The thing is you don't want high alpha acids (around 10IBU's) because it retardes the growth of lactic acid producing bacteria like lactobaccilus and Pediococcus. When you age hops keep them exposed to oxygen and the warmer the ambient temperature the better. Within 6 months they should loose...
I know that roasting hops definitely lowers the alpha acids but I'm wondering by how much? Iv'e been doing a bunch of research into sour beers and apparently roasting hops at no more than 93 degrees Celsius until they turn brown is a short cut to ageing hops. Does anyone know a ball park...
