This is really a question about yeast though.
I have a lager, about 8% to-be, coming to the end of diacetyl rest. I'd like to add the hop flowers I initially put into the boil into the secondary ferment. These hops were 90g added at 30, 10, and 0 min (30g each), so there's probably still a bit of aroma left in them....? Hops were frozen since boil.
My question, apart from whether I'll get any benefit from the old hops, is whether residual sugars on the hops will re-activate the yeast in the secondary ferment to the point of producing new diacetyl....? The yeast is Wy2278 "Czech Pils". The beer is a kit based Antipodean Schwarzbock experimental thingo, with Motueka hops. Coopers stout kit. Weird beer, I know, but what if....?
I have a lager, about 8% to-be, coming to the end of diacetyl rest. I'd like to add the hop flowers I initially put into the boil into the secondary ferment. These hops were 90g added at 30, 10, and 0 min (30g each), so there's probably still a bit of aroma left in them....? Hops were frozen since boil.
My question, apart from whether I'll get any benefit from the old hops, is whether residual sugars on the hops will re-activate the yeast in the secondary ferment to the point of producing new diacetyl....? The yeast is Wy2278 "Czech Pils". The beer is a kit based Antipodean Schwarzbock experimental thingo, with Motueka hops. Coopers stout kit. Weird beer, I know, but what if....?