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Old 11-09-2008, 02:47 PM   #1
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Default %AA correction for older hops

In program BeerSmith there is a tool Hops Age, which can calculate loss of AA. Noble hops from 2007 harvest loose about 1% AA by now, quite a bit.

On the other hand Ray Daniels in his book says, we don't have to make any of such corrections, properly stored hops don't loose much bitternes, which comes not only from alpha-acids.

In practice, do you re-calulate the AA of aged hops or not?

How about aroma hops? Do you use more of them, when they are one year old?

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Old 11-09-2008, 05:09 PM   #2
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If they smell fresh and are in an oxygen barrier bag (foil) then they can be used as normal. If they do not have a good smell (like fresh hops) then they have aged considerably but can be used for bittering (cool some of the wort and taste it at 45 minutes) You can add more hops and boil longer. The only other option is to not use them (this is usually my choice).

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