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*** ages out with time - JVR and Friendship Blend Sour Hour
* aged hops and how brett reacts with them
** 3-4 oz of aged hops per 5 gal is traditional hopping rate(1.5-2 ounces per 5 gal might be more suitable for homebrew batches, particularly with American sources of aged hops which might contain more acids; see [[Hops#Aged_Hops_in_Lambic|Hops in Lambic]]).
** high levels of well aged hops is typical limiting lactobacillus
** aged hops in the boil = massive levels of caffeic and p-coumaric acids.