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*** aged hops appear to contain about ½ the alpha acids as fresh.
*** maybe this is backed up from a different post: Jester King interview with Sour Hour they added aged hops and said they had high IBU in their first spontaneous. Common belief that aged hops have no IBU appears to be false.
*** 3oz of fresh willamette 5.5% alpha acid hops in 5.5g of 1050 1.050 wort for 60 minutes is 64 ibus. This calculates to the hopping rate of Cantillon, Bruery findings, and the thought that aged hops appear to contain ½ the alpha acids as fresh
** aged hops can be cheesy/isovaleric character, but will age out in at least 6 months
* don't overlook Saccharomyces as part of the mix
** again, Cantillon spraying walls with lambic to recreate a microclimate in new location
*Belgian lambics have a higher FG than American Sours
** gueuze blends go into bottles around 10121.012-1014 1.014 to get carb
** longer bottle aging times
** The Bruery analysis of Cantillon Gueuze measured FG to be ~10101.010
* various characters
** mineraly