Hi all. My name is Eric and I have a brew problem. With that out of the way....
I am planning on attempting, no DOING a Framboise Lambic, and it calls for hops aged one year. From what I have read this is because the lambic should not have a hop profile, but still relies on the hops preserving characteristics. They recommend aged leaf hops since they go stale quicker versus pellet hops. So here is my question: The oldest hops that I have are pellet Saaz hops that my uncle gave me, which happens to be the variety they call for. So I ground them up to expose them to the air more, and I have them spread out on a plate going stale. I think this should work well enough over time. But I don't want to wait a year to brew this beer since it has to age for about 18 months to begin with. So, from what I have read, its oxygen and heat that cause hops to go stale, can I accelerate this process by perhaps a little time in the oven at low temps? Or will this chemically mess em up? For the love of god let me brew. Thoughts??
I am planning on attempting, no DOING a Framboise Lambic, and it calls for hops aged one year. From what I have read this is because the lambic should not have a hop profile, but still relies on the hops preserving characteristics. They recommend aged leaf hops since they go stale quicker versus pellet hops. So here is my question: The oldest hops that I have are pellet Saaz hops that my uncle gave me, which happens to be the variety they call for. So I ground them up to expose them to the air more, and I have them spread out on a plate going stale. I think this should work well enough over time. But I don't want to wait a year to brew this beer since it has to age for about 18 months to begin with. So, from what I have read, its oxygen and heat that cause hops to go stale, can I accelerate this process by perhaps a little time in the oven at low temps? Or will this chemically mess em up? For the love of god let me brew. Thoughts??