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old/stale hops?
I was planning on doing a Belgian white brew this weekend but just noticed that the hops I got for this recipe a year+ ago (when I initially planned to do it, ahem) don't seem so fresh anymore. Should I toss 'em (and further delay this brew) or just go for it? ..And for you Belgian brew folk (this is my 1st): do you keep ferentation temps at 70 or higher?
The AA content on the hop package is when they are PICKED, they will lose some of their alpha acid content over time. How much depends on their initial AA, if you keep them sealed, and where they are stored. In other words, out in the open, refrigerator, freezer, cave, fish tank, Alaskan tundra, whatever.
It is difficult to know what the AA is after a year. I doubt they are ruined, but I can pretty much guarantee you they have lost some acidity and flavor. You didn't say what kind of hop it was. No I don't think you need to toss them, but you might want to add a little extra to the boil.
As for the yeast, again, you didn't say which one you are using. The manufacturer (wyeast, white labs, or otherwise) give specifications right on their web site.
I brewed a Belgian Trippel on Xmas day and just kegged it last night. It didn't turn out at all like what I wanted, but that is my fault. I didn't take my time with it. The temperature was usually around 64F (give or take) while it was fermenting. It tastes fine. You can ferment those into the 80s, but that isn't a good idea. Whatever the manufacturer calls for, you really need to keep it close to that range.
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