cimirie
Well-Known Member
I'm prepping for a pLambic next month and the recipe calls for aged cascade hops. Went to my LBHS and explained my situation. The owner jumps into the fridge, walks out, and hands me a bag full (3 oz) of whole cascade. He says it's been sitting in the fridge for almost three months and he was thinking about tossing them so he gives them to me on the house. I jumped for joy and the .5 oz that I need are now drying by a sunny window to finish the job.
It feels wrong to just toss the other 2.5 oz so I'm wondering about what to do with them. I know they've been sitting for almost 3 months so they're not super fresh and the AA isn't at it's peak so careful recipe calculation might be tough. But based on experience and knowledge, can anybody give me a ballpark idea of the best way to utilize them in a recipe? Or is it best just to toss them?
It feels wrong to just toss the other 2.5 oz so I'm wondering about what to do with them. I know they've been sitting for almost 3 months so they're not super fresh and the AA isn't at it's peak so careful recipe calculation might be tough. But based on experience and knowledge, can anybody give me a ballpark idea of the best way to utilize them in a recipe? Or is it best just to toss them?