Take the 2-minute tour ×
Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. It's 100% free, no registration required.

I've got about 3oz of cascade hops that spent 2 years in the freezer before I decided around January 2011 to take them out, put them in a paper bag, and let them sit at room temperature to age so I can brew a lambic. Over the course of the last several months, anytime I opened the closet that I was storing them in I would get smacked in the face with a cheesy aroma. However, a couple of weeks ago, I realized that I couldn't smell the cheese anymore, and today I finally opened the bag up, stirred my hand around in it, and stuck my nose in and inhaled, and no noticeable cheese aroma. Is this a useful indicator that they are aged enough to put into a Lambic without causing off flavors or excess bitterness?

share|improve this question
add comment

1 Answer

Try chewing a small leaf, or making hop tea with a couple of cones. This will help you gauge how much bitterness and aroma is left.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.