Forgot to add hops :(

So this past weekend I just rebrewed my sour ale that I did back in December because it came out so well. I doubled the batch size also. I forgot to put the hops in(only 10 ibu). I didn't realize this until I was going through my container last night that holds some equipment that I bring out to brew day with me like my ph meter, refractometer, lactic acid, and other random brew day stuff. So I went to get out my refractometer and there are the 2oz of hops sitting there still in the package . So I was talking with a friend who explained to me that I need to get some hops in this beer so it can have a longer shelf life. He stated that with out any hops in it the beer wont store that long. I do plan on keeping some of these in bottle for couple years plus to try them farther down the road. Do I need to add hops to this beer to help shelf life or will the beer be ok? The beer has been fermenting for about 2.5 days now and went from 1.060 down to 1.030 in 48 hours. So if I need to add hops to this what is the best way to go about this. I do not care about adding hops for flavor, but if its needed for shelf life I want to make sure I go about this the best way that I can for the current position I am in with this 10.5 gallons of beer (split 5.25 gallons in 2 fermenters) Any help or insight would be greatly appreciated.

Cheers!

 

Unfortunately it does not work like that. Wort volume plays a factor in hop extraction. So using a small volume will not extract the proper amount needed for this

 

I enjoy really sours beers so this might not be a bad thing and I was aware of the lacto effects being more present with the absence of hops. I was just worried about shelf life. I have been pondering all day and I think I am going to hop 5 gallons of it and leave the other 5 unhopped and see how sour this beer gets with 0 IBU. If it gets too sour I can always blend it with the hopped version. Only thing is I don't know how to go about adding the hops to this beer. Will dry hopping alone be enough to slow the lacto down or will I have to do something else.

 

Thanks Jack, I will take a look into that

 

I am going to come up with some type of scheme soon lol. Either way ill keep you updated on what I do and what the results end up being

 

I'll try a good dose of dry hops. I have some azacca, hallertau blanc, el dorado, and huell melon. What should I dry hop 5 gallons of it with and how much should I chuck in?

 

9lbs pilsner
8lbs wheat malt
3lbs white wheat.
I don't know the bugs and yeast because these were bottle dregs from a bottle of Barn beer from Planbee. I know it has some sort of lacto and very mild brett in it. I took the dregs and made a 100ml starter and did a multi step up until I reached a 4liter start. I used that 4 liter starter on a 6 gallon batch, then when I racked to secondary I saved the yeast cake with some distilled water in a 64oz mason jar(kept in keezer for 5 months). I made a 4 liter starter from that mason jar and let it ride for 5 days (did not put on a stir plate) then split the starter in 2 and added half(2 liters) to each fermenter (5 gallon each).

 

Thank you! I really appreciate that feed back as that was the same thoughts I was having. This is not spontaneously fermented. I do know the yeast that came from the commercial beer was cultured off of honey bees.