Holybarfly
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- Jan 15, 2014
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Do you guys account for alpha acid loss for old hops when building recipes and calculating IBUs? I am planning a recipe with some 2013 UK Challenger and EKG that are still sealed in mylar, which I purchased last month. They have been in my freezer.
Research has yielded me:
http://morebeer.com/brewingtechniques/library/backissues/issue2.1/garetz.html
http://beersmith.com/blog/2008/04/15/brewing-hops-storage-preserving-precious-hops/
http://brewerslog.appspot.com/HopAlphaCalc
Beersmith and, particularly the calculator, seem pretty extreme in terms of AA loss. Forum posts from various sources, including here, regularly list 10-20% AA loss per year.
Is 15% (7.5% per 6 mos) a good middle of the road compromise, assuming hops are being vaccuum sealed and stored in the freezer? I'd like to keep by BU/GU balance intact.
Research has yielded me:
http://morebeer.com/brewingtechniques/library/backissues/issue2.1/garetz.html
http://beersmith.com/blog/2008/04/15/brewing-hops-storage-preserving-precious-hops/
http://brewerslog.appspot.com/HopAlphaCalc
Beersmith and, particularly the calculator, seem pretty extreme in terms of AA loss. Forum posts from various sources, including here, regularly list 10-20% AA loss per year.
Is 15% (7.5% per 6 mos) a good middle of the road compromise, assuming hops are being vaccuum sealed and stored in the freezer? I'd like to keep by BU/GU balance intact.