Changes

'''Oils''': [http://pubs.acs.org/doi/abs/10.1021/jf00070a043 Lam et al. (1986)] found that aging both cascade and North American grown Hallertauer Mittelfrueh resulted in an increase in grapefruit-like character. In the case of Cascade the intensity of this flavor correlated with the age of the hops<ref name="Lam et al., 1986"> [http://pubs.acs.org/doi/abs/10.1021/jf00070a043 Lam et al., 1986] </ref>. In the Hallertauer hops, aging resulted in an increase in a spicy/herbal character<ref name="Lam et al., 1986"/>, which is in agreement with reports of oxidized sesquiterpenes contributing a spicy/herbal flavor to beer<ref name="Goiris et al., 2002">[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2002.tb00129.x/abstract Goiris et al., 2002]</ref>. Many of the oils followed in the Lam et al. (1986) study which increased during a short accelerated aging period (2 weeks at 90°F) then decreased during extended aging (60 additional days at 90°F)<ref name="Lam et al., 1986"/>.

* [http://scottjanish.com/increasing-bitterness-dry-hopping/ "Increasing Bitterness By Dry Hopping", article by Scott Janish on oxidized alpha acids.]