[Fire Rooster]

I'm using Amarillo, Centennial, and Simcoe hops for a batch tomorrow morning.
Changed the hop schedule due to the Centennial leaf hops smelling like hiney hole.
Reduced the Centennial hops to 1/2 oz, and boil for 60 minutes.  Thought is that the
aroma would dissipate, and only get IBU's.

Does this make any sense ?

Thanks

[ynotbrusum]

Generally speaking, I think you are correct, but if the hops are really old and have other issues, rather than simply being aroma-defective, I would be concerned.  Bittering additions don't typically retain aroma through the boil that is worth mentioning, but stale, old hops may give up something in the process that is carried forward.  In short, I would be cautious with any ingredient that seems past its prime or defective.  But, hey, let us know how it turns out!  Good luck.

[erockrph]

I will say that the aroma of the raw hops doesn't always translate to the flavor/aroma you will get in the beer. That said, if it's an off aroma I'd probably skip it altogether just to be safe.

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[TeeDubb]

I agree that it may not be wise to use something past it's prime or with an obvious defect. Simcoe + Amarillo is great combination by themselves. Perhaps a bit of the Simcoe could be used to get your base bitterness, since it is a dual purpose hop, and the rest for your late additions and dry hopping.

[Fire Rooster]

Thanks all, good advice I'm taking.
I'll use the saying used for the fridge,
"When in doubt throw it out"

Thanks