Old Citra Hops. How to use?

Discussion in 'Homebrewing' started by doughanson78, Aug 24, 2013.

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  1. doughanson78

    doughanson78 Savant (1,103) May 28, 2011 Washington

    So I have 6oz of Citra from 3-4 months ago. Never stored in a fridge. Whole hop (not pellet), foil bag (Brewcraft brand). Were in a garage for 2 months, then inside a bucket (lid on) for 2 months and it was outside (no direct sun).

    Please no questions on why. Lol... Long story.

    So, I want to brew a Saison probably following this recipe: http://beeradvocate.com/community/threads/recipe-feedback-citra-saison.18370/

    How much has the alpha % (13.8%) deteriorated and how much extra should I add for compensation?

    Also interested in other Saison recipe ideas someone might have using these hops. (Very willing to save some for dry hopping a pale next week.

    Thanks for the feedback.
     
    #1 doughanson78, Aug 24, 2013
  2. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    No one is going to have that exact information. I think I'd be more concerned with cheesy flavors (old stale hops) than how much alpha acid is left.

    Personally, I wouldn't brew with it at all. However, it must be noted that I've never used hops that have been treated that way...so I don't have personal experience to back up my assertions.
     
    #2 JohnSnowNW, Aug 24, 2013
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  3. doughanson78

    doughanson78 Savant (1,103) May 28, 2011 Washington

    Huh. Didn't know old hops gave off flavors. Ive read you use aged hops for sours.

    Im definitely ashamed for abusing citra.
     
    #3 doughanson78, Aug 24, 2013
  4. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota


    Yes, some sours do use aged hops. It's actually one of the flavors many people claim they don't like in sours. Anyway, as I said, I've never used aged hops, or know if the method you used for aging would taste much different.

    You can certainly just try it and see what happens...but I think there's a reason you only hear about aged hops in sours.
     
    #4 JohnSnowNW, Aug 24, 2013
    doughanson78 likes this.
  5. hopsandmalt

    hopsandmalt Initiate (0) Dec 14, 2006 Michigan

    Open them up. Do they smell good? Hoppy? Use them. Do they smell like cheese whiz? Toss 'em.

    Your alphas are probably shot though so if they smell good I would use them late in the boil, but I wouldn't waste citra on bittering anyway.
     
    #5 hopsandmalt, Aug 24, 2013
    jbakajust1, copslovebeer and doughanson78 like this.
  6. doughanson78

    doughanson78 Savant (1,103) May 28, 2011 Washington

    So after opening, throw in a jar and in the fridge, until tomorrow, if they smell good?
     
    #6 doughanson78, Aug 24, 2013
  7. doughanson78

    doughanson78 Savant (1,103) May 28, 2011 Washington


    Amen!
     
    #7 doughanson78, Aug 24, 2013
  8. hopsandmalt

    hopsandmalt Initiate (0) Dec 14, 2006 Michigan

    That's what I'd do.
     
    #8 hopsandmalt, Aug 24, 2013
  9. doughanson78

    doughanson78 Savant (1,103) May 28, 2011 Washington

    Smell great. Thanks guys.
     
    #9 doughanson78, Aug 24, 2013
  10. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota


    Glad they still smell good, but I'm surprised as hell.
     
    #10 JohnSnowNW, Aug 24, 2013
  11. LostTraveler

    LostTraveler Initiate (0) Oct 28, 2011 Maine

    If they smell good, just brew an IPA/pale ale and toss them all in to dry hop.
     
    #11 LostTraveler, Aug 24, 2013
  12. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Just add more hops...
     
    #12 SFACRKnight, Aug 24, 2013
  13. doughanson78

    doughanson78 Savant (1,103) May 28, 2011 Washington

    Here is my recipe via BeerSmith.
    9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 81.8 %
    1 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 2 13.6 %
    8.0 oz Aromatic Malt (26.0 SRM) Grain 3 4.5 %
    1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 4 18.7 IBUs
    1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
    0.50 oz Citra [12.00 %] - Boil 15.0 min Hop 6 9.4 IBUs
    0.50 oz Citra [12.00 %] - Boil 10.0 min Hop 7 6.8 IBUs
    0.50 oz Citra [12.00 %] - Boil 5.0 min Hop 8 3.8 IBUs
    0.50 oz Citra [12.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
    1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 10 -
    1.00 oz Citra [12.00 %] - Dry Hop 10.0 Days Hop 11
    0.0 IBUs

    OG was 1.058, right on. But vol into fermenter only ~4.66 gal. Sample taste was very sweet and way hoppy! Almost to much. Rethinking the dry hopping for sure.

    Do you think the 3711 will come out and mellow the citra?
     
    #13 doughanson78, Aug 28, 2013
  14. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Oh yeah, that yeast is going to drive off quite a bit.
     
    #14 JohnSnowNW, Aug 28, 2013
  15. bgjohnston

    bgjohnston Initiate (0) Jan 14, 2009 Connecticut

    I was given a few ounces of aged hops when I started my lambic. That cheesy odor they talk about? It is real, and it is nasty. Also, a little goes a very long way. I only used a single ounce to brew enough wort to fill a 10 gallon barrel. I actually hesitated to put them in when I was brewing the wort, and when I did, it made 12 gallons of lovely sweet wort smell like something I did not want to taste. It was only slightly less scary after boiling for about 2 hours.

    What I am saying here in regards to the OP situation is simply, you will know whether those hops are usable or not, just by using your senses.
     
    #15 bgjohnston, Aug 28, 2013
  16. spartan1979

    spartan1979 Pundit (970) Dec 29, 2005 Missouri

    They're not really "old" hops. It's still the current crop, freshest you can get. The issue is more of them being improperly stored. As others have said, give them a sniff.
     
    #16 spartan1979, Aug 28, 2013
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