jwalker365
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- Mar 18, 2020
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Has anybody read the chapter about aged/ oxygenated hops in Scott Janish’s book “The New IPA”? I can’t find anything else on the web that backs him. Leaving hops out exposed to the air for a few weeks is suppose to bring forward the fruity like characters and decrease the bitterness? I’m giving it a shot but it terrifies me since everything else says oxygen, light, and heat is hops worst enemy.