Changes

Hops should be dried first before aging to help prevent mold growth (see this [https://www.canr.msu.edu/news/drying_hops_on_a_small_scale article from Michigan State University] on drying small amounts of 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 and left to age in preferably low humidity conditions. 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.