I've read a lot about not necessarily needing aged hops for lambics given the fact that you're pitching a healthy number of desired bugs.
I want to deviate from that as I'm not pitching anything here. I'm going to do a small test batch and leave it out overnight by a window in my "coolship" cooler so it'll get infected with the local bugs. Just to get a sense of the "terroir" of the area here. I know it's kind of late in the season for a lambic, but meh..it's a 3 gallon test batch. I want it go fast.
But I digress. I need 3 oz of aged hops. Freshops.com has them, but they're rated at 1 - 2% AA. Given 3 ounces boiled for 2 hours at least...that's a lot of IBU's. What might one do to bring the AA close to zero in a short amount of time?