Starting to think about brewing a lambic sometime. Right now, the limiting factor in how soon I can brew it is aging the hops. Now, I'm in no rush - I have plenty to things to brew - but just how aged are we talking?
For a lambic regarding hops, age really isn't a concern. Go ahead and brew with hops that are a few years old because you aren't after the bittering qualities of hops. I had hops that are 2-3 years old that I used in a lambic.
Is ryane's statement above concerning spontaneous fermentation and hops the consensus?
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