Changes

Freshly harvested hops should be dried first, as is normal for hop processing, before aging to help prevent [[Mold|mold]] growth (see this [https://www.canr.msu.edu/news/drying_hops_on_a_small_scale article from Michigan State University] on measuring moisture levels and [https://www.homebrewersassociation.org/how-to-brew/how-to-harvest-prepare-and-store-homegrown-hops/ this AHA article on drying hops] for home growers). Typically, only low alpha acid hops are used (high alpha acid hops may lead to more hop character and higher inhibition of lactic acid bacteria than desired). The hops are typically bound in burlap sacks or a similar bag material that allows for exposure to oxygen, and then they are left to age in preferably low humidity conditionsat room temperatures to warm temperatures. The hops should be aged for 2+ years. Monitor for mold growth during this time, and discard any hops that show visible signs of mold growth.