Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I have been growing and using my own hops for a couple of years now. after harvesting this year I left them out to dry, they have been drying now for a little to long (about two months) they are all brown and papery. just wondering what the effects of being left out are, oxidization? alpha and beta acid loss? should I just toss them?

share|improve this question
up vote 3 down vote accepted

Efficiency* will be lower (due to alpha acid degradation) and aromas will be missing, and you'll likely have some cheesy/sweaty off-flavors from isovaleric acid. Toss them and buy some fresher ones. *edit: changed from "utilization".

share|improve this answer
I don't think utilization itself would be lower, but IBUs likely would be for the reason you state. – Denny Conn Nov 21 '11 at 21:59
Yeah, you're right, I should have used "efficiency" rather than "utilization". Correcting the post now. – BeerSensor Nov 22 '11 at 13:38

The effects are pretty much as you state. Personally, I wouldn't use them. I guess maybe if you were making a lambic you could use them, but that's about it.

share|improve this answer

I've used "expired" hop flakes before, and BeerSensor's characterization of them as having "cheesy/sweaty off-flavors" is absolutely correct.

In that particular batch, an ~6% ABV IPA, the nose was almost entirely absent of Amarillo (the expired hops in question), and there was very little hoppy bitterness.

share|improve this answer

Your Answer


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.