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Other than Brewing => The Pub => Topic started by: 1vertical on June 02, 2013, 04:29:36 AM

Title: I brewed
Post by: 1vertical on June 02, 2013, 04:29:36 AM
Today the base ferment for a solera pull and migrate to lambic sour the solera thing....
It was briess pilsner and a couple handfuls of acidmalt and some 4 yr. old strisselspalt
hops....man the whole house smells like CHEESE.  :o
Title: Re: I brewed
Post by: euge on June 02, 2013, 11:46:42 AM
Awesome!
Title: Re: I brewed
Post by: 1vertical on June 02, 2013, 01:17:06 PM
I was impressed with the fact that those hops sat out in a brown paper bag
in the heat and cold for several summers and winters. Then they still had
flavor and aroma components, it is just that those components have changed
into something unexpected.....
Title: Re: I brewed
Post by: deepsouth on June 02, 2013, 05:25:53 PM
awesome.  i have some hops i'm aging and i think i'm about there.  they are from 2008.
Title: Re: I brewed
Post by: 1vertical on June 02, 2013, 10:25:34 PM
whoda thunk? Hops get cheesy.............
Title: Re: I brewed
Post by: euge on June 02, 2013, 11:31:59 PM
like blue cheese?
Title: Re: I brewed
Post by: 1vertical on June 03, 2013, 12:08:17 AM
Naw more like cheddar
Title: Re: I brewed
Post by: euge on June 03, 2013, 02:44:54 AM
Must be the oils going rancid then... :D
Title: Re: I brewed
Post by: klickitat jim on June 03, 2013, 03:18:43 AM
Not a scientist but since milk has little odor, cheese must get odor from added biology. Maybe you are smelling some little visitors
Title: Re: I brewed
Post by: 1vertical on June 03, 2013, 04:30:03 AM
some of the science
http://en.wikipedia.org/wiki/3-Methylbutanoic_acid (http://en.wikipedia.org/wiki/3-Methylbutanoic_acid)

I think with lambics this is an accepted and utilized practice....
I have a beer with cheesy hops fermenting ...its going into the
solera after the next harvest....along with some new bugs
Title: Re: I brewed
Post by: reverseapachemaster on June 03, 2013, 02:04:33 PM
I have yet to use aged hops in my lambic solera but I'm thinking some of the two pounds of Belma hops I bought would be a good candidate for aging. Not that I dislike them but I have so much of them compared to how quickly they are getting used.