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re: Homebrewing Thread: Volume II
Posted on 11/13/17 at 8:45 pm to BottomlandBrew
Posted on 11/13/17 at 8:45 pm to BottomlandBrew
quote:
4 oz 8 year old crystal hops at 60
Can I ask, why the crystal hops? Stave off any bad bugs maybe? I’d be worried whatever IBU’s are left in those old hops (if any) would prevent any lactic acid bacteria from forming, assuming that’s what you wanted to capture outside of wild yeast. Then again, age of those hops probably means that your alpha acids are pretty much gone.
This post was edited on 11/13/17 at 8:46 pm
1
Posted on 11/14/17 at 5:54 am to BugAC
The calculated (not sure how accurate that is) IBUs for the age and amount of hops was around 15 IBU. Lacto isn't really a big component of lambic style beers, if at all. You really want sacch to take the lead to beat out the enteric bacteria and then have brett and pedio come in later to clean up. If the lacto gains a hold before the sacch, then it might drop the pH too quickly.
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