I noticed on some sites about hops they mention the storage stability of hops.
For example this page on Columbus says that after 6 months of storage only 52% of alpha acids are (I presume) isomerisable.
That seems like complete arse to me, as I've used stored hops from 3 years ago and my calcs of IBU have been based on what's reported on the packet at time of packaging - and I've not noticed significantly less bittering. i.e. I don't adjust the recipe by dumping in 100% more hops to account for decreased alpha acids.
Is this actually a thing to be concerned about? I thought it was aroma which was affected by staling.
Proof is always in the drinking, but if I want my calcs to be correct, should any corrections be made?
For example this page on Columbus says that after 6 months of storage only 52% of alpha acids are (I presume) isomerisable.
That seems like complete arse to me, as I've used stored hops from 3 years ago and my calcs of IBU have been based on what's reported on the packet at time of packaging - and I've not noticed significantly less bittering. i.e. I don't adjust the recipe by dumping in 100% more hops to account for decreased alpha acids.
Is this actually a thing to be concerned about? I thought it was aroma which was affected by staling.
Proof is always in the drinking, but if I want my calcs to be correct, should any corrections be made?