMizuno
 
PlayMizuno's Avatar
Recipes 
 
Aug 2008
West TN
Posts: 57

Will do.....thanks.

 
Reply With Quote
Old 05-25-2010, 07:04 PM   #9
mithion
Recipes 
 
Mar 2009
Reno, Nevada
Posts: 393
Liked 3 Times on 3 Posts


Quote:
Originally Posted by SumnerH View Post
I'd use them without hesitation.

Short answer: Smell them. They're probably fine. 3 months at fridge temps isn't long enough for the AA% to change all that much. I'd use them with no worries, but I'd freeze them next time. I've used similarly old hops with no issues.

Longer answer: On Jamil and John Palmer's show where they interviewed Glenn Tinseth about bittering, one of them said that he regularly uses hops that have been in the freezer for a year without adjusting the AA%.

Hops are rated with an HSI, which is the AA% they'd lose in 6 months of storage at 68F in an open (not vacuum-sealed) environment.

Typical values are in the 25% range, so a hop that's 8% AA would be at 6% AA after 6 months sitting in an unsealed paper bag on the kitchen counter.

For every 27 degrees Farenheit that you lower the temperature, aging is cut in half. So in a fridge that's 35F, you'd expect the same 8% AA hops to be down to about 7.2% AA after 6 months.

Of course, you only did 3 months, so the same 8% AA hops would be more in the 7.6% AA range (they'd lose 5% of their alpha acids).

But remember, that's if they were sitting in the fridge in an unsealed paper bag--if your hops were still in the vacuum sealed mylar bags you ordered them in, then oxidation will be much slower. I don't know by how much, but assuming they're in the realm of a 25% HSI, you're looking at less than a 5% change in alpha acid percentage and possibly much less. And remember, oxidized beta acids increase bittering, so the actual change in bittering capability is always lower than the change in alpha acid percentage.
Nice! I didn't know they had figured out roughly the degradation rate. Those are some nice numbers to at least ball park the AA% after a long time.
__________________
Primary:
Secondary: Chimay Tripel #1
Conditioning: The Day After Christmas Eve Old Ale, Phil's Classic English #2
Drinking: Irish Rebellion
Next Beer: Earthly Brown

 
Reply With Quote
Old 05-25-2010, 07:37 PM   #10
jessup
 
jessup's Avatar
Recipes 
 
Sep 2009
asheville, nc
Posts: 706
Liked 18 Times on 16 Posts


alpha acid degradation calculator:
http://brewerslair.com/index.php?p=b...id=cal16&u=eng
__________________
Check out my small batch Appalachian Candi Syrups. Dark, Grapefruit, and Pineapple.
Hopefully coming to a brew near you!
Age Old Brewing Candi

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Three months!!! fermentation too long?? pawlow05 Fermentation & Yeast 1 11-06-2009 09:43 PM
2 months til wedding, how long in each step? johnnyc General Techniques 5 08-01-2009 06:35 PM
3 months in primary.. too long? underwaterdan General Techniques 9 06-23-2009 06:14 PM
8 months too long to age on oak? kaj030201 Recipes/Ingredients 25 06-03-2008 06:42 PM
Is 3 months to long in the secondary Dark_Ale Bottling/Kegging 13 06-21-2005 09:07 AM


Forum Jump