I’m getting ready to brew my first pseudo-lambic. I opened two ounces of 1.9% AA Styrian Goldings pellets and stored them in a 100 °F (38 °C) greenhouse for the last two months so that they got good and stale. If the only reason we’re adding these hops is for the antimicrobial behavior, how long is enough and how long is too long? In fact, is there any reason to boil the wort past the hot break?
The Wiz answers a question about brewing lambics at home.
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